Hotel Management. Teaching and Examination Regulation Cohorts September 2015 February 2016

Transcription

1 Hotel Management Teaching and Examination Regulation Cohorts September 2015 February 2016 This Study guide is official stipulated by the Executive Board on 28 August Stenden Hogeschool University of Applied Sciences Rengerslaan 8 PO Box CG Leeuwarden General T (058) [email protected] Course T (058) F (058) Teaching and Exam Regulation Hotel Management

2 Teaching and Examination Regulation Stenden Hotel Management School, cohort 2015 Bachelor Hotel Management full time, croho number Hotel Management part time, croho number Hotel Management work-study, croho number Associate Degree Hotel Management full time, croho number Hotel Management part time, croho number Hotel Management Work-study, croho number Advice given by the Programme Committee on 22 June Consent given by the Central Participation Council, in accordance with Article WHW, on 27 August Adopted by the Executive Board on 28 August NB: Uniformity of the Teaching and Examination Regulation (TER) This TER contains articles in Chapters 1 to 8 that do or do not apply to a degree programme. Where any given article (paragraph) does not apply, this is indicated with the applicable article (paragraph). Teaching and Exam Regulation Hotel Management

3 Table of contents TER Hotel Management Academic year GENERAL... 7 ARTICLE 1 DEFINITION OF TERMS... 7 ARTICLE 2 CONTENTS OF THE TER... 9 ARTICLE 3 SCOPE OF APPLICATION OF THE TER... 9 ARTICLE 4 ADOPTION AND TERM OF THE TER ADMISSION TO THE PROGRAMME ARTICLE 1 PRIOR EDUCATION REQUIREMENTS FOR PROGRAMMES ARTICLE 2 FURTHER PRIOR EDUCATION REQUIREMENTS FOR PROGRAMMES ARTICLE 3 SPECIAL FURTHER PRIOR EDUCATION REQUIREMENTS FOR THE EDUCATION IN PRIMARY SCHOOLS PROGRAMME (PABO) ARTICLE 4 TESTING OF SPECIAL FURTHER PRIOR EDUCATION REQUIREMENTS FOR THE EDUCATION IN PRIMARY SCHOOLS PROGRAMME (PABO) ARTICLE 5 ADDITIONAL EXAMINATION EX. ART SUB 4 WHW ARTICLE 6 ADDITIONAL REQUIREMENTS FOR THE PURPOSES OF A PROFESSIONAL PROFILE / EDUCATION CONCEPT ARTICLE 7 ADMISSION TO THE FAST TRACK FOR STUDENTS WITH A DUTCH VWO CERTIFICATE ARTICLE 8 ADMISSION TO THE SPECIAL TRACK AS INTENDED IN ART. 7.9B WHW ARTICLE 9 COLLOQUIUM DOCTUM (ENTRANCE EXAMINATION AGE 21 YEARS AND OVER) ARTICLE 10 JOB REQUIREMENTS FOR PART TIME PROGRAMMES ARTICLE 11 ADMISSION TO WORK-STUDY PROGRAMMES, JOB REQUIREMENTS ARTICLE 12 EXEMPTION ON THE BASIS OF OTHER DIPLOMAS EX. ART WHW ARTICLE 13 ADDITIONAL TEST PURSUANT TO ART PARAGRAPHS 3 AND 4 WHW ARTICLE 14 ADMISSION TO THE POST-PROPAEDEUTIC PHASE ARTICLE 15 ASSOCIATE DEGREE TRANSFER ARTICLE 16 LEGAL PROTECTION CURRICULUM ARTICLE 1 ASSESSMENT OF THE TEACHING AND EXAMINATION REGULATION ARTICLE 2 AIM OF THE PROGRAMME ARTICLE 3 STRUCTURE AND STUDY LOAD OF THE PROGRAMME ARTICLE 4 LANGUAGE USED IN TEACHING ARTICLE 5 PROVISIONS FOR STUDENTS WITH A FUNCTIONAL LIMITATION ARTICLE 6 COMPOSITION OF THE PROPAEDEUTIC PHASE ARTICLE 7 COMPOSITION OF THE POST-PROPAEDEUTIC PHASE ARTICLE 8 COMPOSITION OF THE ASSOCIATE DEGREE PROGRAMME ARTICLE 9 MINOR ARTICLE 10 STUDYING ABROAD EXAMINATIONS AND DIPLOMAS ARTICLE 1 THE EXAMINATIONS OF THE PROGRAMME ARTICLE 2 AWARD OF DEGREES Teaching and Exam Regulation Hotel Management

4 ARTICLE 3 DIPLOMAS ARTICLE 4 AWARD OF DIPLOMAS ARTICLE 5 SIGNING OF DIPLOMAS ARTICLE 6 DATES OF GRADES AND AWARD OF DIPLOMAS ARTICLE 7 CUM LAUDE ARTICLE 8 DECLARATIONS ARTICLE 9 LEGAL PROTECTION EXAMINATIONS AND MARKS ARTICLE 1 EXAMINATION ARTICLE 2 UNIT OF STUDY ARTICLE 3 INTERIM EXAMINATION ARTICLE 4 EXEMPTION GENERAL ARTICLE 5 STUDENTS STUDYING AT A STENDEN INTERNATIONAL BRANCH CAMPUS (IBC) ARTICLE 6 FRAUD AND PLAGIARISM ARTICLE 7 STUDY CONTRACT ARTICLE 8 INTELLECTUAL PROPERTY ARTICLE 9 REQUIREMENTS SET FOR INTERIM EXAMINATIONS ARTICLE 10 FORMS OF INTERIM EXAMINATIONS ARTICLE 11 ORDER OF INTERIM EXAMINATIONS ARTICLE 12 TIME PERIODS AND FREQUENCY OF INTERIM EXAMINATIONS ARTICLE 13 REGISTRATION PROCEDURE FOR INTERIM EXAMINATIONS ARTICLE 14 WRITTEN INTERIM EXAMINATIONS ARTICLE 15 DIGITAL INTERIM EXAMINATIONS ARTICLE 16 ORAL INTERIM EXAMINATIONS ARTICLE 17 SUPERVISION DURING INTERIM EXAMINATIONS ARTICLE 18 DETERMINATION OF MARKS ARTICLE 19 STANDARDS FOR THE MARKS ARTICLE 20 AWARD OF CREDITS ARTICLE 21 RECORDING AND PUBLICATION OF MARKS ARTICLE 22 INSPECTION OF INTERIM EXAMINATIONS ARTICLE 23 TERM OF VALIDITY OF STUDENTS MARKS ARTICLE 24 RETENTION OF INTERIM EXAMINATIONS TAKEN ARTICLE 25 LEGAL PROTECTION STUDY CAREER ADVICE AND RECOMMENDATION ON CONTINUATION OF STUDIES ARTICLE 1 STUDY CAREER ADVICE ARTICLE 2 RECOMMENDATION ON CONTINUATION OF STUDIES AT THE END OF THE FIRST YEAR OF REGISTRATION FOR THE SAME PROGRAMME AT THE SAME INSTITUTION (BINDING STUDY ADVICE BSA) ARTICLE 3 RECOMMENDATION ON CONTINUATION OF STUDIES AT THE END OF THE SECOND YEAR OF REGISTRATION FOR THE SAME PROGRAMME AT THE SAME INSTITUTION ARTICLE 4 CONDITIONS FOR A BINDING RECOMMENDATION ON CONTINUATION OF STUDIES WITH REJECTION (BSA) ARTICLE 5 CONSEQUENCES OF A BINDING RECOMMENDATION ON CONTINUATION OF STUDIES WITH REJECTION (BSA) ARTICLE 6 TRANSFER FROM THE PROPAEDEUTIC TO THE POST-PROPAEDEUTIC PHASE ARTICLE 7 REFERRAL IN THE POST-PROPAEDEUTIC PHASE ARTICLE 8 LEGAL PROTECTION Teaching and Exam Regulation Hotel Management

5 7 EXAMINATION COMMITTEE ARTICLE 1 FORMATION AND COMPOSITION OF THE EXAMINATION COMMITTEE FINAL AND IMPLEMENTING PROVISIONS ARTICLE 1 HARDSHIP CLAUSE ARTICLE 2 UNFORESEEN CIRCUMSTANCES ARTICLE 3 PUBLICATION OF THE REGULATIONS ARTICLE 4 OFFICIAL TITLE, ENTRY INTO EFFECT APPENDICES ON THE TEACHING AND EXAMINATION REGULATION APPENDIX A1 COMPETENCIES OF THE BACHELOR PROGRAMME APPENDIX A2 COMPETENCIES OF THE WORK-STUDY PROGRAMME APPENDIX B APPENDIX C FURTHER ELABORATION ON UNITS OF STUDY OF THE CURRICULUM FOR THE PROPAEDEUTIC PHASE OF THE PROGRAMME FURTHER ELABORATION ON UNITS OF STUDY OF THE CURRICULUM FOR THE POST- PROPAEDEUTIC PHASE OF THE PROGRAMME APPENDIX D FINISHING TOUCH PROGRAMME AND GRAND TOUR FINISHING TOUCH PROGRAMME GRAND TOUR APPENDIX E INTERNATIONAL BRANCH CAMPUSES APPENDIX F ADDITIONAL (PROGRAMME-SPECIFIC) REGULATION STENDEN HOTEL MANAGEMENT SCHOOL, GLOSSARY OF TERMS USED ARTICLE 1 PARTICIPATION IN A MODULE ARTICLE 2 THE INTERIM EXAM ARTICLE 3 MODULE ASSIGNMENTS ARTICLE 4A ATTENDANCE FOR COMPULSORY MODULES ARTICLE 4B ACTIVE PARTICIPATION FOR WORK-STUDY STUDENTS ARTICLE 5 PARTICIPATION IN PRACTICE ARTICLE 6 NON-PARTICIPATION IN THE INITIAL ASSESSMENT ARTICLE 7A THE PROGRESS TEST ARTICLE 7B THE PROGRESS TEST FOR WORK & STUDY STUDENTS ARTICLE 8A THE INDUSTRIAL PLACEMENT ARTICLE 8B THE INDUSTRIAL PLACEMENT FOR WORK-STUDY STUDENTS ARTICLE 9A RESITS OF THE INTERIM EXAM IN GENERAL ARTICLE 9B RESIT OF TESTS ARTICLE 9C RESIT OF ASSIGNMENTS ARTICLE 9D RESITS TRANSITION RULE ARTICLE 10 RESITS FOR THE INTERIM EXAM OF A COMPULSORY MODULE ARTICLE 11 REPLACEMENT OF PROGRESS TESTS NOT BEING A PART OF CAREER DEVELOPMENT (COHORT FEBRUARY 2012 AND EARLIER COHORTS) ARTICLE 12 RETAKING THE INDUSTRIAL PLACEMENT Teaching and Exam Regulation Hotel Management

6 ARTICLE 13 EXEMPTIONS ARTICLE 14 DETERMINE THE RESULTS ARTICLE 15 TESTIMONIAL ARTICLE 16 FORCE MAJEURE REGULATION ARTICLE 17 EDUCATIONAL EXPERIMENTS ARTICLE 18 OBJECTIONS ARTICLE 19 STUDYING OUTSIDE THE PLACE OF BUSINESS OF THE PROGRAMME ARTICLE 20 THE OPEN MINOR ARTICLE 21 STUDENTS WHO ARE STUDYING AT AN INTERNATIONAL BRANCH CAMPUS (IBC) ARTICLE 22 INTRODUCTORY STIPULATIONS AND TITLE APPENDIX G RESIT SCHEDULE FOR TESTS APPENDIX H DEADLINES FOR HANDING IN RESITS OF AN ASSIGNMENT Teaching and Exam Regulation Hotel Management

7 1 General Article 1 Definition of terms In this Teaching and Exam Regulation (TER), the following terms mean: academic year: the period that starts on 1 September and ends on 31 August of the next calendar year; Associate Degree programme: programme as referred to Section 7.8a WHW with a study load of at least 120 credits; central participation council: council as referred to in Section WHW; Code of Conduct for International Students: code of conduct for international students of higher education, as applicable as from 1 August 2014 competency: an integral whole of professional knowledge, attitude and skills a person needs to perform adequately within relevant professional contexts; credit: unit for calculating the study load as referred to in Section 7.4 WHW, whereby 1 credit is equal to 28 hours of study; curriculum: the cohesive whole of units of study taught by the programme; EC: European credit, see credit; Examination Appeals Board: board as referred to in Section 7.60 WHW; examination committee: committee as referred to in Section 7.12 WHW; examination: concluding part of a programme as referred to in Section 7.3 WHW or the propaedeutic phase as referred to in Section 7.8 WHW; examiner: person as referred to in Section 7.12c WHW, not being a student or extraneus; Executive Board: the management of the institution as referred to in Section 1.1 and 10.8 WHW; extraneus: a person who is registered for a full-time or part-time programme as an extraneus as referred to in Section 7.32 and 7.36 WHW; institution: Stenden University of Applied Sciences interim examination: an examination of knowledge, insight and skills as referred to in Sections 7.3 and 7.10 WHW, the outcome of which is expressed by a mark and which constitutes the conclusion of a unit of study; objection, appeal and complaints desk: facility as referred to in Section 7.59a WHW; Teaching and Exam Regulation Hotel Management

8 post-propaedeutic phase: the main phase of the programme immediately following the propaedeutic phase; practical exercise: a unit of study as referred to in Section 7.3 paragraph 2 WHW in which the accent is on the practical preparation for the practice of a profession and for the practice of a profession in connection with the education in a work-study programme, in so far as these activities take place under the supervision of the institution. A practical exercise can be given shape in a project, assignment, design, thesis, oral presentation, undergoing industrial placement, participation in an excursion or working in (theme) groups; programme committee: committee as referred to in Section 10.3c WHW; programme variation: a programme can be offered in the full-time, part-time or workstudy variation; programme year: a period that starts on 1 September and ends on 31 August of the next calendar year, and for those who register as of 1 February, the period that starts on 1 February and ends on the last day of February of the next calendar year.; ProgRESS.www: student information system; propaedeutic phase: propaedeutic phase of the programme, as referred to in Section 7.8 WHW; school day: all days which in the annual schedule are usually not designated as holidays, Saturdays, Sundays or regular public holidays are school days; Saturdays may only be intended for taking interim examinations and/or tests and/or final examinations. School/Cluster and Staff Participation Council: council as referred to in Section WHW; specialisation: a specialisation within the programme as referred to in Section 7.13 WHW, not being an Associate Degree programme or a minor; student counsellor: a person employed by the institution to inform and advise (future) students, the management of the programme and the Examination Committee about student affairs and to counsel a student on request in the event of personal problems; student: a person who is registered at the institution as a student as referred to in Section 7.32 WHW; students charter: charter as referred to in Section 7.59 WHW; study career advisor/study coach: the person who is designated on behalf of the programme to advise students on their studies, choice and planning processes, aimed at effective study progress; teaching periods, test and examination times: a.m. to 9.30 p.m. TER: teaching and examination regulation as referred to in Section 7.13 WHW; test: part of an interim examination to which a mark by an examiner is attached; Teaching and Exam Regulation Hotel Management

9 unit of study: unit of study as referred to in Section 7.3 WHW, which in connection with other units of study forms the curriculum of the programme, to which a single final examination is attached. A unit of study can relate to a practical exercise; WHW: Higher Education and Research Act. Article 2 Contents of the TER This TER sets out the applicable procedures and rights and obligations per programme in relation to teaching and the propaedeutic examination and the post-propaedeutic examination. Article 3 Scope of application of the TER 1. This TER applies to the teaching and examinations of the Bachelor s degree programme Hotel Management, croho number 34411, full time, part time and workstudy and the Associate degree programme Hotel Management, croho number 80041, fulltime, part time and work-study, hereinafter referred to as: the programme. 2. The Executive Board can establish an Associate Degree programme in the Bachelor s Degree programme as referred to in paragraph 1. If applicable, this TER will apply to the Associate Degree programme. 3. This TER is applicable to the students and extraneï who are registered for the programme and to prospective students and extraneï who request to be admitted to the programme. 4. If the programme is specified as a joint programme, this TER will apply fully, unless the agreement on which the joint programme is based provides otherwise. 5. If the programme has one or more specialisations, this TER will then apply fully, unless the agreement(s) on which this specialisation/these specialisations are based provides/provide otherwise. 6. The TER applies to the cohort The TER from and earlier applies to the cohorts of or earlier. In case of amendments to the TER of one or more previous cohorts, a transitional provision will be added to the TER. Article 4 Adoption and term of the TER 1. This TER has been adopted by the Executive Board, with the consent of the Central Participation Council in accordance with Article of the WHW. 2. The programme committee must be given the opportunity annually in good time to assess these Regulations and give advice on them to the Head of School. The Teaching and Exam Regulation Hotel Management

10 programme committee must send a copy of this advice to the School/Cluster and Staff Participation Council (SCMR and SMR). 3. This TER will apply for the duration of the academic year. The regulations may not be amended during the academic year, unless this is necessary as the result of force majeure and it does not disproportionally prejudice students. An interim amendment will require the prior approval of the Executive Board. Teaching and Exam Regulation Hotel Management

11 2 Admission to the programme Higher Education and Research Act (WHW): 7.8a, 7.24, 7.25, , 7.28, Article 1 Prior education requirements for programmes 1. To enrol in a higher education programme, the prior education requirement is a diploma in pre-university education (VWO) or general senior secondary education (HAVO) or a diploma from a middle-management programme or of a specialist programme as referred to in Article 7.2.2, first paragraph, of the Adult and Vocational Education Act (WEB)(level 4). For the purposes of this article, a diploma referred to in the first sentence will be equated with the diploma of the vocational education programmes designated by ministerial regulation, referred to in Article 7.2.2, first paragraph, under c, of the WEB. Article 2 Further prior education requirements for programmes 1. In addition to the prior education requirements referred to in Article 1, the following further prior education requirements apply for direct admission to the programme. a. With a diploma in Senior secondary vocational education (mbo) level 4: Programme in Dutch MBO domain Dutch HBO sector Economics Programme: Hoger Hotelonderwijs** / Hotel Management** Bouw en infra Direct admission to the programme Afbouw, hout en onderhoud Direct admission to the programme Techniek en procesindustrie --- Ambacht, laboratorium en gezondheidstechniek Direct admission to the programme Media en vormgeving Direct admission to the programme Informatie en communicatie-technologie Direct admission to the programme Mobiliteit en voertuigen Direct admission to the programme Teaching and Exam Regulation Hotel Management

12 Transport, scheepvaart en logistiek Direct admission to the programme Handel en ondernemerschap Direct admission to the programme Economie en administratie Direct admission to the programme Veiligheid en sport Direct admission to the programme Uiterlijke verzorging Direct admission to the programme Horeca en bakkerij Direct admission to the programme Toerisme en recreatie Direct admission to the programme Zorg en welzijn --- Voedsel, natuur en leefomgeving --- ** = here are special additional requirements for the purposes of a professional profile/education concept, see article 6, sub 1. b. With a diploma in General senior secondary education (havo): havo profile NT NG EM CM Hoger Hotelonderwijs**/ Hotel management** 2e mvt 2e mvt 2e mvt econ of m&o * = this profile gives direct admission to the relevant programme #= this profile gives no admission to the relevant programme ** = here are special additional requirements for the purposes of a professional profile/education concept, see article 6, sub 1. With a diploma in pre-university education (vwo): vwo profile NT NG EM CM Hoger Hotelonderwijs**/ Hotel management** 2e mvt 2e mvt 2e mvt * Teaching and Exam Regulation Hotel Management

13 * = this profile gives direct admission to the relevant programme #= this profile gives no admission to the relevant programme ** = here are special additional requirements for the purposes of a professional profile/education concept, see article 6, sub 1 Article 3 Special further prior education requirements for the Education in Primary Schools Programme (pabo) Not applicable 1. For prospective students with a general senior secondary education diploma and/or senior secondary vocational education level 4 diploma, special further prior education requirements apply to the Education in Primary Schools Programme. 2. Prospective students with a diploma in pre-university education, higher professional education or university education as prior education are exempted from the special prior education requirements. 3. The special further prior education requirements relate to the knowledge areas geography, history and nature & technology comparable to the level general senior secondary education 3/ preparatory secondary vocational education On the basis of those requirements, for the purpose of enrolling in the Education in Primary Schools Programme, prospective students demonstrate that they possess sufficient knowledge to be able to participate in that programme. Article 4 Testing of special further prior education requirements for the Education in Primary Schools Programme (pabo) Not applicable 1. Entering students as referred to in Article 3 paragraph 4, can demonstrate that they possess sufficient knowledge by: a. submitting a general senior secondary education and/or secondary higher vocational education level 4 diploma and concerning the subjects that were part of the examination to obtain that diploma, the list of marks or results belonging to the diploma showing that he/she possesses the relevant knowledge, or b. in particular cases, whether or not in addition to submitting a diploma as referred to in subparagraph a., submitting one or more certificates as referred to in Section , fifth paragraph of the Adult and Vocational Education Act (WEB) showing that he/she possesses the relevant knowledge. 2. If a prospective student does not meet the first paragraph, he/she can demonstrate possession of the knowledge referred to in Article 3, by taking and passing a test. 3. A prospective student in possession of a foreign diploma that is demonstrably at least equivalent to the diplomas mentioned in Art. 3 paragraph 1 must have demonstrated at the end of the propaedeutic phase that he/she possess the required knowledge as referred to in Article 3 paragraph 4. If this condition is not met, the enrolment will be terminated on the first possible date. Teaching and Exam Regulation Hotel Management

14 4. The Executive Board will give the prospective student the opportunity to take the test referred to in paragraph 2 in accordance with the Testing of Special Further Prior Education Regulation for Education in Primary Schools Programme (OLB) of Stenden University. Article 5 Additional examination ex. Art sub 4 WHW 1. The Executive Board may decide that a person in possession of a diploma referred to in Article 1 who does not meet the conditions referred to in Article 2 may nevertheless be enrolled, on condition that a test shows that substantively similar requirements have been met. These requirements must be met before the programme starts. 2. In case of an additional test, the knowledge of the required subjects or the required level referred to in Article 2 will be tested. Article 6 Additional requirements for the purposes of a professional profile / education concept 1. In view of the organisation and structure of the education of the Higher Hospitality Education programme, in addition to the prior education requirements as referred to in Article 1, additional requirements apply. The additional requirements as well as the costs involved in them are set out in a selection procedure adopted by the Executive Board. This concerns the following procedure: Selection for Ba and Ad students, full-time Stenden HMS has a selection procedure only for Dutch students and for foreign students who are living in The Netherlands. This selection procedure consists of: - Individual tests, focused on capacities, personality, interests and skills; - An interview, focused on the motivation for the industry and the study programme. Within 15 working days after the selection day an extensive report together with the results is sent by mail. This report is used within your (study) career development process. If the result is below 4.5 (on a scale 0-9) the student is rejected. The student can ask for a second opinion by contacting Mrs. Rita Dijk (phone number +31 (0) ). The result of the second opinion is binding. If students fulfill the admission requirements to follow the 3 year Fast Track programme, they will have an extra intake interview after the above mentioned selection procedure. Students with MHS diploma The entire selection procedure is not applicable to students with a diploma from the Dutch Middelbare Hotelschool (MHS). They must show a letter of recommendation from the director of their school. A competence test and an interview are part of the intake procedure. The results of the competence test will be used during the interview and in the (study) career development process. Selection procedure for all work-study students The Work-Study programme has a selection procedure. This selection procedure consists of: Teaching and Exam Regulation Hotel Management

15 o An interview focused on the motivation for the study and the study skills. A minimum score of 3.5 is required. o A Work Place scan with a positive advice. If either score is not the required norm, the candidate is rejected. The student can ask for a second opinion at Mrs. Ingrid Lamsma (phone number +31 (0) ). The result of the second opinion is binding. 2. In view of the knowledge and skills needed for the Arts Therapies programme, in addition to the prior education requirements as referred to in Article 1, additional requirements apply. The additional requirements as well as the costs involved in them are set out in a selection procedure adopted by the Executive Board. This concerns the following procedure: Not applicable Article 7 Admission to the fast track for students with a Dutch vwo certificate 1. An Executive Board may offer a fast track within a bachelor programme in higher professional education that is open to students with a certificate as provided for in Article 7.24, paragraph 2a or 2b, of the WHW or a certificate which, pursuant to Article 7.28, paragraph 2 of the WHW, has been designated by ministerial regulation or judged by the Executive Board as being at least equivalent to this. A student who meets the condition provided for in the first sentence and the other enrolment conditions will be registered for a fast track on request. 2. The Executive Board can also decide to admit a student other than the student provided for in the first subsection to the fast track if the Executive Board judges that he is suitable for that fast track. 3. Contrary to Article 7.4b, paragraph 1 of the WHW, the study workload for a fast track is 180 credits. Article 8 Admission to the special track as intended in Art. 7.9b WHW Not applicable. 1. If the Executive Board offers a special track in a degree programme with a focus on achieving a higher level of knowledge for the students, it may introduce a selection procedure. 2. The Executive Board determines the rules for the selection procedure intended in the first paragraph. This concerns the following rules: [supplement the rules, which must, in any event include the following: * cognitive and non-cognitive criteria; * relation between selection criteria and degree programme profile; * motivated admission or rejection.] Teaching and Exam Regulation Hotel Management

16 Article 9 Colloquium doctum (entrance examination age 21 years and over) 1. The Executive Board may exempt persons aged twenty-one years and over who do not meet the prior education requirements referred to in Article 1, nor have been exempted from them pursuant to Art WHW, from such prior education requirements if an examination given by a committee to be formed by the Executive Board shows suitability for the education in question and sufficient mastery of the language in which the programme is taught, to be able to take the education successfully. 2. The programme requirements for the entrance examination, as intended in paragraph 1 are: The Colloquium Doctum is an entrance test at HAVO level in the for our education obligatory courses English (speaking and writing) and German, French or Spanish (speaking and writing) and General Economics 1. The Colloquium Doctum will be held two times a year. Information can be obtained at the secretariat of the Stenden Hotel Management School, Mrs. Rita Dijk (phone number +31 (0) ). Language test The entrance tests for the languages exist of three parts, related to the final exam of the HAVO. Preparation can be done with the Eindexamenbundels of English and German, French or Spanish. They can be found in our library. The three parts are: - Texts with multiple choice questions. - Writing a business letter for the hospitality branch. - Oral exam; this will be a talk as a result of a text about service in the hospitality. It will take about 20 minutes. During the talk attention will be paid to reading, listening and speaking skills. It is allowed to use a dictionary in the preparation of the exam. It is not possible to have a look at an old exam. General Economics 1 During the Colloquium Doctum a number of multiple choice questions about variable costs, budget plan and so on will be asked. Also a number of open questions will be asked about subjects like balance, ratios (liquidity, solvability), paying of interest and instalment, breakeven point, computing of tax due according to the slice tariffs in The Netherlands. The questions attune to subjects of general development and general economics. 3. The Executive Board may depart from the age limit referred to in paragraph 1 in respect of a diploma issued outside the Netherlands, which, in the person s own country, gives access to a programme at an institution of higher education. The Executive Board may also depart from that age limit in special cases if no diploma can be submitted. Article 10 Job requirements for part time programmes 1. For the purpose of enrolment in a part time programme, the Executive Board may set requirements for performing work while taking the programme. Students need to have relevant work experience in the hospitality industry and the student s current job should be at least for 20 hours per week in the hospitality industry. Teaching and Exam Regulation Hotel Management

17 Workplace scan A workplace scan will also be performed which will result in a positive or negative advice. Students need a positive advice on the basis of the selection procedure as well as for the workplace scan to be admissible to our part time education. 2. In the case that the Executive Board designates work as units of study, requirements may be set for the work. Not applicable. Article 11 Admission to work-study programmes, job requirements 1. Extraneï are not admitted to work-study programmes. 2. The practice of the profession of a work-study programme takes place on the basis of a contract concluded on behalf of the university of applied sciences by the programme, the student and the company or organisation where the profession is practised. 3. The contract referred to in the second paragraph must at least contain provisions on: the term of the contract and the duration of the period or periods of professional practice, the supervision of the student, the part of the qualities in relation to knowledge, insight and skills that a student should have acquired at the end of the programme and should be achieved while practising the profession, as well as their assessment, and the cases and way in which the contract can be terminated prematurely. The contract should be for at least 24 hours per week. 4. Anyone wanting to be admitted to a work-study programme must at the time of admission or no later than six months afterwards have a contract as referred to in the second paragraph. If the requirement referred to in the preceding sentence is not met, the person concerned will be deemed not to have met the conditions to participate in the work-study programme. This means that the Examination Committee can then decide to deny the student admission to the work-study programme. The student will be informed in writing of a decision as referred to in the preceding sentence. 5. If a contract as referred to in the second paragraph is terminated prematurely as a result of attributable failure of the student, the student will be given the opportunity for a period of six months at most to conclude a new contract as referred to in the second paragraph. If this does not work, the student will be deemed no longer able to meet the conditions for participation in the work-study programme. This means that the Examination Committee can then decide to deny the student admission to this programme. The student will be informed in writing of a decision as referred to in the preceding sentence. Article 12 Exemption on the basis of other diplomas ex. Art WHW 1. Anyone who has been awarded a degree (bachelor's or master's) and anyone who has passed a propaedeutic examination at a higher education institution will be exempt from the prior education requirements referred to in article 1. Teaching and Exam Regulation Hotel Management

18 2. Anyone who is admitted to university or higher professional education in a country which is a State Party that has ratified the Convention on the Recognition of Qualifications concerning Higher Education in the European Region (Dutch Treaty Series (Trb.) 2002, 137) will also be exempt from the prior education requirements, without prejudice to the right of the Executive Board under Article IV.1 of the aforementioned Convention to show a substantial difference between the general requirements for access in the country where the qualification was obtained and the general requirements laid down by or pursuant to this Act. 3. The Executive Board, after advice from the Examination Committee, will grant exemption from the prior education requirements referred to in articles 1, 7 and 8 to a person who possesses a diploma issued in the Netherlands or not which is considered by ministerial regulation at least equivalent to the diploma referred to in the relevant paragraph, without prejudice to the third and fourth paragraphs. The Executive Board may grant exemption to a person who possesses a diploma issued in the Netherlands or not which is not included in the ministerial regulation referred to in the first sentence, if in the opinion of the Executive Board, after advice from the Examination Committee, that diploma is at least equivalent to the provisions of articles 1, 7 and 8. If a diploma issued outside the Netherlands is concerned, the Executive Board may determine that no examinations or components of examinations will be taken until proof has been furnished to the satisfaction of the Examination Committee of sufficient mastery of the Dutch language to be able to undergo the education successfully. The Executive Board, after advice from the Examination Committee, may also determine that the person concerned will not be enrolled as long as the proof referred to in the preceding sentence has not been furnished. 4. If further prior education requirements as referred to in Article 7.25 paragraph 1 of the WHW have been set by ministerial regulation, a person in possession of a diploma cannot take any examinations before the student has shown in a manner to be determined by the Executive Board on the basis of an additional examination that the student possesses the knowledge and skills to which the requirements referred to in article 1 relate. 5. The Executive Board, after advice from the Examination Committee, may determine that a person possessing a diploma as referred to in the first or second paragraph cannot be enrolled if the Executive Board is of the opinion that the further prior education requirements referred to in article 2 are of such a nature that it can reasonably be expected that it will not be possible to show in the first year of enrolment in the programme on the basis of an additional examination as referred to in the third paragraph that the person concerned possesses the knowledge and skills to which the requirements relate. The Executive Board will determine the way in which the person concerned can be exempted from those requirements on the basis of an additional examination with a view to enrolment. 6. The requirements to be set for the test, referred to in paragraphs 4 and 5, are included in Art. 13. Article 13 Additional test pursuant to Art paragraphs 3 and 4 WHW 1. If a prospective student has a propaedeutic diploma (university of applied sciences (hbo) or academic university (wo)), an hbo degree diploma or a wo degree diploma, but does not meet the further prior education requirements referred to in Article 2, in Teaching and Exam Regulation Hotel Management

19 the additional test, the knowledge of the required subjects or the required level, referred to in Article 2, will be tested. 2. If a prospective student has a foreign diploma that is equivalent to a havo or vwo diploma but does not meet the further prior education requirements referred to in Article 2, in the additional test the knowledge of the required subjects or the required level, referred to in Article 2, will be tested and requirements with respect to mastery of the Dutch or English language will be set. 3. If a prospective student as referred to in paragraph 2 wants to enrol in a Dutch language programme, the diploma NT2-second level must demonstrably have been obtained. This requirement may be departed from for a prospective student with an equivalent German diploma. [If applicable, the requirement set on them of mastery of the Dutch language is included in the teaching and examination regulations of the relevant programme.] 4. If a prospective student as referred to in paragraph 2 wants to enrol in an English language programme, the prospective student must demonstrably have obtained an IELTS score six. A test comparable to an IELTS-test score 6.0 means: a. TOEFL10 Paper: 550; b. TOEFL Computer: 213; c. TOEFL Internet: 80: d. TOEIC11: 670; e. Cambridge ESOL12: CAE C. Article 14 Admission to the post-propaedeutic phase A student can be admitted to the post-propaedeutic phase of a programme in different ways: 1. The requirement for enrolment in the programme after the propaedeutic examination is possession of a diploma of a propaedeutic examination of that programme which has been passed. 2. The Executive Board may grant exemption from the requirements referred to in the first paragraph to a person who possesses a diploma issued in the Netherlands or not, if in the opinion of the Executive Board, that diploma is at least equivalent to the diploma referred to in the first paragraph. If a diploma issued outside the Netherlands is concerned, the Executive Board may determine that no examinations or examination components can be taken until proof has been furnished to the satisfaction of the relevant Examination Committee of sufficient mastery of the Dutch language to be able to undergo the education successfully. 3. In departure from the first paragraph, at the request of the person who is enrolled, the Examination Committee can already allow that person to take one or more components of the final examination before the student has passed the propaedeutic examination of the relevant programme. There are no conditions for the students. Teaching and Exam Regulation Hotel Management

20 Article 15 Associate Degree Transfer 1. Students who have been awarded a degree, as intended in Art. 7.10b, paragraph 1 WHW, are entitled to follow a Bachelor s degree programme in Higher Professional Education. The Executive Board may thereby determine which other units of study must also be followed in the Bachelor s degree programme in question. Article 16 Legal protection 1. A (prospective) student may lodge objection with the Executive Board within six weeks of the date against general decisions on admission via [email protected]. Before deciding, the Executive Board will obtain advice from the Disputes and Complaints Committee. 2. The decision on an objection can be appealed at the Higher Education Appeals Tribunal in The Hague. Teaching and Exam Regulation Hotel Management

21 3 Curriculum Higher Education and Research Act (WHW): 6.13, 7.2, 7.4, 7.4b, 7.7, 7.8, 7.8a, 7.8b, 7.9, 7.9b, 7.11, Article 1 Assessment of the Teaching and Examination Regulation 1. The Executive Board is responsible for the regular assessment of the Teaching and Examination Regulation (TER). It will assess the time demands deriving from the TER that are imposed upon the students for the purpose of monitoring and, where necessary, adapting the study load. Article 2 Aim of the programme 1. The programme is intended to teach students such knowledge, attitude and skills in the field of International Hospitality Management that when they complete the programme they are able to perform professional duties in that field and are also eligible for any continued programme. After completing the programme, students should be able to work independently as practitioners of professions and with a critical attitude, and the students should possess competencies at higher professional education level as referred to in Annex A. Article 3 Structure and study load of the programme 1. The programme has a study load of 240 European credits (EC), of which 60 credits belong to the propaedeutic phase and 180 credits belong to the post-propaedeutic phase. 2. The programme is structured as full time, part time or work-study and is taught by the Stenden Hotel Management School. 3. The full time programme, the part time programme and the work & study programme have no specialisation. The full time programme has an Associate Degree programme. The part time programme does not have an Associate Degree programme. 4. Not applicable. The specialisation... is structured as fulltime/part time. The specialisation has a study load of... credits. 5. The Associate Degree full time and part time programme have a study load of 123 European credits. The Associate Degree of the Work-study programme has a study load of 120 EC. 6. Students who have been awarded an Associate Degree and who follow the Bachelor s degree programme must follow the units of study prescribed by the Executive Board. The students must consult the applicable Examination Committee in that regard. 7. For students taking the programme in the form of work-study, the periods in which work is done in professional practice will be considered a unit of study, in so far as Teaching and Exam Regulation Hotel Management

22 this work is performed under supervision of the programme. The following requirements are set for this work: a. the duration of the periods in professional practice is 42 weeks of 24 hours as a minimum; b. the study load of the periods in professional practice is 12 EC on a yearly basis; c. each period must be structured so that the student is able to develop the competencies to the level specified for that period in the contract between the institution, student and company; d. units of study that are carried out in professional practice must be concluded with an examination. Article 4 Language used in teaching 1. The courses in the programme are taught in English, unless: a. the course relates to a different language; b. the course is given in the context of a guest lecture by a guest lecturer who speaks a different language; c. the specific nature, structure or quality of the course, or the origin of the students necessitates the use of a different language. The Executive Board had adopted a Code of Conduct for this purpose for the use of languages other than Dutch in teaching. 2. The Associate Degree (Ad) work-study programme is taught in Dutch; the Bachelor Degree (Ba) work-study programme is taught in English. 3. In a programme (Work-study) taught in Dutch, literature in other languages may be used. Article 5 Provisions for students with a functional limitation 1. The Head of School will offer students with a functional limitation an educational environment which is equivalent as far as possible to that of students without a functional limitation and offers equivalent opportunities to succeed in one s studies. The Study & Disability Regulations, as attached to the Students Charter as an appendix, provide for the necessary and agreed facilitation of the persons concerned. Article 6 Composition of the propaedeutic phase 1. The propaedeutic phase has three aims: a. orientation; b. referral; c. selection. 2. The propaedeutic phase of the programme contains the units of study as referred to in Annex B, with the corresponding study load (60 credits in total). Teaching and Exam Regulation Hotel Management

23 Article 7 Composition of the post-propaedeutic phase 1. The post-propaedeutic phase of the programme -as well as the specialisation(s) attached to it - contains the units of study as described in Annex C, with the corresponding study load (180 credits in total). Article 8 Composition of the Associate Degree programme 1. The (work-study) Associate Degree programme as referred to in Article 3, Paragraph 5 contains the units of study as described in the relevant Annex with the corresponding study load. Article 9 Minor 1. A minor is a coherent optional programme of 30 European credits in total that is taken in the post-propaedeutic phase, not being a specialisation. 2. The minor a student takes is related to the student s ambitions and is clearly related to the end competencies of the programme. The minor should be an addition to the other components of the programme the student is taking. 3. The Examination Committee of the School that developed the minor is responsible for the contents of the minor and must see to it that the minor at least meets the requirements set in the following paragraph. 4. The minors offered by the institution are placed at the beginning of the programme year on the website accessible to all students website: The website must at least state: a. which minors the institution offers; b. whether the offer of the minor is or is not bound by a minimum number of participants; c. what procedure is used in registering for a minor; d. what requirements apply for admission to the minor; e. which school is responsible for the contents of the minor and who is responsible within the school; f. which components the minor comprises, including the number of credits and the method of testing and retaking each component. 5. During the programme year, the contents of a minor may not be changed. In departure from the preceding sentence, a minor offered cannot be taught in case of insufficient interest, provided it is stated on the website referred to in paragraph 4 that a minimum number of participants is required in order for the minor to be taught. 6. A minor can be taken only if the propaedeutic examination has been passed and at least 60 credits have been obtained in the post propaedeutic programme. Not applicable. 7. Irrespective of the foregoing, the admission of a student to a minor will require the approval of the Examination Committee of the programme taken by the student. The Examination Committee may choose to publish a list of minors that students may Teaching and Exam Regulation Hotel Management

24 take without personally having to ask for permission. 8. Besides the minors offered by the institution, students can take minors by way of or do an exchange programme. Admission of a student to a minor programme by this route requires approval from the Examination Committee of the programme where the student is enrolled. Article 10 Studying abroad 1. Studying abroad (outside The Netherlands) is subject to Stenden s policy that a maximum of 90 credits of the curriculum (with a maximum of 30 theory credits and a maximum of 60 placement credits) can be taken abroad. 2. Students require prior written permission from the Examination Committee of the programme to be able to study abroad. Teaching and Exam Regulation Hotel Management

25 4 Examinations and diplomas Higher Education and Research Act (WHW): 7.3, 7.10, 7.10a, 7.11, 7.12c, 7.19a, 7.33 Article 1 The examinations of the programme 1. In the programme the propaedeutic phase is concluded with an examination and the post-propaedeutic phase with a final examination. If an Associate Degree programme is attached to the programme, the propaedeutic phase will be concluded with an examination and the post-propaedeutic phase with a final examination. 2. The examinations referred to in the first paragraph will be passed if all units of study of the relevant phase or programme have been passed (examination and grade together), or an exemption has been granted from them. 3. The final examination in the post-propaedeutic phase cannot be passed until the propaedeutic examination has been passed or an exemption has been granted from taking it. 4. The Examination Committee will determine the results of the examinations referred to in the first paragraph after it has examined whether the student has complied with all obligations applicable to the examination in question. 5. The Examination committee will award a diploma to the student who has passed an examination and also meets the further statutory requirements. One diploma will be awarded per programme. No propaedeutic diploma will be awarded to a student who has obtained an exemption from the Examination Committee from taking this phase of the programme. 6. The Executive Board will retain passed examinations and the related papers for a period of at least seven years. Article 2 Award of degrees 1 1. The Examination Committee will award the Bachelor s Degree of Business Administration (BBA) on behalf of the Executive Board if the final examination in the post-propaedeutic phase has been passed. 2. In case of education worldwide, the memorandum Line of Conduct for Dutch Education Worldwide of the Minister of Education, Culture and Science (OC&W) will apply. 3. The Examination Committee will award the Associate Degree of Business Administration on behalf of the Executive Board to a student who has passed the examination of an Associate Degree programme. 1 As a consequence of the Dutch Law Kwaliteit in Verscheidenheid a different title for the degree may be used. Teaching and Exam Regulation Hotel Management

26 Article 3 Diplomas 1. The Executive Board will use the model of the diplomas and establish the appendices referred to below with due observance of Article 7.11 WHW. The following must be stated at any rate: a. the name of the programme and the institution that provides the programme, as listed in the Central Register of Higher Education Study Programmes (CROHO); b. which units of study the examination covered; c. if applicable, which minor was passed; d. if applicable, what qualification to practise a profession is attached to the diploma; e. what degree was awarded by the Executive Board; f. at what time the programme was last accredited or passed the initial accreditation of new programmes; 2. The units of study of the examination and the minor passed will be mentioned in a certified annex, in which the number of credits and grade obtained will also be listed. The grade referred to in the preceding sentence will be expressed as referred to in article 19 of Chapter The Examination Committee will add a diploma supplement to a diploma of the final examination passed that matches the standard format agreed by Europe. The purpose of the diploma supplement is to provide insight into the nature and content of the completed programme, partly with a view to international recognisability of programmes. The diploma supplement, written in English, must at least contain: a. the name of the programme and the institution that provides the programme, b. whether it is a programme in university education or a programme in higher professional education, c. a description of the content of the programme, d. the study load of the programme and e. the degree programme Grading Table. Article 4 Award of diplomas 1. As proof that the examination was passed, the Examination Committee will award a diploma with the diploma supplement. 2. A student who is entitled to the award of a diploma may request the Examination Committee not to award it in accordance with rules to be adopted by the Executive Board. 3. If a student discovers an error on his or her list of grades, the student must immediately contact the ESR Information & Registration Centre. If no error is discovered there, the student must respond to the Examination Committee in writing within four school weeks after the diploma has been received. 4. The date on the diploma is the date on which the Examination Committee has established that the student has fulfilled the conditions. The procedural condition for awarding a degree diploma is that the student must be enrolled in the programme at the time of awarding. Teaching and Exam Regulation Hotel Management

27 Article 5 Signing of diplomas 1. The diploma will be signed on behalf of the Executive Board: a. by the chairman and secretary of the Examination Committee or their deputies; b. by the student. 2. The Diploma Supplement to the diploma referred to in article 3 will be signed and provided with the name of the chairman of the Examination Committee and secretary, or their deputies. 3. The names of the persons authorised to sign will be registered in a signature register. Article 6 Dates of grades and award of diplomas 1. At the start of each academic year, the Examination Committee will set the dates on which the grades referred to in article 1 are determined, with due observance of the third and fourth paragraphs in article At the start of each academic year, the Head of School will set the dates on which the diplomas referred to in article 3 will be awarded in a public ceremony. 3. The grade on the propaedeutic examination will be determined at least twice a year, at the end of the programme year, after the grades on the last resits have been processed. At the student s request the grade can also be determined in the interim in the course of the programme year. Article 7 Cum laude 1. A student must submit a request to the Examination Committee to grant the classification Cum Laude to the propaedeutic diploma of the Bachelor s Degree programme or the Associate degree programme attached thereto. 2. A student must submit a request to the Examination Committee to grant the classification Cum Laude to the Bachelor s degree diploma or the Associate degree diploma. 3. The request (see par. 1 or 2) must be accompanied by a list provided by the student of all grades the student obtained on the basis of which the student believes the student is entitled to the classification Cum Laude. 4. The Examination Committee will judge whether the classification Cum Laude is to be granted. 5. If declared applicable in paragraph 1 of this article, the Examination Committee will grant the classification "Cum Laude" if the student meets the following conditions upon receiving the propaedeutic diploma: a. The weighted average based on the credits obtained for all grades obtained is 8.0 or higher; b. The student must be awarded at least a pass grade for all units of study of the propaedeutic phase without taking any resits; c. The student may be given an exemption for a maximum of 25% of the total credits. Teaching and Exam Regulation Hotel Management

28 d. If units of study have been graded as insufficient/sufficient/good/excellent, the student must have obtained a good for at least 80% of these units. e. If a student has taken additional units of study not included in the compulsory curriculum, they are not included in the calculation of the weighted average; f. Exemptions are not included in the calculation of the weighted average. 6. The Examination Committee will grant the classification Cum Laude if the student meets the following conditions upon receiving the Bachelor s degree diploma or the Associate degree diploma: a. The weighted average based on the credits obtained for all grades obtained is 8.0 or higher; b. The student must be awarded at least a pass mark for all units of study of the post-propaedeutic phase without taking any resits; c. The student may be given an exemption for a maximum of 25% of the total credits. d. If units of study have been graded as insufficient/sufficient/good/excellent, the student must have obtained a good for at least 80% of these units. e. The student has been awarded a grade of at least 8.0 for the graduation thesis (condition only for the bachelor s degree; Stenden HMS: Industrial Placement Management Project). f. If a student has taken additional units of study not included in the compulsory curriculum, they are not included in the calculation of the weighted average; g. Exemptions are not included in the calculation of the weighted average. Article 8 Declarations 1. A student who has passed more than one interim examination and to whom no diploma as referred to in article 4 can be awarded will receive on request, provided within a year after the student deregistered, a declaration to be issued by the relevant Examination Committee in which at least the interim examinations are listed which the student passed. Article 9 Legal protection 1. A student who disagrees with a decision by the Examination Committee on the basis of the provisions in this chapter can lodge an appeal against this with the Examination Appeals Board (COBEX). 2. It is possible for a student to lodge an appeal against the decision of the COBEX with the Appeals Tribunal for Higher Education in The Hague. Teaching and Exam Regulation Hotel Management

29 5 Examinations and marks Higher Education and Research Act (WHW): 7.3, 7.10, 7.12b, 7.13 GENERAL Article 1 Examination 1. An examination is attached to every programme. 2. An examination is attached to the propaedeutic phase of the programme. 3. An examination is attached to the post-propaedeutic phase of the programme. Article 2 Unit of study 1. A programme is a coherent whole of units of study, aimed at realising well-defined targets in the area of knowledge, understanding and skills which anyone completing the programme should possess. 2. A unit of study can relate to the practical preparation for professional practice and to the practice of the profession in connection with the education in a work-study programme, in so far as these activities are carried out under supervision by the Executive Board. Article 3 Interim examination 1. An interim examination is attached to each unit of study. 2. Each interim examination comprises an examination of the knowledge, understanding and skills of the examinee, as well as an assessment of the outcomes of that examination. 3. If the interim examinations of units of study belonging to a programme or propaedeutic phase of a Bachelor s Degree programme have been passed, the examination will have been taken, in so far as the Examination Committee has not stipulated that the examination must also contain an examination to be conducted by them on their own as referred to in the second paragraph. 4. Under conditions to be set by them, the Examination Committee can stipulate that not every interim examination has to be passed in order to establish that the examination has been passed. Teaching and Exam Regulation Hotel Management

30 Article 4 Exemption general 1. The Examination Committee is authorised to grant an exemption from taking one or more interim examinations. 2. The TER contains the grounds on which the Examination Committee can grant an exemption from taking one or more interim or final examinations for interim examinations or final examinations in higher education that were passed earlier, or for knowledge or skills gained outside higher education. 3. An exemption given by the Examination Committee is always granted individually on the basis of its exemption policy and with due observance of the following provisions of this article. 4. For organizational reasons no exemption will be given to a part of the practice programme within a practical module at Hotel Stenden. 5. Students with one of the following diplomas are exempted from taking the tests of the mentioned units of study referred to in the appendix with the combination of propaedeutic and post- propaedeutic phases: a. Fulltime students with an MHS diploma A fulltime student with a Dutch MHS diploma will get an exemption of the first year (60 EC). Instead of the second year Hospitality Operations Performance module (12 EC) he/she has to do the second year First Impression module (12 EC). b. Fulltime students with a non MHS vocational diploma, level 4 A fulltime student with a vocational diploma level 4 may ask the Exam Committee for exemptions. The exemptions depend on the content (of hospitality parts) of the prior education. c. Fulltime students with a ProHHO diploma Fulltime students with a ProHHO diploma (Friesland College) will get an exemption for the first year (60 EC), because they did the whole first year of Hotel Management during the ProHHO education. This exemption is only for students who started ProHHO in September 2014 or earlier. d. Fulltime students with a hospitality related bachelor degree A fulltime student with a hospitality related bachelor degree obtained elsewhere, or any bachelor degree in management obtained at Stenden University of Applied Sciences or Facility management (BA/MA) or a student who possess a diploma in hospitality related higher education, approved by the Exam Committee Stenden Hotel Management School, may apply for exemptions. These applicants may transfer a minimum of 30 EC based on subjects that are different than the Hotel Management programme. More exemptions can be given based on the extent to which the Hotel Management majors are covered by student s prior education and/or work experience. e. Fulltime students with an HBO-short degree in hospitality A graduate for Austria, Sweden and Switzerland with an HBO-short degree in hospitality management will receive the following exemptions: Teaching and Exam Regulation Hotel Management

31 a. 1 st year (60 EC) b. 2 nd year: Hospitality operations Design module (12 EC), International Business Communication (IBC) module (12 EC), Career Development parts Gateway to Professional Writing (3 EC) and Gateway to Global Citizenship (3 EC) c. 3 rd year: Minors (30 EC) d. 4 th year: Based on the students CV, the Exam Committee decides whether the student receives exemption for a part of the internship period or not. Accredited study programmes for this course are: Swiss schools: diploma Ristorazione e industria alberghiera, Chur, Montreux Austrian schools: Kollegs, Höhere Lehranstalten für Tourismus, Höhere Bundeslehranstalten with specialisation in Tourism f. Fulltime students with a hospitality related education from Germany or Austria Fulltime students with the below mentioned diploma are exempted from taking the tests of the following units of study referred to: German Staatlich geprüfte(r) Betriebswirt(in) der Fachrichtung Hotel- und Gastronomiemanagement Exemptions: 1 st year (60 EC), 2 nd year (60 EC) + 21 weeks internship (30EC) German Hotelfachmann/fachfrau Exemption: 1 st year (60 EC) Staatlich geprüfte(r) Fachmann/Fachfrau für Euro-Hotelmanagement School: - Berufsfachschule für Hotelmanagement, Pegnitz, Germany - Schule für Hotel- und Tourismusmanagement Wiesau, Germany Exemptions: - whole first year (60 EC), International Business Communication module (12 EC), Hospitality Operations Design module (12 EC), minor programme (30 EC), Diploma Touristiekkauffrau/-mann School: - Tourismusschulen Salzburg in Bramberg, Austria - Tourismusschulen Salzburg in Klessheim, Austria - Tourismusschulen Salzburg in Bischofshofen, Austria - Tourismusschulen Salzburg in Bad Hofgastein, Austria - Tourismuskolleg Innsbruck, Austria - Tourismusschulen Bad Gleichenberg, Austria - Europaschule HLF Krems, Austria - Tourismusschulen Bludenz, Austria Exemptions: - whole first year (60 EC), International Business Communication module (12 EC), Hospitality Operations Design module (12 EC), minor programme (30 EC), Diploma Staatlich geprüfte(r) Hotelbetriebswirt(in) obtained from the Schools: - Hotelfachschule Bad Wörishofen, Germany - Hotelfachschule Berlin, Germany - Hotelfachschule Heidelberg, Germany - Hotelfachschule Emden, Germany - Eduard-Stieler-Schule Fulda, Germany Teaching and Exam Regulation Hotel Management

32 - Hotelfachschule Erfurt, Germany - Hotelfachschule Pegnitz, Germany - Hotelfachschule Hamburg, Germany - Susanna Eger Schule Leipzig, Hotelfachschule, Leipzig, Germany Exemptions: - whole first year (60 EC), whole second year (60 EC), minor programme (30 EC), first half internship (30 EC) Diploma Berufliches Gymnasium, Fachrichtung Wirtschaft (BGFW) Schools: - Berufsbildingszentrum Dr. Jürgen Ulderup, Diepholz, Germany - Berufsbildende Schulen Pottgraben, Osnabrück, Germany - BBS an Museumsdorf, Cloppenburg, Germany - BBS Conerus Schule Norden - BBS Cochem - BBS Osterholz-Scharmbeck, Osterholz-Scharmbeck, Germany - Berufskolleg Kleve, Kleve, Germany - Berufskolleg Bonn-Duisdorf, Bonn, Germany - BBS am Krökentor, Magdeburg - Berufsbildende Schulen Varel, Varel, Germany - Berufskolleg Bach strasse, Düsseldorf, Germany - BBS Jever, Jever, Germany - Berufsbildende Schulen 1, Wilhelmshafen, Germany - Berufskolleg Kaufmännische Schulen, Bergisch Gladbach, Germany - Berufskolleg Ahlen, Ahlen, Germany - Berufsbildende Schulen Rotenburg, Rotenburg, Germany - BBS Otto von Guericke, Magdeburg, Germany - BBS IV Friedrich List, Halle, GermanyBBS1 Gifhorn, Gifhorn, Germany - BBS1 Arnoldi Schule, Göttingen, Germany Exemptions: - Guest Experience module (12 EC), Resources module (12 EC), Career Development Year 1, part Gateway to Industry (3 EC). 6. A student who wants to qualify for the aforementioned exemptions must submit a reasoned request to this effect to the Examination Committee. The diploma must be submitted with the request, as well as further evidence to show that the requirements for the units of study for which the exemption is requested have been met. 7. Exemptions can be based partly on APL (Accreditation of Prior Learning). A person who thinks the student qualifies for one or more exemptions on the basis of an APL procedure must submit a reasoned request to that effect to the Examination Committee, enclosing the APL report. 8. A person who thinks the student qualifies for exemption from taking an examination or test on grounds other than those referred to in the preceding paragraphs must send a written, reasoned request to that effect to the Examination Committee, with which the evidence supporting the request is also submitted. 9. The Examination Committee will assess partly on the basis of the evidence submitted whether the requirements set for the relevant unit of study or components thereof have been met. Teaching and Exam Regulation Hotel Management

33 10. The Examination Committee will grant an individual request for an exemption if the requester demonstrably meets the requirements set for the relevant unit of study, or for - sufficiently completed - parts thereof. The Examination Committee will inform the student of its decision within six school weeks, counting from the date on which the request is received. 11. Exemptions will be shown in the student s list of grades, with the description exemption. An examination and/or test for which the student has obtained an exemption will not count in any averaging to a final grade for the unit of study in which this examination and/or test is involved. Article 5 Students studying at a Stenden International Branch Campus (IBC) 1. Students who are studying at one of the IBCs of Stenden University and want to receive the Dutch Bachelor s Hotel Management diploma, have to take a representative part of the courses of the programme with a study load of 60 EC at the institution in the Netherlands. This study programme is worked out in the relevant appendix. This applies to students who have been registered from September The Certification of Sites procedure and corresponding exemption policy of the Examination Committee of the programme apply in order to be admitted to the study year referred to in paragraph 1 at Stenden Nederland (The Netherlands), which is included as an appendix to the Students Charter. Article 6 Fraud and plagiarism 1. If a student or extraneus commits fraud and/or plagiarism, the Examination Committee may deny the person concerned the right to take one or more tests, examinations or interim examinations to be designated by the Examination Committee, for a period to be determined by the Examination Committee of one year at most. 2. In case of serious fraud, the Executive Board, on a motion by the Examination Committee, may definitely terminate the registration of that student or extraneus for the programme. 3. The Fraud and Plagiarism Regulations of Stenden University of Applied Sciences, as included as an appendix to the Students Charter, apply to fraud and/or plagiarism. Article 7 Study contract 1. A student with a disability can request the Examination Committee to give him or her the opportunity to take interim examinations in a manner adapted as far as possible to his or her individual disability. The procedure is described in the Disability & Study Regulation as included as an appendix to the Students Charter. 2. A student who satisfies the criteria of the Financial Support of Student Topsporters Regulation as included as an appendix to the Students Charter can request an adapted Teaching and Exam Regulation Hotel Management

34 examination and test schedule from the Examination Committee, which - if this is possible in the opinion of the Examination Committee and not onerous for the programme - is as far in line as possible with the student s individual possibilities. 3. Agreements resulting from the requests referred to in paragraphs 1 and 2 will be set out in an individual study contract. Article 8 Intellectual property 1. The student is entitled to the copyright in the work, provided the student can be considered the author. 2. The person indicated as such on or in the work will be considered the author, barring proof to the contrary. 3. If the work was created according to the design of someone other than the student and under this person s direction and supervision, this other person will be considered the author of that work. Article 9 Requirements set for interim examinations 1. For each interim examination, the Examination Committee must make known the requirements set for taking that interim examination, so the student can prepare as well as possible. The Examination Committee must also state which aids are allowed and what pass marks will be used. Information about it will be given in the module book concerned. 2. Each opportunity to take an interim examination within a programme year offered as a resit must be equivalent to the previous opportunity with respect to its content, level and difficulty. 3. If a student has not passed a unit of study in the programme year in which the student took the unit of study, and still wants to take an interim examination in that unit of study in the next programme year, the requirements of the current programme year will apply. Article 10 Forms of interim examinations 1. The units of study of the curriculum are tested in the manner and in the form indicated in the appendix with the composition of the propaedeutic and postpropaedeutic phase. 2. An interim examination offered as a resit in the same programme year must have the same form on all occasions. 3. Departure from the preceding paragraph is possible in case of force majeure. In that case the resit may have a different form, but it will have to meet the equivalency requirements as referred to in Article Paragraph 2 can be departed from if it is not possible for organisational and/or educational reasons to offer a resit in the same form as the first opportunity in the relevant programme year. Teaching and Exam Regulation Hotel Management

35 Article 11 Order of interim examinations 1. The TER contains an overview of the number and the order of the interim examinations as well as the times at which they can be taken. 2. The TER contains information on, where necessary, the order in which, the time periods within which and the number of times per year of study that the opportunity is offered to take interim examinations and examinations. 3. The interim examinations of the units of study of the propaedeutic examination and the final examination can be taken in a random order within the phase in question, except as stipulated in the provisions in the following paragraphs of this article. 4. The interim examinations of the units of study mentioned below cannot be taken until the units of study indicated next to them have been passed: Because students have to work in couples on a Hospitality Research Project (HRP) and must be able to plan their HRP activities in the module periods they are doing this HRP, the compulsory third year modules Strategic Hospitality Management and Hospitality Management and Organisational Behaviour have to be done one after another, as the HRP has to be done during these two modules. However, the sequence in which these modules are done is arbitrary. 5. The examinations or tests of the units of study mentioned below can be taken only after the student has participated in the corresponding practical exercises: If a unit of study contains PBL attendance, students must have fulfilled the conditions set for PBL attendance to be allowed to do the test or hand in the module assignment connected with the same unit. 6. Irrespective of the provisions in the preceding paragraphs, a minor can be taken only if the provisions of Article 9 of Chapter 3 are fulfilled. Article 12 Time periods and frequency of interim examinations 1. For taking the interim examinations of the propaedeutic phase, each programme year at least two opportunities are given, the first time immediately following the course in the unit of study in question. 2. For taking the interim examinations of the post-propaedeutic phase, each programme year at least two opportunities are given, one of which immediately following the studies in the unit of study in question. 3. When the date is set of the second interim examination opportunity in a programme year, account is taken of the required feasibility of the total programme for a student. 4. In deviation from that which is stipulated in the second paragraph, the students will only be given one opportunity per programme year to take the interim examination in a unit of study for which no teaching was provided during the course of the applicable programme year. The student will be given two further opportunities to take the applicable interim examination, calculated from the last programme year in which the intended unit of study is offered. Teaching and Exam Regulation Hotel Management

36 5. The time periods in which the interim examination opportunities are offered are determined annually by the Examination Committee and announced not later than at the start of that programme year. 6. A student who is unable to use an interim examination opportunity must rely on the next interim examination opportunity. In special cases, the Examination Committee may decide to depart from this rule in a manner favourable to the student. PRIOR TO INTERIM EXAMINATIONS Article 13 Registration procedure for interim examinations 1. For oral interim examinations and for interim examinations to conclude practical exercises, the student must register in good time in a way to be indicated by the Examination Committee. A student who wants to do an oral exam has to put his/her name on a list at the teacher's room or at the IHM Service Desk. 2. For forms of interim examinations other than those mentioned in the first paragraph, the student must adhere to the following registration procedure for participation in written interim examinations: a. The student must register digitally for an opportunity to take a written interim examination, unless specified otherwise. After registering, the student must print out a proof of registration. Not applicable; see Appendix F: Additional Regulations b. If a student cannot register for an interim examination, the student must contact the ESR-Test Service Bureau before the closing time for registration. At the locations Emmen, Meppel and Assen, the student can contact the secretarial office of the programme, which will then contact the ESR-Test Service Bureau. c. Registration means mandatory participation in the interim examination and taking an opportunity, except in force majeure situations. d. All secretaries of Examination Committees must report to ESR Test Service Bureau before 15 May of each programme year the number of interim examination opportunities offered to a student of the relevant programme. If this number of opportunities is exceeded, the registration for participation in the interim examination in question will be blocked. e. ESR Test Service Bureau will publish the programme year annual interim examination schedules for each programme at the start of the programme year. The definitive schedules will be published not later than two school weeks before an interim examination period. f. A student must always present a request to change registration for an interim examination to the secretary of the Examination Committee for assessment, except in force majeure situations. After permission from the secretary of the Examination Committee, ESR Test Service Bureau will process the permitted changes until two working days before the start of the interim examination Teaching and Exam Regulation Hotel Management

37 period until noon. g. If a student s digital registration is late and there are special circumstances, the student must contact the secretary of the Examination Committee directly. DURING INTERIM EXAMINATIONS Article 14 Written interim examinations When interim examinations are taken, the requirements set in the following paragraphs must be met: 1. The student must be able to identify him/herself by way of his/her Multifunctional Card (MFC). In addition, when asked, the student must identify him/herself with a valid proof of identity. 2. The student must be present in the examination room five minutes before the start time and seated in the seat indicated by the organisation. 3. Anyone who arrives more than 30 minutes late as a result of force majeure may be denied admission. 4. Students are not allowed to leave the room during the first 30 minutes. 5. The instructions of the examiner or invigilator must always be followed. 6. The specified time for an interim examination includes the distribution and collection of examination assignments or answer forms. 7. On receiving the interim examination assignments, the student must check whether the student has received a correct and complete copy. 8. Students are not permitted to take the interim examination on answer forms other than those distributed by the invigilator. 9. The student must - if applicable - place on the interim examination assignments and the answer form: a. name b. student number / contact number c. interim examination d. number of answer form sheets to be handed in e. date on which the interim examination was taken f. student s signature 10. The use of aids other than writing materials and the materials handed out on site is allowed only if this is explicitly stated. 11. Electronic devices that can be used to view or store data must be turned off and put away in a closed bag before the interim examination starts. Teaching and Exam Regulation Hotel Management

38 12. Students are not allowed to communicate with other persons in or outside the room where the interim examination is being taken without permission from the examiner. 13. The examiner and the invigilator are authorised to take appropriate measures if order and peace are disturbed. 14. The interim examination assignments must be handed in to the invigilator at the same time as the answer forms upon signing out. 15. A student will be deemed to have taken a written interim examination if the interim examination assignments and the total number of answer forms are handed in and the attendance list has been signed. This article applies fully to a person who has not or has not completely filled in the answer form. 16. For students with a disability, the Examination Committee may allow an extension of the standard duration of the interim examination and/or the use of aids, in addition to the authority stipulated in Article 1 to adapt the test form further for students with a disability to the possibilities of the student concerned. 17. If a student wants to submit a complaint about the administration of an interim examination, the student must immediately have his/her complaint noted down on the protocol form by an invigilator of the interim examination. In addition the student has to send a written complaint to the relevant Examination Committee within two working days. 18. If a student has a complaint about the content of the interim examination, this complaint must be submitted in writing within two working days to the secretary of the relevant Examination Committee. The interim examination key will be published after the end of this period. Article 15 Digital interim examinations Not applicable The requirements in the following paragraphs must be fulfilled when holding digital interim examinations: Not applicable Article 16 Oral interim examinations 1. Not more than one student at a time may be tested orally, unless the Examination Committee has decided otherwise or in case of a group presentation. 2. An oral interim examination will not be administered in public, unless the Examination Committee or the examiner in question has decided otherwise in a special case at the student s request. 3. When an oral interim examination with a study load of at least 28 hours is administered, a second examiner must be present or the interim examination must be recorded by using audiovisual means. Teaching and Exam Regulation Hotel Management

39 Article 17 Supervision during interim examinations 1. The Examination Committee will designate one or more examiners who will be present in any case at the start and end of the administration of the interim examination(s) in question and will be immediately available during those interim examination(s). 2. On behalf of the Examination Committee, the ESR - IRC Test Office has appointed invigilators who are charged with maintaining order during administration of the interim examination. The invigilators must follow the examiner s instructions. 3. The invigilators must be present in the interim examination room before the start of the interim examination in order to make the required preparations. The head invigilator must be present in the interim examination room 30 minutes before the start. 4. At least one invigilator per room must be present during written interim examinations. 5. One examiner will suffice during oral interim examinations, unless it has been stipulated that more examiners are necessary. AFTER INTERIM EXAMINATIONS Article 18 Determination of marks 1. The examiner determines the mark. As a rule, the period for determining the mark is thirteen working days after the written work has been done. If this period is exceeded, this must be communicated by the Examination Committee to the student together with the reasons. 2. Regarding the marks of the last teaching period of a programme year, the programmes may use an accelerated procedure. 3. An examiner must mark an interim examination for each student individually, or in case of a group assignment, give an individual mark that can be traced to each student involved. 4. If the provisional mark on an interim examination is determined by more than one examiner, the mark must be determined in consultation amongst them. If the examiners cannot reach agreement, after those examiners have been heard, the final mark will be determined by the chairman of the Examination Committee. 5. The date on which a student has passed a interim examination is the date on which the interim examination taken was marked. Antedating is not allowed. 6. The examiner must determine the mark of an oral interim examination immediately, or on the same day after administering that interim examination and provide the student with a written statement with the mark. Teaching and Exam Regulation Hotel Management

40 7. The Examination Committee must determine whether the student has met the requirements set for the interim examination. Article 19 Standards for the marks 1. The mark on an interim examination is expressed in a number on a scale of 1 to 10 with not more than one decimal or in a designation excellent / good/ sufficient/ insufficient. 2. The mark 5.5 applies as the lowest designation sufficient. 3. The following rules apply to the rounding off of decimals: a. The average of several numbers is rounded down (=shortened) to one decimal. b. If applicable, a number with one decimal will be rounded off to a whole number in the normal, arithmetic manner(in that case, the number 5,5 will be rounded off to a 6). 4. If the interim examination mark is composed of various partial marks, the way in which the mark will be calculated (for example an arithmetic or weighted average) will be described precisely in the module book concerned. 5. When taking an interim examination, the student will receive at least the mark one or the designation insufficient. 6. If an interim examination has not been passed, a student may submit a request to the Examination Committee for a second opinion on the relevant interim examination. The period for making the request is within two weeks after the official publication of the result in ProgRESS. 7. If a student resits a interim examination taken before, the highest mark obtained will determine whether the student has fulfilled his/her obligations. Article 20 Award of credits 1. If a unit of study is concluded with an examination, the unit of study will have been passed and the corresponding credits will be awarded if the student has passed the interim examination. 2. If a unit of study is concluded by two or more (partial) interim assessments, the unit of study will have been passed and the corresponding credits will be awarded if the student has received a sufficient mark for the unit of study and has also met the requirements set for the (partial) interim assessments. For more information see the module book concerned. 3. If a student has obtained an exemption from a unit of study, the unit of study has been passed and the corresponding credits will be awarded. 4. A minor programme is passed and the corresponding credits will be granted if the student has passed all units of study of which the minor programme is composed. 5. The date on which the interim examination or the last partial interim examination was taken, including the mark that led to passing the unit of study or the minor, will Teaching and Exam Regulation Hotel Management

41 be registered as the date on which the credits were awarded. Antedating is not possible. 6. If a unit of study in full-time or part-time education relates to the practical preparation for practising a profession, credits will be awarded for that unit of study only if the activities are carried out under the supervision of the programme. Article 21 Recording and publication of marks 1. Marks assigned to the student must be entered in the automated study progress registration system (ProgRESS.WWW) no later than 15 workdays after taking the interim examination. The use of this system is subject to the conditions of the institution s Personal Data Protection Regulation. 2. Study results are registered under the responsibility of the Examination Committee. 3. A student will not receive any written proof of the marks obtained but may inspect them in ProgRESS.www. 4. If a student discovers an error on his/her list of marks, the student should directly contact the ESR Test Service Bureau. If they do not discover any error, the student must respond in writing to the Examination Committee not later than four school weeks after the final mark of a unit of study is determined. 5. If the mark on an interim examination is missing on the publication list, the student concerned must directly contact the ESR Test Service Bureau. 6. If the mark on an interim examination is missing, the protocol form, attendance list and test assignments will be checked by the ESR Test Service Bureau. 7. If a student is registered as present on the protocol form and attendance list and the interim examination assignment is missing, the student must submit a written complaint to the secretary of the Examination Committee. Article 22 Inspection of interim examinations 1. The Examination Committee must see to it that a student is able to inspect the written interim examination work the student has done and has been marked within two months from the last day of an interim examination period or at least ten school days before any resit, unless the periods set must be departed from on the basis of reasonableness and fairness A student may only be allowed to inspect written and marked interim examination work in the presence of the examiner in question or the latter s replacement. 3. The Examination Committee may decide that inspection or perusal is to be done at a fixed place and at a fixed time. 2 The nationally required tests of the Education in Primary Schools Programme are exempted from this. Teaching and Exam Regulation Hotel Management

42 Article 23 Term of validity of students marks 1. The term of validity of examination components is in principle unlimited. In departure from this, the Examination Committee may impose an additional or substitute examination on a student if the examination component was passed more than eight years ago. 2. The results determined by the Examination Committee count as legal proof. Article 24 Retention of interim examinations taken 1. The Examination Committee must see to it that inspectorates and organisations involved in the accreditation process can inspect the instructions, assignments and accompanying pass marks for the written and practical examination components, as well as that they are able to inspect the written interim examination work. 2. In case of appeal against the mark on a written interim examination, the work must be retained during the period that the appeal has not yet been decided. 3. The Examination Committee must see to it that for each student, the marks or designations obtained by each student during the propaedeutic and postpropaedeutic phase and the results on the examination and the corresponding interim examination work is retained in the archives of the programme in accordance with the Selection list for the administrative records of public authority tasks and non-public work processes of Dutch universities of applied sciences, When a student has handed in the interim examination assignments and the total number of answer forms after the end of a interim examination, the invigilator will record this on the protocol form. At that time, the responsibility for careful retention of a written interim examination work will pass to the University of Applied Sciences. 5. Should the interim examination work referred to in Article 15.4 nevertheless get lost, owing to which no mark can be given, this course of affairs will be established by the Examination Committee. Subsequently, after having heard the student in question, the lecturer or coordinator concerned will determine the time at which and the form in which the interim examination has to be taken again. 6. The Examination Committee must place the documents referred to in the preceding paragraphs in safekeeping in such a way that the authenticity of the documents is guaranteed during the retention period. 7. The student must keep a copy (written and/or digital) of the interim examination (component) submitted in his/her possession for one year after it is handed in, in so far as circumstances do not prevent this. 8. A copy of the degree diploma and diploma supplement must be kept in the archives for fifty years. Article 25 Legal protection 1. A student who disagrees with the Examination Committee s decision based on the provisions in this chapter may lodge an appeal with the Examination Appeals Board Teaching and Exam Regulation Hotel Management

43 (COBEX). 2. It is possible for a student to lodge an appeal against the decision by the COBEX with the Higher Education Appeals Tribunal in The Hague. Teaching and Exam Regulation Hotel Management

44 6 Study Career Advice and Recommendation on Continuation of Studies Higher Education and Research Act (WHW): Art. 5.5, 7.8b, 7.13, 7.34, 7.51, 7.59, Article 1 Study career advice 1. The Head of School will see to it that each student receives a study career advice, partly for the purpose of his/her orientation to possible courses of study in and outside the programme. 2. In study career counselling, the Head of School must give special care to counselling of students with a functional limitation, whose participation in higher education substantially lags behind the participation of students who do not belong to this group. 3. On behalf of the Executive Board, the Head of School must give special care to the counselling of students belonging to an ethnic or cultural minority, whose participation in higher education substantially lags behind the participation of native Dutch people who do not belong to such a minority. 4. Students can contact their Study Career Coach for problems directly connected with their studies. 5. Students can contact their student counsellor for problems of a personal nature, whether or not directly connected with their studies. Article 2 Recommendation on continuation of studies at the end of the first year of registration for the same programme at the same institution (Binding Study Advice BSA) This article applies to all programmes (Ba and Ad; fulltime, parttime and work-study) at the Stenden Hotel Management School. 1. On behalf of the Executive Board, the Examination Committee will issue to each student a recommendation on the continuation of his/her studies within the programme at the end of his/her first year of registration for the same programme at the same institution in the propaedeutic phase of the programme. 2. If a student receives a negative recommendation for one of the programmes at the Stenden Hotel Management School, it counts also for the other programmes at Stenden HMS. 3. In case of enrolment in September, the letter in which the Examination Committee notifies the student of the recommendation may not be sent to students later than in the third week of July. Teaching and Exam Regulation Hotel Management

45 4. In departure from paragraph 1, for those who enrol in February the word year will be replaced by 13 months. This exception to the regular enrolment in September is made for organisational reasons due to a different structure of the programme year for students enrolling in February. In the case of students enrolling in February, the letter in which the Examination Committee notifies the student of the recommendation may not be sent later than in the last week of February. 5. The recommendation on continuation of studies will be binding and rejecting in nature if a student has obtained fewer than 51 credits from the propaedeutic phase, and has not passed units of study from the propaedeutic phase designated by the programme with a sufficient grade at the time the recommendation is given. 6. The units of study designated by the programme as referred to in the last sentence are: Not applicable. 7. Grades obtained through an exemption will not count in determining whether the minimum of 51 credits has been obtained. Instead the minimum amount of credits to be obtained (BSA pass mark) must be the fraction 51/60 of the total amount of credits the student can obtain in the first year without the credits for the exemption(s). In determining the BSA pass mark, the mark will be rounded off to the next lower whole number. 8. Students who have terminated their registration in the interim in the course of a programme year will receive a recommendation for the propaedeutic phase not later than at the end of the programme year that may also be a binding recommendation with rejection (BSA), unless - in view of the student s personal circumstances - the Examination Committee has no reason to issue a binding recommendation on continuation of studies with rejection (BSA). 9. Students who have registered for a programme, discontinued their studies and then registered again for the same programme at the same institution, are legally considered students in the second year of registration. This means that these students must have fulfilled all their propaedeutic requirements at the end of their second year of registration. Article 3 Recommendation on continuation of studies at the end of the second year of registration for the same programme at the same institution This article applies to all programmes (Ba and Ad; fulltime, part-time and work-study) at the Stenden Hotel Management School. 1. On behalf of the Executive Board, the Examination Committee will issue a binding recommendation on continuation of studies with rejection (BSA) if a student has not passed the propaedeutic examination at the end of the second year of registration for the same programme at the same institution. 2. If a student receives a negative recommendation for one of the programmes at the Stenden Hotel Management School, it counts also for the other programmes at Stenden HMS. 3. In the case of students enrolling in September, the letter in which the Examination Committee notifies the student of the recommendation may not be sent later than in Teaching and Exam Regulation Hotel Management

46 the third week of July. 4. In departure from paragraph 1, for those who enrol in February the word year will be replaced by 13 months. This exception to the regular enrolment in September is made for organisational reasons due to a different structure of the programme year for students enrolling in February. In the case of students enrolling in February, the letter in which the Examination Committee notifies the student of the recommendation may not be sent later than in the last week of February. 5. Students who have terminated their registration for the programme in the interim in the course of the programme year will receive a recommendation for the propaedeutic phase not later than at the end of the programme year that may also be a binding recommendation on continuation of studies with rejection (BSA), unless - in view of the student s personal circumstances - the Examination Committee has no reason to issue a binding recommendation on continuation of studies with rejection (BSA). 6. After expiry of the period referred to in paragraphs 2 and 3 of this article, no binding recommendation on continuation of studies with rejection (BSA) can be issued anymore. Article 4 Conditions for a Binding Recommendation on Continuation of Studies with Rejection (BSA) 1. A binding recommendation on continuation of studies with rejection (BSA) will not be issued if the student has not been warned at least once during the programme year in good time by the programme and in a reasonable time that if circumstances do not change, the student could receive a binding recommendation on continuation of studies with rejection, as well as what the consequences would be. 2. If applicable, the student must report special circumstances to the student counsellor and the study career coach in a timely manner and request the Examination Committee to take them into consideration in its decision on issuing a binding recommendation on continuation of studies with rejection (BSA). The Examination Committee can ask the student counsellor and study career coach concerned for further advice on possible personal circumstances that could justify not issuing a binding recommendation on continuation of studies with rejection (BSA) to the student concerned only with the student s consent. 3. A report of special circumstances will be deemed to have been made in good time if the student reports the circumstances as soon as they occur or very soon afterwards. 4. The following are considered special circumstances: a. Illness; b. Pregnancy; c. special family circumstances; d. physical, sensory or other functional disorders; e. administrative activities a student carries out in the context of student participation at Stenden on which the student spends a substantial amount of time, to be assessed by the Executive Board, on condition that the student can demonstrate that the applicable facilitation does not compensate the delay in studies and they can therefore be considered special circumstances. Teaching and Exam Regulation Hotel Management

47 5. The situations referred to under a. to d. must be established in writing by an independent expert. 6. If the Examination Committee decides not to issue a binding recommendation on continuation of studies with rejection (BSA) in cases as referred to in the preceding paragraph, the Examination Committee will be entitled instead to issue a non-binding recommendation to the student concerned. 7. Depending on the nature of the of the special circumstances, the student can request the Examination Committee to treat the information provided in the context of the recommendation referred to in the second paragraph confidentially. 8. Irrespective of the provisions in the preceding paragraphs, before proceeding to issue the binding recommendation on continuation of studies with rejection (BSA), the Examination Committee must give the student the opportunity to be heard by or on behalf of the Examination Committee. Article 5 Consequences of a binding recommendation on continuation of studies with rejection (BSA) 1. If a student receives a Binding Recommendation on Continuation of Studies with rejection (BSA), the Executive Board will terminate his or her registration in accordance with the applicable deregistration procedure in Chapter 2 of the Students Charter. 2. The Examination Committee will be authorised in certain cases to compromise in cases of extreme unfairness that might occur if a binding recommendation on continuation of studies with rejection (BSA) were issued. 3. A person who has received a binding recommendation on continuation of studies with rejection (BSA) can no longer register at the institution for the same programme as a student or extraneus for at least one year. After this period, in case of a renewed registration, the person concerned must make it plausible to the satisfaction of the Examination Committee of the programme that the programme can be taken successfully. 4. In case of a renewed registration as referred to in paragraph 1, a student should be legally considered a student in the third year of registration, on which basis the student can no longer be issued a Binding Recommendation on Continuation of Studies with Rejection (BSA). Article 6 Transfer from the propaedeutic to the post-propaedeutic phase 1. At the end of the first programme year, the Examination Committee will determine which students may progress from the propaedeutic phase to the post-propaedeutic phase. The following categories of students are admissible: a. students who have passed the propaedeutic examination; b. students who have obtained at least 51 credits in the propaedeutic phase and have not received a binding recommendation on continuation of studies with rejection (BSA) for a different reason. Teaching and Exam Regulation Hotel Management

48 2. A student who has obtained 51 or more but fewer than 60 credits from the propaedeutic phase must draw up a study plan in consultation with the study career coach primarily aimed at making up the lag in the propaedeutic phase. In this study plan, the units of study of the post-propaedeutic phase will be determined to which the student can be admitted. 3. A student who has obtained 51 or more but fewer than 60 credits from the propaedeutic phase must first consult with the study career coach but afterwards will have direct access to all units of study of the post-propaedeutic phase. 4. In working out both preceding paragraphs, one must take into account that the student is not allowed to take a unit of study from the post-propaedeutic phase that is a direct continuation of a unit of study from the propaedeutic phase which he or she still has not passed. Account must also be taken of the provisions of Chapter 5, article 2 on the order in which tests and/or examinations can be taken. 5. A student cannot derive any rights from taking courses from the propaedeutic phase as well as the post-propaedeutic phase regarding the manner of scheduling. It is therefore possible that such courses will be given at the same time. Article 7 Referral in the post-propaedeutic phase Not applicable. Article 8 Legal protection 1. A student who disagrees with the recommendation on continuation of studies issued on the basis of this chapter can lodge an appeal against this with the Examination Appeals Board (COBEX). 2. It is possible for the student to lodge an appeal against the decision by the COBEX with the Appeals Tribunal for Higher Education in The Hague (CBHO). 3. Lodging an appeal with the COBEX or the CBHO will not have suspensory effect, in the sense that the binding recommendation on continuation of studies with rejection (NBSA) that was issued will remain in effect until a different, final and conclusive decision has been made on appeal. Teaching and Exam Regulation Hotel Management

49 7 Examination Committee Higher Education and Research Act (WHW): 7.10,7.11,7.12,7.12b, 7.12c, 7.13, 7.28, 7.30, 7.42a, 7.61 Article 1 Formation and composition of the Examination Committee 1. Each programme or group of programmes has an Examination Committee. The Examination Committee is the body that determines in an objective and expert manner whether a student meets the conditions these regulations set with respect to knowledge, insight and skills that are necessary to obtain a degree as referred to in Article 2 in Chapter 4 of this TER. The composition, manner of working, duties and powers of the Examination Committee are worked out in the Examination Committees Regulations of Stenden University of Applied Sciences belonging to the Students Charter. Teaching and Exam Regulation Hotel Management

50 8 Final and implementing provisions Article 1 Hardship clause 1. The Examination Committee is authorised in certain cases to take account of exceptional cases of extreme unfairness that might occur in applying this TER. Article 2 Unforeseen circumstances 1. In cases for which this TER does not provide and for which an immediate decision is necessary, the Examination Committee will decide on the basis of reasonableness and fairness. Article 3 Publication of the regulations 1. The Head of School will provide for appropriate and timely publication of this TER. Article 4 Official title, entry into effect 1. This TER which will be adopted by the Executive Board after having heard the Central Participation Council in accordance with Article WHW, replace the previous Teaching and Examination Regulations applicable to the programme and can be cited as the Teaching and Examination Regulations of the programme Hotel Management and will enter into effect on 1 September Teaching and Exam Regulation Hotel Management

51 Appendices on the Teaching and Examination Regulation Stenden Hotel Management School, APPENDIX A: COMPETENCIES OF THE PROGRAMME APPENDIX B: FURTHER ELABORATION ON UNITS OF STUDY OF THE CURRICULUM FOR THE PROPAEDEUTIC PHASE OF THE PROGRAMME APPENDIX C: FURTHER ELABORATION ON UNITS OF STUDY OF THE CURRICULUM FOR THE POST-PROPAEDEUTIC PHASE OF THE PROGRAMME APPENDIX D: FINISHING TOUCH PROGRAMME AND GRAND TOUR APPENDIX E: INTERNATIONAL BRANCH CAMPUSES APPENDIX F: ADDITIONAL REGULATIONS STENDEN HOTEL MANAGEMENT SCHOOL APPENDIX G: RESIT SCHEDULE FOR TESTS APPENDIX H DEADLINES FOR HANDING IN RESITS OF AN ASSIGNMENT Teaching and Exam Regulation Hotel Management

52 Appendix A1 Competencies of the Bachelor programme After completing the programme, the student should be able to work as a professional practitioner independently and with a critical attitude, and the student should have the following competencies at higher professional education level. Ten competences form the basis of the education programme of our Bachelor in Business Administration in Hotel Management course: 1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry. 2. Demonstrate an understanding of changes and trends in the internal and external hospitality environment and the role these play in strategic decision making. 3. Retrieve and handle information from a variety of sources (electronic, written, oral, to effectively form decisions and policy. 4. Interact with others constructively, and to motivate & lead people towards common goals, respecting diversity, regardless of background and culture. 5. Assess, enhance and control processes within the international hospitality industry. 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes. 7. Recognise opportunities in the market and to translate these into products or services in an entrepreneurial way. 8. Demonstrate the ability to communicate in English (B1, C1 CEFR) and a second foreign language (A1 - B1 CEFR) 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development. 10. Understand social responsibility, global civic awareness and sustainability, and take these into consideration in decision making. Teaching and Exam Regulation Hotel Management

53 Appendix A2 Competencies of the Work-Study programme IHM Competency Profile number (2013) W&S Keyword Competency Profile (2013) 1. Hospitality Mind set 2. Strategic Decision-making 3. Information Processing 4. Co-operation & Leadership 5. Planning, Organizing & Controlling 6. Flexible Problem Solving 7. Entrepreneurship 8. Communication 9. Personal Development 10. Personal & Corporate Social Responsibility The Work & Study programme has the following year outcomes, which are based on the context/level at which the student has a position in the company: Year 1 focuses on the (experienced) independently working employee, so at an operational level in the organization. The learning outcome of this year is: Develop a general understanding of all aspects of hotel operations, including HRM, marketing, finance and law in a practical and theoretical Real World context. Year 2 is in the context of a starting supervisor, so a more tactical level in the organization. The Year 2 learning outcome is: the student analyses and assesses practical and theoretical hospitality scenarios and problems at micro, meso and macro level, utilising appropriate research and analytical tools. He also demonstrates knowledge and skills relevant to supervisory positions within a Real World hospitality environment. Year 3 is viewed with the next management level of an organization, namely strategic. So the context is assistant (department) manager. The Year 3 learning outcome is: the student determines the strategic driving forces and position of hospitality operations. He demonstrates knowledge and skills relevant to management positions within a Real World hospitality environment. Year 4 is the total integration of all competences at (assistant) management level. The learning outcome is: the student makes a valuable contribution to industry, conducts a hospitality industry Teaching and Exam Regulation Hotel Management

54 research project and integrates academic and practical knowledge through a, research based, management project. Teaching and Exam Regulation Hotel Management

55 Appendix B Further elaboration on units of study of the curriculum for the propaedeutic phase of the programme - Bachelor degree programme - Fast Track VWO Bachelor degree programme - Work-Study Bachelor degree and Associate degree programme - Associate degree programme, fulltime Teaching and Exam Regulation Hotel Management

56 Programme overview Bachelor Degree Propaedeutic phase Module name and coordinators Resources - Caroline Scheffer - Niels van Felius Guest Experience -Jolet van der Woude - David Proctor Year Unit EC Learning outcomes Assessment Delivery Programme competences 1 Unit 1: Integrated Applied Resources Unit 2: Financial Accounting Unit 3: Business English 1 Unit 1: Integrated Applied Marketing Unit 2: Hospitality Applied Research Unit 3: Business English 6 Apply basic knowledge in the areas of HR, law, finance, sustainability and intercultural competencies taking Real World scenarios into account and the student s own work field orientation. 3 Generate basic financial statements and apply every day bookkeeping techniques. 3 Demonstrate competency in formal English (vocabulary, grammar, reading, and writing) at min. CEFR B2 level, with a special focus on writing for business and academic purposes. 6 Describe the basic concepts of marketing and its relation with intercultural management, reputation management and sustainability. 3 Understand basic research methods including data gathering and apply these at a basic level by using statistical tools 3 Demonstrate competency in formal English (vocabulary, grammar, reading, and speaking) at min. CEFR B2 level, with a special focus on speaking skills for business purposes. Written individual report Individual short answer test Individual written test: MC and writing tasks Individual MC / short answer test Written group assignment with individual component Individual written MC test and oral exam PBL tutorials, lectures, workshops, guest lectures, QA sessions Workshops, QA sessions Workshops PBL tutorials, lectures, workshops Lectures, workshops Workshops 4. Interact with others constructively, and to motivate & lead people towards common goals, respecting diversity, regardless of background and culture. 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes. 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes. 8. Demonstrate the ability to communicate in English (B1, C1 CEFR) and a second foreign language (A1 - B1 CEFR) 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes. 7. Recognise opportunities in the market and to translate these into products or services in an entrepreneurial way. 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development. 10. Understand social responsibility, global civic awareness and sustainability, and take these into consideration in decision-making. 3. Retrieve and handle information from a variety of sources (electronic, written, oral) to effectively form decisions and policy. 8. Demonstrate the ability to communicate in English (B1, C1 CEFR) and a second foreign language (A1 - B1 CEFR) Teaching and Exam Regulation Hotel Management

57 Module name and coordinators Real World Learning - Jan Bossema -La Verne York Hospitality Operations - Wouter Cornelius - Saskia Penninga Year Unit EC Learning outcomes Assessment Delivery Programme competences 1 Unit 1: Professional and personal competences Unit 2: Technical competencies Front of House Unit 3: Technical competencies Back of House 1 Unit 1: Hospitality Industry Unit 2: Hospitality Foundation Unit 3: Hospitality Finance 6 Demonstrate the requisite personal and professional attributes associated with basic operational positions in a Real World hospitality environment 3 Demonstrate the ability to apply requisite technical competencies associated in F&B departments within a Real World hospitality environment. 3 Demonstrate the ability to apply requisite technical competencies associated with RD departments within a Real World hospitality environment. 6 Identify different lodging and Food & Beverage concepts, their products and services, and apply basic operational procedures within the international hospitality industry. 3 Understand and describe terminologies, theories and procedures related to basic hospitality operations. 3 Demonstrate awareness of general business performance, and understand how revenue is generated and cost are calculated within hospitality operations. Individual performance assessment (talent passport) Individual skills test Individual skills test Group assignment with individual component Individual short answer test Individual short answer test On-the-job training, guest lectures, workshops, learning by doing, coaching On-the-job training, workshops On-the-job training, workshops PBL tutorials, lectures, workshops, guest lecture Lectures, workshops Workshops 1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry. 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development. 1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry. 1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry. 1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry. 3. Retrieve and handle information from a variety of sources (electronic, written, oral) to effectively form decisions and policy. 5. Assess, enhance and control processes within the international hospitality industry. 6. Demonstrate the ability to evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes. 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development 10. Understand social responsibility, global civic awareness and sustainability, and take these into consideration in decision-making. 1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry. 10. Understand social responsibility, global civic awareness and sustainability, and take these into consideration in decision. 5. Assess, enhance and control processes within the international hospitality industry. 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes. Teaching and Exam Regulation Hotel Management

58 Module name and coordinators Career Development - Marike van der Weij - Roel Frijling Year Unit EC Learning outcomes Assessment Delivery Programme competences 1 Unit 1: Gateway to self: Study Skills Unit 2: Gateway to self: Personal Management Unit 3: Gateway to industry: Work exploration and Career building Unit 4: Gateway to industry: Real World Learning Experience 3 Demonstrate knowledge, skills and attitude required to become a successful first year student 3 Demonstrate the skills and use the tools necessary to manage personal development 3 Demonstrate the awareness of career option and pathways in hospitality industry 3 Demonstrate sense making skills within the context of practice at Stenden Hotel or at Stones (Emmen) Portfolio group assignment survival kit Portfolio assignment individual personal essay Portfolio assignment group presentation Portfolio assignment individual pitch Lectures, workshops Lectures, workshops Lectures, workshops Lectures, workshops 3. Retrieve and handle information from a variety of sources (electronic, written, oral) to effectively form decisions and policy. 4. Interact with others constructively, and to motivate & lead people towards common goals, respecting diversity, regardless of background and culture. 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development. 1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry. 4. Interact with others constructively, and to motivate & lead people towards common goals, respecting diversity, regardless of background and culture. 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development. 1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry. 3. Retrieve and handle information from a variety of sources (electronic, written, oral) to effectively form decisions and policy. 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development. 1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry. 4. Interact with others constructively, and to motivate & lead people towards common goals, respecting diversity, regardless of background and culture. Teaching and Exam Regulation Hotel Management

59 Programme overview Fast Track VWO Bachelor degree Propaedeutic phase Module name and coordinators Real World Learning - Jan Bossema -La Verne York Hospitality Operations - Wouter Cornelius - Saskia Penninga Year Unit EC Learning outcomes Assessment Delivery Programme competences 1 Unit 1: Professional and personal competences Unit 2: Technical competencies Front of House Unit 3: Technical competencies Back of House 1 Unit 1: Hospitality Industry Unit 2: Hospitality Foundation Unit 3: Hospitality Finance 6 Demonstrate the requisite personal and professional attributes associated with basic operational positions in a Real World hospitality environment 3 Demonstrate the ability to apply requisite technical competencies associated in F&B departments within a Real World hospitality environment. 3 Demonstrate the ability to apply requisite technical competencies associated with RD departments within a Real World hospitality environment. 6 Identify different lodging and Food & Beverage concepts, their products and services, and apply basic operational procedures within the international hospitality industry. 3 Understand and describe terminologies, theories and procedures related to basic hospitality operations. 3 Demonstrate awareness of general business performance, and understand how revenue is generated and cost are calculated within hospitality operations. Individual performance assessment (talent passport) Individual skills test Individual skills test Group assignment with individual component Individual short answer test Individual short answer test On-the-job training, guest lectures, workshops, learning by doing, coaching On-the-job training, workshops On-the-job training, workshops PBL tutorials, lectures, workshops, guest lecture Lectures, workshops Workshops 1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry. 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development. 1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry. 1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry. 1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry. 3. Retrieve and handle information from a variety of sources (electronic, written, oral) to effectively form decisions and policy. 5. Assess, enhance and control processes within the international hospitality industry. 6. Demonstrate the ability to evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes. 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development 10. Understand social responsibility, global civic awareness and sustainability, and take these into consideration in decision-making. 1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry. 10. Understand social responsibility, global civic awareness and sustainability, and take these into consideration in decision. 5. Assess, enhance and control processes within the international hospitality industry. 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes. Teaching and Exam Regulation Hotel Management

60 Module name and coordinators Industrial Orientation project S. Yucedag Modern Language S.Yucedag Foreign Year Unit EC Learning outcomes Assessment Delivery Programme competences Unit 3: Hospitality Finance 3 Demonstrate awareness of general business performance, and understand how revenue is generated and cost are calculated within hospitality operations. 1 Unit 1 Demonstrate that you have the attitude necessary to work effectively in the international hospitality industry Describe a hospitality business from a marketing and HRM perspective Recognise the market segments of a company and how these relate to products or services 1 Unit 1 Mandarin 3 Pronounce the sounds and tones of the Chinese language. Use basic vocabulary for engaging in everyday conversations. Use elementary grammar rules for constructing sentences. Recognise related cultural aspects. Individual short answer test Individual written report Individual Oral and written test Workshops Individual reading and consultancy hours Lectures, workshops, Q&A sessions 5. Assess, enhance and control processes within the international hospitality industry. 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes. 1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry. 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes. 7. Recognise opportunities in the market and to translate these into products or services in an entrepreneurial way. 4. Demonstrate the ability to interact with others constructively and to motivate & lead people towards common goals, respecting diversity and regardless of background and culture. 8. Demonstrate basic use of a 2 nd modern foreign language (MFL) in the hospitality context at A1/A2 level (CEFR) 10. Understand social responsibility, global civic awareness and sustainability, and take these into consideration in decision-making. Career Development S. Yucedag 1 Learning Skills and Hospitality 3 Understand the theoretical models and tools required to deliver a research report Individual Portfolio workshops, Q&A sessions 1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry. 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development Teaching and Exam Regulation Hotel Management

61 Module name and coordinators Operations Design - Frans Swint - Phuong Dao Hospitality Operations Environment - Jurgen Coerts - Marcus Hoekstra Year Unit EC Learning outcomes Assessment Delivery Programme competences 1 Unit 1: Service concepts and operations Unit 2: Revenue Management Unit 3: Business statistics 1 Unit 1: Operational environment 6 Interpret service marketing concepts and translate these into operations design and quality standards 3 Understand the basic principles of revenue management and apply these in the room division of a small hotel 3 Apply basic data collection methods and statistical analysis techniques to support operational decisions 6 Analyse and assess key forces within the operating environment of a hospitality organisation. Unit 2: Law 3 Understand, analyse and interpret the legal context of a hospitality company by applying law statutes and jurisprudence to selected RWL cases. Unit 3: Financial analysis 3 Use financial methods and reports to evaluate and report on the performance of a company. Written group assignment with individual component Individual essay type test Individual short answer test Written group report and presentation with individual component Individual essay type test Written group report with individual component PBL tutorials, lectures, workshops Lectures, workshops, management game (CHESS) Lectures, workshops, Q&A sessions PBL tutorials, lectures, workshops, Q&A sessions PBL tutorials, workshops PBL tutorials, workshops 5. Assess, enhance and control processes within the international hospitality industry. 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes. 3. Retrieve and handle information from a variety of sources (electronic, written, oral, to effectively form decisions and policy. 2. Demonstrate an understanding of changes and trends in the internal and external hospitality environment and the role these play in strategic decision-making. 3. Retrieve and handle information from a variety of sources (electronic, written, and oral) to effectively form decisions and policy. 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes. 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development 10. Understand social responsibility, global civic awareness and sustainability, and take these into consideration in decision-making. 5. Assess, enhance and control processes within the international hospitality industry. 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective) and to propose enhanced processes. Teaching and Exam Regulation Hotel Management

62 Programme overview Work-Study Bachelor degree and Associate degree Propaedeutic phase Work and study programme structure Module period 1 Module period 2 Module period 3 Module period 4 This is the Hospitality Industry Guest & Environment Guest & Marketing Entrepreneur & Resources Year 1 Personal and Professional Development 1 Personal and Professional Development 2 Personal and Professional Development 3 Personal and Professional Development 4 Competency development 1 Competency development 2 Competency development 3 Competency development 4 English Business Economics & Business Administration Content Module name and coordinators This is the hospitality industry - Hans den Dulk - Rob van Vuuren Guest & Environment - Hans den Dulk - Rob van Vuuren Guest & Marketing - Hans den Dulk - Rob van Vuuren Entrepreneur & Resources - Hans den Dulk - Rob van Vuuren Year Unit EC Learning outcomes Assessment Delivery Programme competences 1 Unit 1: This is the hospitality industry 1 Unit 1: Guest & Environment 1 Unit 1: Guest & Marketing 1 Unit 1: Entrepreneur & resources 6 Describe the internal activities and external factors that play a role in creating value for both the guest and the hospitality organisation. 6 Describe the position of the hospitality company in relation to the competition and the guest perception and other factors that are relevant to guest behaviour and decision taking. Theme Report and participation Theme Report and participation 6 Evaluate the company s marketing plan. Theme Report and participation 6 Analyse the company s resources and processes, in this way demonstrating an understanding of basic legal issues, basic HR concepts, operations design and basic hospitality technology. Theme Report and participation Work-study coaching; selfstudy Work-study coaching; selfstudy Work-study coaching; selfstudy Work-study coaching; selfstudy 1. Hospitality Mind set 2. Strategic Decision-making 3. Information Processing 5. Planning, Organizing and Controlling 7. Entrepreneurship 1. Hospitality Mind set 2. Strategic Decision-making 3. Information Processing 6. Effective Problem Solving 7. Entrepreneurship 1. Hospitality Mind set 2. Strategic Decision-making 3. Information Processing 6. Effective Problem Solving 7. Entrepreneurship 8. Communication 1. Hospitality Mind set 3. Information Processing 5. Planning, Organizing and Controlling 6. Effective Problem Solving 7. Entrepreneurship 10. Personal & Corporate Social Responsibility Teaching and Exam Regulation Hotel Management

63 Module name and coordinators Personal and Professional Development Hans den Dulk - Ernst Jonker - Rob van Vuuren Competency development Hans den Dulk - Rob van Vuuren English - Tim Unsworth Business Economics & Business Administration - Cor Penning Year Unit EC Learning outcomes Assessment Delivery Programme competences 1 Unit 1: Each module period 1 Unit 1: Each module period 1 1 unit per semester 1 Unit 1: Business Economics; Unit 2: Business Administration; 4 x 3 Demonstrate knowledge, skills and attitude required to become a successful first year student. Demonstrate awareness of career options and pathways in hospitality industry. Understand basic research methods including data gathering and apply these at a basic level by using statistical tools. 4 x 3 Demonstrate the requisite personal and professional attributes associated with basic operational positions in a Real World hospitality environment. Integrate basic food and beverage theory with practical competences in the field of food and beverage operations. Integrate basic rooms division theory with practical competences in the field of rooms division operations 2 x 3 Demonstrate competency in formal English in reading, writing, and speaking at min. CEFR B2 level, with a special focus on speaking skills for meetings and presentation. 2 x 3 Generate basic financial statements and applying every day bookkeeping techniques; Identify and use appropriate tools to calculate and analyse accounting information for management decision-making and control within a rooms division operation; Identify and use the appropriate tools to calculate and analyse profitability within a food and beverage operation; Demonstrate awareness of general business performance, and understand how revenue is generated and cost are calculated within hospitality operations. Portfolio Competence assessment Individual written exam (60%); portfolio presentation (40%) BE Test BA Test Work-study coaching; selfstudy; two individual coach talks Work based learning, coaching Workshops, Self-study Workshops, Self-study 1. Hospitality Mind set 3. Information Processing 4. Co-operation & Leadership 5. Planning, Organizing and Controlling 8. Communication 9. Personal Development 10. Personal & Corporate Social Responsibility 1. Hospitality Mind set 4. Co-operation & Leadership 6. Effective Problem Solving 8. Communication 9. Personal Development 10. Personal & Corporate Social Responsibility 1. Hospitality Mind set 3. Information Processing 4. Co-operation & Leadership 8. Communication 1. Hospitality Mind set 2. Strategic Decision-making 6. Effective Problem Solving 7. Entrepreneurship Programme overview Associate degree, full time Propaedeutic phase The propaedeutic phase of the Associate degree programme consists of the same modules as the propaedeutic phase of the Bachelor degree programme. Teaching and Exam Regulation Hotel Management

64 Appendix C Further elaboration on units of study of the curriculum for the post-propaedeutic phase of the programme - Bachelor degree programme - Fast Track VWO Bachelor degree programme - Work-Study Bachelor degree and Associate degree programme - Associate degree programme, full time Contact hours in the first year In the first year of the full-time bachelor programme, students will have 12 clock hours contact per week during 36 weeks. As the duration of 1 lesson is 45 minutes, this corresponds with 16 lessons of 45 minutes per week during 36 weeks. Contact hours in the second year In the second year of the full-time bachelor programme, students will have 9 clock hours contact per week during 36 weeks. As the duration of 1 lesson is 45 minutes, this corresponds with 12 lessons of 45 minutes per week during 36 weeks. Teaching and Exam Regulation Hotel Management

65 Programme overview Bachelor degree Post-Propaedeutic phase Module name and coordinators Operations Design - Frans Swint - Phuong Dao Hospitality Operations Environment - Jurgen Coerts - Marcus Hoekstra Year Unit EC Learning outcomes Assessment Delivery Programme competences 2 Unit 1: Service concepts and operations Unit 2: Revenue Management Unit 3: Business statistics 2 Unit 1: Operational environment 6 Interpret service marketing concepts and translate these into operations design and quality standards 3 Understand the basic principles of revenue management and apply these in the room division of a small hotel 3 Apply basic data collection methods and statistical analysis techniques to support operational decisions 6 Analyse and assess key forces within the operating environment of a hospitality organisation. Unit 2: Law 3 Understand, analyse and interpret the legal context of a hospitality company by applying law statutes and jurisprudence to selected RWL cases. Unit 3: Financial analysis 3 Use financial methods and reports to evaluate and report on the performance of a company. Written group assignment with individual component Individual essay type test Individual short answer test Written group report and presentation with individual component Individual essay type test Written group report with individual component PBL tutorials, lectures, workshops Lectures, workshops, management game (CHESS) Lectures, workshops, Q&A sessions PBL tutorials, lectures, workshops, Q&A sessions PBL tutorials, workshops PBL tutorials, workshops 5. Assess, enhance and control processes within the international hospitality industry. 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes. 3. Retrieve and handle information from a variety of sources (electronic, written, oral, to effectively form decisions and policy. 2. Demonstrate an understanding of changes and trends in the internal and external hospitality environment and the role these play in strategic decision-making. 3. Retrieve and handle information from a variety of sources (electronic, written, and oral) to effectively form decisions and policy. 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes. 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development 10. Understand social responsibility, global civic awareness and sustainability, and take these into consideration in decision-making. 5. Assess, enhance and control processes within the international hospitality industry. 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective) and to propose enhanced processes. Teaching and Exam Regulation Hotel Management

66 Module name and coordinators Hospitality Operations Performance Unit 1: - Jan Bossema - Laverne York Unit 2 and 3: - Nicole Offerein - Roelien Bos Year Unit EC Learning outcomes Assessment Delivery Programme competences 2 Unit 1: Real world learning supervisory practice Unit 2: HOTS simulation Unit 3: Hotel procedures 6 Assess and supervise departmental operations on a tactical level in a Real World hospitality environment. 3 Analyse and control hotel operations at a tactical level within a simulated hotel environment in order to improve the business performance. 3 Exhibit critical and analytical reasoning in the fields of HRM and M&O in line with the requirements in the international hospitality industry. Individual performance assessment (talent passport) Group report with individual component Individual short essay type question test On-the-job training, guest lectures, workshops, learning by doing, E-learning Lectures, workshops, management game (HOTS) Q&A sessions Lectures, workshops, Q&A sessions 1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry. 3. Retrieve and handle information from a variety of sources (electronic, written, oral) to effectively form decisions and policy. 4. Interact with others constructively, and to motivate & lead people towards common goals, respecting diversity, regardless of background and culture. 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes. 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development. 5. Assess, enhance and control processes within the international hospitality industry. 7. Recognise opportunities in the market and to translate these into products or services in an entrepreneurial way. 2. Understand changes and trends in the internal and external hospitality environment and the role these play in strategic decision-making. 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective) and to propose enhanced processes. 10. Understand social responsibility, global civic awareness and sustainability, and take these into consideration in decision-making. Teaching and Exam Regulation Hotel Management

67 Module name and coordinators Languages and cultures in international business - Martin Reen - Willie Bijsterbosch Career Development - Marike van der Weij - Roel Frijling Year Unit EC Learning outcomes Assessment Delivery Programme competences 2 Unit 1: Oral language skills Unit 2: Written language skills 2 Unit 1: Gateway to professional writing Unit 2: Gateway to Global Citizenship Unit 3: Gateway to Career Ownership 6 Beginners level: Converse effectively on simple everyday situations and daily routine topics in Dutch/ Mandarin/ Russian/ French / German / Spanish and demonstrate his / her cultural awareness concerning culture related topics Advanced level: Converse effectively within a hospitality organization on the level of daily operations (supervisory level) in French / German / Spanish speaking countries and demonstrate his / her cultural awareness concerning culture related topics 6 Beginners level: Interpret and write accurately basic Dutch/ Mandarin/ Russian/ French / German / Spanish texts on general and personal subjects and demonstrate his / her cultural awareness concerning culture related topics Advanced level: Interpret and write accurately French / German / Spanish texts on hospitality (business) and culture related subjects and demonstrate his / her cultural awareness concerning culture related topics 3 Write an academic report independently (minimum B2 level: vantage or upper intermediate). 3 Demonstrate an understanding of appropriate behaviour in a global context. 6 Make intentional decisions regarding own future career based on knowledge of the international hospitality industry. Individual oral test Individual essay type test Individual academic report Individual report Individual portfolio Workshops Workshops Workshops Workshops Workshops, presentations 8. Demonstrate the ability to communicate in English (B1, C1 CEFR) and a second foreign language (A1 - B1 CEFR) 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development. 10. Understand social responsibility, global civic awareness and sustainability, and take these into consideration in decision-making. 8. Demonstrate the ability to communicate in English (B1, C1 CEFR) and a second foreign language (A1 - B1 CEFR) 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development. 10. Understand social responsibility, global civic awareness and sustainability, and take these into consideration in decision-making. 3. Retrieve and handle information from a variety of sources (electronic, written, oral, to effectively form decisions and policy. 4. Interact with others constructively, and to motivate & lead people towards common goals, respecting diversity, regardless of background and culture. 10. Understand social responsibility, global civic awareness and sustainability, and take these into consideration in decision-making. 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development. Teaching and Exam Regulation Hotel Management

68 Module name and coordinators First impression (only for MHS intake into year 2) - Petra Wienia Year Unit EC Learning outcomes Assessment Delivery Programme competences 2 Unit 1: First impression Unit 2: First impression practice 3 Demonstrate competency in formal English in reading, writing and speaking above B1 CEFR level, with a focus on academic writing. Understand basic research methods including data gathering and apply these at a basic level by using statistical tools. 3 Assess and supervise departmental operations on a tactical level in a Real World hospitality environment.. Individual literature review report Written group report Individual performance assessment (talent passport) Workshops Workshops On-the-job training, guest lectures, workshops, learning by doing, E-learning 3. Retrieve and handle information from a variety of sources (electronic, written, oral) to effectively form decisions and policy. 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes. 8. Demonstrate the ability to communicate in English (B1, C1 CEFR) and a second foreign language (A1 - B1 CEFR) 3. Retrieve and handle information from a variety of sources (electronic, written, oral) to effectively form decisions and policy. 4. Interact with others constructively, and to motivate & lead people towards common goals, respecting diversity, regardless of background and culture. 1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry. 3. Retrieve and handle information from a variety of sources (electronic, written, oral) to effectively form decisions and policy. 4. Interact with others constructively, and to motivate & lead people towards common goals, respecting diversity, regardless of background and culture. 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes. 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development. Teaching and Exam Regulation Hotel Management

69 Module name and coordinators Strategic Hospitality Management - David Casey - Marloes Otten Year Unit EC Learning outcomes Assessment Delivery Programme competences 3 Unit 1: Strategic analysis Unit 2: Strategic design & choice Unit 3: Hospitality Research Project 3 Assess the internal and external strategic position of a hospitality organisation and its strategic choices. 6 Generate and evaluate strategic options in order to (re)design the business model of a hospitality organisation based on the strategic objectives of the organisation. 3 The student is able to design, execute and report on a hospitality research project aimed at Bachelor level Individual essay type test Group report and presentation with individual component Group report CBL tutorials, lectures, workshops, Q&A session CBL tutorials, lectures, workshops, Lectures, workshops 2. Understand changes and trends in the internal and external hospitality environment and the role these play in strategic decisionmaking. 3. Demonstrate the ability to retrieve and handle information from a variety of sources (electronic, written, and oral) to effectively form decisions and policy. 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes. 10. Understand social responsibility, global civic awareness and sustainability, and take these into consideration in decision-making. 2. Understand changes and trends in the internal and external hospitality environment and the role these play in strategic decisionmaking. 3. Demonstrate the ability to retrieve and handle information from a variety of sources (electronic, written, and oral) to effectively form decisions and policy. 4. Interact with others constructively, and to motivate & lead people towards common goals, respecting diversity, regardless of background and culture. 5. Assess, enhance and control processes within the international hospitality industry. 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes. 7. Recognise opportunities in the market and to translate these into products or services in an entrepreneurial way. 10. Understand social responsibility, global civic awareness and sustainability, and take these into consideration in decision-making. 3. Retrieve and handle information from a variety of sources (electronic, written, and oral) to effectively form decisions and policy. 4. Interact with others constructively, and to motivate & lead people towards common goals, respecting diversity, regardless of background and culture. 8. Demonstrate the ability to communicate in a second foreign language (B1, B2 CEFR) Teaching and Exam Regulation Hotel Management

70 Module name and coordinators Hospitality Management and Organisational Behaviour Unit 1 PMO: - Wichard Zwaal Unit 2: RWL - Jan Bossema Unit 3 - HRP - Marloes Otten Year Unit EC Learning outcomes Assessment Delivery Programme competences 3 Unit 1: Psychology of Management and Organisation Unit 2: Real World Learning management position Unit 3: Hospitality Research Project 3 Describe, analyse, conceptualise, and explain organizational behaviour using appropriate theories that help generate viable and feasible interventions to enhance the organisational performance at individual, team and managerial level. 6 Strategically measure, monitor and manage operations in a Real World hospitality environment. 3 Design, execute and report on a hospitality research project aimed at Bachelor level Assessment session (group with individual component) Individual performance assessment (talent passport) Group report PBL tutorials Learning by doing, on-the-job training, workshops, guest lectures, E-learning Lectures, workshops 1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry. 2. Demonstrate an understanding of changes and trends in the internal and external hospitality environment and the role these play in strategic decision-making. 3. Retrieve and handle information from a variety of sources (electronic, written, and oral) to effectively form decisions and policy. 4. Interact with others constructively, and to motivate & lead people towards common goals, respecting diversity, regardless of background and culture. 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes. 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development 1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry. 3. Retrieve and handle information from a variety of sources (electronic, written, oral) to effectively form decisions and policy. 4. Interact with others constructively, and to motivate & lead people towards common goals, respecting diversity, regardless of background and culture. 5. Assess, enhance and control processes within the international hospitality industry. 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes. 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development. 10. Understand social responsibility, global civic awareness and sustainability, and take these into consideration in decision-making. 3. Retrieve and handle information from a variety of sources (electronic, written, and oral, to effectively form decisions and policy. 4. Interact with others constructively, and to motivate & lead people towards common goals, respecting diversity, regardless of background and culture. 8. Demonstrate the ability to communicate in a second foreign language (B1, B2 CEFR) Teaching and Exam Regulation Hotel Management

71 In the third year, two compulsory modules are offered, Strategic Hospitality Management (SHM) and Hospitality Management and Organizational Behaviour (HMOB). The Hospitality Research Project (HRP), is common to both of these modules in that the HRP Proposal and the Project itself have to be done during these modules. The HRP has to be done in pairs. The order in which these modules are described needs not to be the order in which students do their modules. Students may start with one of these two modules in every module period. It is recommended that students follow these two modules in adjacent periods. Teaching and Exam Regulation Hotel Management

72 Module name and coordinators Career Development - Marike van der Weij - Roel Frijling Industrial placement - Anton van der Sluis Year Unit EC Learning outcomes Assessment Delivery Programme competences 3 Unit 1: Gateway to transition 4 Unit 1: Management project Unit 2: Personal & Professional development: Real World Learning 3 Able to align personal and professional competences with career aspirations. 12 Independently design, execute and produce a management project at Bachelor level. 48 Able to make a valuable contribution to the industry by demonstrating and deploying the appropriate personal and personal competencies required to be successful in the industry. Individual pitch Individual written report Company assessment; portfolio Workshops, presentations, peer review Feedback on draft and final proposal; feedback on draft and final report 2 (e-)visits placement coach, continuous (distance) guidance; progress reports, 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development. 10. Understand social responsibility, global civic awareness and sustainability, and take these into consideration in decision-making. 2. Demonstrate a high level of awareness with regard to trends and developments in the international hospitality industry and the role these play in strategic decision-making. 3. Demonstrate the ability to evaluate a hospitality business from a marketing, HRM, operational and financial perspective to support the decision-making process. 5. Demonstrate the ability to design, implement and control processes within international hospitality organisations. 6. Demonstrate the ability to retrieve and handle information from a variety of sources (electronic, written, oral) as appropriate to the problem, integrating it critically into a grounded narrative. 8. Demonstrate the ability to communicate in a second foreign language (B1, B2, CEFR) 1. Demonstrate the knowledge, skills and attitude necessary for working in the international hospitality industry. 4. Demonstrate the ability to interact with others constructively and to motivate & lead people towards common goals, respecting diversity and regardless of background and culture. 5. Demonstrate the ability to design, implement and control processes within international hospitality organisations. 7. Demonstrate the ability to recognise opportunities in the market and to translate these into products or services within the regulatory framework. 9. Demonstrate the ability to be an independent learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development 10. Ability to demonstrate understanding of issues concerning social responsibility, global civic awareness & conservation of the environment and take these into consideration in decision-making. Teaching and Exam Regulation Hotel Management

73 Programme overview Bachelor degree Fast Track VWO Post-Propaedeutic phase Module name and coordinators Year Unit EC Learning outcomes Assessment Delivery Programme competencies Hospitality Operations Performance - Nicole Offerein - Roelien Bos 2 Unit 1: Real world learning supervisory practice Unit 2: HOTS simulation Unit 3: Hotel procedures 6 Assess and supervise departmental operations on a tactical level in a Real World hospitality environment. 3 Analyse and control hotel operations at a tactical level within a simulated hotel environment in order to improve the business performance. 3 Exhibit critical and analytical reasoning in the fields of HRM and M&O in line with the requirements in the international hospitality industry. Individual performance assessment (talent passport) Group report with individual component? Individual short answer test On-the-job training, guest lectures, workshops, learning by doing, E-learning Lectures, workshops, management game (HOTS) Q&A sessions Lectures, workshops, Q&A sessions 1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry. 3. Retrieve and handle information from a variety of sources (electronic, written, oral) to effectively form decisions and policy. 4. Interact with others constructively, and to motivate & lead people towards common goals, respecting diversity, regardless of background and culture. 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes. 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development. 5. Assess, enhance and control processes within the international hospitality industry. 7. Recognise opportunities in the market and to translate these into products or services in an entrepreneurial way. 2. Understand changes and trends in the internal and external hospitality environment and the role these play in strategic decision-making. 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective) and to propose enhanced processes. 10. Understand social responsibility, global civic awareness and sustainability, and take these into consideration in decision-making. Teaching and Exam Regulation Hotel Management

74 Module name and coordinators Business Plan, Frans Swint Year Unit EC Learning outcomes Assessment Delivery Programme competences Recognise opportunities in the market and to translate these into products or services in an entrepreneurial way Evaluate a hospitality business (from a Marketing, HRM, Operational and Financial perspective), to anticipate its success in the market. Retrieve and handle a variety of information from a variety of sources (electronic, written), to effectively form decisions and policy. Be an independent and responsible learner, and be able to steer and regulate your personal development. Minor 2 15 Free choice of minor Career Development, Sabahattin Yücedag Strategic semester: Strategic Hospitality Management - David Casey - Marloes Otten 2 Unit 1. Career Transition and Hospitality 2 Unit 1: Strategic analysis Unit 2: Strategic design & choice 3 Able to align personal and professional competences with career aspirations. 3 Assess the internal and external strategic position of a hospitality organisation and its strategic choices. 6 Generate and evaluate strategic options in order to (re)design the business model of a hospitality organisation based on the strategic objectives of the organisation. Written individual report Individual portfolio Individual essay type test Group report and presentation with individual component Individual reading and consultancy hours Workshops, presentations, peer review CBL tutorials, lectures, workshops, Q&A session CBL tutorials, lectures, workshops, 3. Retrieve and handle information from a variety of sources (electronic, written, and oral) to effectively form decisions and policy. 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes. 7. Recognise opportunities in the market and to translate these into products or services in an entrepreneurial way. 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development. 10. Understand social responsibility, global civic awareness and sustainability, and take these into consideration in decision-making. 2. Understand changes and trends in the internal and external hospitality environment and the role these play in strategic decision-making. 3. Demonstrate the ability to retrieve and handle information from a variety of sources (electronic, written, and oral) to effectively form decisions and policy. 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes. 10. Understand social responsibility, global civic awareness and sustainability, and take these into consideration in decision-making. 2. Understand changes and trends in the internal and external hospitality environment and the role these play in strategic decision-making. 3. Demonstrate the ability to retrieve and handle information from a variety of sources (electronic, written, and oral) to effectively form decisions and policy. Teaching and Exam Regulation Hotel Management

75 Module name and coordinators Hospitality Management and Organisational Behaviour Unit 1 PMO: - Wichard Zwaal Unit 2: RWL - Jan Bossema Unit 3 - HRP - Marloes Otten Year Unit EC Learning outcomes Assessment Delivery Programme competences Unit 3: Hospitality Research Project 2 Unit 1: Psychology of Management and Organisation Unit 2: Real World Learning 3 The student is able to design, execute and report on a hospitality research project aimed at Bachelor level 3 Describe, analyse, conceptualise, and explain organizational behaviour using appropriate theories that help generate viable and feasible interventions to enhance the organisational performance at individual, team and managerial level. 6 Strategically measure, monitor and manage operations in a Real World hospitality environment. Group report Assessment session (group with individual component) Individual performance assessment Lectures, workshops PBL tutorials Learning by doing, 4. Interact with others constructively, and to motivate & lead people towards common goals, respecting diversity, regardless of background and culture. 5. Assess, enhance and control processes within the international hospitality industry. 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes. 7. Recognise opportunities in the market and to translate these into products or services in an entrepreneurial way. 10. Understand social responsibility, global civic awareness and sustainability, and take these into consideration in decision-making. 3. Retrieve and handle information from a variety of sources (electronic, written, and oral) to effectively form decisions and policy. 4. Interact with others constructively, and to motivate & lead people towards common goals, respecting diversity, regardless of background and culture. 8. Demonstrate the ability to communicate in a second foreign language (B1, B2 CEFR) 1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry. 2. Demonstrate an understanding of changes and trends in the internal and external hospitality environment and the role these play in strategic decision-making. 3. Retrieve and handle information from a variety of sources (electronic, written, and oral) to effectively form decisions and policy. 4. Interact with others constructively, and to motivate & lead people towards common goals, respecting diversity, regardless of background and culture. 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes. 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development 1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry. Teaching and Exam Regulation Hotel Management

76 Module name and coordinators Industrial placement - Anton van der Sluis Year Unit EC Learning outcomes Assessment Delivery Programme competences management position Unit 3: Hospitality Research Project 3 Unit 1: Management project Unit 2: Personal & 3 Design, execute and report on a hospitality research project aimed at Bachelor level 12 Independently design, execute and produce a management project at Bachelor level. 48 Able to make a valuable contribution to the industry by demonstrating and (talent passport) Group report Individual written report Company assessment; on-the-job training, workshops, guest lectures, E-learning Lectures, workshops Feedback on draft and final proposal; feedback on draft and final report 2 (e-)visits placement 3. Retrieve and handle information from a variety of sources (electronic, written, oral) to effectively form decisions and policy. 4. Interact with others constructively, and to motivate & lead people towards common goals, respecting diversity, regardless of background and culture. 5. Assess, enhance and control processes within the international hospitality industry. 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes. 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development. 10. Understand social responsibility, global civic awareness and sustainability, and take these into consideration in decision-making. 3. Retrieve and handle information from a variety of sources (electronic, written, and oral, to effectively form decisions and policy. 4. Interact with others constructively, and to motivate & lead people towards common goals, respecting diversity, regardless of background and culture. 8. Demonstrate the ability to communicate in a second foreign language (B1, B2 CEFR) 2. Demonstrate a high level of awareness with regard to trends and developments in the international hospitality industry and the role these play in strategic decision-making. 3. Demonstrate the ability to evaluate a hospitality business from a marketing, HRM, operational and financial perspective to support the decision-making process. 5. Demonstrate the ability to design, implement and control processes within international hospitality organisations. 6. Demonstrate the ability to retrieve and handle information from a variety of sources (electronic, written, oral) as appropriate to the problem, integrating it critically into a grounded narrative. 8. Demonstrate the ability to communicate in a second foreign language (B1, B2, CEFR) 1. Demonstrate the knowledge, skills and attitude necessary for working in the international hospitality industry. Teaching and Exam Regulation Hotel Management

77 Module name and coordinators Year Unit EC Learning outcomes Assessment Delivery Programme competences Professional development: Real World Learning deploying the appropriate personal and personal competencies required to be successful in the industry. portfolio coach, continuous (distance) guidance; progress reports, 4. Demonstrate the ability to interact with others constructively and to motivate & lead people towards common goals, respecting diversity and regardless of background and culture. 5. Demonstrate the ability to design, implement and control processes within international hospitality organisations. 7. Demonstrate the ability to recognise opportunities in the market and to translate these into products or services within the regulatory framework. 9. Demonstrate the ability to be an independent learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development 10. Ability to demonstrate understanding of issues concerning social responsibility, global civic awareness & conservation of the environment and take these into consideration in decision-making. In the third year, two compulsory modules are offered, Strategic Hospitality Management (SHM) and Hospitality Management and Organizational Behaviour (HMOB). The Hospitality Research Project (HRP), is common to both of these modules in that the HRP Proposal and the Project itself have to be done during these modules. The HRP has to be done in pairs. The order in which these modules are described needs not to be the order in which students do their modules. Students may start with one of these two modules in every module period. It is recommended that students follow these two modules in adjacent periods. Teaching and Exam Regulation Hotel Management

78 Programme overview Bachelor degree and Associate degree - Work-Study - Post-Propaedeutic phase Module period 1 Module period 2 Module period 3 Module period 4: Operations 1 - HRM Operations 2 Planning & Control Quality Improvement: Planning Quality Improvement: Implementation Year 2 Personal and Professional Development 1 Personal and Professional Development 2 Personal and Professional Development 3 Personal and Professional Development 4 Competency Development 1 Competency Development 2 Competency Development 3 Competency Development 4 For Bachelor: 2nd foreign language For Associate degree: Qualifying Exam Year 3 Module period 1 Module period 2 Module period 3 Module period 4 Strategic Hospitality Management Strategic Hospitality Management MIS & Communication Partners in Hospitality Strategic Position Strategic Choice Personal and Professional Development 1 Personal and Professional Development 2 Personal and Professional Development 3 Personal and Professional Development 4 Competency development 1 Competency development 2 Competency development 3 Competency development 4 For completion of BA: Specialisation For ex-ad: 2 nd foreign language Year 4 Module period 1 Module period 2 Module period 3 Module period 4 HRP proposal HRP research report In-company research project In-company research project Personal and Professional Development 1 Competency development 1 Personal and Professional Development 2 Competency development 2 Personal and Professional Development 3 Competency development 3 Personal and Professional Development 4 Competency development 4 Teaching and Exam Regulation Hotel Management

79 Work and study programme overview (content) Module name and coordinators Operations 1: HRM - Hans den Dulk - Rob van Vuuren Operations 2: Planning & Control - Hans den Dulk - Ernst Jonker - Cor Penning - Rob van Vuuren Year Unit EC Learning outcomes Assessment Delivery Programme competences 2 Unit 1: Operations 1: HRM 2 Unit 1: Operations 2: Planning & Control 6 Assess, analyse and supervise the day to day operations in an international setting in a hospitality organisation at a tactical level, focussing on HRM issues. 6 Assess, analyse and supervise the day to day operations in an international setting in a hospitality organisation at a tactical level, focussing on the internal (administrative) organization. Theme Report and participation Theme Report and participation Work-study coaching; selfstudy Work-study coaching; selfstudy 1. Hospitality Mind set 3. Information Processing 4. Co-operation & Leadership 5. Planning, Organizing and Controlling 6. Effective Problem Solving 8. Communication 1. Hospitality Mind set 3. Information Processing 4. Co-operation & Leadership 5. Planning, Organizing and Controlling 6. Effective Problem Solving Quality Improvement: Planning - Hans den Dulk - Ernst Jonker - Rob van Vuuren Quality Improvement: Implementation - Hans den Dulk - Ernst Jonker - Rob van Vuuren Personal and Professional Development Hans den Dulk - Ernst Jonker - Rob van Vuuren Competency development Hans den Dulk - Rob van Vuuren 2 Unit 1: Quality Improvement: Planning 2 Unit 1: Quality improvement: Implementation 2 Unit 1: Each module period 2 Unit 1: Each module period 6 Design a quality improvement plan for the company, based on the analysis of the actual operations and the operational environment. 6 Design an implementation plan for the quality improvement for the company. 4 x 3 Supervise the day-to-day operations of a hospitality organisation in an international setting at a supervisory/ tactical level. Demonstrate in both managerial and entrepreneurial behaviour the ability to practice effective leadership skills. Demonstrate an understanding of appropriate behaviour in a global context. 4 x 3 Demonstrate managerial competencies: - on an operational supervisory level; - in service processes and quality management in a front or back office department. Theme Report and participation Theme Report and participation Portfolio Competence assessment Work-study coaching; selfstudy Work-study coaching; selfstudy Work-study coaching; selfstudy; two individual coach talks Work based learning, coaching 1. Hospitality Mind set 2. Strategic Decision-making 5. Planning, Organizing and Controlling 6. Effective Problem Solving 7. Entrepreneurship 8. Communication 10. Personal & Corporate Social Responsibility 1. Hospitality Mind set 2. Strategic Decision-making 4. Co-operation & Leadership 5. Planning, Organizing and Controlling 8. Communication 10. Personal & Corporate Social Responsibility 1. Hospitality Mind set 3. Information Processing 4. Co-operation & Leadership 5. Planning, Organizing and Controlling 8. Communication 9. Personal Development 10. Personal & Corporate Social Responsibility 1. Hospitality Mind set 4. Cooperation & Leadership 6. Effective Problem Solving 8. Communication 9. Personal Development Teaching and Exam Regulation Hotel Management

80 Module name and coordinators Year Unit EC Learning outcomes Assessment Delivery Programme competences 10. Personal & Corporate Social Responsibility 2 nd Foreign Language (BA) - Tim Unsworth Qualifying exam (Ad): Quintessence of Quality - Hans den Dulk - Ernst Jonker - Rob van Vuuren 2 Continuous unit 4 x 3 Beginners Level: demonstrate basic use of a 2nd modern foreign language; Advanced Level: demonstrate fluent use of 2nd modern foreign language (MFL2) in the hospitality context at B2 level (CEFR). 2 Continuous unit 4 x 3 Design, execute and report on a hospitality research project at Associate degree level. Reports, Oral assessment: role plays Theme Reports (Project Management, Research Proposal, Statistics Test, Evaluation Report) Presentation for the management of the host company Workshops, Self-study Workshops, Self-study 1. Hospitality Mind set 8. Communication 9. Personal Development 10. Personal & Corporate Social Responsibility 1. Hospitality Mind set 2. Strategic Decision-making 3. Information Processing 4. Co-operation & Leadership 5. Planning, Organizing and Controlling 6. Effective Problem Solving 7. Entrepreneurship 8. Communication 9. Personal Development 10. Personal & Corporate Social Responsibility Teaching and Exam Regulation Hotel Management

81 Module name and coordinators MIS & Communication - Hans den Dulk - Rob van Vuuren Partners in hospitality - Hans den Dulk Strategic Hospitality Management Strategic position - Hans den Dulk - Cor Penning Strategic Hospitality Management Strategic choice - Hans den Dulk - Cor Penning Personal and Professional Development Hans den Dulk Year Unit EC Learning outcomes Assessment Delivery Programme competences 3 Unit 1: MIS & Communication 3 Unit 1: Partners in hospitality 3 Unit 1: Strategic Hospitality Management Strategic position 3 Unit 1: Strategic Hospitality Management Strategic choice 3 Unit 1: Each module period Measure, monitor, and manage the execution of a strategic plan in a Real World Company, including a performance dashboard, a stakeholder map of an organisation and a corporate communication plan. Generate and evaluate strategic partnerships and generate options for improvement of profitable turnover and cost reduction. Evaluate the strategic position using strategic management theories and tools in order to design a strategic plan. It can be broken down into: Determine the internal and external strategic position of a hospitality organisation and generate and evaluate strategic options in order to make an informed choice. Generate and evaluate strategic options in order to (re)design the business model of a hospitality organisation based on the strategic objectives of the organisation. Translate the strategic plan into functional plans and departmental objectives. 4 x 3 Demonstrate the ability to align personal and professional competences with career aspirations Theme Report and participation Theme Report and participation Theme Report (internal and external analysis) and participation Theme Report and participation Portfolio Work-study coaching; selfstudy Work-study coaching; selfstudy Work-study coaching; selfstudy Work-study coaching; selfstudy Work-study coaching; selfstudy; two individual coach talks 1. Hospitality Mind set 2. Strategic Decision-making 3. Information Processing 5. Planning, Organizing and Controlling 8. Communication 1. Hospitality Mind set 2. Strategic Decision-making 3. Information Processing 4. Co-operation & Leadership 7. Entrepreneurship 8. Communication 10. Personal & Corporate Social Responsibility 1. Hospitality Mind set 2. Strategic Decision-making 3. Information Processing 5. Planning, Organizing and Controlling 10. Personal & Corporate Social Responsibility 1. Hospitality Mind set 2. Strategic Decision-making 4. Co-operation & Leadership 6. Effective Problem Solving 7. Entrepreneurship 8. Communication 10. Personal & Corporate Social Responsibility 1. Hospitality Mind set 3. Information Processing 4. Co-operation & Leadership 5. Planning, Organizing and Controlling 8. Communication 9. Personal Development 10. Personal & Corporate Social Responsibility Teaching and Exam Regulation Hotel Management

82 Module name and coordinators Competency development Hans den Dulk - Rob van Vuuren Year Unit EC Learning outcomes per competence Assessment Delivery Programme competences 3 Unit 1: Each module period 4 x 3 1. Hospitality Mind set Analyse the organisational (hospitality) processes and develop a vision based on the results of the analysis, with regard to creating experiences by granting hospitality; 2. Strategic Decision-making Develop a vision about changes and trends in the external environment and the development of relations, networks and chains, combining this with an internal analysis of the organization. 3. Information Processing Analyse the financial and legal aspects, internal processes and the operational - or organisationalenvironment in order to reinforce correlation and interaction. 4. Co-operation & Leadership Execute all relevant Human Resource Management tasks at organisational level in view of the strategy of the organization; 5. Planning, Organizing and Controlling Design, control and improve the company or organisational processes, based on strategic objectives and quality plans; 6. Effective Problem Solving Start a development line within an organisation in a creative and organisational sensitive way and achieve the goals set within the term of the change process. 7. Entrepreneurship Show confidence in initiating and creating products and services, and able to cope with taking risks; 8. Communication Adjust attitude to the social context in all types of communication and tunes this communication to external parties as well; Communicates in Dutch and English and at least one other foreign language; 9. Personal Development Can independently of others steer and regulate, in profession related situations, personal development with regard to learning, result-oriented working, taking initiative, operating independently and flexibility; Competence assessment Work based learning, coaching 1. Hospitality Mind set 2. Strategic Decision-making 3. Information Processing 4. Co-operation & Leadership 5. Planning, Organizing and Controlling 6. Effective Problem Solving 7. Entrepreneurship 8. Communication 9. Personal Development 10. Personal & Corporate Social Responsibility Teaching and Exam Regulation Hotel Management

83 Module name and coordinators 2 nd Foreign Language (ex Ad) - Tim Unsworth Specialisation To be decided Year Unit EC Learning outcomes per competence Assessment Delivery Programme competences 3 Continuous units 3 Continuous units 10. Personal & Corporate Social Responsibility Apply the universal core values in his own management (entrepreneurial) behaviour and into the culture of a company in the hospitality industry Is willing and able to handle intercultural differences effectively and can explain why paying attention to the moral side of the business culture is an indispensable part of (intercultural) management. 4 x 3 Beginners Level: Demonstrate basic use of a 2nd modern foreign language Advanced Level: Demonstrate fluent use of 2nd modern foreign language (MFL2) in the hospitality context at B2 level (CEFR). 4 x 3 Design, execute and report on a hospitality research specialisation project aimed at Bachelor degree level. Oral assessment: role plays Report and presentation Workshops, Self study Work-study coaching, self study 1. Hospitality Mind set 8. Communication 9. Personal Development 10. Personal & Corporate Social Responsibility 1. Hospitality Mind set 3. Information Processing 5. Planning, Organizing and Controlling 6. Effective Problem Solving 8. Communication Teaching and Exam Regulation Hotel Management

84 Module name and coordinators Hospitality Research project 1&2 - Monique Berends - Hans den Dulk - Cor Penning Year Elements EC Learning outcomes Assessment Delivery Programme competences 4 Unit 1: Hospitality Research Project: Proposal Unit 2: Hospitality Research Project: Report 2 x 6 Design, develop and execute an industry-wide applied research project at Bachelor level Written report and participation Individual supervisor sessions 1. Hospitality Mind set 3. Information Processing 5. Planning, Organizing and Controlling 6. Effective Problem Solving 7. Entrepreneurship 8. Communication 9. Personal Development 10. Personal & Corporate Social Responsibility Competency, selfmanagement and skills development - Hans den Dulk 4 Unit 1: Each module period 4 x 9 1. Hospitality Mind set Create value through hospitality in hotels and the hotel function for all stakeholders; 2. Strategic Decision-making Develops the long term strategy for the organization based on continuity, sustainability and corporate social responsibility; 3. Information Processing Gathers correct, reliable and up-to-date information to advice and support (management) decisions on strategic, tactical and operational level by using management information systems; 4. Co-operation & Leadership Contribute actively with respect to content and process to the team/group s goals, is an expert in group dynamics, by adapting style and approach to become more effective as a group; 5. Planning, Organizing and Controlling Set up, manage and improve all company - or organisational processes customer- and quality driven; 6. Effective Problem Solving Collects information, disseminates a problem, situation or process into components, understands the relationships and context and develops a suitable solution, such as new concepts or policies. Works focused, ambitious, well-organised, conscientious, follows up on agreements and is quality minded. Wants to reach objectives and results and balances contradicting needs and requirements of different stakeholders; Portfolio, Competence assessment Work based learning and coaching Work-study coaching; selfstudy; two individual coach talks 1. Hospitality Mind set 2. Strategic Decision-making 3. Information Processing 4. Co-operation & Leadership 5. Planning, Organizing and Controlling 6. Effective Problem Solving 7. Entrepreneurship 8. Communication 9. Personal Development 10. Personal & Corporate Social Responsibility Teaching and Exam Regulation Hotel Management

85 Module name and coordinators Management (incompany) Project - Monique Berends - Hans den Dulk - Cor Penning Year Elements EC Learning outcomes Assessment Delivery Programme competences 4 Unit 1: Management Project: Proposal Unit 2: Management Project: Report 7. Entrepreneurship Initiate and create products and services in an independent and enterprising way by writing a business plan; 8. Communication Be an effective communicator, orally, verbally and non-verbally, in writing and in speaking. The receiver understands and accepts the essence of the message. Build relations at different levels within and outside the organisation (individual, intra-organisation and inter-organisation level). Communicate in Dutch and English and at least one other foreign language; 9. Personal Development Manage oneself (intrapersonally and professionally); 10. Personal & Corporate Social Responsibility Focus managerial and entrepreneurial behaviour - from own outlook on life- on core values which contribute to the care of human beings and the multicultural world. 2 x 6 Design, execute and report a management project at Bachelor level of which the content delivers a valuable contribution to the company. Individual written research proposal and research report. Individual supervisor sessions 1. Hospitality Mind set 2. Strategic Decision-making 3. Information Processing 4. Co-operation & Leadership 5. Planning, Organizing and Controlling 6. Effective Problem Solving 7. Entrepreneurship 8. Communication 9. Personal Development 10. Personal & Corporate Social Responsibility Teaching and Exam Regulation Hotel Management

86 Programme overview Associate degree, full time - Post-Propaedeutic phase The Associate degree programme consists for the major part of the same modules as the first and second year of the Bachelor degree programme. The one major difference is that the module Languages and Culture in International Business is not part of the Associate degree programme. This module is replaced with a graduation module, as described below. Module name and coordinators Graduation module - Harry Jippes Year Unit EC Learning outcomes Assessment Delivery Programme competences 2 Unit 1: Research Project Quintessence of Quality 4 x 3 Design, execute and report on a hospitality research project on Associate Degree level. Individual research report Lectures, workshops, Q&A sessions 1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry. 3. Demonstrate the ability to retrieve and handle information from a variety of sources (electronic, written, and oral, to effectively form decisions and policy. 5. Demonstrate the ability to assess, enhance and control processes within the international hospitality industry. 6. Demonstrate the ability to evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes. Teaching and Exam Regulation Hotel Management

87 Appendix D Finishing Touch Programme and Grand Tour Finishing Touch Programme Focus and requirements of the programme The Finishing Touch programme (FTP) is meant for students that are behind schedule, registered and want to finish their studies. These students have: finished their internship successfully, however did not make enough progress with the management project, and are nominated by the supervisor of the management project to the Finishing Touch programme and/or studied more than 4 years and 4 months (in case of a 4 year study program) and miss no more than 30 EC's (in case of a 4 year study programme) or been referred to the program by the Exam Committee. In all cases the student should have made use of all possibilities offered by the standard study programme in the previous period (should have participated twice in each module, used all resit and other possibilities). The programme focuses on the completion of an integral assignment covering all missing elements in a study programme (except the progress test). The assignment is tailor made and meets the standards of the Hotel Management Curriculum. The programme contains individual supervision and guidance until standards are met and the student graduates. Method/course of events Subject and form of the integral assignment(s) are fitted to the (working) situation of the student. Using drafts that are handed in before and/or made earlier, is not allowed. The student is expected to draw up a realistic schedule of all planned activities. Assuming that the student meets the required quality standards, the planned end date is binding and will guide the graduation date. When during the execution of the planned activities the previously established schedule shifts then the graduation date will shift to the same extent. This may have major financial consequences for the student. The participation period of the Finishing Touch programme is bound to a maximum period of six months. Students who do not submit regular drafts, are referred back to the standard study programme to complete their degree. In case of a missing Management Project (MP) for example, the student has to repeat a 5 months internship and write a new Management Project in order to graduate. Registration Students who are interested in participating in the FTP may contact the FT administrator Mrs. Jane Alejo - via [email protected]. After registration the FT administrator checks student s progress in the fourth study year. If necessary, missing components in this year are supplemented on the designation of the FT-administrator. Then the study progress in the first till the third study year is checked by the coordinator Finishing Touch. The information collected determines Teaching and Exam Regulation Hotel Management

88 whether the student is admitted or referred. In the last case the coordinator FT refers the student back to the standard study-programme. In the first case the student receives an admittance letter with the name of his/her FTP supervisor and may start in the FTP immediately. Grand Tour Students can do part of the education at one of the Stenden International Branch Campuses abroad (Grand Tour ) Students who want to do the first module of the second year abroad must meet the following conditions: - at least three modules of the foundation year have been passed; - the student must have at his disposal a (conditional) positive binding study advice as issued at the end of the first year of enrolment; - the career coach of the student must have delivered a positive advice. Students who want to do the second module of the first semester or (a module of) the second semester or study parts of the third year abroad, must have their foundation certificate and a positive advice of their career coach. Students are only allowed to study a maximum of 30 EC theory outside The Netherlands. When students incur expenses for the Grand Tour before they get permission from the Grand Tour office to go on Grand Tour, it is on one s own responsibility. IMPORTANT: Students who want to study a part of the third year abroad in the academic year or later, need to have passed at least 24 EC from the second year programme when they apply for the Grand Tour or an exchange programme. Students need to have passed at least 36 EC of the second year programme before they are allowed to leave for Grand Tour or exchange. This also counts for students who are studying the Associate Degree programme and want to continue their study in the third year of the Bachelor s programme. Teaching and Exam Regulation Hotel Management

89 Appendix E International Branch Campuses Students studying at one of the International Branch Campuses (IBCs) of Stenden University of applied sciences follow a representative part of the programme, for a total of 60 EC, at Stenden University of applied sciences in the Netherlands. Option 1: Entire 2 nd year in The Netherlands (60 EC) Option 2: Entire 3 rd year in The Netherlands (60 EC) Option 3: Half the 2 nd year and half the 3 rd year in The Netherlands (60 EC) Option 1: full second year of the full time bachelor programme in The Netherlands period 1 period 2 period 3 period 4 Languages and Cultures in International Business 12 EC Operations Design module 12 EC Operations Performance module 12 EC Operations Environment module 12 EC Career Development Year 2 12 EC The order in which the modules are done, may be different for every student. Option 2: full third year of the full time bachelor programme in The Netherlands Module 1 Module 2 Module 3 Module 4 Strategic Hospitality Management module 9 EC Hospitality Management and Organizational Behaviour module Minor at Stenden 15 EC Minor at Stenden 15 EC 9 EC Hospitality Research Project 6 EC Career Development Year 3 6 EC Please note: It is also possible to follow the minors during module periods 1 and 2 and the Strategic semester in periods 3 and 4. Teaching and Exam Regulation Hotel Management

90 Option 3: half the 2nd year and half the 3rd year of the full time bachelor programme in The Netherlands period 3 of a certain academic year period 4 of the same academic year period 1 of next academic year period 2 of next academic year 2 nd year module 12 EC 2 nd year module 12 EC 3 rd year module or minor 12 or 15 EC 3 rd year module or minor 12 or 15 EC Career Development Year 2-2 nd semester Career Development year 3-1 st semester 12 EC Teaching and Exam Regulation Hotel Management

91 Appendix F Additional (Programme-specific) Regulation Stenden Hotel Management School, Legal Framework 1. The programme-specific rules must not be in conflict with the provisions in the TER and must not prejudice the students. 2. In case of conflict or prejudicing of the student, the provisions in the TER will prevail over the programme-specific rule(s) in this appendix. Glossary of terms used Please refer to this TER, Chapter 1, Article 1 Additional terms used: Company coach (work-study) IHM Service Desk Initial assessment Internship procedure Resit(s) Retake SHMS Academic Calendar Student Support the person in an external company/organization who is designated on behalf of the organization and the programme to coach a student in the workplace with respect to personal, professional and career development. The desk where students may ask questions about the programme, hand in assignments for assessment and pick up initial assignments for resits. The first attempt of an interim exam at the end of a module followed in a certain period. Procedure a student must go through in order to be able to start an internship. The assessment opportunity(ies) available to students who fail to achieve a passing grade in the initial assessment. The requirement to undertake a certain element entirely, including registering, undertaking study elements and completing assessment. A booklet issued by the IHM Service Desk with among other things hand-in dates of module assignments, publication dates of results of module interim exams and test dates. Formal support for students (with prolonged problems). Teaching and Exam Regulation Hotel Management

92 Article 1 Participation in a module par. 1 Unless stipulated differently in the study route being followed or stipulated differently by the Exam Committee, students can be placed in a maximum of one module for each module period. par. 2 Students are expected to participate in each module from the start. If circumstances (force majeure) prevent a student from participating from the start, the latest time they may be permitted to join is the beginning of the second week. par. 3 A student will only receive a score for an exam, if he undertakes the exam according to the Teaching and Examination Regulation and its appendices of Stenden Hotel Management School. par. 4 Students who want to switch between the programmes Hotel Management Ba (CROHO 34411) and Ad Hotel Management (CROHO 80041), need to inform the Head of School and need to contact the Exam Committee on determining the scheduling of modules. Article 2 The interim exam par. 1 A unit or a module cannot be retaken. However, when a student has special circumstances, the Exam Committee may decide if a unit or module may be retaken. par. 2 If a unit or module has been retaken (as a result of a decision of the Exam Committee), including the unit or module exam, all previously obtained grades for the exam (parts) of this unit/module are cancelled. par. 3 Students are awarded marks from 1.0 to Furthermore, the following codes may appear in the student s results system ProgRESS-WWW: - NQ: did not qualify for a test; - IC: incomplete (failing 100% attendance for practice units); - NS: no show for students who were enrolled for the test, but failed to show up. par. 4 As distinct from Chapter 5, Article 13 of this TER, students will be automatically enrolled for all test attempts. Article 3 Module assignments par. 1 a. Module assignments must be handed in for the initial assessment in hard copy at the IHM Service Desk or digitally at Blackboard (as specified in the module book) by midday at the latest on the last school day of the week before the last week of a module. In general this is Friday of week 8 of a module period. However, work-study students have to submit their assignments for the initial assessment at the IHM Service Desk at the latest at 12:59 am, 1 week after the last school day of a module period. The assignments are submitted digitally in the appropriate Blackboard course, as an Ephorus assignment. Teaching and Exam Regulation Hotel Management

93 b. Every module assignment must also be handed in digitally for a plagiarism check via the programme Ephorus. For this digital version the deadline is the same as for the hard copy or digital version from par. 1a. Only Word files are allowed to be submitted to Ephorus. Not uploading the assignment for the plagiarism check in Ephorus will result in no mark for the assignment. par. 2 Every student is individually responsible for the correct handing in of an assignment. Force majeure is not applicable if problems have arisen because agreements made within a module assignment group are not observed. par. 3 a. Groups that work on a module assignment and fail to immediately contact the module coordinator when problems occur, cannot derive any rights from the problems that have arisen. b. The module coordinator is authorized to dissolve a group, if following a talk with the whole group, collaboration between the group members is no longer reasonably possible. When, according to the group, the module coordinator fails to solve the collaboration problems, the group of students may contact the Exam Committee. par. 4 The module coordinator, the lecturer or the tutor must provide the students with feedback on sections of the module assignment, at least once during the module. This should preferably be done by providing feedback on sections of the module assignment that have been handed in, or by means of a response lecture. par. 5 Students are allowed to quote a maximum of 5% of the body of a report, provided they do it according to the APA style. par. 6 To qualify for grading, module assignments must meet the following requirements: a. The assignment is handed in on time at the IHM Service Desk and digitally via Blackboard. b. A copy of the assessment form is enclosed with each section of the assignment; if this copy is not present 5% of the maximum grade for the section in question may be subtracted. c.1. c.2. Each component of the hard copy of the module assignment must be placed separately in a folder; The cover of the folder includes the following details: title of the assignment, the date, the name(s) and student number(s) of the student(s), the module group of which the student is a member, the name of the module, the name of the tutor, the module period and the academic year. d. The module assignment must be word processed and clearly readable. e. The module assignment must be clean, neatly presented and complete. f. Literature references are presented in APA Style; g. English language assignments must be written in British English. h. The assignment has been uploaded for a plagiarism check in Ephorus. Teaching and Exam Regulation Hotel Management

94 For work-study students paragraph 6 is not applicable. Instead the following will apply: par. 6 To qualify for grading, module assignments must meet the following requirements: a. The assignment is handed in on time via the appropriate Blackboard course. b. The assignment has at least stated: title of the assignment, the date, the names and student number(s) of the student(s), the module group of which the student is a member, the name of the module, the name of the tutor, the module period and the academic year. c. The module assignment must be word processed and clearly readable. d. The module assignment must be clean, neatly presented and complete. e. Literature references are presented in APA Style; f. English language assignments must be written in British English. i. The assignment has been uploaded for a plagiarism check in Ephorus. par. 7 A maximum of 10% of the total grade of module assignments may be assigned to presentational aspects including lay-out, format, correct referencing, required elements (preface, introduction, declaration of own work, grading sheet, margins) and to the quality and use of English. Article 4a Attendance for compulsory modules par. 1 Students are required to attend a minimum of 75% of PBL, CBL and Career Development sessions, and workshops of the second year language module during a module period. If attendance of these elements is less than 75%, the student concerned will not pass the unit these elements contribute to. In these circumstances the student needs to contact the Exam Committee to request a solution. For the minors refer to the concerning module book. par. 2 If a student falls below 75% attendance due to force majeur on ALL occasions and has notified their absence according to the procedure described in Article 16.3 of this Appendix on these occasions, the student may request a replacement assignment from the module coordinator. par. 3 If a student falls below 75% attendance due to reasons other than force majeure, or due to force majeure but did NOT notify their absence according to the procedure described in the Article 16.3 on one or more occasions, the student does not qualify for the first test attempt. By failing to meet the requirements, the student has forfeited the first test opportunity and can only take part in the resits. For group assignments the student may be required to submit a new individual assignment as a resit. par. 4 PBL-/CBL -meetings should always proceed, even when the tutor is absent, unless they are cancelled by the school. par. 5 Students must indicate their presence themselves by means of a signature on the attendance list. Teaching and Exam Regulation Hotel Management

95 par. 6 Students will not be given a grade for active participation during a PBL, CBL or Career Development session and workshops of the second year language module. However, outstanding contributions will be recognized in the Professional Conduct Profile of the student concerned. For work-study students Article 4a is not applicable. Instead the following will apply: Article 4b Active participation for work-study students par. 1 The training days will be held, even when the tutor is absent, unless they are cancelled by school. par. 2 par. 3 Students must themselves indicate their presence by means of a signature on the attendance list. Students will be given a mark for active participation during the training days and their input in their own Blackboard course. Article 5 Participation in practice par % attendance is mandatory for participation in all practice elements. The initial assessment on practice participation requires 100% participation. See the practice regulations in the concerning module books and The ABC s of RWL. par. 2 Students who are not able to participate in practice on a certain day due to circumstances beyond their control, must call in time according to the rules given in The ABC s of RWL. If a student does not participate in a certain shift without any correct notification (i.e. a no show), they will get a warning. Students who no show a second time in the same module period will again get a warning and their Career Coach will be informed. Students who no show a third time in the same module period, will be expelled from practice and they have to retake the entire practice (part) of the module concerned in another module period. par. 3 When students have to do a resit of an interim exam during their shift in practice, they will get the opportunity to do this resit without any consequences for their participation in practice. Students should inform the practical instructor in time i.e. at least one week before the shift. par. 4 When students have to participate in a workshop Career Development during their shift in practice, they will get the opportunity to participate without any consequences for their participation in practice. Students should inform the practical instructor in time i.e. at least one week before the workshop. par. 5 a. A student is entitled to a first resit if the student was graded with an insufficient in the initial assessment. The content of the resit is determined based on the grading and in consultation with the HR department of the practice. b. Students who fail to meet the 100% attendance requirement, will only be entitled to a first resit if they provided proper notification of their absence. Teaching and Exam Regulation Hotel Management

96 c. A student is only entitled to a resit if no more than 10 days were missed with proper notification. d. Students have to make an appointment for the first resit (catch up days) within two calendar weeks of the end of the module period finished. e. The first resit has to be completed in the same or, at the latest the next, module period, depending on business. f. If a student fails to make an appointment within two calendar weeks to schedule catch up days for the first resit, the student is automatically deferred to the second resit. g. Other circumstances which entitle students to a second resit: - The student was graded with an insufficient on the unit after the first resit. - Due to force majeur, the student missed one of the catch up days, but notified the relevant persons in time. par. 6 par.7 Students are entitled to retake a practice unit under the following circumstances: - Due to no show, the student has to retake the unit. The retake has to be taken in the same programme year, but a preferred timing cannot be guaranteed. If in the retake, the student again has a no show day, the student will have no further resit or retake opportunities. - Due to missing more than 10 days in the initial planned module period. Students who are doing practice in Stones (Emmen), should also read the practice regulations in the relevant module book of RWL in Emmen. Article 6 Non-participation in the initial assessment The initial assessment opportunity is offered during or at the end of the period in which a student takes a module. When the student does not participate in this initial assessment opportunity, this opportunity expires and the student is deemed to have failed the initial attempt. Article 7a The Progress Test par. 1 The progress test is a diagnostic assessment of the progress a student is making towards the end level competency of the programme. For the academic year the Progress Test will be suspended within the IHM programme. As such, students in all stages of the programme will not be required to undertake a Progress Test during the academic year. par. 2 Students who started their study before September 2015 and did not pass one of the Career Development units because they did not participate in 1 progress test per semester, still have to do the progress test in order to pass the Career Development unit. This progress test will be offered in module period 1, week 7 and will be used formatively as part of the Career Development Programme. These students are required to present the results of the Progress test in their Career Development portfolio, together with a reflection report. This will be discussed with the Career Development Coach. Teaching and Exam Regulation Hotel Management

97 For work & study students Article 7a is not applicable. Instead the following will apply: Article 7b The Progress Test for work & study students par. 1 The progress test is a diagnostic assessment of the progress a student is making towards the end level competency of the programme. For the academic year the Progress Test will be suspended within the IHM programme. As such, students in the work & study programme will not be required to undertake a Progress Test during the academic year. par. 2 Students who started their study before September 2015 and did not pass the Personal & Professional Development Programme because they did not participate in one or more progress tests, still have to do the progress test in order to pass the PPD Programme. This progress test will be offered in module period 1. Article 8a The industrial placement par. 1 Before students can start their application for the industrial placement procedure they must meet the conditions provided in the Industrial Placement section in appendix C of this TER. For students with module exemptions within the 4 year programme, these conditions may be different. Students are referred to the section about the industrial placement (4 th year) at istenden (Stenden Intranet). par. 2 Students who commence an industrial placement without having acquired all study credits of the first three study years can expect no special arrangements to be made to facilitate them studying the outstanding elements. par. 3 The industrial placement is organized by the Placement Office. Under no circumstances may students organize a placement themselves, unless authorization in writing has been obtained from the Placement Office. Students, who do not observe this regulation, can derive no rights for or from the placement. par. 4 par. 5 After registering for the Industrial Placement Management Project, the student has to adhere to strict deadlines. The actual deadlines are published on the Stenden electronic learning environment Blackboard. In the event that a student does not obtain a passing grade for the management project after the initial assessment and two resits, they may, with the approval of the Exam Committee, repeat the entire Management Project process. This entails registering for the management project with a new supervisor and a completely new research topic. par. 6 For further rules governing the industrial placement in the fourth year of the educational programme refer to appendix C of this TER or the module book Industrial Placement at istenden (Stenden Intranet). For work-study students Article 8a is not applicable. Instead the following will apply: Article 8b The industrial placement for work-study students Teaching and Exam Regulation Hotel Management

98 Work-Study students do not have a separate industrial placement. They develop their competencies through the 24 hours of work per week in their own company. Article 9a Resits of the interim exam in general par. 1 Participation in PBL, CBL and workshops and compensation assignments are not eligible for resits. par. 2 The following parts of the exam are subject to resits: interim exams (test, assignment), Hospitality Research Project, Management Project and Industrial Placement (internship). par.3 a. Students who fail an initial assessment, have the right to do two resits per assessment item in the same programme year. b. In the first semester of the next programme year students are allowed to do two resits per assessment item of a certain module not passed at the end of the programme year in which they did this module. For first year students this rule only applies when the student will receive a conditional positive binding study advice (BSA) for the propaedeutic phase at the end of their first year of enrolment, based on them obtaining at least 51 EC, but less than 60 EC. par. 4 If a student receives a conditional BSA based on circumstances, the Exam Committee will inform the student about resits and potential retakes from the first year in their second year of enrolment. par. 5 If a student after applying par. 3 of this article, still fails one or more units/modules, they will not be eligible to receive a diploma, unless the Exam Committee decide differently on request. par. 6 It is not allowed to resit for (part of) a unit, if the unit has already been passed. par. 7 The highest grade awarded for a resit is 5.5 (sufficient). par. 8 a. For minors organised by Stenden HMS, this TER and Appendices apply. Students who do not pass a Stenden HMS minor after two resits, are not permitted to retake the same minor and therefore have to study a different minor. b. For minors offered by other schools of Stenden Hogeschool (University of Applied Sciences) the rules for resitting and retaking are given in the minor s module book or at the electronic learning environment Blackboard. Article 9b Resit of tests par. 1 The schedule for the resits of a test is given in Appendix G. par. 2 The dates of (resits of) tests are published on the school s network (Stenden Intranet). par. 3 Students at Grand Tour will only be able to do a resit for a unit/module test at one of the Stenden International Branch Campuses (IBC s) if the test is offered at the IBC when the student is there. Teaching and Exam Regulation Hotel Management

99 par. 4 Students that are on exchange cannot do a resit for a test at the school where they follow the exchange programme; they have to do their resit at Stenden as soon as possible after they finished the exchange programme. par. 5 Module tests of the current module the student is doing (the initial assessment) take preference, i.e. if a resit is scheduled at the same time as the initial test, the student will have to take the initial test. Article 9c Resit of assignments par. 1 The deadlines for handing in a resit of an assignment are given in Appendix H. par. 2 Students have to hand in resits in hard copy at the Service Desk and/or digitally via Blackboard as specified in the module book. par. 3 The dates for handing in a resit of a unit/module assignment also apply to students who are on Grand Tour, on exchange or do their industrial placement or who follow a module in Kies Op Maat. Article 9d Resits Transition Rule Transition rule for students that started their Hotel Management study before 1 September 2015: For all students who started their study Hotel Management before September 2015, for resits and retakes the TER of will apply during the academic year However, Appendix G and H of this TER ( ) will apply to all Hotel Management students. At the start of the academic year the TER of that academic year will apply to all Hotel Management students. Article 10 Resits for the interim exam of a compulsory module par. 1 Where circumstances do not permit a resit to be taken at the campus in which the module was studied, the resit may be done at the home campus of the student. However, the resit will be provided and graded by examiners of the campus where the module was followed. par. 2 a. Students can only collect the initial (sub)assignment from the IHM Service Desk at a time given in the timetable in the Stenden HMS Academic Calendar. b. Students may only collect assignments bearing their own name from the IHM Service Desk. c. While collecting their assignment, students must produce the acquired proof of their handing in of the assignment. par. 3 While resitting a module assignment the following must be handed in at the IHM Service Desk: the original assignment with the feedback of the reviewer, including a completed assessment form, unless the student did not participate in the initial assessment; the resit, including a blank assessment form; if this form is missing, 5% of the maximum grade may be subtracted. Teaching and Exam Regulation Hotel Management

100 in case of a second resit: the first resit including the assessment form completed by the assessor, unless the student did not participate in the first resit. For all resits of assignments, students must highlight the content that has been changed. If the requirements of this paragraph are not met, the resit will not be marked. par. 4 In case of a group assignment every member of the group is allowed to resit this assignment individually. par. 5 It is the student s own responsibility to keep themselves informed on the resit dates. Article 11 Replacement of progress tests not being a part of Career Development (cohort February 2012 and earlier cohorts) par. 1 Under certain conditions a student can qualify for taking a progress interim exam instead of a progress test. This concluding exam consists of - An entire progress test in addition to which per test item the answer is motivated which includes a literature referral according to APA Style; - Writing an essay; - Taking an oral test. par. 2 In order to be considered for this interim exam the following conditions must be met: - While finishing his internship the student has not passed one or more progress test(s); - The student must have participated in all possible test chances. par. 3 A request to be considered for taking the interim exam as mentioned under 1 must be directed at the Exam Committee. par. 4 The Exam Committee decides which lecturer will administer the exam. par. 5 When the interim exam is passed, the student will be granted the credits for all the progress tests they had previously failed to pass. Article 12 Retaking the industrial placement If the industrial placement has been graded with an insufficient, the Exam Committee will decide if the student is required to extend their placement or to retake the whole placement. A student can only retake the placement once. The retake of an industrial placement must always take place in The Netherlands, unless decided otherwise by the Exam Committee. For work-study students Article 12 is not applicable. Article 13 Exemptions Teaching and Exam Regulation Hotel Management

101 par. 1 If a student wishes to request an exemption from a certain interim exam (test and/or assignment), they have to submit this request at the SHMS Exam Committee at least 3 weeks before the date of the interim exam. par. 2 If a student has an exemption for a certain interim exam, this exemption will expire if the student participates in that exam. par. 3 If a student has an exemption for a minor (15 EC) but wants to do a particular minor instead of the exemption, they have to contact the minor module coordinator to ask for a place on the reserve list for that minor. Article 14 Determine the results par. 1 The module coordinator and the IHM Service Desk are permitted to publish provisional module scores before the final publication of the scores in ProgRESS. par. 2 No rights can be derived from provisional scores. par. 3 Whilst the Exam Committee is still considering an objection to a test item, the result of this test will not be published in ProgRESS. Article 15 Testimonial par. 1 a. Students who have passed the foundation year and wish to receive a foundation year certificate, must make a request to the Exam Committee. b. Students who have an exemption of the foundation programme will not receive a foundation year certificate. par. 2 Students who have successfully completed the Ad or Ba Hotel Management programme and wish to graduate, must submit a written request to the exam committee for consideration. This request must be in the possession of the secretary of the Exam Committee at least 14 days before the desired graduation date. par. 3 Students can graduate every third Wednesday of each month, with the exception of July and August. In July a student can graduate on the second Wednesday, in August on the last school day of the academic year. par. 4 Students, who consider they have obtained the right to graduate with 'cum laude', should apply to the Exam Committee. See also Chapter 4, Article 7 of this TER. Article 16 Force majeure regulation Article 16.1 Invoking force majeure par. 1 The following definition of force majeure is used: Teaching and Exam Regulation Hotel Management

102 beyond the reasonable control of a party, incurred not as a product or result of the negligence (failure to exercise the care that a reasonably prudent person would exercise in like circumstances) or misfeasance (the willful inappropriate action or intentional incorrect action or advice) of a party, which have a materially adverse effect on the ability of such party to perform its obligations. par. 2 A student may claim on the force majeure regulation if circumstances beyond the control of the student (force majeure; see definition in par. 1) affected their performance. Judgment is made by the module coordinator (in the case of educational activities within the module; see Article 16.3) or the Exam Committee. Examples of force majeur are: - being ill - unannounced strike in public transport - complete or extensive failure of public transport par. 3 a. A student's request to a module coordinator for the force majeure regulation to be considered for educational activities within a module can only be submitted after the last educational activity of the relevant module has been completed. The application must be in the possession of the module coordinator within 2 school weeks of the publication of the definite result of the initial assessment opportunity of the module (not a resit of the module assessment). b. The student's request to the Exam Committee to be considered for the force majeure regulation other than within a module (par. 2a) must be in the possession of the Exam Committee within 2 school weeks following the day on which the circumstance under par. 1 arose. c. The request to qualify for the force majeure regulation must be settled at Stenden HMS for modules undertaken at Stenden HMS and must be settled at an International Branch Campus for modules undertaken at that campus. par. 4 Once a student has taken a (progress) test or handed in an assignment, it is no longer possible to invoke force majeure for that test or assignment. par. 5 To be considered for the force majeure regulation while an assignment is being carried out, students must contact the (module) coordinator before the submission deadline of the assignment. The (module) coordinator will decide whether the student qualifies for the force majeure regulation and will make an arrangement with the student. par. 6 No rights can be derived from the consequences of a computer virus with regard to the force majeure regulation. par. 7 Students who are not able to do an interim exam due to circumstances beyond their control, have the right to do the interim exam at the first possible opportunity with retention of their chances, only if they request the Exam Committee. Article 16.2 Granting extra resits Teaching and Exam Regulation Hotel Management

103 The Exam Committee is authorized to offer an extra resit on request. They are allowed to offer the resit in a different form. However, the extra resit must be equivalent in content to the original resit. Article 16.3 Force majeure relating to educational activities par. 1 Students may submit a request to the module coordinator for a compensation assignment relating to missed educational activities if a force majeure situation has arisen. par. 2 In the request referred to in paragraph 1 of this article, the student must substantiate with documentary evidence the circumstance provided for in paragraph 1 of article The student must also have met the following conditions: - The student reported the absence on the same day in principle before 8.30 a.m. by to the IHM Service Desk. For absence at PBL/CBL the student should also inform the chairperson of the group and the tutor in time. - The absence is legitimate, as determined by the module coordinator. - The student has participated in at least half of the total amount of sessions concerned of the related module. The force majeure regulation will not be granted for students who have not met these conditions. par. 3 Once the module coordinator has granted permission to use the regulation, they will decide, preferably after consultation with the relevant lecturer or tutor, about the content and implementation of the compensation assignment. par. 4 The compensation assignment must substantively replace the missed section and be equal in terms of study load to that of the missed section. par. 5 Compensation assignments belonging to a certain academic year must be handed in during the same academic year and graded within 10 school days. par. 6 a. The module coordinator is responsible for arranging the assessment or whether the assignment meets the set criteria. b. The module coordinator informs the student of the standard when issuing the assignment. par. 7 Students who do not agree with the assessment of a compensation assignment should follow the procedure described in Article 18. par. 8 Students can make up for a practical day that has been missed owing to force majeure under the following conditions (refer to The ABC s of RWL ): - The student has reported his absence to the department concerned of the practical training facility and the HRM department before the shift commences at the latest, and - The student has submitted a request to catch up on the missed practical day to the practical instructor in the following practice week or, if that is impossible, within two school weeks following the end of the relevant module period. Teaching and Exam Regulation Hotel Management

104 Article 16.4 Absence during a module period for international students par. 1 a. International students who want to go abroad during a module period, must request in advance for permission from the Student Support coordinator. b. International students from a country outside the European Economic Area who want to go home during the Christmas holidays must request permission from the Student Support coordinator. These students can appeal to force majeure for a maximum of 4 PBL/CBL meetings in a period that starts with the last school week prior to the Christmas holidays and ends the first school week following the Christmas holidays. They have to show their flight tickets at the Student Support coordinator to get the replacement assignment for the missed PBL/CBL sessions. par. 2 In case the request for absence is met, a student can be given an assignment to compensate for the missed PBL/CBL sessions. To be given this assignment he/she must report to the module coordinator before leaving and show the mail in which the coordinator Student Support gives permission for the absence. par. 3 In case a student will be abroad in a period that they are doing a practical module in Stenden Hotel or in Stones (Emmen), they must contact the practical supervisor before they are leaving The Netherlands to come to an agreement. The student must show the written permission of the Student Support Coordinator. par. 4 The request as mentioned in par. 1.b must be in the possession of the Stenden HMS Student Support coordinator at the latest in week 2.4. Article 17 Educational experiments The Stenden HMS Exam Committee is authorized to permit module coordinators to deviate from the generally applicable regulations for module examinations as laid down in the Stenden Teaching and Examination Regulations. Once the module coordinators have received permission for this, a note is added to the module book explaining the way in which the education in that module deviates from the generally applicable rules. Article 18 Objections Article 18.1 Objection to test items (general rules) par. 1 Objections to (the answer key of) test items must be announced according to the instruction given on the test form. par. 2 In case a test objection is accepted it results in one of the following possibilities: a. the answer key for the item concerned is adapted or b. the test item will be cancelled Article 18.2 The second opinion Teaching and Exam Regulation Hotel Management

105 par. 1 Students are entitled to a second opinion of a component of the module exam. par. 2 Students wishing to be considered individually or as a group for a second opinion on part of a module exam must make this request to the Exam Committee using a standard form. If the application for a second opinion is made by one student, whereas the assignment was done by two or more students, the altered result will only apply to the student who submitted the request; the other students can no longer be considered for a second opinion. They must however be informed about the second opinion request and must have co-signed the application form. par. 3 For consideration of the second opinion request a student must subject to the following procedure: - The student downloads the appropriate form from Blackboard (at the IHM Exam Committee course). - Within 2 school weeks after publication of a (module) exam result, the student has a conversation on the assessment with first the assessor of the part concerned followed by the module coordinator. The assessor as well and the coordinator sign the form after the conversation. - The form is handed in at the Exam Committee within 2 school weeks, at the latest, after publication of the (module) exam result. par. 4 When making the application for a second opinion, the relevant assignment (if applicable) must be resubmitted (unaltered) to the Exam Committee accompanied by the original version containing the feedback from the assessor. The Exam Committee will provide the assessor only with the assignment without previous comments and results. par. 5 The Exam Committee appoints a second assessor, whose assessment is binding. The result of this second opinion must be known to the Exam Committee within 2 school weeks. The second assessor is an examiner of Stenden HMS, other than the teacher/tutor who assessed the work at a previous stage. par. 6 Making use of a second opinion may result in a student not being able to take the next available resit. In that case, a new date for the resit will be determined under consultation with the Exam Committee. Article 19 Studying outside the place of business of the programme Students are allowed to study a maximum of 30 EC theory outside The Netherlands and a maximum of 60 EC for their internship. Article 20 The open minor par. 1 Instead of doing a minor programme offered by Stenden or by Kies Op Maat, students are allowed to do an open minor, through which they may research a self-chosen subject. Students who want to undertake an open minor should contact the open minor coordinator, Teaching and Exam Regulation Hotel Management

106 Mr. L. Dekker. More information can be found on the electronic learning environment Blackboard. par. 2 If a student wants to do the so called Bestuursminor, they have to follow the rules for doing an open minor (see par. 1). Article 21 Students who are studying at an International Branch Campus (IBC) Par. 1 A student who is studying the Bachelor Hotel Management programme at one of the IBC s and wants to obtain the Dutch diploma Bachelor of Business Administration (BBA) in Hotel Management, has to study 60 EC at the main campus in Leeuwarden. Par. 2 Students can choose between doing the entire second year or the entire third year at the main campus in Leeuwarden. In addition, students may do two modules (2 nd semester) from the 2 nd year & 2 modules / minors from the third year. 1. Students that have chosen to study the whole second year have to meet the following criteria before starting their 2 nd year at the main campus in Leeuwarden: a. The student has obtained all 60 credits from the first year. 2. Students that enter the 2 nd semester of the 2 nd year have to meet the criteria outlined below: a. The student has obtained all 60 credits from the first year. b. The student has completed 2 modules from the 2 nd year at the home campus with maximum of 1 resit outstanding. 3. Students that have chosen to study the whole third year have to meet the following criteria before starting their 3 rd year at the main campus in Leeuwarden: a. The student has obtained all 60 credits from the first year; b. All 2 nd year modules are completed; a maximum of 2 resits are required; c. The student received all second year credits for Career Development. Par. 3 All exams of the programme followed must be taken at the main campus in Leeuwarden. In addition, students must make use of all resit opportunities offered at the main campus during the current academic year. Resits which take place in the following academic year fall under the responsibility of Stenden HMS Leeuwarden and all tests must be provided by and graded by Stenden HMS examiners. IBC students studying at Stenden Hogeschool (University of Applied Sciences) are not allowed to do minors from Kies Op Maat. Par. 4 If a student studying at an IBC, wants to graduate, they must request the Exam Committee in Leeuwarden to be rewarded exemptions for the programme part they did at the particular IBC. They must also be enrolled at Stenden Leeuwarden to be able to graduate for the Dutch Hotel Management programme. Par. 5 a. The Stenden HMS Exam Committee will check all documents, needed for the student to graduate. Teaching and Exam Regulation Hotel Management

107 b. The check on the student s documents must be positive for every document to be able for the student to graduate. Par. 6 The student who fulfils par. 1, par. 4 and par. 5b of this article and has been exempted by the Stenden HMS Exam Committee for the programme part at the IBC, will graduate at Stenden Leeuwarden and will receive the Dutch diploma Bachelor of Business Administration in Hotel Management. Article 22 Introductory stipulations and title Par. 1 This appendix on the Teaching and Examination Regulations Stenden Hotel Management School becomes effective as of the academic year and applies to students of the Stenden Hotel Management School in Leeuwarden, The Netherlands. Previous appendices expire. Par. 2 This appendix can be cited as Additional Regulation Stenden Hotel Management School, Teaching and Exam Regulation Hotel Management

108 Appendix G Resit schedule for tests Propaedeutic phase September intake Module taken in academic year period 1 st resit in current programme year 2 nd resit in current programme year 3 rd resit in next programme year 4 th resit in next programme year 1 Period 2 week 9 Period 3 week 9 Period 1 week 9 Period 2 week 9 2 Period 3 week 9 Period 4 week 9 Period 1 week 9 Period 2 week 9 3 Period 4 Week 9 Period 5 Week 2 Period 1 week 9 Period 2 week 9 4 Period 5 Week 2 Period 5 Week 9 Period 1 week 9 Period 2 week 9 February intake Module taken in academic year period 1 st resit in current programme year 2 nd resit in current programme year 3 rd resit in next programme year 4 th resit in next programme year 3 Period 4 week 9 Period 5 week 9 Period 3 week 9 Period 4 week 9 4 Period 5 week 9 Period 1 week 9 Period 3 week 9 Period 4 week 9 1 Period 2 Week 9 Period 3 Week 1 Period 3 week 9 Period 4 week 9 2 Period 3 Week 1 Period 3 Week 3 Period 4 week 9 Period 5 week 9 Note: Period 1 starts in September; period 2 starts in November; period 3 starts in February; period 4 starts in April; period 5 starts in June. Teaching and Exam Regulation Hotel Management

109 Post propaedeutic phase September intake Module taken in academic year period 1 st resit in current programme year 2 nd resit in current programme year 3 rd resit in next programme year 4 th resit in next programme year 1 Period 2 week 9 Period 3 week 9 Period 1 week 9 Period 2 week 9 2 Period 3 week 9 Period 4 week 9 Period 1 week 9 Period 2 week 9 3 Period 4 Week 9 Period 5 Week 2 Period 1 week 9 Period 2 week 9 4 Period 5 Week 2 Period 5 Week 9 Period 1 week 9 Period 2 week 9 February intake Module taken in academic year period 1 st resit in current programme year 2 nd resit in current programme year 3 rd resit in next programme year 4 th resit in next programme year 3 Period 4 week 9 Period 5 week 9 Period 3 week 9 Period 4 week 9 4 Period 5 week 9 Period 1 week 9 Period 3 week 9 Period 4 week 9 1 Period 2 Week 9 Period 3 Week 1 Period 3 week 9 Period 4 week 9 2 Period 3 Week 1 Period 3 Week 3 Period 4 week 9 Period 5 week 9 Note: Period 1 starts in September; period 2 starts in November; period 3 starts in February; period 4 starts in April; period 5 starts in June. Teaching and Exam Regulation Hotel Management

110 Appendix H Deadlines for handing in resits of an assignment September intake Module taken in academic year period 1 st resit in current programme year 2 nd resit in current programme year 3 rd resit in next programme year 4 th resit in next programme year 1 Period 2 week 6 Tuesday 12 am Period 3 week 6 Tuesday 12 am Period 1 week 6 Tuesday 12 am Period 2 week 6 Tuesday 12 am 2 Period 3 week 6 Tuesday 12 am Period 4 week 6 Tuesday 12 am Period 1 week 6 Tuesday 12 am Period 2 week 6 Tuesday 12 am 3 Period 4 Week 6 Tuesday 12 am Period 5 Week 3 Tuesday 12 am Period 1 week 6 Tuesday 12 am Period 2 week 6 Tuesday 12 am 4 Period 5 Week 3 Tuesday 12 am Period 5 Week 9 Tuesday 12 am Period 1 week 6 Tuesday 12 am Period 2 week 6 Tuesday 12 am February intake Module taken in academic year period 1 st resit in current programme year 2 nd resit in current programme year 3 rd resit in next programme year 4 th resit in next programme year 3 Period 4 week 6 Tuesday 12 am Period 5 week 3 Tuesday 12 am Period 3 week 6 Tuesday 12 am Period 4 week 6 Tuesday 12 am 4 Period 5 week 3 Tuesday 12 am Period 5 week 9 Tuesday 12 am Period 3 week 6 Tuesday 12 am Period 4 week 6 Tuesday 12 am 1 Period 2 Week 6 Tuesday 12 am Period 3 Week 1 Tuesday 12 am Period 3 week 6 Tuesday 12 am Period 4 week 6 Tuesday 12 am 2 Period 3 Week 1 Tuesday 12 am Period 3 Week 3 Tuesday 12 am Period 3 week 6 Tuesday 12 am Period 4 week 6 Tuesday 12 am Note: Period 1 starts in September; period 2 starts in November; period 3 starts in February; period 4 starts in April; period 5 starts in June. Teaching and Exam Regulation Hotel Management