Certificate in Food Preparation and Culinary Arts (Level 4) School of Hospitality Food, Beverage and Cookery

Transcription

1 HV4441 Certificate in Food Preparation and Culinary Arts (Level 4) School of Hospitality Food, Beverage and Cookery

2 Disclaimer Wellington Institute of Technology (WelTec) exercises reasonable skill and care to ensure the information contained in this Programme Handbook is accurate at the time of publication. However, programmes and courses are subject to continuous processes of review and change and WelTec reserves the right to change the content, location or method of presentation of any programme or course to reflect changing circumstances including student demand and resource availability, and to update this Programme Handbook accordingly. The online edition of the Programme Handbook is the official Programme Handbook. WelTec accepts no responsibility or liability for errors or omissions that may be contained in this Programme Handbook, nor any consequences arising therefrom. Copyright 2014 WelTec owns copyright of this Programme Handbook. No part may be reproduced, stored in a retrieval system or offered for resale without WelTec s written permission. Contact WelTecHandbook@weltec.ac.nz for more information. Wellington Institute of Technology Programme Handbook February 2014 HV4441 Certificate in Food Preparation and Culinary Arts (Level 4)

3 School of Hospitality PROGRAMME HANDBOOK 2014 HV4441 Certificate in Food Preparation and Culinary Arts (Level 4) Including Embedded Qualifications: HV4442 Certificate in Food Preparation (Level 3) HV4443 Certificate in Culinary Arts (Level 4) Publication Date: 3 July 2014 Wellington Institute of Technology Programme Handbook HV4441 Certificate in Food Preparation and Culinary Arts (Level 4)

4 HAERE MAI Whai korōria ki te atua i runga rawa Maunga rongo ki te whenua Whakaaro pai ki ngā Tangata Katoa. Tena Koutou Katoa, Tēnei te mihi atu ki a koutou ngā Tauira o Te Whare Wananga o Te Awakairangi. Nau mai haere mai ki tēnei Wananga o tātou. Kia kaha koutou ki te whai mātauranga i tēnei tau, ki te whakarongo hoki ki ō koutou kaiako. Whāia te kotahitanga o te wairua. Mā te rangimārie me te aroha e paihere (pursue unity of spirit, which is bound together by peace and aroha) He mihi nui tēnei kia koutou ngā Tauira o Te Whare Wananga o Te Awakairangi. Nau mai haere mai ki tēnei Whare Wananga o tātou. Overview and Programme Specific Information Page 4

5 CONTENTS HAERE MAI... 4 CHIEF EXECUTIVE S WELCOME... 6 EXECUTIVE DEAN S WELCOME... 7 INTRODUCTION... 7 TAIKURA... 8 OUR COMMITMENT TO LEARNING... 9 ACADEMIC CALENDAR STAFF AIMS GRADUATE PROFILE CAREERS STAIRCASING PROGRESS THROUGH THE PROGRAMME GRADUATION CRITERIA LEARNING AND TEACHING ASSESSMENT PROCEDURES Academic Honesty and Assessment Integrity Assessment Rationale Assessment Schedule Format of Assessments Assessment Cover Sheets Submitting Assessments Turnitin Extension before the Course End Date Extension after the Course End Date Unarranged Late Submission Further Assessment Attempts Assessment Results Notification Challenging Assessment Decisions RISK MANAGEMENT, SAFETY AND HEALTH ATTENDANCE and PUNCTUALITY ADDITIONAL COSTS PERSONAL EQUIPMENT AND MATERIALS REQUIRED TEXTS STATIONERY REQUIREMENTS EQUIPMENT REQUIRED OFF-SITE PRACTICAL AND WORKPLACE COMPONENTS INFORMED CONSENT AND CONFIDENTALITY STUDENT SURVEYS COURSE DESCRIPTORS Overview and Programme Specific Information Page 5

6 WELCOME TO WELTEC CHIEF EXECUTIVE S WELCOME Greetings, Kia Ora, Talofa Lava, Kia Orana, ni sa Bula Vinaka Kaise Hai, Sat sri akal, Malo e Lelei, Halo Olgeta, Taloha ni Marhaba, Bozu, Fakalofa Lahi Atu, Annyong haseyo, Ni hao, Namaste Welcome to Wellington Institute of Technology Te Whare Wananga o te Awakairangi In selecting to learn at Wellington Institute of Technology (WelTec), you have chosen a place of learning that aims to give you not only the working lifestyle you want, but also, a friendly and comfortable environment where you can feel at home. By enrolling at WelTec, you are setting out on a learning journey. What you learn and for what purpose, are your decisions to make. We want to walk beside you as your coach, partner and mentor; offering support, facilities, opportunities, tools and information to help you reach your goals. When you enrol, you will find that the majority, or maybe all, of your courses take place on one campus. Whether your classes are held at our Wellington sites, in Auckland, Christchurch, any of our Petone or other sites, all are your campuses. With your Student ID card, all services and facilities are there for you to use. Please let us know if you have any queries or needs we haven t yet met. Best wishes for a happy and successful year. Linda Sissons (Dr) Chief Executive WelTec is proud to be Smokefree from 1 January 2014 Overview and Programme Specific Information Page 6

7 EXECUTIVE DEAN S WELCOME Welcome to WelTec your place for learning. As an institute of learning you, as a student, are our key priority. All staff at WelTec have one primary focus and that is to help facilitate your learning in order to assist you to reach your goals. As you progress through your studies please take the opportunity to access the facilities and staff support available. Your success is our success. Julia Hennessy (MEd, MMgt, PGDipHSM, BA, DipN) Executive Dean INTRODUCTION This Programme Handbook provides information relating to the programme you are enrolled in with WelTec. There is also an associated WelTec A-Z that has other helpful information regarding systems and processes that operate at WelTec. The Official, and most up-to-date, version of this Programme Handbook is online at: These handbooks are revised from time-to-time. The latest version is online. The WelTec A-Z of general information is online at: WelTec s policies that apply to students and this Programme Handbook are located at: If you find any errors, or have suggestions for improvements this Programme Handbook, please send your thoughts to the Programme Handbook team at: WelTecHandbook@weltec.ac.nz If you find any errors, or have suggestions for improvements to the WelTec A-Z Handbook, please send your thoughts to the A-Z team at: WelTecA-Z@weltec.ac.nz Overview and Programme Specific Information Page 7

8 TAIKURA During 2014, a new quality management system, named Taikura will be progressively implemented. Taikura: means the heart of the tree; this being symbolic of a strong heart, enabling a tall, strong tree with good fruit; good, strong policies leading to successful students. is the Quality Management System for institutions under the governance of the Council of WelTec and Whitireia Community Polytechnic. provides the foundation to guide the development and operation of the governance, academic and business policies, rules and procedures. Taikura identifies the following key policy principle areas: 1. Te Tiriti o Waitangi 2. The Learning Environment 3. Evaluation and Improvement 4. Quality Management The Academic Manual within Quality Management contains policies, regulations and procedures that affect students. Those most likely of interest to you as a student are: A1-R1 Academic Statute A3 Enrolment A4 Learning and Teaching A5 Student Support A6 Results and Awards The Academic Statute provides staff, students and applicants with the regulations that apply to the way programmes are run from enrolment to assessment, results and graduation. Student-facing policies are available for your reference at: WelTec has two documents that help us provide the best learning environment possible: Student Code of Conduct Commitment to Learning The Student Code of Conduct (A3) sets out the standards and principles for WelTec students in order to maintain an atmosphere and environment that encourages learning and effective partnerships by treating all people and the campus with respect and consideration. It specifies minimum standards and the consequences if these are not met. The Commitment to Learning (A3) sets out how we meet the principle that Learning is based on the concept of ako, a respectful reciprocal relationship that nurtures and sustains the learning relationship between WelTec and its students. As part of Taikura, the following Commitment to Learning document outlines the principles of commitment and engagement required between WelTec staff and students in order to achieve learning success. Overview and Programme Specific Information Page 8

9 OUR COMMITMENT TO LEARNING Overview and Programme Specific Information Page 9

10 TRIMESTER ONE 2014 TRIMESTER TWO 2014 ACADEMIC CALENDAR Teaching Period Week No Monday date MON TUE WED THU FRI SAT SUN 1 30-Dec WelTec Smokefree 2 6-Jan Tri 3 Resumes 3 13-Jan 4 20-Jan Wellington Anniversary 5 27-Jan Auckland Anniversary 6 3-Feb Orientation TA Orientation TA Waitangi Day 7 10-Feb Orientation YG 8 17-Feb 9 24-Feb Programme Start Orientation Petone 10 3-Mar Tri 1 Starts Mar Mar Orientation Petone Orientation Cuba St Church St Orientation Auckland Orientation International Orientation Maori Students, Pasifika Students Orientation Auckland Tri 3 Ends Orientation International Tri 1 Course changes close Tri 3 Provisional Results available Mar Tri Mar 15 7-Apr Apr Good Friday Apr Easter Break Easter Break Tri 1+2 ANZAC Day Apr 19 5-May May May May 23 2-Jun 24 9-Jun Jun Queen s Birthday Tri Jun Tri 1 Ends Easter Break Easter Jun 28 7-Jul Orientation Week Tri Jul Tri 2 Starts Jul Jul Tri 1 Provisional Results available Tri 2 Course changes close 32 4-Aug Tri Aug Aug Aug Tri Sep 37 8-Sep Sep Sep Graduation Wellington Overview and Programme Specific Information Page 10

11 TRIMESTER THREE 2014 Teaching Period Week No Monday date Sep 41 6-Oct Oct Tri Oct Oct Labour Day MON TUE WED THU FRI SAT SUN 45 3-Nov Tri 2 Ends Nov Tri 3 Starts Nov Nov 49 1-Dec 50 8-Dec Dec Dec 1 29-Dec- 14 WelTec closed for Christmas WelTec closed for New Year 2 5-Jan Jan Tri Jan 5 26-Jan Wellington Anniversary Auckland Anniversary Tri 2Tri2 Course changes close Tri 2 Provisional Results available 6 2-Feb Tri 3 Waitangi Day 7 9-Feb 8 16-Feb 9 23-Feb Tri 3 Ends 10 2-Mar Tri 1 Starts 11 9-Mar Tri 3 Provisional Results available Tri x Tri x Last date for refund on withdrawal or transfer in that Trimester enrolment period - 10 working days from course start for 17 week courses - 20 working days from course start for week courses Last date to withdraw (75% of course enrolment period) The up-to-date, day-to-day and week-by-week timetables are located at: Overview and Programme Specific Information Page 11

12 STAFF Executive Dean: School: Head of School: Associate Head of School: Julia Hennessy Hospitality Ben Shadbolt Clare Jay Phone: The main person to approach for academic advice and guidance while you are enrolled is the programme s manager, Clare Jay. Staff Member Position Address Wellington Hospitality Campus WELTEC ( ) BELL, Trevor ASM trevor.bell@weltec.ac.nz CAMPBELL, Scott SASM scott.cambell@weltec.ac.nz CHAMBERS, Gabriel ASM gabriel.chambers@weltec.ac.nz FRANCIS, Mark ASM mark.francis@weltec.ac.nz HOGAN, Patrick SASM patrick.hogan@weltec.ac.nz MORRELL, Ray ASM raymond.morrell@weltec.ac.nz MACKENZIE, Gavin ASM gavin.mckenzie@weltec.ac.nz SANDERSON, Toby ASM toby.sanderson@weltec.ac.nz VANSVERRY, Robert SASM robert.vansverry@weltec.ac.nz PRSKAWETZ, Frank ASM frank.prskawetz@weltec.ac.nz GIBBS, Paul ASM paul.gibbs@weltec.ac.nz Position Abbreviations: ASM Academic Staff Member SASM Senior ASM PASM Principal ASM AIMS HV4441 Certificate in Food Preparation and Culinary Arts (Level 4) To give students the knowledge, skills, attitudes and relevant behaviours to operate as a front line worker with some supervisory responsibilities in a commercial kitchen environment of a typical service outlet. HV4442 Certificate in Food Preparation (Level 3) The aims of this programme are: Overview and Programme Specific Information Page 12

13 To give students the knowledge and skills to work as a front line worker under supervision in a commercial kitchen environment of a typical service outlet. To enable students to develop literacy and numeracy skills relevant to the food preparation industry, and for further study. HV4443 Certificate in Culinary Arts (Level 4) To give students the knowledge and skills to work as a front line worker with some supervisory responsibilities in a commercial kitchen environment of a typical service outlet. GRADUATE PROFILE HV4441 Certificate in Food Preparation and Culinary Arts (Level 4) Graduates will be able to plan, prepare and cook a variety of complex dishes in a commercial kitchen environment in typical outlets such as cafes, restaurants, hotels and other catering providers; locally, nationally or internationally. Although graduates will operate in supervised environments they will also be able to work in some positions of responsibility. HV4442 Certificate in Food Preparation (Level 3) Graduates will be competent at a wide range of basic food preparation and cooking methods from a variety of cultures, in a supervised commercial environment. These skills will prepare graduates for further training or entry level positions in kitchens in cafes, restaurants, hotels and other catering providers. Graduates will have acquired a range of literacy and numeracy skills equipping them for employment, or for continuing study. HV4443 Certificate in Culinary Arts (Level 4) Graduates will be able to plan, prepare and cook a variety of complex dishes in a commercial kitchen environment in typical outlets such as cafes, restaurants, hotels and other catering providers; locally, nationally or internationally. Although graduates will operate in supervised environments they will also be able to work in some positions of responsibility. CAREERS HV4441 Certificate in Food Preparation and Culinary Arts (Level 4) Career opportunities as a Chef, usually commencing at a commis chef position or higher. HV4442 Certificate in Food Preparation (Level 3) Career opportunities as Chef, commencing at a trainee chef position. HV4443 Certificate in Culinary Arts (Level 4) Career opportunities as Chef, usually commencing at a commis chef position or higher. STAIRCASING HV4441 Certificate in Food Preparation and Culinary Arts (Level 4) Provides entry into HV4175 Certificate in Patisserie (Level 4) and HV4291 Diploma in Hospitality Operations (Level 5) Overview and Programme Specific Information Page 13

14 HV4442 Certificate in Food Preparation (Level 3) Provides entry in to HV4443 Certificate in Culinary Arts (Level 4) HV4443 Certificate in Culinary Arts (Level 4) Provides entry into HV4175 Certificate in Patisserie (Level 4) and HV4291 Diploma in Hospitality Operations (Level 5) PROGRESS THROUGH THE PROGRAMME HV4441 Certificate in Food Preparation and Culinary Arts (Level 4) This programme should be completed in one year, full time. HV4442 Certificate in Food Preparation (Level 3) This programme should be completed in one trimester, full time. HV4443 Certificate in Culinary Arts (Level 4) This programme should be completed in two consecutive trimesters, full time. GRADUATION CRITERIA To receive HV4441 Certificate in Food Preparation and Culinary Arts (Level 4) students must be: To receive HV4442 Certificate in Food Preparation (Level 3) students must be: Competent in the following 5 courses. CA3020 CA3021 CA3022 CA3023 CA3024 Work Safety Nutrition Cost Control Cookery Applications Basic Pastry To receive HV4443 Certificate in Culinary Arts (Level 4) students must be: CA4025 CA4026 CA4027 CA4028 CA4029 Budgeting and Costing Nutrition and Dietetics Kitchen Maintenance and Design Complex Dishes Front of House Operations Overview and Programme Specific Information Page 14

15 LEARNING AND TEACHING Tutorials - Used to illustrate and explain the basic knowledge requirements for a particular module. Also to outline the structure of the practical content of the lessons or to debrief previous practical lessons. Workshops - Used to present practical lessons involving demonstration and hands- on learning by students with tutor guidance. Student Presentations - Used on occasion to demonstrate the knowledge of subjects that have been researched by students. Projects - Theory assignments are used to demonstrate the students knowledge from a variety of subjects in an industry real scenario.from these assignments a practical component is introduced to add to the authenticity of the project. Field visits - Industry time permitting, students are taken to visit operational kitchens so that they may gain an actual impression of the environment that they will enter. Group activities - The production kitchen is used to bring the individual students into a team atmosphere with a common goal in mind (producing food for a number of people within a fixed time frame). Visiting speakers - Guest speakers are brought in to give insight to the industry from their point of view, to explain, in depth, specialist products or to be involved with some assessment processes, and offering feedback. ASSESSMENT PROCEDURES You need to become familiar with the assessment procedures for your courses and this programme. The overall programme procedures are given below. Course specific assessment procedures and requirements may also be noted in Course Outlines. Please note that all activities that contribute towards your final course grades, and therefore your qualification completion, are known as assessments (or more precisely summative assessments). Your tutors may use many different types of assessment activities in your courses. Academic Honesty and Assessment Integrity The Academic Statute part 4 requires that you: make yourself available to undertake all summative assessment items at the time and place stipulated by the teaching staff responsible for the course act with integrity (honesty) during assessments. You are expected to: Submit material that is your own original work Collaborate only when permitted Acknowledge contributions from other sources by using the APA reference format (failure to do this correctly may be regarded as plagiarism) Keep written and electronic work secure to prevent others from accessing and copying work Understand the definition of academic dishonesty and the consequences of breaching the regulations (see A4-P8 Academic Dishonesty procedures). WelTec conducts assessments in the context of Taikura - Commitment to Learning, within rules set out in the following regulations and policies: Overview and Programme Specific Information Page 15

16 A1-R1 The Academic Statute o Assessment o Aegrotat Circumstances o Challenging Assessment Decisions o Assessment Results and Course Grade o Academic Appeals o Supervised Assessment Regulations o Results and Grade Methods A4 Learning and Teaching A6 Results and Awards If you are approached by any person or website offering to assist you with essay writing or to complete assessments for you, please contact your tutor or send an to the Associate Head of School as soon as possible. Do not agree to let other people do your work for you. Assessment provides the opportunity for you to receive feedback on your learning, and for tutors to track your progress. It is only through genuine learning and assessment that your qualification will have credibility and value. You may ask your tutors at any time about the quality-assured status of the assessment activities you are asked to complete. Assessment Rationale The courses in this programme are assessed using competency-based methods. Students enrolled on HV4441 Certificate in Food Preparation and Culinary Arts (Level 4) and HV4443 Certificate in Culinary Arts (Level 4) have the opportunity to sit external examinations administered by City & Guilds which are achievement based. Assessment Schedule Please refer to your Course Outline for the Assessment Schedule for each of your Courses. The Schedule will detail the assessment type (test, assignment, presentation, etc.), topic being assessed, due dates and weighting (if appropriate). Any other conditions will be noted as they apply to the assessments for that course. Format of Assessments Please check your Course Outline for a marking/assessment schedule to follow to assist you to meet the requirements of the assessment. If you require any further assistance contact your tutor and/or Learning Support tutors. Assessment Cover Sheets All paper-based assessment you submit either in person or by post, must have a completed Cover Sheet of which there are two versions: When it is your own submission When you are submitting as a member of a group (only one cover sheet required all need to sign) You need to complete all parts of the form, including the declaration, before submission. Overview and Programme Specific Information Page 16

17 It is highly recommended that you follow this paper based submission process even if you are invited to make assessment submissions via . If your course advises you to use the online TurnItIn portal for assessment submission, then there is no need to submit a Cover Sheet. Please refer to your course outlines, and the section Submitting Assignments below for more information. Submitting Assessments It is essential that you meet the assessment submission deadlines notified in your Course Outlines' assessment schedules - unless you have pre-arranged for an extension with your tutor. Some assessments may have time-related criteria attached. Your Course Outline informs you of these particular assessments, and the reasons for the time criteria. Lateness, absence or early departure from these assessments may carry specific penalties. To submit assessments in te reo Māori or New Zealand Sign Language you must advise the Associate Head of School within 10 working days of beginning the course. To receive special assistance to undertake an assessment, please call (04) or ability@weltec.ac.nz for provision of this support. You will need to state the nature and type of assistance required. Turnitin See A1-R1 Academic Statute, part 4. As part of the promotion of a culture of academic scholarship and honesty at WelTec, some courses require all students to submit their assessments to Turnitin, an originality checking system. Turnitin compares your submitted assessment against a database of existing text from many sources, including the internet and submissions by other students. Turnitin then generates an originality report identifying any potentially unoriginal content. Information provided in the report may be used when an assessor wishes to verify the academic honesty and originality of the work you have submitted. Your submitted assessments, once analysed, also become part of the Turnitin database. If a course uses Turnitin, you will be provided with more information and instruction on its use. For courses that do not use Turnitin, you are still required to ensure your academic honesty. Any detected academic dishonesty is subject to being investigated following the procedures for Academic Dishonesty. Extension before the Course End Date To request the submission of an assessment after the notified due date, but before the end of the course (the course end date), you must submit Request for Extension SF010 prior to the due date. You must state the reason (one of illness, injury or exceptional circumstances) for requesting the extension. You then submit the request form to your tutor, who may decline the request, or approve the request and negotiate a new submission date/time. See A1-R1 Academic Statute, part 4. Overview and Programme Specific Information Page 17

18 Extension after the Course End Date To request the submission of an assessment after the notified due date and after the course end date, you must submit Request for Extension SF011 as soon as possible and not later than 48 hours before the assessment due date. You must state the reason (one of illness, injury or exceptional circumstances) for requesting the extension. You then submit the request to the Associate Head of School, who may approve an extension for a period of no more than 15 working days after the course end date, where there are valid reasons. Where there are extenuating circumstances, the Associate Head of School may recommend an extension of more than 15 working days to the Board of Studies. Unarranged Late Submission See A1-R1 Academic Statute, part 4. Where work has been submitted late without an approved extension, your initial assessment attempt is deemed to have occurred. Further Assessment Attempts Reassessment is available. See A1-R1 Academic Statute, part 4. Students are entitled to two reassessment opportunities for practical assessments. These reassessments attract an administration fee, plus the costs of any produce or ingredients required. Students are entitled to two reassessment opportunities for theory assessments, on timetabled dates only. Both reassessments are free of charge. Further assessment attempts may be limited by the type of assessment or by the number of attempts permitted per assessment, course, level or programme. Further assessment attempts may involve either: Improving a previous submission, where the tutor considers that, with suggestions for improvement but no further learning time, you are likely to achieve a pass result. Submitting a new, similar but not identical assessment, where the tutor considers that you require further learning time. The new assessment covers the entire scope of the original, not merely those parts you did not complete successfully in the previous submission. Within five (5) working days of the release of the assessment result, you may make a request to the Associate Head of School for a further assessment opportunity. Each further attempt may require the payment of a fee plus costs involved in the provision of materials for the attempt. A further attempt is recorded for internal purposes and does not show on any official academic notification. On successfully completing a further assessment, the minimum pass result is awarded. See A1-R1 Academic Statute, part 4. Overview and Programme Specific Information Page 18

19 Assessment Results Notification Course assessment and final grades are reported using the Grade Key 1 method. Grade Keys are explained in Schedule 2 of the Academic Statute. Once your tutor has marked your assessments you will be notified of your result. When the assessment is in the form of a practical in-class demonstration/observation, you are likely to receive your results immediately or soon after the assessment activity has concluded. When the assessment is a supervised test you are able to review your work, but the assessment is collected and retained by WelTec. When you submit an assessment it is returned to you along with feedback to explain the reason(s) for the assessment result. Results for each assessment are available within 15 working days on WelTec's Student Results portal at: Final course grades are available within 25 working days from the course end date. Grades are viewable through the WelTec's Student Results portal at: Use your WelTec login and password to access a number of items, such as your assessment results, current course enrolments, and other details. Challenging Assessment Decisions See A1-R1 Academic Statute, parts 4, 7. You are encouraged to discuss any concerns about an assessment result with the tutor in the first instance. If you find a mistake in the counting or addition of marks, you may request a recount from the tutor within five (5) working days of the assessment results being released. If you consider that your assessment has not been marked according to the assessment criteria, you may challenge the result in writing to the Associate Head of School within five (5) working days of the assessment results being released. The Associate Head of School may arrange for your submitted assessment to be re-evaluated by another assessor, who may be independent of the programme. The outcome of the re-evaluation is your final result. You will normally be advised of the final result within ten (10) working days of receipt of the request, or within five (5) working days of receipt of any independent assessor s report, whichever is later. See A1-R1 Academic Statute, part 6. RISK MANAGEMENT, SAFETY AND HEALTH You are given information on and expected to comply with all Health & Safety plans while on the WelTec campus. WelTec students share the responsibility of maintaining a safe and healthy working environment whether on campus or studying off-site (See A3-R2, Student Code of Conduct, Section 3.4). Overview and Programme Specific Information Page 19

20 ATTENDANCE and PUNCTUALITY All daytime classes will have a common start time on the hour and must finish by 50 minutes past the hour, to allow time for students and staff to arrive at their next class on time. An objective of study with WelTec is to prepare you for your career in industry. Your attitude, attendance and behaviour are important. Please give your best effort and ensure your behaviour and attendance reflect your desire to achieve. You should therefore arrive on time, fully equipped and, if applicable, dressed and groomed appropriately for practical sessions. You are expected to attend all classes and assessments as timetabled. If you are not able to attend then you should notify your course tutor. Daytime classes start on the hour and finish by 50 minutes past the hour, to allow time for students and staff to arrive on time at their next class. Note that students on student allowances/living costs who do not: meet prescribed attendance requirements, and/or disengages in their learning and assessments, and does not respond to contact from the institute, are reported to Academic Records and Administration. It is your responsibility to inform StudyLink if you change your study details. ADDITIONAL COSTS Students must purchase a suitable set of knives and other small utensils for the practical components of this programme. A list of these knives and small utensils, along with suggested suppliers is provided to all enrolled students. PERSONAL EQUIPMENT AND MATERIALS You must purchase a suitable set of knives and other small utensils for the practical components of this programme. A list of these knives and small utensils, along with suggested suppliers is provided to all enrolled students. REQUIRED TEXTS Your Course Descriptors may identify some text books as required, and/or recommended textbooks. Please refer to your Course Outlines for the most up-to-date edition information. Textbooks are available for purchase from vicbooks, Wellington, or as specified in the Course Outlines. STATIONERY REQUIREMENTS You are required to provide items, such as stationery, for your study programme. Tutors will confirm with you if other equipment and/or materials are required for specific courses or classes. Overview and Programme Specific Information Page 20

21 You are required to provide items, such as stationery, for your study programme. Tutors will confirm with you where other equipment and/or materials are required for specific courses or classes. EQUIPMENT REQUIRED You are required to provide items, such as stationery, for your study programme. Tutors will confirm with you where other equipment and/or materials are required for specific courses or classes. Where personal equipment is required for safety reasons, you may be denied entry to the class if you do not have such equipment at the time of the class. OFF-SITE PRACTICAL AND WORKPLACE COMPONENTS HV4441 Certificate in Food Preparation and Culinary Arts (Level 4) contains 69 hours of workplace learning. HV4442 Certificate in Food Preparation (Level 3) has no workplace learning. HV4443 Certificate in Culinary Arts (Level 4) contains 69 hours of workplace learning. Students need to meet a criteria to be released for workplace learning (see Work Experience Criteria, Appendix G) Students who do not meet the criteria are required to undertake further study/and or skills training at WelTec Arrangements for workplace learning involves consultation between the tutorial team, students and industry The monitoring of students at workplace learning is in accordance with BPM 3.03 Off-site Components Policy This programme contains off-site work based learning. Students do not have to meet any requirements while undertaking off site work based learning to be awarded the qualification. INFORMED CONSENT AND CONFIDENTALITY You will be asked to complete a consent form if WelTec wishes to use a photograph of you in any publications. Personal information collected and stored by WelTec is kept confidential. STUDENT SURVEYS WelTec is interested in the experience students have during their time studying. As well as informal conversations with students, there are three main surveys available to students to express their views and rate WelTec services. As a student new to WelTec: In the first few weeks you will be invited to participate in the WelTec EV1 - First Impressions survey ( This is open to first-time WelTec students, Overview and Programme Specific Information Page 21

22 and asks for your rating of and views about your enrolment experience, the initial in-class experience, and also your experience of the online resources on Moodle. During your course time: Your course outline may indicate that your course will have an EV4 - Tutor and Course Survey ( undertaken towards the end. This helps the Programme Team to improve the teaching, the course, and the value of the programme to students. Note: you will need a specific 'survey event code' supplied by the survey administrator to use the EV4 (you can t do it otherwise). At the end of the programme or year: In the final few weeks of the programme, or year, you will be invited to participate in the EV3 - Student Satisfaction Survey ( This asks you about your overall experience of WelTec's services, the programme, teaching, skills development, career enhancement, and overall satisfaction. All WelTec surveys are anonymous; we do not ask you for identification. We do however ask for some demographic information (age range, sex, enrolment types, ethnicity, etc.) in order to make sense of trends for particular student groups. The outcomes of the surveys are reported as aggregated information and tables to the WelTec Academic Committee. The reports are also made available to students. Overview and Programme Specific Information Page 22

23 COURSE DESCRIPTORS Course Descriptors are the formally approved documents that describe: The course title, level, credit value The aims of the course What you will be learning the Learning Outcomes that guide the content and process of your learning experiences and activities with your tutor The assessment activities you need to complete to show how well you have developed your skills and knowledge against the requirements of the Learning Outcomes The texts or resources that you are required to purchase. Note: for some courses the latest texts may be listed either in the Required Texts section above, or in your Course Outline. If you are not certain, clarify the text or edition with your tutor. Any external standards that the course is also meeting the requirements of (may be unit standards, professional bodies, vendor certifications, etc.) Course Outlines, which your tutors will provide to you in class, or through Moodle, contextualise the Descriptors for your particular class for this year. Within the first week of starting a course, you should receive a written course outline containing at a minimum the timetable and assessment requirements. It may also contain tutor information, course topic details, rules, requirements and expectations specific to the course, and other useful information. See A1-R1 Academic Statute, part 3. The course descriptors for this programme are found in the Programme Handbook page of Moodle where this Handbook was located; you can open the course descriptors here. Note: Please be aware that not all courses listed in the course descriptors are offered in any given trimester or year. For further information please contact your Student Advisor. Overview and Programme Specific Information Page 23