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Advanced Certificate in Food Preparation
and Culinary Arts
Programme Handbook
January 2015
2
Enquiries
All enquiries on admission to programmes offered by the Seychelles Tourism Academy (STA)
are to be directed to:
Registrar
Seychelles Tourism Academy
La Misère
Republic of Seychelles
Tel: (248) 4388651 or 4388600
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List of Acronyms used in the handbook
STA Seychelles Tourism Academy
IP Industry Placement
CBA Competency Based Approach
ICT Information Communications Technology
RB Restaurant and Bar
ADMIN Administrative Procedures
IGCSE International General Certificate of Secondary Education
CHs Contact Hours
N-CHs Non-Contact Hours
NQF National Qualifications Framework
MoU Memorandum of Understanding
TEC Tertiary Education Commission
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Usage of terms
Coursework Written or practical work done by a student during a
course of study
Assignment
A task or piece of work allocated to someone as part of
a job or course of study usually assessed in order to
count towards a final mark or grade.
Assessment The act of evaluating student achievement on a course.
Students Students following the programme.
Employer A person or institution that hires employees or workers
Industry Placement
A structured programme or schemes where student
spend a period of time in their academic year, working
for an organisation as a full-time member of staff.
Lecturer A person mandated to lecture on the programme.
Mentor Someone who teaches or gives help and advice to a less
experienced and often younger person
Course A self-contained teaching/learning component of a
programme that is integral to that programme.
Programme An integrated course of academic studies.
Skill The ability to perform actions.
Semester A division constituting half of the regular academic
year.
Deferment The act of putting one’s study off to a later time.
Moderation Reviewing assessment and exams scripts in relation to
an agreed standard so as to ensure consistency and
quality.
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Table of Contents
1.0 Programme Overview ............................................................................................................................. 7
1.1 Summary ................................................................................................................................................. 7
1.2 Background and Rationale ...................................................................................................................... 7
1.3 Aims and Philosophy ............................................................................................................................... 7
1.4 Aims and Objectives ................................................................................................................................ 7
1.5 Year Planner ............................................................................................................................................ 8
2.0 Programme Content and Structure ........................................................................................................ 9
2.1 Content ................................................................................................................................................... 9
2.2 Structure ............................................................................................................................................... 13
2.3 Contact Time and Non-contact time / Independent Study .................................................................. 14
3.0 Admission and Mode of Offer ............................................................................................................... 14
3.1 Minimum Entry Requirements .............................................................................................................. 14
3.2 Mode of Offer and Duration ................................................................................................................. 15
3.3 Delivery ................................................................................................................................................. 15
4.0 Programme Management and Support ................................................................................................ 15
4.1 Programme Management ..................................................................................................................... 15
4.2 The Lecturers ........................................................................................................................................ 16
4.3 The Industry Placement Coordinator .................................................................................................... 17
4.4 Student Support – Academic and Non-Academic ................................................................................. 17
4.4.2 Non-Academic Support .................................................................................................................. 17
5.0 Assessment ........................................................................................................................................... 17
5.1 Aims....................................................................................................................................................... 17
5.2 Guiding Principles ................................................................................................................................. 18
5.3 Types of Assessment ............................................................................................................................. 18
5.4 Grading System ..................................................................................................................................... 19
5.5 Assessment of Industry Placement ....................................................................................................... 19
5.6 Progression Criteria ............................................................................................................................... 20
6.0 Regulations............................................................................................................................................ 20
6.1 Attendance ............................................................................................................................................ 20
6.2 Extension ............................................................................................................................................... 21
6.3 Late submission ..................................................................................................................................... 21
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6.4 Resubmission / Re-sit of Assessment.................................................................................................... 21
6.5 Right to Appeal ...................................................................................................................................... 22
6.6 Deferment ............................................................................................................................................. 22
6.7 Dismissal................................................................................................................................................ 23
6.8 Cheating, Plagiarism and Collusion ....................................................................................................... 23
6.9 Resignation............................................................................................................................................ 23
7.0 Quality Assurance ................................................................................................................................. 24
7.1 Internal Moderation.............................................................................................................................. 24
7.2 External Moderation ............................................................................................................................. 24
7.3 Course Evaluation ................................................................................................................................. 24
7.4 Programme Evaluation ......................................................................................................................... 24
8.0 Resources .............................................................................................................................................. 24
8.1 Physical Resources ................................................................................................................................ 24
8.2 Human Resources ................................................................................................................................. 24
9.0 Graduate / Exit Profile and Award ........................................................................................................ 25
9.1 Graduate/Exit Profile ............................................................................................................................ 25
9.2 Award .................................................................................................................................................... 25
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1.0 Programme Overview
1.1 Summary
The Advanced Certificate in Food Preparation and Culinary Arts is a qualification aimed at
providing students with the knowledge, skills / competencies and attitudes to work and undertake
responsibilities in the Food, Beverage and Catering Industry.
1.2 Background and Rationale
In line with the demands of the local and international markets, the programme will provide the
students with the knowledge, skills / competencies and attitudes to effectively work in field of
food production to discharge responsibilities relating to their field which will benefit the
development and the growth of Seychelles tourism industry.
1.3 Aims and Philosophy
The programme emphasizes the progressive and cumulative development of knowledge, skills
and attitudes with regards to Food Preparation and Culinary Arts
The main purposes are to ensure and improve on the quality of courses offered to candidates.
The programme will comprise of the two components:
Theoretical and;
Practical.
The former will be achieved through lectures, tutorials, workshops, seminars and the latter
through practical work/tasks, Industry Placements and Internships.
Students will be supported throughout the programme by their lecturers at STA as well as the
employers at their respective work-place attachment during Industry Placement.
1.4 Aims and Objectives
Aim:
The programme is designed to allow students to develop the knowledge, skills and attitudes for
occupations in the field of Food Preparation and Culinary Arts
Objectives:
To enable students to acquire competencies in the exercise of the occupation, to carry out the
functions, tasks and activities of food preparation and culinary arts at the level required for
entry into the job market;
To develop students’ ability in food preparation and culinary arts through effective use and
combination of the knowledge and skills gained in different parts of the programme;
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To help students integrate into professional life by giving them general knowledge of the job
market in general, as well as an understanding of the specific context of food preparation and
culinary arts as an occupation;
To develop a range of skills and techniques, personal qualities and attitudes essential for
successful performance in the context of food preparation and culinary arts
1.5 Year Planner
Year 1 Semester 1
2nd week - February 1 week Induction/registration
March /April 6 weeks Teaching weeks
3rd week - April 1 week Mid-Semester break
April/June 6 weeks Teaching weeks
2nd week-June 1 week Study week
3rd week-June 1 week Examination
June/July 4 weeks Industry Placement
July/August 3 weeks Vacation
Year 1 Semester 2
August /September
6 weeks Teaching weeks
2nd week-October
1 week Mid-Semester Break
October/November
6 weeks Teaching weeks
1st week-December
1 week Study break
2nd week-December 1 week Examination
December/January 6 weeks Industry Placement
Year 2 Semester 1
February/March/April 6 weeks Teaching weeks
2nd week-April 1 week Semester Break
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April/May 6 weeks Teaching weeks
1st week- June 1 week Study break
2nd week-June 1 week
Examination
3rd week-June 1 week Semester Break
July 4 weeks Industry Placement
Year 2 Semester 2
August/September/October 12 weeks Teaching weeks
1st-2nd week-November 2 weeks Final Practical Exam
3rd week November 1 week Study break
4th Week-November/1st week
December
2 weeks Examination
December/January 6 weeks Industry Placement
2.0 Programme Content and Structure
2.1 Content
The Programmes at STA are divided into the five learning areas given below:
Hospitality (HSP)
Travel, Recreation and Events (TRE)
Culinary Arts and Sciences (CAS)
General Academic (GAC)
Industry Placement and Internship
For the Advanced Certificate in Food Preparation and Culinary Arts, the learning areas covered
are:
Hospitality
Culinary Arts and Sciences
General Academic
Industry Placement and Internship
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2.1.1 Hospitality (HSP)
The study of the knowledge and practices, administration and management of tourism
establishments. The courses offered for hospitality are as follows:
Course
Code Title of course
Contact
hours
Non-
contact
hours
Credits
Hospitality Industry 36 18 5.4
Health, Safety and Security 1 36 18 5.4
Health, Safety and Security 2 12 6 1.8
Practical 384 192 57.6
Total 468 234 70.2
2.1.2 Culinary Arts and Sciences (CAS)
The study of the art and science of food and food technology and the preparation of food. The
courses offered for culinary arts and sciences are as follows:
Course
Code Title of course
Contact
hours
Non-
contact
hours
Credits
Stock, Soups and Sauces 36 18 5.4
Cooking and Product
Knowledge 1
36 18 5.4
Cooking and Product
Knowledge 2
24 12 3.6
Food Cost Control 24 12 3.6
Cold Food Preparation 36 18 5.4
Pastry and Baking 1 36 18 5.4
Pastry and Baking 2 36 18 5.4
Basic Nutrition 36 18 5.4
International Cuisine 36 18 5.4
Total 300 150 45
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2.1.4 General Academic (GAC)
This learning area includes general and academic courses in languages, mathematics and ICT.
The courses offered for general academic are as follows:
Course
Code Title of course
Contact
hours
Non-
contact
hours
Credits
Hospitality French 1 24 12 3.6
Hospitality French 2 24 12 3.6
Hospitality English 1 24 12 3.6
Hospitality English 2 24 12 3.6
Hospitality Maths 24 12 3.6
ICT 1 12 6 1.8
ICT 2 24 12 3.6
Foreign Language 36 18 5.4
Total 192 96 28.8
2.1.5 Industry Placement and Internship
Industry Placement and Internship is the practical component of the programme. The aim is to
ensure that students have opportunities to put into practice the knowledge, skills, attitudes /
competencies learnt at the academy in real work-place contexts. The internship refers to the final
work-attachment block on the programme where students undergo final assessment.
For the Advanced Certificate in Food Preparation and Culinary Arts, Industry Placement is
equivalent to 960 notional hours. This is divided into 4 stages shown in the table below.
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Stage /
Code
Title of the
course
Assessment Notional hours
Credits
Stage 1 Formative 6 days x 8 hours x 4 weeks 19.2
Stage 2 Summative 6 days x 8 hours x 6 weeks 28.8
Stage 3 Formative 6 days x 8 hours x 4 weeks 19.2
Stage 4 Summative 6 days x 8 hours x 6 weeks 28.8
Total 6 days x 8 hours x 20 weeks 96
Industry Placement on the Advanced Certificate in Food Preparation and Culinary Arts includes
the following major components / tasks / activities:
Ladder preparation Pastry preparation
Butcher preparation
Hot kitchen
During Industry Placement, students will be under the direct responsibility and supervision of a
qualified chef.
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2.2 Structure
The distribution of courses and structure of the programme is given in the table below:
YEAR ONE
Semester One Semester Two
Hospitality English 1
(24 hours)
Hospitality French 1
(24 hours)
ICT 1
(12 hours)
Hospitality Maths
(24 hours)
Cooking and Product Knowledge 1
(36 contact hours)
Pastry and Baking 1
(36 hours)
Health, Safety and Security 1
(36 hours)
Cold Food Preparation
( 36 hours)
Stock , soups and sauces
(36 hours)
Hospitality Industry
(36 t hours)
Practical
(96 hours)
Practical
(96 hours)
Industry Placement
(480 hours)
6 days x 8 hours x 10 weeks
YEAR TWO
Semester One Semester Two
Cooking and Product Knowledge 2
(24 hours)
Hospitality English 2
(24 hours)
Food Cost Control
(24 hours)
Foreign Language
(36 hours)
ICT 2
(24 hours)
Basic Nutrition
(36 hours)
Hospitality French 2
(24 hours)
Health, Safety and Security 2
(12 hours)
Pastry and Baking 2
(36 t hours)
International Cuisine
(36 hours)
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Practical
(96 hours)
Practical
(96 hours)
Industry Placement
(480 hours)
6 days x 8 hours x 10 weeks
2.3 Contact Time and Non-contact time / Independent Study
Students’ study time will normally consist of 2 hours of contact time and 1 hour of non-contact
time per course per week. This implies that for each contact hour, students are expected to devote
at least 30 minutes for independent study.
Contact time will involve scheduled sessions such as: lectures, workshops and seminars as well
as practicals in various combinations appropriate to the course.
Independent study will consist of assignment preparation, preparation for practicals, reading,
tutorials, and/or study as advised by the course lecturer.
3.0 Admission and Mode of Offer
3.1 Minimum Entry Requirements
The programme is suitable for students or mature learners who meet the following academic and
technical pathway requirements:
Academic Pathway
S5 School Leavers with the following minimum IGCSE grades or equivalent:
Grade F or better in IGCSE or equivalent in English as a Second language
DELF A2 with marks of 60% and above
25% or better in Mathematics National Examinations
Technical Pathway
Mature/ External Candidates
S6 or Mature students with minimum entry requirements (as above)
People already working in the industry, with a minimum of Pass in English and French
IGCSE exams or overseas equivalent plus a minimum of two years of continuous
relevant work experience
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3.2 Mode of Offer and Duration
The programme is offered on a full-time basis over 2 years spread across 4 semesters.
3.3 Delivery
The programme is delivered primarily using the Competency-Based Approach (CBA).
Students are exposed to a variety of teaching and learning strategies where competencies
acquired at one specific moment are reinvested at very relevant opportunity throughout the
courses on the programmes using relevant learning activities / tasks for that purpose. In this
students will be given ample opportunities to demonstrate knowledge, skills / competencies and
attitudes in Culinary Arts practical settings and be evaluated in the process.
4.0 Programme Management and Support
4.1 Programme Management
The Advanced Certificate in Food Preparation and Culinary Arts, forms part of the Operations
department which is managed by the Manager of Studies for Front-Line and Operations. He/she
works with the Coordinator of Studies for Operations programmes to ensure the overall
development, implementation and management of programmes in this department.
As part of the Operations department, the Advanced Certificate in Food Preparation and Culinary
Arts is overseen by a Head of Studies / Principle Lecturer who works with the Head of
Programme and Course Leader(s) to ensure the management of the programme.
The Advanced Certificate in Food Preparation and Culinary Arts is run by STA in partnership
with the various tourism establishments and businesses
It is important to note that the overall success of the food production programme will, to a large
extent depend on the quality of the relationship that is established between STA and its partners
in the tourism sector.
4.1.1 The Programme Team
The Programme Team is a body which ensures consultative and collaborative decision making in
line with the policies and regulations of STA. The programme team will consist of:
Head of Studies
Head of Programme
Course Leader
Industry Placement Coordinator
Lecturers
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The Registrar, Manager of Studies and Quality Assurance Manager / Senior Quality Assurance
Officer may attend any meetings at their discretion and the Programme Team may call upon
them when necessary.
4.1.2 Responsibilities of the Programme Team
The responsibilities of the Programme Team are to:
be responsible for the overall management of the programme;
develop, implement and evaluate the different courses of the programme;
coordinate all courses relevant to the programme;
moderate the teaching and learning components to ensure consistency of standards
throughout the programme;
write post-programme reports, based on the Academic Board meetings, to the Academic
Board as per STA requirements;
undertake post-programme evaluation and present any recommendations deemed
necessary to the Academic Board;
advise the Academic Board of major issues relating to the programme and/or studies
needing resolution
The Programme Team will meet once a month during each semester.
4.2 The Lecturers
The lecturers will be responsible to:
teach the courses of the programme;
assess and monitor the students’ progress;
assist in the moderation of the assessed components of the programme;
ensure that students are exposed to a variety of teaching and learning activities / tasks
such that they are equipped with a broad knowledge and skills / competencies to
effectively function.
participate in supporting, guiding, monitoring, giving feedback and assessing the students
during Industry Placement.
ensure that records relating to teaching, students’ learning, assessment and other
administrative records assigned are maintained and updated;
attend and participate in programme team meetings and/or other meetings as required
and;
assist in writing the “End of Programme” Report for submission to the Academic Board.
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4.3 The Industry Placement Coordinator
The coordinator will be responsible to:
negotiate with the management of tourism establishments and assign work-place
attachments for the duration of the industry placement period;
liaise with the management of tourism establishments to ensure that students have the
opportunities to put into practice the knowledge, skills and attitudes / competencies
gained through lectures, tutorials and practicals at STA;
liaise with the management of tourism establishments to ensure that students are assigned
responsibilities relevant to their training at STA;
ensure that student working hours in tourism establishments align with the notional hours
requirements outlined in section 2.1.5 of this handbook;
liaise with the management of tourism establishments to ensure that students on industry
placement are being monitored and assessed using the relevant logbooks;
sensitise the management of tourism establishments and other relevant personnel about
the rules and regulations governing industry placement and internships at STA;
ensure that the management of tourism establishments and other relevant personnel
adhere to the rules and regulations governing industry placement and internships at STA
4.4 Student Support – Academic and Non-Academic
STA is committed to your overall success in your studies. You will be supported both
academically and non-academically throughout your studies.
4.4.1 Academic Support
You are advised to contact and seek assistance from your lecturers regarding academic issues on
your programme. You may do this by scheduling an appointment with him /her. You are also
advised to organize group study sessions with your peers to address issues relating to your
studies.
4.4.2 Non-Academic Support
You are advised to contact the Head of Student Support regarding social or personal issues that
you feel is affecting your studies. The Head of Student Support could be reached on telephone
number 272 42 80 or through email [email protected]
5.0 Assessment
5.1 Aims
Assessment at STA is seen as an integral component of students’ learning and experience and
that its outcomes influence students’ future lives. The aim of assessment is to ensure that high
quality and standards are maintained across the programme and as such this is understood by all
parties concerned, namely STA, the tourism establishments and students themselves.
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The main aims of assessment are therefore to:
create a profiling system of students and their achievements;
provide a comparison in terms of performance from one course to another and;
provide information to lecturers, students and other concerned parties (e.g. employers)
about students’ overall performance and progress.
5.2 Guiding Principles
The following principles are intended to regulate the management and implementation of
assessment at STA:
Each course shall be assessed independently.
Assessment activities are representative samples from the domain of student learning
within the unit.
Assessment shall be based on elements of competency or related outcomes.
Assessment activities should be based on skills, knowledge and attitudes.
Various modes of assessment are used.
Students are made aware of the assessment details at least 3 weeks prior to the
assessment.
Students are given opportunities for practice with feedback, before the final
assessment/examination.
Students gain a clear idea of their own progress and attainment as they proceed through
the unit/module.
The quantity and quality of assessed work is comparable between units/modules.
5.3 Types of Assessment
The types of assessment on the programme include the following:
Written (e.g.: test and examination, case study report, project work and other written
assignments)
Oral (presentations)
Practical work (simulation, working task or performance, laboratory, portfolio
development)
Research project
Work-based assessment (e.g. portfolio development).
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5.4 Grading System
To ensure comparability between grades awarded for assignments, exams and courses, the
following set of broad band descriptors are used:
Grade Marks Level descriptors
Distinction 85-100% Highly competent performance. The student performs excellently on
some criteria and well on most of the others. The student demonstrates
competencies of a very high standard and comparable to professionals in
the field.
Credit 70-84% Good and competent performance. The student performs well on some
criteria and satisfactorily on all or most of the others. The student
demonstrates competencies of a high standard and comparable to
professionals in the field.
Pass 50-69% Competent performance. The student performs at least satisfactorily on
all criteria. The student demonstrates competencies standard to
professionals in the field.
Fail Below 50% Poor performance. The student performs poorly on most of the criteria.
The student demonstrates significant weaknesses in the competencies
required to work as a professional in the field.
5.5 Assessment of Industry Placement
The following guidelines are intended to regulate the management and implementation of
Industry Placement at STA:
Industry Placement will be assessed independently of other courses.
Students will be required to prepare typed written reports about their Industry Placement
including the completion and return of their log book within 1 week upon return to the
Academy. Both will constitute 10% of the Industry Placement assessment for the
semester. Reports can take different forms (e.g.: portfolio, diary, daily evaluation of
work, etc...).
An assessment form will be used by work organisations to evaluate the students’
performance during Industry Placement.
Lecturers concerned will compile a final assessment report on the performance of
individual students during Industry Placement. Reports of regular visits of lecturers and
Industry Placement coordinator will be used to compile final assessment reports.
Final mark for Industry Placement is constituted of students’ typed written reports,
students’ log book employer’s assessment and students’ Academy assessment report.
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The total weighting for Industry Placement is 100%. The weighting for the student
written reports about their WBE will constitute 10% of the total mark for Industry
Placement. The employer’s assessment will be 50% (assessment should be done by
immediate supervisor/s) and the lecturers’ final assessment report will constitute 40% of
the total mark.
Note that employers’ assessment should reflect through records kept on a continuous basis, with
a minimum of not less than three meetings with the student.
5.6 Progression Criteria
In order to progress from year 1, students are required to meet the following criteria:
successfully complete all courses with a minimum of ‘pass’(50%)
obtain a general average of 60% for all courses in year 1
complete all industry placement requirements for year 1
demonstrate acceptable standards of professional conduct and behaviour throughout the
year, which means compliance to STA’s regulations and codes of conduct.
Students who have not successfully completed the courses and the industry placement of the
previous year can, under exceptional circumstances (such as long term sickness covered by a
medical certificate, justified absences covered by official documentations (e.g. overseas leave,
pregnancy), and /or social problems (e.g. financial situation/home conditions)) request in writing
to the Registrar through the Manager of Studies for the possibility to continue in the next
semester/year.
The student will have to subsequently complete the outstanding work in the following
year/semester.
In cases where students have not met the general average pass mark but who have made efforts
throughout the year and through the consensus of the Academic board, will be given a letter of
probation and they will be placed on probation period of not more than 3 months where their
continued performance will be closely monitored to determine their progression.
Probation period will be considered for not more than 3 failed courses.
6.0 Regulations
6.1 Attendance
STA requires regular and punctual class attendance in order for a student to satisfy all course
requirements. Accordingly, students are expected and required to attend all regularly scheduled
classes in which they are enrolled. Any student who fails to attend at least 85% of regularly
scheduled classes for any course will be awarded a ‘fail’ for the course.
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6.2 Extension
Completed assignment or continuous assessment tasks must be submitted by the due date.
Extensions for the submission of work after the due date may be granted on receipt of a
written request from the student, through the course lecturer to the Registrar.
The written request must reach the lecturer concerned at least 3 days prior to the due date,
except under medical or personal circumstances (provided there is documented
evidence).
To be granted extension, the request must receive the endorsement of the lecturer and the
approval of the Registrar.
A new date for the submission of the completed assignment or continuous assessment
task will be set by the lecturer and should not exceed 5 working days.
Exceptions will be made for medical and personal circumstances which will be decided
and agreed with the Registrar. Students should note that, extensions will be granted once
only per assignment or continuous assessment item.
It is also important to note that failure without good reason to undertake deferred
assignment or continuous assessment will result in failure for that assignment or
continuous assessment component and a mark of zero will be awarded.
Extension for deferred assignment or continuous assessment will be granted if a good
reason prevails and the procedures for extension will apply.
6.3 Late submission
All completed assignment or continuous assessment tasks submitted after the due date
without prior approval will constitute a late submission.
The penalty for late submissions without extension will be a 5% reduction per day on
the marks gained for the assignment or continuous assessment.
Seven days will be allowed (including weekends and public holidays) for late submission
without extension. Students should note however that submissions are not accepted on
weekends and public holidays.
Completed assignment or continuous assessment tasks submitted more than seven days
late without extension or not submitted at all will constitute a Fail with a mark of zero.
6.4 Resubmission / Re-sit of Assessment
The following guidelines are applicable in cases of re-sit and resubmission of assessment:
No re-sits will be allowed for Continuous Assessments.
Students will be allowed to do re-sit or re-examination once only per overall/final/ exam
items.
The Registrar determines a date for re-examination or re-assessment in an overall/final
exam for a course. The date has to be set, approximately 14 days after the first
22
examination date. This date has to be before the following term for a course which is a
prerequisite or according to the resources available for the others.
Students who have not previously been examined or assessed will also have the
opportunity to take the examination on this day.
Students who satisfy the examiners on re-examination after initial failure will be credited
with a ‘Pass’ of 50% for that examination item.
6.5 Right to Appeal
Students may appeal against a decision related to assessments (marks/grades awarded).
The following procedures are applicable:
The Appeal will be submitted in writing to the Registrar within seven days of notification
of the results.
The appeal panel will be made up of four persons; the course lecturer, the Head of
Studies/Head of Programme, the Manager of Studies and the Registrar.
The panel considers the appeal and makes written recommendations to the Academic
Board within seven days. The Academic Board will convey the decision in writing to the
student within 5 days of receipt of recommendations of the panel.
The student may appeal against Academy’s decision to the Principal within seven days of
receipt of the Academic Board’s letter.
6.6 Deferment
Students who wish to defer from the Academy, are required to complete an
official Deferment / Withdrawal Form.
Students who are under the age of 18 years are required to submit a letter of authorization
from parents along with the form. The form should be signed by both the student and the
parent.
The forms are to be submitted to the office of the Registrar.
Upon receipt of the form, the Registrar will consult with the respective Heads of
Department and the Registrar will send an official letter to students who are granted
approval to defer their enrolment.
Re-instatement into any course however is not automatic. Students shall re-apply in
writing three months prior to commencement of the first semester and brought to the
Academic Board for their approval.
The Registrar will inform the student in writing prior to the beginning of the semester.
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6.7 Dismissal
A student enrolled at STA may be dismissed based on failure to maintain:
Academic and training standards including the development of competencies.
Acceptable student conduct as per STA’s Code of Conduct at the Academy and whilst on
Work Attachment.
6.8 Cheating, Plagiarism and Collusion
STA regards the practice of cheating, plagiarism and collusion as serious offences.
Plagiarism is the unacknowledged use of other people's ideas or work. Examples include:
Copying another student's work and submitting it as your own
Copying sentences, paragraphs and/or diagrams without citing their source
Cheating is the actual or attempted practice of deceptive acts aimed at improving one's
mark/grade. Such acts include:
Copying answers during assessment and examinations;
Allowing someone else do you your work;
Sharing and/or receiving answers from other sources other than those prescribed by the
lecturer;
Using unauthorized devices (e.g. cell phones) during assessment or examinations
Collusion is the unauthorised collaboration of written, oral or practical work with other people
and presented as one’s own work. Examples include:
Allowing others to copy one’s work and sharing answers
Writing or editing someone else’s work
Offering to complete work or seeking payment for completing someone else’s work
Students who have found guilty of cheating, plagiarism and collusion based on submitted
evidence will be awarded a ‘fail’ for the course and may be dismissed from the academy.
6.9 Resignation
Students who wish to resign are required to write a letter to the Registrar through the Head of
Programme, Head of Studies and Manager of Studies. In the letter, students need to outline
clearly the reasons for resigning from the programme.
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7.0 Quality Assurance
7.1 Internal Moderation
To ensure that standards of marking are maintained across courses on the programme, the STA
moderation board/committee will engage will periodic cross-marking and moderation of samples
of assignments and examinations. The final results are submitted to the STA Academic Board for
validation and approval before released to students.
7.2 External Moderation
External moderation of assessment and examination will be carried by external moderators
appointed by the STA Academic Board. The will include representatives from the Ministry of
Tourism, Ministry of Education and local and international consultants relevant to the
programme.
7.3 Course Evaluation
The evaluation of each course will be carried out be asking students to complete an ‘End of
Course’ Questionnaire. The evaluation reports will be viewed and analysed by the Quality
Assurance Department. The feedback will be sent to the programme management team for
review and action.
7.4 Programme Evaluation
The evaluation the programme will be carried out by asking students to complete an ‘End of
Programme’ Questionnaire. The evaluation reports will be viewed and analysed by the Quality
Assurance Department. The feedback will be sent to the programme management team for
review and action.
8.0 Resources
STA is equipped with the human and physical resources to offer the Advanced Certificate in
Food Production and Culinary Arts
8.1 Physical Resources
STA is equipped with 2 classrooms, a demonstration kitchen or specialist rooms as well as other
specializes equipment necessary to deliver the programme.
The library has a collection of over 140 books and/or other reference material for the
programme.
Students are not required to purchase any textbooks.
There are 2 computer rooms with 47 computers available for students use. Students can access
the ICT facilities from 08:00am – 04:00pm during weekdays.
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Other Resources to be purchased by students:
Tools for service personnel
Practical uniform
Pocket size note pad
Three knives( chef’s knife, office knife, turning knife)
peeler
Chef’s trousers
Chef’s jacket
Neck tie (Both Male & Female)
clogs
kitchen cloth
Socks
8.2 Human Resources
STA will make use of its qualified lecturers or other qualified personel from the University of
Seychelles, other professional centres, secondary schools and ministries.
9.0 Graduate / Exit Profile and Award
9.1 Graduate/Exit Profile
A graduate on this programme is one who has attained the knowledge, skills/competencies and
attitudes to work in the kitchen area of a tourism establishment / business.
9.2 Award
Students who successfully completes all courses will be awarded an Advanced Certificate in
Food Preparation and Culinary Arts.
