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Student Handbook
Programme DT64321
CPD Diploma in Professional Cookery Stage 1
2017-2018 Academic Year
Year 1
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Contents
I. Welcome
A. Welcome by the Head of School
B. Welcome by Chairperson of the Programme Committee
C. Introduction to the Institute and the College of Arts and Tourism
D. School of Culinary Arts & Food Technology
1. Organisation of the School
2. Contact the School of Culinary Arts & Food Technology
3. School Staff
II. Programme Information and Programme Management
A. Title of Programme and Award Sought
B. Assessment for Final Award
C. Programme Aims and Objectives
D. Programme Learning Outcomes
E. Nature, Duration and General Structure of Programme
F. Access, transfer and progression arrangements
G. Programme Structure – Stage 1
H. Placement
I. Module Catalogue
J. Optional Modules
K. Exemption from Modules
III. Quality Assurance and Programme Management
A. Quality Assurance and General Assessment Regulations
B. College and School Management
C. Assessment and Feedback
1.General Assessment Regulations (GAR)
2.Student Feedback
3.Student Representatives
4.Student Survey Questionnaire
D. Programme Management
IV. Additional Information and Student Guidance
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A. Registration / Induction
B. Student Timetables
C. Communication with Students
D. Careers Service
E. DIT Students Union (DITSU)
F. Student Support Services
G. Library
H. Virtual Learning Environment – Webcourses
I. Student Rules & Regulations
1. DIT Student and Registration Regulations
2. DIT Student Regulations Governing the use of Computer Resources
3. General Assessment Regulations
4. DIT Disciplinary procedures
5. Identity and Access Management
6. DIT Student Charter
7. Social Welfare Fraud Controls
8. DIT Student Alcohol Policy
9. DIT Student Dignity and Respect Policy
J. Health and Safety
K. Student Counselling Service
L. Student Health Service
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Section 1 – Welcome
Welcome message from Head of School
Dear Student,
I would like to welcome you to the School of Culinary Arts and Food Technology. We are delighted to have you here and our staff are dedicated to helping you develop as an individual and as a professional. Our programmes are the ideal launching pad for your successful future careers in Culinary and Food related industries.
Wishing you every success,
Dr. Frank Cullen
Head of School
1.1 Welcome from the programme Chair
Dear Student,
On behalf of the Programme Committee, I wish to welcome you to the School of Culinary Arts and
Food Technology and congratulate you upon securing your place on this innovate Culinary
Programme. We want to assure you that your choice of programme will not only provide you with
the necessary skills and knowledge to excel in your chosen careers, but will also assist in your
lifelong development both academically and personally.
In 1996 the School of Culinary Arts and Food Technology began to adopt a strategy for developing
undergraduate degrees that would move forward from the craft or apprenticeship skills which formed
the basis of much of the culinary and hospitality based programmes of the past. It was envisaged
that a core curriculum needed to be developed thereby supporting both a vocational, and a liberal
based education. This developed strategy recognised the tremendous benefit that would be gained
from the value of knowledge in its own right, and therefore became a firm foundational philosophy
driving the validation of this unique Culinary Programme within the DITs Department of Culinary Arts
in 2009.
The programme title is intended to further illustrate the multi-disciplinary and integrated approach
which defines this third-level qualification. Your study within and around various disciplines will
comprise of a wide-range of subject specialisms incorporating the fields of Professional Culinary
practice, business, culinary event management, consumer behaviour, gastronomy, human resource
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management, foodservice, food product development, culinary arts performance, oenology and
wines studies, nutrition, and entrepreneurial skills to name but a few.
This programme handbook is intended to be a source of useful information which will offer you the
student sound advice and practical guidance throughout your academic and personal endeavours.
It includes information on details such as the duration and content of your programme, class
timetables, assessment/examination procedures and regulations, module descriptors, student
support services, lecturer contact details, etc.
In conclusion, while your priority is to achieve a third-level qualification in culinary arts, student life
here in the DIT is also about meeting new people and sharing in our various life experiences. You
will have numerous opportunities to join societies, travel abroad; as well as developing yourself in
the widest possible sense intellectually, culturally, and socially. It is vital that everyone find the right
balance in all aspects of student life here in the DIT School of Culinary Arts and Food Technology.
Your year tutors and I wish you every success in your continued studies, and we look forward to
assisting and sharing in your many achievements and future success.
Best regards,
John J. Clancy
John J. Clancy, MSc. BSc. Ed. Tech (Hons).
Senior Lecturer in Culinary Arts and International Gastronomy
Programme Chair – DT432D
School of Culinary Arts and Food Technology
College of Arts and Tourism
Dublin Institute of Technology
Tel: 353-1-4024430 Direct-line
Fax: 353-1-4024497
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Coping with the first days of college – some considerations
First Days
First days in new educational situations are usually a mixture of excitement and anxiety. The first day in college is another first day. The importance of this can be overlooked because those who enter college are generally young adults. It can be assumed, therefore, that they are equipped to deal with this educational change without undue stress. Sometimes this stress can manifest itself in depression, anxiety, loneliness, social phobia and exam phobia experienced by some students. International students, who make up an increasing proportion of the student population, may also have some special requirements. Besides being away from home, many are not using their first language and find themselves in new confusing cultural contexts often trying to break into established social groups to form friendships with others. Please talk to someone, if you are indeed experiencing problems within your first days in college because going to college is a major transition and talking about it can help.
The Transition to College
Additionally, because some students make the transition from second to third level accompanied by many of their classmates, it can seem to be an easy group process, rather than an individual event. But change is always stressful. Psychologically it is undertaken alone, even if in the company of many others. Adjustment to college is significant, and individual resilience and capacity to cope varies from individual to individual and from context to context. While on the first day everyone may look as if they are confident, competent and undaunted by it all, most new students have normal appropriate, internal anxieties mixed with their joy at being there.
Unless the reality of adjustment is acknowledged and normalised, individual students may believe that they are personally failing to cope, rather than understanding that transitional fears, anxieties, confusion and uncertainty are normal emotions in new contexts. Finally here at the DIT School of Culinary Arts & Food Technology we want you to have a truly, special, cherished, unforgettable and magnificent experience in your time with us so please let us know when problems arise for you.
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History and background
The DIT is a comprehensive higher education institution, fulfilling a national and
international role in providing full-time and part-time programmes across the whole
spectrum of higher education, supported by research and scholarship in areas reflective of
the Institute’s mission. It aims to achieve this in an innovative, responsive, caring and
flexible learning environment with state-of-the-art facilities and the most advanced
technology available. It is committed to providing access to higher education for students of
different ages and backgrounds, and to achieving quality and excellence in all aspects of its
work.
The DIT holds a unique position in Irish higher education; a modern ‘university’ by
international standards, with an eclectic mix of craft/apprentice education, undergraduate
and postgraduate learning and research, music and culinary performance, innovation,
entrepreneurial activities and industry links. While offering a wide range of career-focussed
programmes, the Institute is renowned for its academic excellence and professional
relevance. Furthermore, strong links with industry, commerce and the professions provide
real-world insights and experience, while modularised programmes endeavour to offer
increased flexibility in course choices.
Finally, the DIT facilitates a nationally globalised learning environment for its student body
with participants from all over Ireland, and a growing number of international students from
every continent. The Institute also has links with many institutions of higher education
internationally and is a member of the European University Association (EUA) and the
International Association of Universities (IAU).
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Introduction to the Institute and the College of Arts and Tourism
The Dublin Institute of Technology became an independent body in January 1993, with
independent powers and independent budgets and is now the largest third level institution
in the State.
The mission of Dublin Institute of Technology is to provide an innovative, responsive and
caring learning environment for a diverse range and level of programmes to students of all
ages and backgrounds.
In doing so, DIT:
● Combines the academic quality of a traditional university with career-focussed
learning, discovery and the application of knowledge
● Emphasises excellence in learning, teaching, scholarship, research and support for
entrepreneurship,
● Contributes to technological, economic, social and cultural progress, and
● Is engaged with the wider community.
Dublin Institute of Technology has four colleges, the College of Arts and Tourism, College
of Business, College of Engineering and Built Environment and the College of Sciences and
Health. The college structure was implemented in 2010 and replaced the previous 6
faculties within DIT. The move to a 4-college structure recognises the benefits that larger
academic groupings can bring in terms of the education and research agenda of DIT. This
encompasses the development of new areas of excellence and the efficient and effective
delivery of administrative support to colleges and schools.
The College of Arts and Tourism is Ireland’s largest provider of education in visual,
performing and media arts and the most widely recognised training and education
programmes in the culinary arts and hospitality areas. The College has had a pioneering
role in establishing the first higher education programmes in Ireland in creative arts and
builds on a nationally established reputation in music performance, music education and
drama. The College offers a stimulating learning environment, which specialises in
interdisciplinary collaborative research and creative practice that seeks to meet the
changing needs of society and education in the twenty-first century. Students are
encouraged to achieve the highest artistic and intellectual standards possible and to
consider a wide range of career possibilities in traditional and emerging fields in Irish and
international cultural, social, economic and public life. Graduates are highly sought after and
successfully employed at all levels within the creative, hospitality and tourism industries.
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The College of Arts and Tourism currently comprises of the following Schools:
● School of Hospitality Management and Tourism ● School of Culinary Arts and Food Technology ● School of Creative Arts and Media ● School of Languages, Law and Society ● Conservatory of Music and Drama
School of Culinary Arts and Food Technology
The School has been in existence for over half a century and has an international reputation for graduate excellence. It is the leading provider of education, training and research for the culinary and food related industries in Ireland. Graduates are working successfully in senior positions both nationally and internationally in restaurants, bars, bakeries, food product development, food retailing, and food education; while a growing number continue to open and develop their own businesses.
The School provides a range of unique and innovative programmes in a modular format including higher certificate, degree, masters degree and postgraduate research degrees. Culinary Arts and Food Technology is a multidisciplinary field and areas of study include culinary arts, gastronomy, bakery operations, bar management, food product development, health, hygiene & safety and wine studies. Modules from the full-time programmes are also available on a part-time continuing professional development (CPD) basis.
Students are central to all school activities and are actively encouraged to develop not only their social and technical skills but also to embrace innovation and creativity in the context of a philosophy of lifelong learning.
The School is closely involved with the latest developments in its core disciplines and maintains strong links with academia, industry, national and international bodies and with alumni thus ensuring that graduates are much sought after and have the skills and knowledge necessary to compete at the highest level. Research interests include, food allergies & anxieties, organic foods, nutrition & wellbeing, value added food products, enterprise & technology, food safety, quality enhancement and the culinary performing arts, new food innovation, food management systems, gastronomy & culture. The School of Culinary Arts and Food Technology is recognised by the World Association of Chefs Society (WACS) as a world leader in culinary higher education.
INSPIRED (Innovative Supporters of Professional Industry Research and Education Development) is the most recent initiative between the school and industry leaders.
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Contact Details for School of Culinary Arts and Food Technology
Head of School
Dr Frank Cullen BSc Mgmt. MA
School: Culinary Arts and Food Technology
College of Arts and Tourism
Dublin Institute of Technology Tel +353 1 402 4474 Fax +353 1 402 4397 e-mail [email protected]
Assistant Head of School Mike J O’ Connor, MSc, BA (Hons), BBs,
School of Culinary Arts and Food Technology
College of Arts and Tourism
Dublin Institute of Technology
t: +353 1 402 4435 | f +353 1 402 4497
School Secretaries: Ms. Jackie Rigney and Ms. Fiona Lee
Location: DIT, Cathal Brugha Street
Phone: + 353-1-402-4344/4340
Email: [email protected]
Academic Lecturing Staff Contacts:
A list of all lecturing staff in the School of Culinary Arts and Food Technology is provided on
the DIT website (http://www.dit.ie/culinaryartsandfoodtechnology/
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1.2 Introduction to the CPD Diploma in Professional Cookery
programme
This programme is designed primarily to enable students to become culinary arts
professionals, capable of demonstrating abilities in selection, combination,
preparation, cooking, presentation and service of food in a safe, healthy and nutritious
manner in a cost effective and efficient manner in a wide variety of settings (including
hotels, restaurants, bars, banqueting, food retail etc). The rationale for the programme
is based on Barnett et al’s (2001) model for ‘Professional Subjects Schema’. This
allows curriculum design to be flexible in meeting the needs of a professional
discipline and includes the domains of knowledge, practice and individual student
needs. The model permits the interpretation and integration of all three domains in a
holistic culinary context.
This CPD programme is structured on three core areas of the culinary arts disciplines,
which are as follows:
Culinary Arts Performance for the hotel and catering industry
Culinary Arts Science including health, Nutrition, Food Safety and Technology
Management, Languages and Information Technology
To pursue a career in Culinary arts is to embark on an exciting and rewarding journey
allowing you to explore new experiences. The first year of the programme will introduce you
to the fundamental practices and theory of professional culinary practice for kitchen, larder
and pastry work, along with other academic subjects. The final semester of year one will
also include a period of industrial internship during which you will have an opportunity to
further enhance and develop your skills within a live work environment, which will be
monitored by culinary lecturers.
The final stages/years of the programme are designed to develop high levels of analytic and
communication skills that are transferable to many other careers. As work patterns change,
transferable skills and mental flexibility become increasingly important. The CPD in
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Professional Cookery is designed to equip you with these skills. Furthermore, it will open
an enormous range of activities that make it particularly attractive for students who prefer
not to tie themselves to any one profession/discipline from the time they leave secondary
school and for others who wish to significantly revise previously chosen career paths.
The artistic and core skills of the Culinary Arts integrate with the scientific, technological,
linguistic and management subjects in a holistic learning opportunity which is supported by
the teaching and learning procedures. The core skills (knowledge, knowhow and
competence) achieved by graduates of the Higher Certificate in Culinary Arts (Professional
Culinary Practice) integrate the performing arts with scientific, technological, linguistic and
management subjects in a holistic learning opportunity which is supported by the teaching
and learning strategies.
Section 2 –DT432D – CPD Diplomas in Professional Cookery Programme Details
2.1 Duration of Programme
The CPD Diploma in Professional Cookery Stages One to three are of 1 year Part-time
duration for each stage, which has a level 6 award The Dublin Institute of Technology has
implemented a two-semester structure for each academic year with a total of 4 semesters
for the duration of the programme.
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2.2 Programme Structure and Contact Hours ( Part-Time)
CPD Diploma in Professional Cookery – Stage 1 DT432D
Year 1 Semester 1 Total contact
Total contact
Hours per
semester
Self Total ECTS
Part-Time Hours per week
per Module study Hours Credits
Kitchen & Larder 1
4
52 100 5 (TFCA 1021) 48
Culinary Science:
Food 3
36 64 100 5
Safety 1 (TFFS1022)
Theory of Food and
Kitchen Organisation
(TFCA100) 2
24 76 100 5
Total 9 108 188 300 15
Year 1 Semester 2 Total contact Total contact
Hours per
semester
Self Total ECTS
Part-Time hours per week study Hours Credits
Management
Principles
(TFMS 1023) 2 24 76 100 5
Service Marketing
(TFMS 2 24
76 100 5
2023)
4
52
48 100 5 Pastry 1 - TFCA1025
Industry Internship
1 12 188 200 10
Total 9 112 318 400 25
Year Semester 1 Semester 2
1 College *College/Industry placement
96 of the 188 self study hours is industry practice
and remainder is self directed learning
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2.2 Lecturer Contact List
http://www.dit.ie/tools/contacts/
2.3 Class Group Timetables
http://www.dit.ie/media/documents/registrations2010/Quickguide%20to%20viewing%20Student%20Tim
etables.pdf
http://webtimetables.dit.ie/TTSuiteRBLIVE/
2.4 Recommended Readings/Textbooks
http://modulecatalogue.hosting.heanet.ie/catalogue/programmes/DT416/
http://modulecatalogue.hosting.heanet.ie/catalogue/streams/794/
2.5 General Student Regulations
http://www.dit.ie/campuslife/
2.6 General Schedule of Examinations
There are two examination periods in any given academic year; one in September and the other in
January. Schedules for each of the two examination periods are generally posted electronically to each
student via their DIT Student Email Account.
Alternatively, students can access and view examination schedules through the display cabinets located
just outside the School of Culinary Arts and Food Technology office on the Ground Floor of the Cathal
Brugha Street Building. Our School Sectretary, Ms. Fabiola Hand will be more than happy to assist you
as well! You may contact Fabiola on extension 4344.
2.7 Regulations for Access and Progression
http://www.dit.ie/pds/cpdcoursedirectory/tourismandfood/
http://www.dit.ie/services/academicregistrar/student-assessment-regulations/general
http://www.dit.ie/services/academicregistrar/quality/handbook
http://www.dit.ie/services/academicregistrar/quality/forms
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DT432D CPD Diploma in Professional Cookery – Stage 1
Programme Chair - Mr. John Clancy
Programme Tutor
1st Year tutor: - Mr. George Smith
2.8 Regulations for Module Exemptions
http://www.dit.ie/services/academicregistrar/student-assessment-regulations/general
http://www.dit.ie/services/academicregistrar/quality/handbook
http://www.dit.ie/services/academic/recognitionofpriorlearningrpl
Section 3 – DT416 Programme Management
3.1 Programme Committee and Tutors
3.2 College and Exam Boards
http://www.dit.ie/services/academicregistrar/student-assessment-regulations
3.3 Student Representatives
Student representatives are elected by all the registered student members within the DT416 programme.
Representatives are selected on a yearly basis and will generally liaise with the programme tutors, the
programme chair, and the Student Union regarding all academic and social issues.
Additionally, student representatives will be expected to sit on the DT416 programme committee,
whereby they are obliged to attend all meetings and contribute to the evaluation and development of the
various module structures and programme activities. This is most important, and students are asked to
consider this particular commitment when putting themselves forward to the DT416 student body for
election.
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Section 4 – Student Resources
4.1 Study Programme and Techniques
http://www.dit.ie/study/mature/support/academic/studyskills
4.2 Student Support Services
http://www.dit.ie/campuslife/campuslifeoffice
http://www.dit.ie/campuslife/studentsupport
4.3 Health and Safety
http://www.dit.ie/services/healthsafety
4.4 Computer and Library Facilities
http://www.dit.ie/library
4.5 Student Union/Clubs/Activities
http://www.ditsu.ie
http://www.socs.dit.ie/socs
16
School of Culinary Arts and Food Technology
Student Profile
Course Number and Title: ______________________________________________
First Name: ___________________________________
Surname: ______________________________________
Home Address: __________________________________
_________________________________________________
___________________________________________________
____________________________________________________
Present Address (if different from above): _________________________________
_____________________________________________________________________
_______________________________________________________________________
Date of Birth: ___________________________
Emergency Medical Alert: __________________________
Phone Number (H): _________________________
Emergency Contact Number: _________________________
Mobile Phone Number: _______________________________
E-Mail address: _____________________________________
Hobbies/Interests: ______________________________________
Please list your highest level of education achieved:
____________________________________________________________________
Work experience (Please list all work experience either paid or unpaid):
_________________________________________________________________________
What has motivated you to select this course?
What do you hope to achieve within the next 5 years?
____________________________________________________________________________________________
____________________________________________________________________________________________
___________________________________________________________________________________
How did you find out about this course?
____________________________________________________________________________________________
______________________________________________________________________________________
Confirm that you have read the DIT safety statement provided?
______________
Confirm that you have read the General Assessment Regulations Provided?
_____________
17
ALLERGY QUESTIONNAIRE FOR STUDENTS
Note: The information below is requested to ensure your safety, health and welfare while studying in Dublin Institute of Technology to ensure that the
that appropriate assistance be provided to reasonably accommodate personal safety.
All infor information provided will be treated as strictly confidential and used only to ensure your safety.
You may be approached in confidence by the DIT Health & Safety Office or Head of School to ensure that an emergency first-aid response plan is
Implemented for you if necessary.
ALLERGY/ MEDICAL CONDITION YES If IF Yes, please specify:
NO
Do you have any significant allergies (e e .g. pollen/dusts/insects/food/medication/other) that could trigger a severe reaction? Particular foods items include the following;
o Cereals containing gluten
o Crustaceans (crab, prawns etc.)
o Fish
o Eggs
o Peanuts
o Nuts
o Soya beans
o Milk
o Celery
o Mustard
o Sesame seeds
o Sulphur dioxide
o Lupin (legume used in flour)
o Molluscs (mussels, clams, oysters and scallops)
o Fruit (please specify)
o Flour
o Other (please specify)
No known allergy
Do you have any medical condition or take any medication that might cause you to become unexpectedly drowsy/ unsteady on your feet or cause a sudden loss of consciousness?
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PLEASE USE BLOCK CAPITAL LETTERS
Name: ____________________________________ Surname: __________________________________
Course Title: ___________________________________ Year:___________________________________
Contact number: _____________________________ Email:_____________________________________
Note: You may be asked to provide medical documentation stating your fitness to be in contact/ work with above allergens you have identified.
SIGNATURE:
DATE
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Dublin Institute of Technology
Standard Operating Procedure for the following,
(Health (Provision of food allergen information to consumers in respect of non-pre-packed food) Regulations 2014 (SI 489/2014)
There are two options available in relation to implementing allergens on your menus;
Option 1
You can have a central folder, which is located at the main counter/cash point that contains the
allergen details for each of your dishes. We have created an excel sheet template for you to
insert your menu items in to.
You list your menu items down the left hand side column and then place a tick or X in the box
where the allergen is contained.
You must have a sign/poster on display in the restaurant that is ‘clearly visible to customers’ to
indicate that this allergen menu ‘central folder’ which contains the excel sheets is available.
With this option all of your current menus should have a notice included, stating that:
“The food allergens used in the preparation of our food can be viewed in the separate menu
available at the counter/cash register (insert here what is applicable to you). Please ask a
member of staff if you need additional information on food allergens”
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Option 2
The second option is to have the allergens listed on each of your menus. The easiest way to do
this is to have a shorthand system as below. State the following on the menu,
“All 14 allergens are openly used throughout our kitchen. Trace amounts may be present at all
stages of cooking”.
This information (the box) must be displayed on the menu.
Either option is allowed by the FSAI.
Source
Restaurants Association of Ireland- www.rai.ie
Food Safety Authority of Ireland – www.fsai.ie
Gluten = G Crustaceans = C Eggs = E Fish = F Molluscs = M Soybeans = S Peanuts = P
Nuts = N Milk = MK Celery = CY Mustard = MD Sesame Seeds = SS Sulphites = SP
Lupin = L
Under each menu item you would then have ‘Contains G – L – P’ or whatever the allergens may be in that particularly dish.
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Allergen Advice
“All 14 allergens are openly used throughout our kitchen. Therefore trace amounts may
be present at all stages of cooking”.
Each abbreviation below indicates the dish contain that allergen.
Gluten = G, Crustaceans = C, Eggs = E, Fish = F, Molluscs = M, Soybeans = S,
Peanuts = P, Nuts = N, Milk = MK, Celery = CY, Mustard = MD, Sesame Seeds = SS,
Sulphites = SP, Lupin = L
Culinary Arts General Programme Aims
To prepare learners academically and professionally for a career in culinary and food related industries including retail, bar and entrepreneurship. To be delivered through a challenging and strategically focused programme, which also equips learners to undertake further studies.
Programme Objectives
On completion of this programme the student will be able to:
● Demonstrate the theoretical knowledge, competencies, personal and social responsibility required to contribute effectively to your learning environment and your industry.
● Adopt an analytical and creative approach to strategic problem-solving and evaluation through independent thinking and critical self-awareness.
● Cultivate an ethos of enthusiasm, passion and a positive attitude as individuals and as part of a team.
● Communicate effectively within the dynamic and multi-cultural global food, beverage and service industries.
Programme Learning Outcomes / Knowledge
On successful completion of this programme the learner will be able to:
1. Demonstrate the knowledge and understanding of the pertinent theories, concepts and methods pertaining to professional culinary and hospitality practises.
2. Demonstrate detailed knowledge and understanding of several specialised areas to include: research; strategic problem-solving; ethics and social responsibility; team building; cultural diversity, and communication, all of which are required to operate within a multi-cultural global food and hospitality industry .
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Know-How and Skill
On successful completion of this programme the learner will be able to:
1. Demonstrate a range of theoretical knowledge, competencies and social capabilities required to be an effective food and hospitality industry employee / manager.
2. Define and analyse a range of creative approaches to food business, problem-solving and evaluation through independent thinking, critical self awareness and the application of culinary and beverage service theory.
3. Demonstrate a range of abilities to work and communicate in an individual and team environment with particular emphasis on professional industry practise.
Competence
On successful completion of this programme the learner will be able to:
1. Undertake independent and interdisciplinary research in the global food industry, apply strategic problem-solving and evaluation, through critical self-awareness within food and beverage organisations.
2. Demonstrate the ability to interact and communicate effectively with all stakeholders, and comprehend multiple perspectives with food and beverage practices.
3. Take responsibility for his/her own learning and adopt learning skills from experiences gained in different contexts and for professional development in their career.
4. Operate ethically as a food and beverage industry employee, contributing effectively as part of a team, demonstrating professional integrity. This can be best achieved utilising insights gained into the dynamic and competitive nature of the global food and beverage industry.
Title of Programme and Award Sought
On successful completion of the programme the student will be awarded the relevant
qualification as per the National Framework of Qualifications.
Average Mark Band
Classification
Equal or greater than 70% Distinction
60% - 69% Merit Award Upper
50% - 59% Merit Award Lower
40% - 49% Pass
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Where Do Our Students Go?
Graduates from the School can enter the workforce both nationally and globally with a unique
set of work skills. This programme provides the qualifications, knowledge and skills required to
be successful in a variety of career opportunities. The programme recognises the diversity of
Culinary Arts in the Hospitality and Food Service Industries and career paths open to graduates
include: Culinary Arts/Restaurant Management, Chefs, Entrepreneurs (owners & managers,
consultancy), Media, Teaching, Education, Research, Food Writing, Food Product Development
and Wine Promotion.
Graduates of Culinary Entrepreneurship are open to diverse opportunities including: starting
your own artisan food related and retail food and wine business. Entrepreneurial opportunities
exist for ownership of a variety of culinary and food based operations. In addition there are
opportunities for graduates in consultancy, research, postgraduate education and lecturing in
the extensive field of food and beverage related programmes following suitable experience.
Nature, Duration and General Structure Programmes
Programmes are offered over a variety of formats:
Two years Certificate course (level 6) Three year Degree course (level 7) Four years Honours Degree course (level 8), all on a full-time basis.
In addition to this MSc courses and PhD's are also offered on a full time and part time basis. The programmes highlighted above will be delivered over a five-day week, depending on timetabling. Some of these may be available on a part time basis dependant on demand. These programmes are designed to enhance and add to the level of professionalism in the food industry while also contributing to developing the business and professional acumen of individuals. Below is an indicative example of your potential attendance requirements.
Year of Program Jan - May
Semester 1 Sept - Dec
Semester 2
Year 1
Faculty **15 Weeks
Faculty 15 Weeks
Year 2
Faculty 15 Weeks
Faculty 15 Weeks
Year 3 Faculty 15 Weeks
Faculty 15 Weeks
Year 4 Faculty 15 Weeks
Faculty 15 Weeks
(Completion of a Professional Internship will be required for some programmes)
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**12 weeks of scheduled lectures, including a review week with an additional two weeks to cover programme/module assessments.
The academic calendar, which regulates the beginning and end of the semester, the holiday periods, study weeks, as well as the exam periods, can be viewed by clicking the following link:
http://www.dit.ie/academicaffairsandregistrar/calendar/.
Programme Structures
It is important that all students of the School of Culinary Arts and Food Technology familiarise
themselves with the programme structure which can be viewed at:
http://www.dit.ie/culinaryartsandfoodtechnology/programmes/
Student Attendance - Roles and Responsibilities
Be advised that there are two written examination periods in any given academic year; generally
these occur in late December/ early January & May. Schedules for each of the two examination
periods are generally posted electronically to each student via their DIT Student Email Account.
Be advised that practical classes may be continuously assessed and that your participation in
these is vital to ensure satisfactory completion of the module. Further to this practical class
assessments may occur at the lecturer's discretion at any stage during the module.
It is your responsibility to ensure that you are available during academic term time to undertake
assessments. Booking vacation time during academic term time without liaising with your
lecturer and the exams office in advance will not be viewed favourably upon if you are
unavailable for assessments/ assignments/ tutorials or exams. Close to examination time;
students can access and view examination schedules through the display cabinets located just
outside the School of Culinary Arts and Food Technology office on the Ground Floor of the
Cathal Brugha Street Building. Poor attendance can also hinder final grades for practical
subjects where your attendance is expected.
Late Assessment Policy
Assessments submitted: ● Up to one week late incur a penalty of 25%
● Up to two weeks late incur a penalty of 50%
● Up to three weeks late incur a penalty of 75%
● Up to four weeks late incur a penalty of 100%(i.e. no credit)
● Where an assessment/assignment is subsequently submitted at the next examination sitting
the maximum marks available will be 40% of the component marks available.
Where there is a medical certification, lecturer can use discretion. The decision may be appealed to the assistant Head of School in the first instance and then to the Head of School
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Class and Room Timetables Here you can find your group/year’s timetable information including class location and times; it is recommended you familiarise yourself with your college’s building layout in advance of your classes commencing. You are expected to be punctual to all classes - both theory and practical and to be aware of classrooms, buildings and times of your lectures as per your timetable.
http://webtimetables.dit.ie/TTSuiteRBLIVE/
Internships
Please note that as a component of some courses in years 1,2 & 3 you may be on placement. A separate document (Internship Handbook) outlines the relevant details and deadlines concerning these modules and you will be provided this document before you commence an internship.
Module Catalogue
A list of all programmes and module descriptors (including a list of essential and recommended readings and assessment weighting) is provided on DIT’s module catalogue (http://www.dit.ie/catalogue/).
Optional Modules
A list of optional modules (where appropriate) will be made available at your induction session. Options shall be chosen from a list determined by the School. The Head of School or their nominee will determine the offering of a module(s) in a particular semester. With prior agreement of Head of School or nominee, students may be permitted to take as an option, a module not on the official options list. A student cannot take as an option a module, which they have previously undertaken as part of their studies.
Exemption from Modules
DIT acknowledges, and gives value to, learning achieved prior to registering for a DIT programme or prior to seeking a DIT award. This process is called Recognition of Prior Learning (RPL). As part of the RPL or Accreditation of Prior Certificated Learning (APCL) process students may apply for an exemption from certain elements or modules of the programme. The School operates a very strict deadline for the application for exemptions and exemption application forms can be obtained from the School Office. Completed application forms including all supporting documentation must be received within two weeks from the start of the semester. Students must continue to attend modules, which they applied to be exempted from until they receive official confirmation of their exemption (by post or email) from the School Office.
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Recognition of Prior Learning:
This category applies predominantly to: adult learners, mature students or holders of third level awards. Recognition of prior learning (RPL) acknowledges, and gives value to, your learning achieved prior to registering for a DIT programme or prior to seeking a DIT award. This may be a result of successful participation in a formal learning programme for which you were awarded certification. If you use your prior certificated learning towards a DIT award, the process is called: Accreditation of Prior Certificated Learning (APCL). If you do not hold a certificate you may have received non-formal or informal learning through work, voluntary activities or private study. This is acknowledged as: Accreditation of Prior Experiential Learning (APEL). For more details on opportunities/ progression paths available to you; please see below:
http://www.dit.ie/academicaffairsandregistrar/recognitionofpriorlearning/
Regulations for Module Exemptions
If you believe you may be eligible for a module exemption: you must complete an exemption application form immediately and without delay and have it approved by your Head of School. Until this is approved you must undertake classes as normal, take part in classes and complete any assignments/assessments as would any other student. Your non-attendance may not be viewed upon favourably by the institution until you are exempted, as you have a responsibility to attend all lectures, classes & modules. Once approved it should be forwarded to the Fees and Income Office by the School to apply any financial discount if applicable. More details are available at the end of this link:
http://www.dit.ie/studentservices/feesandgrants/exemptions/
Regulations for Access and Progression
Detailed documents are available to all students regarding best academic practices. Please ensure note your rights/roles and responsibilities towards the institution to ensure you are correctly assessed. It is your responsibility to ensure that you have informed the institute in a timely fashion; well in advance of exam boards and as early as is reasonably possible during the semester. The information at the end of the hyperlink below includes information on personal circumstances (To be taken into account by the Institution regarding assessment submissions and exam scripts).You will also find information on the approved academic procedure regarding rechecking of exam results, remarking of exam results and examination appeals here:
http://www.dit.ie/qualityassuranceandacademicprogrammerecords/student-
assessment-regulations/general/
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General Schedule of Examinations
Be advised that there are two written examination periods in any given academic year; generally these occur in late December/ early January & May. Schedules for each of the two examination periods are generally posted electronically to each student via their DIT Student Email Account. Be advised that practical classes may be continuously assessed and that your participation in these is vital to ensure satisfactory completion of the module. Further to this practical class assessments may occur at the lecturer's discretion at any stage during the module.
Quality Assurance and General Assessment Regulations
The Quality Assurance and Enhancement Procedures are outlined in DIT’s Handbook for Academic Quality Enhancement 2005 (revised 2012), which is available to download from the DIT website.
http://www.dit.ie/qualityassuranceandacademicprogrammerecords/quality/handbook/.
This document explains in detail the process of monitoring and enhancing the quality of DIT programmes. For instance, it lays out the role of internal and external examiners in quality enhancement. DIT relies on the feedback from students, programme tutors, internal examiners and external examiners in its annual monitoring of programmes and modules.
An annual monitoring report in relation to the functioning of the programme in the past academic year is prepared by the Programme Committee and submitted through the Head of School (or nominee) to the College Board. This is a two-part process: the first part at the end of the academic year (June) deals with the proposal of major or minor modifications to the programme and their approval, while the final report is submitted and considered in the autumn term (November) of the succeeding academic year.
College and School Management
The Dean and Director of the College of Arts and Tourism, Mr. John O’Connor, is responsible for the strategic, operational and academic leadership of the College. He his assisted by the College Manager, Ms. Andrea Marcelin. The College has a College Leadership Team (CLT), consisting of the Heads of School within the College, which meets on a weekly basis, and a College Board, consisting of the management team of all Schools and elected staff and student’s union representatives, which meet once a month.
The School Executive, consisting of the Head, Assistant Head(s), and structured lecturer of the School meet on a weekly basis.
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Assessment and Feedback
General Assessment Regulations (GAR)
Any issues relating to assessment and feedback on programmes and modules are contained within the General Assessment Regulations (GAR):
http://www.dit.ie/qualityassuranceandacademicprogrammerecords/student-assessment-regulations/.
The GAR contain information on progression, carrying subjects, examination boards (including appeals, rechecks, and reviews of assessment components and the appropriate deadlines), and award classifications.
In the School of Culinary Arts and Food Technology we are committed to providing timely feedback on student assessment. Specific detail on student assessment and feedback are provided by individual lecturers. On completing your “Student Profile” you must confirm that you have read and understand the General Assessment Guidelines.
http://www.dit.ie/examinations/cathalbrughastreet/generalassessmentregulations/
Student Feedback
Students receive on-going and continuous feedback in relation to their performance and examinations throughout each module. This feedback may be disseminated in hard copy and / or electronic form. All semester and final results are communicated via the Electronic Grading Book (EGB) which can be accessed externally or internally by registered students.
Student Representatives
At the start of the academic year every class on this programme will be asked to nominate a spokesperson, the Class Representative. All the registered student members within your academic programme elect student representatives. Representatives are selected on a yearly basis by their peers and will generally liaise with the programme tutors, the programme chair, and the Student Union regarding all academic and social issues. Additionally, student representatives are expected to sit on their programme committees, whereby they are obliged to attend meetings and contribute to the evaluation and development of the various module structures and programme activities. This is most important, and students are reminded to consider this particular commitment when putting themselves forward to their respective student bodies for election. Please download and complete a nomination form from www.ditsu.ie to register a Class Representative with the students union, which holds regular class representative meetings.
Student Survey Questionnaire
As part of the DIT Quality procedures a number of reports concerned with monitoring and suggesting areas for improvement for programmes are generated which incorporate the student survey questionnaires (Q6 forms) which may be distributed via webcourses / lecturer at the conclusion of each module.
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Programme Management
Each programme team (see table below) consists of the programme tutor, a year tutor, the programme board (all lecturers lecturing on a particular programme) and a student representative for each year of the programme. The programme board meets once per semester.
Programme Chair John Clancy [email protected]
Year Tutors Student Representative
Year 1 George Smith [email protected]
Year 2 George Smith [email protected]
Year 3 John Clancy [email protected]
Additional Information and Student Guidance
Registration / Induction
Students must be registered in order to be able to attend classes, access timetables, logon to the DIT computer network, access the library or use any of the DIT services. The admissions and registrations offices in DIT provide information on how to register. More information on registration can be obtained here http://dit.ie/registration/. The registrations office deals with issues such as confirmation of registration letters (for instance for social welfare or student grant authorities), change of address, or collection of student cards.
The School Culinary Arts and Food Technology holds induction section for all years of all programmes on specified times and dates prior to the commencement of classes.
Student Induction for Practical Classes
Introductory notes for professional food and beverage service areas:
● First day nerves ● Introductions ● Hot working environment / standing for long periods/ dehydration. ● Taking on plenty of water. ● Feeling unwell ● Wishing to speak with lecturer privately regarding any issues
The aim of this document is to provide you with as safe a learning environment as possible whilst also providing Lecturers with all relevant information/documentation to ensure due diligence. While classrooms are learning environments they also constitute workplaces and fall under the remit of health and hygiene best practices.
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What you should know after reading this document:
● Understand and appreciate the importance of personal responsibility: ● Both in a classroom environment and in professional workplaces. ● Demonstrate knowledge of and adhere to health and safety legislation ● Be able to identify key factors in risk assessment. ● Be aware of formal requirements regarding your attire in the practical classes/
workplaces. ● Be aware of your responsibility for personal cleanliness during food preparation and
cooking in the professional kitchen / bakery ● Be aware of your responsibility for personal cleanliness, alongside responsible alcohol
serving in a professional bar/ restaurant environment.
The repercussions of unsafe behaviour
Kitchens, restaurants, laboratories and bars can be dangerous places if stakeholders do not work responsibly. Given the enhanced vulnerability of those who work within such environments we draw your attention to the following areas regarding health and safety:
1. Safe, hygienic handling, storage and usage of food and beverages. 2. Personal hygiene, cleanliness and appearance of employees/students. 3. The provision of safe premises and the correct training for safe use and storage of equipment. 4. Correct labelling, notification, training, handling and storage of hazardous substances.
It is advisable to regularly check the internet for updates regarding health and safety in professional establishments. Some websites which you may find useful are: www.hsa.ie – Health and Safety Authority (Hospitality / Catering section especially).
www.fsai.ie – Food Safety Authority of Ireland
www.dit.ie - http://www.dit.ie/culinaryartsandfoodtechnology/
Your Responsibility in Practical Classes
Be aware of all health, safety, hygiene and security procedures and regulations that are in place within the college. If unsure, ask your Lecturer or General Operative. You have a duty of care towards yourself and others and If you feel someone is working in an unsafe manner you must notify your Lecturer immediately.
Any health, safety, hygiene or security issue, such as a burnt hand or a case of food / alcohol poisoning must be reported immediately to your Lecturer or Class Tutor. The issue must be recorded appropriately, stating the following:
1. Date and time of the incident
2. Name of person(s) involved
3. What happened
4. Where it Happened
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5. Who else was present
6. Why is it believed to have happened
7. Any remedial action that is required.
Professional food and beverage employees must be conscientious concerning health and hygiene matters in each aspect of their role and set tasks. An example of this unbearable sight is a chef in a dirty uniform and no hat, standing outside a restaurant, smoking. Not only does it give the public a poor opinion of a noble profession, it is also illegal.
Under no circumstances are you to smoke outside the entrance to the college. If you smoke, you must first change out of your uniform and go to a designated smoking area.Food and beverage students must be particularly conscious of the need for hygiene because many commodities have to be prepared for customers without any type of heat treatment. High standards of hygiene are essential to prevent food poisoning, spoilage, loss of productivity or pest infestation. Food and Beverage Hygiene
Food and beverage hygiene covers more than ensuring good sanitation of work areas. It includes all practices, precautions and legal responsibilities involved in the following:
· Protecting food and beverages from risk of contamination. · Preventing organisms from multiplying to an extent which would pose a health risk to customers
and employees. · Destroying any harmful bacteria in food and beverages thorough heat treatment, inline pipe
cleaning or other techniques.
Personal Hygiene
All food and beverage handlers must follow good hygiene systems. Regular hand washing is a requirement of everyone, particularly chefs and bakers during the working day. The following procedure must be followed:
1. Use and approved hand washing detergent, which will be provided by the Institute, preferably in liquid form and from a dispenser. 2. Use hot water and an approved drying system
3. Apply an alcohol based hand disinfectant for maximum disinfectant.
Hand washing must take place:
1. Before commencing work (washes away general bacteria) 2. After using the toilet 3. After breaks
4. Between touching raw food and cooked food
5. Before handling raw food
6. After disposing of waste. 7. After cleaning the workspace
8. After any first aid or dressing changes. 9. After touching face, nose, mouth or blowing your nose
10. Hand washing and sanitation should take place at every opportunity.
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These recommendations apply equally when handling food in a kitchen or restaurant scenario or in the training bar using beverages and glassware.
Food Preparation Handling Requirements
Hair – Must be washed regularly and kept covered. It must be tied up if shoulder length and placed inside a hairnet. Cuts, boils and septic wounds – Must be dressed with appropriate bandages or bright blue plasters. Once dressed the hand should have extra protection by wearing a disposable glove. Jewellery and Cosmetics – Food handlers and chefs must not wear jewellery (rings, piercings, watches) whilst cooking as they can harbour bacteria. Strong smelling perfumes or cologne should not be worn as they can taint certain food items and makeup should be worn minimally.
Uniforms standards
“A uniform reflects respect, trust and devotion to a chosen profession. Our school uniform is a testimony to this. Wear your uniform with pride, honour and dignity”
School of Culinary Arts and Food Technology
Dining Room and Bar uniform
• Black shoes (safety issue only) should be well polished and black socks worn. • Black Mandarin collar waistcoat and black apron (DIT issue only) available in SU shop
• Clean, pressed, black skirt or straight – legged black dress pants black belt • White Shirt, black tie and Name tag
• You should be well presented, clean and neatly groomed (Hair net) - Males, clean shaven
• No jewellery except wedding ring – make up in moderation
• No studs or rings on exposed parts of the body
• Hands immaculately clean at all times
• Fingernails must be kept short and immaculately clean at all times - Nail polish or fake nails are not permitted
• No personal clothing or bags in the service area (use lockers)
Kitchen and Bakery Uniform
• Shoes (college safety issue only) should be well polished and black socks worn
• Clean, pressed, hemmed checks pants
• Neckerchief worn out side uniform, close to neckline (Chefs Only) • Clean, pressed baker’s or chef’s jacket and apron (DIT issue only). • Baker’s/ chef’s hat /scull cap to be worn at all times in the kitchen
• No jewellery except wedding ring - make up in moderation
• No studs or rings on exposed parts of the body
• You should be well presented, clean and neatly groomed (Hair net) - Males, clean shaven
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• Hands immaculately clean at all times
• Hair net: if hair touches collar, long hair must be worn beneath chef hat • Fingernails must be kept short and immaculately clean at all times
• Nail polish or fake nails are not permitted
• No personal clothing or bags in the kitchen area (Use Lockers) Students not in full uniform and properly groomed will not be allowed in class
Safety Points to Note
1. Hazardous Substances
2. Manual Handling
3. Fire Drills – Take time to familiarise yourself with the building, DIT Cathal Brugha Street fire action plan noting the fire exits and where the safe meeting point is.
Each student of the School of Culinary Arts of Food Technology is responsible for familiarising themselves with the school safety statement. Below is the link to the DIT School of Culinary Arts and Food Technology safety statement.
http://www.dit.ie/media/healthandsafety/documents/SCAFT%20Safety%20Statement%202014.pdf
Tasting Food in a Professional Environment
It is good practice for a chef to constantly taste food during cooking, but you must use a spoon that is washed between tastings. It is also good practice for a a baker to taste food intermittently during production to ensure it is of satisfactory flavour/ good condition/ suitable for use. During preparation and product review you must use a spoon that is washed between tastings. Tasting food from the fingers is prohibited.
Tasting Beverages in a Professional Environment
It is standard and important practice for students to taste alcoholic beverages during bar training or related beverage studies. Tasting any alcoholic beverages in DIT is in line with best quality international practices and is there to facilitate the learning experience of the student and must never be treated as anything other than a training exercise. Consuming alcohol in a training class is not the objective and is prohibited. Tasting of alcoholic beverages takes place in a controlled and supervised environment.
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Student Timetables
Student timetables can be accessed from the DIT website on http://webtimetables.dit.ie/.
A quick guide on accessing web timetables can be found here.
Class Group Timetable Information
Here you can find your group/ year’s timetable information including class location and times; it is recommended you familiarise yourself with your college’s building layout in advance of your classes commencing. You are expected to be punctual to all classes (both theory and practicals), to find out where classes are being held (building) ; what room, which days and what time etc: You should log in at the link below:
http://webtimetables.dit.ie/TTSuiteRBLIVE/
Communication with Students
The main media for communication with students will be the student’s DIT email account. DIT email can be accessed from here http://mydit.ie/mydit.ie/.
List For Contacting Lecturing Staff
Here you can find your lecturer’s contact details; e.g. extension number and email. To find them on the contact list simply look up their surname first, then forename:
http://www.dit.ie/tools/contacts/alphabetical/
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Careers Service
DIT provides an excellent career service (http://www.dit.ie/careers/). The contact details for the careers service advisor in Cathal Brugha Street are:
Careers Adviser Dublin Institute of Technology Careers Service, Room 149, DIT Bolton Street, D1 (main northside office) [email protected] Or Ground Floor, DIT 31 Marlborough Court, Marlborough Street, Dublin 1 (By appointment). t: + 353 1 402 3859 e: [email protected] fb: DIT Careers Service twitter: @DitCareers
DIT Students Union (DITSU)
The DITSU website (http://www.ditsu.ie/) provides useful information on a variety of topics, e.g. education matters, welfare, or events.
Student Support Services
Information on a variety of Student Support Services can be found on the DIT Campuslife website (http://www.dit.ie/campuslife/). This website includes information on institute-level support for individual student needs, including
● Accommodation ● Campus Life office ● Careers ● Chaplaincy ● Counselling ● Disability Service ● Health Centre ● Mature Student Support ● Societies ● Sports ● Student Financial Aid ● Health and Safety ● DIT Clubs and Societies
Library
The Library website, http://www.dit.ie/library/, serves as a portal to a variety of online resources. It also includes a link to past exam papers.
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Virtual Learning Environment – Web Courses
Lecturers utilise a virtual learning environment, called Webcourses, to make class notes, presentations, assignments available to students. You will be automatically registered on the modules that you take. Webcourses can be accessed from here http://www.dit.ie/lttc/webcourseslinks/. DIT also utilises a webbased system, called Safe assign, to test student assignments for plagiarism.
Should you encounter difficulties with Webcourses, please contact the DIT Support Desk at 01-4023123 or email [email protected].
Health and Safety
The general provisions of the Safety, Health and Welfare at Work Act 2005 impose a duty on all employers to ensure, as far as is reasonably practicable, the safety of their employees at work by maintaining safe plant, safe systems of work, and safe premises, and also by ensuring adequate instruction, training and supervision. The Institute is also bound by the Act to ensure the safety of all other persons, who (though not employees) may be affected by the Institute’s work activities.
Dublin Institute of Technology is required under the provisions of the 2005 Act to bring to the attention of all employees and students a statement of its policy, organisation and arrangements with respect to health and safety at work.
Dublin Institute of Technology is committed to providing and maintaining a safe learning and working environment. This will be achieved by implementing an effective safety management system through consultation and through managing and conducting work activities in such a way as to ensure the safety, health and welfare of all. More information on H&S can be found here http://www.dit.ie/healthsafety/.
Important: Safety Statement
It is Crucially important that each individual student familiarises themselves with the DIT School of Culinary Arts and Food Technology Safety Statement. This document can be viewed at:
http://www.dit.ie/media/healthandsafety/documents/SCAFT%20Safety%20Statement%202014.pdf
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Helpful Student Information:
The following links may be helpful to you regarding sources of information: There is a large volume of student centered support and information available on the Dublin Institute of Technologies Student Union Website (DITSU) Campus life also features some important information to assist you transition into your new academic role. Some of the supports available to students include: Career Development, Chaplaincy, Counselling Service, Disability Service, Health Centre, Mature Student Support, Societies Office, Sports and Recreation Service, other supports include Personal Accident Insurance Scheme, Student (Financial) Assistance Fund and a Childcare Support Fund.
For students who are affected by a disability (of any description) please contact the disability office where all communication will be discussed with utmost respect, professionalism & confidence. For individuals who have financial challenges please contact student supports, where all communication will be discussed with utmost respect, professionalism & confidence. These services are in place to support you within budgetary constraints but can only do so by you informing them of your personal requirements.
http://www.ditsu.ie/
http://www.dit.ie/campuslife/
http://www.dit.ie/campuslife/campuslifeoffice/
http://www.dit.ie/campuslife/studentsupport/
http://www.dit.ie/campuslife/disability/
Programme Study Skills and Techniques
In your chosen field of study you will be developing new skills, critical thinking and seeking academic excellence. There are a vast array of materials available in the libraries and helpful library and support staff at your disposal. All students are encourage to investigate these for themselves; in addition to these resources. There are two support handbooks of note available to students - a General Higher Education IT & Study Skills Handbook, suitable for any student, this includes basic computer skills, Microsoft Office and email activities. This document also includes study skills, Webcourses and more. The second resource is an Academic Reading & Writing Handbook; this focuses on academic reading, taking of notes, correct research methods, approved referencing and successful essay/assignment writing styles.
NB whilst the handbook is focused primarily on Culinary Arts & Food Technology it is invaluable for any new DIT student or even as a refresher for more seasoned students: please see the links below:
http://www.dit.ie/study/mature/support/academic/studyskills/
http://www.dit.ie/study/mature/support/academic/citing/
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Computer and Library Facilities
http://www.dit.ie/library/
Student Rules & Regulations
All students are required to observe the below, in addition to the laws of the State and common sense duty of care obligations. You are required to adhere to and uphold the regulations of the Institute as amended from time to time by DIT's Governing Body. Below are links to the most important regulations that all students must abide by. It is your responsibility to familiarise yourself with their content, and the relevant disciplinary procedures. It is your responsibility to read these and understand these in full. Failure to do same may result in harsh penalties; difficulties can be avoided by students being knowledgeable regarding their duties, rights and obligations to each other, the institute and all staff of DIT.
1. DIT Student and Registration Regulations
Student Registration & Fees Policy
2. DIT Student Regulations/ Use of Computer Resources
DIT Student Regulations Governing the use of Computer Resources
3. General Assessment Regulations
General Assessment Regulations
4. DIT Disciplinary procedures
DIT Disciplinary procedures
5. Identity and Access Management
Identity and Access Management enables DIT to verify that individuals are who they say they are, whether or not they are affiliated with DIT and what entitlements that affiliation allows to the Institute's Information Technology resources. A student who is classified as an “external repeat” is not entitled access to any resources, other than DIT Portal, incorporating email service. The complete Identity and Access Management is available here Identity Management Policies .
6. DIT Student Charter
The mission of the Institute emphasises partnerships between staff and students and working together to improve the quality of service and the response to diversity of needs. The charter outlines these partnerships in more detail. DIT Student Charter - Read these
7. Social Welfare Fraud Controls
Students should be aware that DIT works with the Department of Social Protection to guard against social welfare fraud. It is an offence to claim social welfare payments you are not entitled to while attending a full time programme of study at DIT. Further information is available at Fraud Control - Department of Social Protection
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8. DIT Student Alcohol Policy
This policy adheres to the guidelines contained in the National Alcohol Policy (1996) and was formulated and adopted by the Student Services Council in 2002 Student Alcohol Policy
9. DIT Student Dignity and Respect Policy
All students have a right to be treated with dignity and respect, and the Institute strives to nurture and promote a culture of tolerance which respects diversity.
DIT Student Dignity & Respect Policy
Student Health Service
DIT provides a free student health service (full time students only). More information on the student health service can be found here. http://www.dit.ie/campuslife/studenthealthservice/welcome/. The closest student health centre is located in Bolton Street Campus. Please call ahead as you will need to make an appointment.
Recommended Readings/Textbooks During your studies you will be required to
undertake a great deal of self-directed learning in your chosen field. Your lecturer will advise you of core readings during their modules, here you can find a list of recommended texts which are approved by the faculty and which will assist your personal learning and development. Simply click the link that applies to your course and explore the module codes for your relevant year. It is a requirement that you familiarise yourself with your reading materials in advance of each lecture/ practical session in order to achieve maximum learning potential from each session; regardless of the subject. To examine what the recommended texts are for your module/ course; You should log in at the link below:
http://dit.ie/culinaryartsandfoodtechnology/programmes/
Student Counselling Service
DIT provides a free and confidential counselling service. The DIT Student Counselling Service:
● is easily accessible ● is situated in 4 major DIT campus sites (including Cathal Brugha Street) ● is available to all DIT students: full time, part time, undergrads, post-grads, apprentices ● is open Monday to Friday, from 9am to 6pm, term time and holiday time. ● To make an appointment, ring our secretary Gabby Lynch on (1) 402 3352, text to 086
0820543 or email [email protected] ● Outside those hours, please ring The Samaritans on 1850 609090 (24hrs), text on
0872609090 or email [email protected] or Aware 1890 303 302.
More information on the counselling service can be found here http://www.dit.ie/campuslife/counselling/.
