DIG degree plans require that students have a GPA of 2.0 or higher for graduation; therefore, students are in good standing if they maintain a GPA of 2.0 or higher on a quarterly and cumulative basis. See Satisfactory Academic Progress (SAP) section for further information.
Adding or dropping a class can affect a student’s schedule considerably. Adds and drops can also affect whether a student is considered full time or not. Students are recommended to consult their concierge for more information before adding or dropping classes.
Students who officially withdraw by the 10th week of the quarter receive a WD (see academic calendar for actual date each quarter). Hours attempted are included in total hours. This does not count in the grade point average.
Students must comply with all state and federal laws regulating alcohol as well as the institutes policy.
According to the World Health Organization, “An influenza pandemic is a global epidemic caused by a new influenza virus to which there is little or no pre-existing immunity in the human population. Influenza pandemics are impossible to predict; and they may be mild or cause severe disease or death. Severe disease may occur in certain risk groups, which may correspond to those at risk of severe disease due to seasonal influenza. However, healthy persons are also likely to experience more serious disease than that caused by seasonal influenza.”
The Detroit Institute of Gastronomy takes out student’s health very seriously. As an Apprentice Provider, we understand that skill development and on the job learning are essential to success in our program. As a result of this concern, we encourage all our students, mentors and place of employment partners to practice good personal hygiene and review the Exclude/Restriction Guidelines for Food Service Employees as stated in the FDA Food Code 2017 (2-201.12 Table 1a, page 377. FDA Food Code 2017).
Students living in a state impacted by a pandemic will adhere to the following modified Incomplete Grade Policy. Notification from the DIG Administration will be issued as to when this Pandemic Protocol will go into effect.
ON THE JOB LEARNING COURSES:
Educational outcomes of the On the Job Learning Courses are the only eligible courses that will be affected by this protocol. If this protocol is enacted, the following modified Incomplete Grade Policy will go into effect:
Incomplete Grades Policy – Pandemic
Detroit Institute of Gastronomy considers a pandemic effecting your state as a verifiable extenuating circumstances and offers students the ability to receive an INC grade and given additional time to complete course work in the On The Job Learning Courses. The student will be given addition time as determined by the DIG administration in the next quarter to complete the work. If the incomplete work is not completed by the communicated deadline as noted on the academic calendar of the following quarter, the INC grade converts to an F.
Detroit Institute of Gastronomy follows a published calendar for each academic year. This calendar is published in the Detroit Institute of Gastronomy schedule of classes that is available on the Detroit Institute of Gastronomy’s student portal.
Consult the institute calendar for important dates such as registration dates, deadlines for dropping classes and filing for graduation, final exams, graduation, holidays and spring break.
Privacy Procedures for Computer Usage Detroit Institute of Gastronomy complies with the Family Education Rights and Privacy Act (FERPA) and protects the privacy of students’ educational records regardless of delivery mode. The Culinary Arts Program Director enforces FERPA and is the main point of contact for all FERPA related issues. The Culinary Arts Program Director is responsible for ensuring that faculty and staff receive training in their responsibilities of unauthorized release of confidential records or information. Because an online environment creates a record of student activity, it is subject to FERPA privacy rights, unlike verbal exchanges in a physical classroom.
The identity verification process for online courses protects student’s privacy using a secure portal, a secure login and password. Online courses are hosted on Detroit Institute of Gastronomy secure learning management systems. Faculty post assignments and exams within the learning management system to ensure the privacy of student information.
Faculty Responsibility
Student’s records are kept private by faculty, except in cases where academic staff or administration access the course, with legitimate educational interest under FERPA guidelines.
Student Responsibility
It is the student’s responsibility to keep his/her login and password confidential. A password reset is accomplished through an e-mail response sequence protocol. Only work submitted to open forums, like discussion boards, can be accessed by other students; other assignments, grades and correspondence are not viewable by other students.
Both students and faculty are responsible for maintaining the security of their secure-portal passwords.
Detroit Institute of Gastronomy students are required to use their assigned e-mail address to communicate with online instructors or contact the instructor through the communication feature of the learning management system. This is to ensure that electronic communications with the instructor are secure.
Each student taking one or more classes for any type of academic credit except for continuing education units shall be given a copy of the institute’s policy prohibiting the unlawful possession, use or distribution of illicit drugs and alcohol, a description of the applicable legal sanctions under local, state or federal law, and a description of the health risks associated with the use of illicit drugs and the abuse of alcohol.
In compliance with the Drug-Free Schools and Communities Act requirements, Detroit Institute of Gastronomy provides printed information on the legal penalties for possession and use of illicit drugs and associated health risks. The information covers Controlled Substances: Uses and Effects; Federal Trafficking Penalties; Criminal Penalties Relating to Controlled Substances; and Criminal Penalties Relating to Marijuana.
Disciplinary action for violations of this policy may include: monetary fine, referral to drug and alcohol counseling, rehabilitation programs or student assistance programs; suspension; expulsion; and referral to appropriate law enforcement officials for prosecution.
The student can transfer between ACFEF apprenticeship programs under a new apprenticeship agreement. The new program coordinator will review the apprentice’s progress in completing the OJL and related instruction (RI) to determine how much credit will be transferred into the DIG program. The transfer must comply with the following:
Shift in place of employment
The student apprentice can shift from one place of employment to another within the same ACFEF apprenticeship program only with prior approval of DIG administration.
Apprentice applicants seeking credit for previous experience gained outside the apprenticeship program must furnish such transcripts, records, affidavits, etc. that may be appropriate to substantiate the claim. Detroit Institute of Gastronomy (Sponsor) will evaluate the request for credit and make a determination during the apprentice’s probationary period.
Additional requirements for an apprentice to receive credit for previous experience (optional):
Detroit Institute of Gastronomy provides a fair and equitable credit policy. After applying to DIG, students seeking credit for previous experience gained outside the DIG program must request an evaluation as well as furnish such transcripts, records, affidavits, etc. that may be appropriate to substantiate the claim. DIG will respond on how your earned credits/ACF certification apply to DIG. DIG charges a one-time fee of $25.00, for the transcripts, records, affidavits assessment.
The maximum Transfer/Experiential credit allowance is 48 credits. Each RTI Transfer/Experiential credit approved will be assessed a fee equal to 15% of the current credit hour cost.
Transfer credits transferred in from another post-secondary institution are assigned the grade of TC on the transcript. Transferred credits are not counted in the grade point average.
Experiential course work which is exempted through experiential learning as demonstrated by a previously earned ACF certification is awarded a grade of EXP. Credit is awarded, but grade points are not calculated.
When a course is repeated, credit is only granted once. The latest grade and credits earned for a repeated course are used in computing a student’s grade point average and for awarding class credit. This applies even if the new grade is lower than the previous grade.
All attempts to take a course will be recorded on the student’s transcript, regardless of the last grade and credits awarded. Credits attempted in repeated classes will be included in the cumulative credits attempted. Repeated courses may affect satisfactory academic progress (SAP). Registration into a course for an additional attempt is subject to availability and is not guaranteed.
Students who have extreme hardships or verifiable extenuating circumstances may be assigned the INC grade and given additional time to complete course work. The student has the first three weeks in the next quarter to complete the work. If the incomplete work is not completed by the third week as noted on the academic calendar of the following quarter, the INC grade converts to an F.
The place of employment’s written employment policy and procedure supersedes ACFEF National Apprenticeship Policies & Procedures. In the absence of a policy, should any employment issues arise, they must first be addressed between the apprentice and supervising chef/employer.
Detroit Institute of Gastronomy reserves the right to cancel classes because of low enrollment or other reasons. Decisions to cancel classes are made by the Culinary Arts Program Director and the Executive Director of Hospitality. A full refund is made for any class canceled by DIG.
The length of the Apprentice program involves a commitment from the student to full time education. The program consists of eight, twelve-week quarters to be completed consecutively within two years from the start date.
To be eligible to graduate a student must complete and file an application for graduation by the published deadline for the quarter that course work will be completed. The plan should be on file at the time the application for graduation is filed.
A student with a GPA of 3.5 to 3.699 will be graduated cum laude, a student with a grade point average of 3.7 to 3.899 will be graduated magna cum laude, and a student with a GPA of 3.9 to 4.0 will be graduated summa cum laude.
