Academic Progress #

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 #

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.

Class Withdraw Policy #

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.

Leave of Absence #

A Leave of Absence (LOA) is granted by the Detroit Institute of Gastronomy and is considered a temporary interruption in a student’s program of study during which the student is considered to be enrolled. A student may request a personal (i.e., non-medical) LOA for no less than one quarter (academic term) and only up to 180 days or 2 quarters in any 12-month period.

Students may request a LOA for military service for the duration of their military service obligation.  Students may request a LOA for a family necessity/dependent care or personal medical reasons for up to 365 days or 4 quarters.

*Required Supplemental Information

Military Service         

The student must provide the expected dates of military service and upload a copy of his or her military induction documents/active-duty authorization.    

Medical Reasons        

The student’s licensed health care provider must complete a supplemental form and submit it to the concierge.       

Family Necessity/Dependent Care    

The student must provide basic information about his or her family member and a brief explanation of the need for the leave.      

*Students do not need to provide supplemental information for a LOA for personal reasons.

Typically, the student must make the request with their concierge team member at least one month prior to the start of the first quarter for which the student is requesting the LOA.  The concierge will provide the necessary form the student will complete to request a LOA.

Concierge

The DIG concierge may provide information to the Culinary Director about the student’s request for an LOA. The concierge may also be involved in creating the student’s tentative re-entry plan. Although the initial leave of absence discussion may begin with the concierge, the formal program recommendation must come from the Culinary Director.

Students should return from a LOA with the same academic standing. Students on a LOA do not make progress toward their education. While students on a LOA are able to complete coursework from previous terms (e.g., Incomplete grades), a LOA should not be used to provide time for a student to catch up (e.g., return to good academic standing, study for exams, preparing for certification, writing).

Returning from a LOA

Students on a leave of absence for personal reasons will automatically be returned at the start of the next quarter following their leave. Students on a leave of absence should contact their concierge team member at least four weeks prior to the start of the term they are scheduled to return.  The concierge will provide the necessary form the student will complete to return from a LOA.

Returning early from a LOA

Students who wish to return to active study in an earlier term than originally approved may request to return early from their leave. Students will be conditionally approved for the new return date. Once the student is ready to return to active study, he or she must make a request to return from the leave of absence.  The concierge will provide the necessary form.

Alcohol Policy #

Students must comply with all state and federal laws regulating alcohol as well as the institutes policy.

1. Students are not permitted to consume alcoholic beverages on the institute’s premises, the student’s apprenticeship site, an institute sponsored/managed event, practicum, field trips, or competitions.
2. Students in a state of intoxication on the institute’s premises, the student’s apprenticeship site, an institute sponsored/managed event, practicum, field trips, competitions are prohibited.

Pandemic Protocol #

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 our students’ 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 Incomplete Grade Policy will go into effect. 

Vaccinations  #

DIG is committed to safeguard the health of our employees, their families, our students, and visitors, along with the community at large from infectious diseases, such as but not limited to COVID-19 and influenza.  DIG commits to always treat private health and personal data with high confidentiality and sensitivity. This policy is based on guidance from governmental health and employment authorities and is susceptible to changes. 

Team members and students are encouraged to receive vaccinations as determined by the CDC. Students must comply with any place of employment requirements that supersede this policy. Students and staff will be notified by administration to the type of vaccine and opportunities to receive if requested.  

Team members and students should provide proof of vaccination before any in-person activities if requested. Anyone who does not provide timely proof of vaccination upon request will be required to wear an approved face covering at all times while in the workplace and when engaging with the community, unless an approved exemption from wearing a face covering has been provided.  

All medical information collected from individuals, including vaccination information, test results, and any other information obtained as a result of testing, will be treated in accordance with applicable laws and policies on confidentiality and privacy. 

Detroit Institute of Gastronomy Calendar #

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.

Computer Usage #

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.

Identity Verification in Distance Learning Courses #

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.

Password Security #

Both students and faculty are responsible for maintaining the security of their secure-portal passwords.

Communication #

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.

Controlled Substances #

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.

Apprenticeship Transfer Procedure #

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:

1. The transferring apprentice must be provided a transcript of related instruction and a report of OJL RKCs completed by the program sponsor.
2. Transfer must be to the same occupation.
3. A new apprenticeship agreement must be executed when the transfer occurs between program sponsors.
4. Refer to the Transfer/Experiential Credits section for further information

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.

Course Repetition Policy #

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.

Incomplete Grades Policy #

Detroit Institute of Gastronomy understands that students may face verifiable extenuating circumstances and offers students the ability to receive an INC grade and given additional time to complete course work. The student will be given additional time as determined by the DIG Faculty and approved by 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.

Disruptions #

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.

Class Cancellation #

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.

On-Time Graduation #

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.

Change of Student Information #

Prior to enrollment and in the application process, if an applicant changes any of their contact information including mailing address, phone number, email, or any other directory information, it is their responsibility to contact their concierge via email notifying the change. Once a student is fully enrolled and has access to their student profile in the DIG SIS, they may change their directory information at any time using the profile menu on their portal. It is recommended that their concierge is notified immediately of this change. 

Disaster Response Policy #

Soil2Service and Detroit Institute of Gastronomy have developed a Disaster Recovery and Response Plan to be used in the event of a significant disruption to critical IT or other services at Detroit Institute of Gastronomy and Soil2Service, Inc. A significant disruption is defined as the inability for all business operations to occur for more than 48 hours. The goal of the plan is to outline the key recovery steps to be performed during and after a disruption so that critical IT and services continue within an appropriate period after an incident has occurred. The protection of vital documents is included in this plan.

The plan is ultimately designed to protect the health, security and welfare of students, team members and volunteers connected to Detroit Institute of Gastronomy. Protection of vital records and information along with the restoration of business is outlined in the plan.

If a student is involved in a natural disaster (hurricane, tornado, earthquake, etc.) or other critical, life altering event (loss of housing, financial collapse, identity theft, etc.), they are encouraged to contact administration immediately to discuss appropriate next steps.