Once an individual has paid tuition and fees, that person is
classified as a student at Detroit Institute of Gastronomy. It is each
student’s responsibility to be aware of the rights, responsibilities and
opportunities indicated in this Detroit Institute of
Detroit Institute of Gastronomy strives to ensure the
constitutional rights of each of its students. It also works to provide each
student with the type of environment that will maximize his/her education. To
this purpose, the Institute has set certain rules, regulations and policies in
order to ensure an educational environment. It is within the framework of
state, local and federal laws as well as institute regulations that the student
must comply in order to assert his/her freedoms while at Detroit Institute of
Gastronomy. The institute has the obligation of providing policies to guarantee
a student’s rights, while the student has the responsibility of abiding by the
rules and regulations of the institute.
Detroit Institute of
Gastronomy students are committed to being successful in life and career. Part
of the preparedness for a successful life after Detroit Institute of Gastronomy
involves self-commitments that ensure the path to graduation or other
identified academic goals. Therefore, students at Detroit Institute of
Gastronomy have endorsed the following five guiding E.A.R.T.H. values:
Educate ourselves by asking questions, utilizing resources, and being disciplined to complete what we start.
Appreciate people around you, ingredients you
utilize, and skillful work habits.
Respect the process, the systems, and
the craft of cooking for others.
Transcend life’s expectations, situations,
Help develop hospitality in
ourselves and others as we grow in service to our community.
DIG exists for the transmission of knowledge, the pursuit of
truth, the development of students, and the well-being of society. Free inquiry
and free expression are indispensable to the attainment of these goals. As
members of our academic community, students are encouraged to develop the
capacity for critical judgment and to engage in a sustained and independent
search for knowledge.
Freedom to teach and freedom to learn are inseparable facets of academic conditions in the online classroom, on apprenticeship sites, and in the community. Students are expected to exercise their freedom with responsibility. As members of the academic community, students are subject to the obligations which accrue to them by virtue of this membership. As members of the larger community of which DIG is a part, students are entitled to all rights and protection accorded them by the laws of the community.
By the same logic, students are also subject to all laws,
the enforcement of which is the responsibility of proper authorities. When
students violate laws, they may incur penalties prescribed by legal
authorities. In such instances, institute discipline will be initiated if the
presence of the student on the apprenticeship site is considered a possible
threat to persons or property, or if that person’s presence may disrupt the
educational process or business of the site. However, when a student’s
violation of the law also adversely affects the institute’s recognized educational
objectives, or violates the institute’s Student Code of Conduct, DIG will
enforce its own regulations. When students violate institute’s regulations,
they are subject to disciplinary action by the institute whether their conduct
violates the law.
Generally, DIG jurisdiction and discipline shall be limited
to conduct which occurs on the institutes premises, the student’s
apprenticeship site, an institute sponsored/managed activity or function, a practicum, field trips, competitions,
during an examination or part of any other written or oral work submitted for
evaluation and/or a grade, as well as behavior which otherwise adversely
affects members of the institute’s community and/or the pursuit of the
institute’s objectives. These policies
and regulations shall apply to any currently enrolled or former student who has
been accepted for admission or readmission to Detroit Institute of Gastronomy,
to any registered student organization, or to any prospective student while he
or she is at any facility designated for institute use.
A well-groomed appearance
significantly contributes to an individual’s self-esteem and general
performance. A proper chef uniform is designed to protect the student from
slips, burns and physical hazards as well as protecting the guest from food
contamination during production. Therefore, DIG requires all students to
maintain a healthy, clean, and well-groomed appearance and uniform in adherence
to all employer and health department standards. Students in violation of these rules will be
sent home by the employer. Repeated violations will result in termination from
the apprenticeship site and DIG.
The American Culinary Federation Educational Foundation
(ACFEF) Board of Governors adopted the below pledge on August 3, 2010 and
requires all ACFEF apprentices to understand the code and express a commitment
to honor it. The code is:
a proud member of the American Culinary Federation, I pledge to share my
professional knowledge and skill with all culinarians. I will place honor,
fairness, cooperation and consideration first when dealing with my colleagues.
I will keep all comments professional and respectful when dealing with my
colleagues. I will protect all members from the use of unfair means,
unnecessary risks and unethical behavior when used against them for another’s
personal gain. I will support the success, growth, and future of my colleagues
and this great federation.
Each student shall be charged with notice and knowledge of
the contents and provisions of the Institute’s rules and regulations concerning
student conduct. All students shall obey the law, show respect for properly
constituted authority, and observe correct standards of conduct. Each student
shall be expected to:
1. Demonstrate courtesy and hospitality, even when others do
2. Behave in a responsible manner, always exercising
3. Attend all classes, regularly and on time.
4. Prepare for each class and take appropriate materials and
assignments to the apprenticeship site.
5. Obey all class and apprenticeship site rules and policies.
6. Respect the rights and privileges of students, faculty, other
Institute staff and volunteers, and apprenticeship site employees.
7. Respect the property of others, including Institute’s
property and facilities.
8. Cooperate with and assist Institute’s staff in maintaining
safety, order, and discipline.
9. Peruse education with both integrity and academic honesty.
In addition to activities prohibited by law,
the following types of behavior shall be prohibited:
1. Gambling, dishonesty or the possession or use of
2. The illegal use, possession, control, manufacture,
transmission, and/or sale of a drug or narcotic, as those terms are defined by
the Texas Controlled Substances Act, on campus.
3. The use, possession, control, manufacture, transmission,
and/or sale of paraphernalia related to any prohibited substance.
4. Scholastic dishonesty shall constitute a violation of
these rules and regulations and is punishable as prescribed by board policies.
Scholastic dishonesty shall include, but not be limited to, cheating on a test,
plagiarism, fabrication, and collusion. “Cheating ” shall include:
5. Owing a monetary debt to the Institute that is considered
delinquent or writing/authorizing an “insufficient funds” payment to
6. Violations of the Penal Statutes of the State or of the
United States occurring on Institute premises, on an apprenticeship site, or in
connection with Institute-sponsored activities may also constitute violations
of the Institute’s rules and regulations when such violations affect the
educational process and goals of the Institute.
7. Possession or use of firearms on Institute controlled
property or at an apprenticeship site.
8. Interference with teaching, research, administration, or
the Institute’s subsidiary responsibilities through “disorderly
conduct” or “disruptive behavior.”
Disorderly conduct or disruptive behavior shall include any of the following activities occurring on property owned or controlled by the institute, at an apprenticeship site, or at institute-sponsored functions:
9. Use of alcoholic or intoxicating beverages and use of
drugs not prescribed by a physician.
10. Hazing with or without the consent of a student; a
violation of that prohibition renders both the person inflicting the hazing and
the person submitting to the hazing subject to appropriate discipline.
“Hazing” means any intentional, knowing or reckless act occurring on
or off school property directed against a student, by one person alone or
acting with others, that endangers the mental or physical health or the safety
of a student for the purpose of pledging, being initiated into, affiliating
with, holding office in or maintaining membership in any organization whose
members are or include other students. The term includes, but is not limited
11. Initiations by organizations may include no feature that
is dangerous, harmful or degrading to the student; a violation of this
prohibition renders the organization subject to appropriate discipline.
12. Threatening another person, including a student or
13. Intentionally, knowingly, or negligently causing physical
harm to any person.
14. Engaging in conduct that constitutes harassment,
bullying, dating violence, stalking, or sexual abuse directed toward another
person, including a student or employee.
15. Violating policies, rules, or agreements regarding the
use of technology resources.
16. Attempting to access or circumvent passwords or other
security-related information or the Institute, students, or employees.
17. Attempting to alter, destroy, or disable Institute technology resources.
18. Using the Internet or other electronic communications to
threaten Institute students, employees, or volunteers.
19. Destruction, theft, alteration,
or any other form of sabotage of institute computer equipment or facilities
including, without limitation, software and data files.
20. Using hacker programs and
trying to access computer systems using hacker techniques.
21. Using computer equipment in any
manner that violates federal, state or local laws or other policies of Detroit
Institute of Gastronomy, including harassment, intimidation or attempts at
22. Sending, posting, or possessing electronic messages that
are abusive, obscene, sexually oriented, threatening, harassing, damaging to
another’s reputation, or illegal.
23. Endangering the health or safety of members of the
24. Damaging, defacing or destroying institute property or
the property of a member of the institute community.
25. Stealing from the Institute or others.
26. Knowingly giving false information in response to
requests from the Institute.
27. Forging, altering or misusing Institute documents,
records or ID cards.
28. Violating institute policies or regulations concerning
parking; registration of student organizations; use of institute facilities; or
the time, place and manner of public expression.
29. Failure to comply with directions of Institute
administration acting in the performance of their duties, including failure to
provide identification when requested.
30. Ignoring a summons to a conversation with the Institutes
31. Engaging in any conduct that Institute administration
might reasonably believe will substantially disrupt the Institute programs or
Any student violating this policy shall be subject to
discipline up to suspension/expulsion, in accordance with Institute policy.
Under supervision of the Vice President of Student Services & Enrollment
Management, the Executive Director of Student Life serves as the chief conduct
officer and investigator for non-academic and general code of conduct
violations. In certain instances, the Institute may refer cases to law
enforcement authorities for prosecution under criminal code.
In cases of academic dishonesty, the instructor has the
authority to impose appropriate scholastic penalties. Complaints or appeals of
disciplinary sanctions may be filed in accordance with the institute due
Incidents of unacceptable student behavior where
disciplinary action may be appropriate are to be reported to the Culinary Arts
Program Director. In the case where such
student behavior is a violation of public law or is causing a threat to the
safety of the student, any other person, or to property, campus and/or local
police officials should be notified immediately.
A preliminary review of the facts of the case will be
conducted to determine if enough evidence exists to require a meeting with the
student(s) involved. If it is determined that further explanation is warranted,
the student(s) involved will be summoned by email to a conversation where the
alleged violations will be reviewed with the Culinary Arts Program Director or
another appropriate Institute administrator.
It is the student’s responsibility to open, read, and act on
all emails and correspondence related to a conduct investigation. Failure to
comply with a summons and other attempts to contact the student may result in
the student forfeiting his/her right to the disciplinary process. In most
cases, failure to comply will result in the student being found in violation of
the original violation. The student may
also be found in violation of ‘Failure to comply with directions of institute
officials acting in the performance of their duties,’ which may result in
further disciplinary action.
During the conversation with the Director or
representative(s), the student will be given an opportunity to provide their
account of the events in questions. The Director or representative(s) will meet
with the student (and a translator if necessary). The student can include one
concierge of the student’s choosing to discipline meetings or hearings, however
the concierge may not speak on behalf of the student. Following all necessary
investigation and meetings, a decision will be made.
In deliberating a response, the Executive Director of
Hospitality or representative will decide based on what he/she considers
reasonable evidence, including, but not limited to, testimony from witnesses,
written statements and other relevant information. When evaluating conflicting
accounts or statements, the Executive Director of Hospitality or representative
will determine in good faith which version is more credible. A student may be
found responsible or not responsible for a violation. Responsibility is
determined by preponderance of the evidence (more likely than not
Authority for determining disciplinary responses,
requirements or conditions rests with the Executive Director of Hospitality
and/or the Culinary Arts Program Director, although other institute officials
may make decisions in certain cases.
Disciplinary sanctions will be made at the lowest level possible.
Repeated or aggravated violations may result in further disciplinary sanctions,
especially in cases where violations occur while a student is on probation. A
student’s entire disciplinary record will be considered when decisions related
to sanctions are made.
The sanctions listed below may not be all encompassing but
represent typical outcomes. Executive Director of Hospitality and/or the
Culinary Arts Program Director are given discretion to assign sanctions not
listed, as deemed necessary and appropriate.
Warning: A student served with a formal warning is given an official
written notice, which carries the message that continued or repeated violations
may result in more severe sanctions.
A financial penalty assessed and recorded in an official written notice. A
charge will be made to the student’s account in the amount of a fine determined
at the discretion of the Executive Director of Hospitality and/or the Culinary
Arts Program Director.
Probation: A student placed on administrative probation is given an
official written notice that defines the terms of the probation period. Terms
of probation may include other sanctions, including, but not limited to loss of
privilege to participate in institute programs, organizations, or activities
for a specified period. Probation carries the message that continued or
repeated violations, during or after the probation period, may result in additional
discipline up to suspension/expulsion.
A student placed on suspension is given an official written notice of
termination of his/her status as a student. Suspensions are for a specified
period (usually for one quarter and/or up to a full academic year). Notification of suspension will also be sent
via certified mail to the permanent address on file.
Suspension: A suspension may be immediately enforced if it is determined
that the student creates a continuing disturbance to the learning process or
creates a safety hazard to himself, herself or others. In these circumstances,
the student must leave the apprenticeship site and Institute offices
immediately and remain away during the investigation phase and/or while an
appeal is pending. The student may be permitted to return to the Institute
offices only to participate in the appeal process, reporting directly to the
meeting location at the specified time.
Expulsion from the Institute is a permanent termination of student status.
Expelled students will be granted an automatic appeal with the disciplinary
appeals committee. Notification of expulsion will also be sent via certified
mail to the permanent address on file.
Conditions: The Institute reserves the right to impose additional
requirements and conditions on students in the disciplinary process as
determined by the Executive Director of Hospitality or, upon appeal by Culinary
Arts Program Director and/or Appeals Committee. Medical or psychological counseling
treatment and/or assessment by professionals, including but not limited to drug
and alcohol testing, will be at the student’s expense.
A student has a right to due process and to appeal decisions
made by the Executive Director of Hospitality and/or the Culinary Arts Program
Director or any campus official carrying out the disciplinary process. Under
normal circumstances, enforcement of disciplinary responses will be deferred
pending the outcome of an appeal.
Appeals will only be granted on the following grounds:
1. The disciplinary sanction is unreasonably disproportionate
to the violation (including consideration of the student’s prior offenses or
willingness to cooperate in the disciplinary process.
2. The disciplinary process as outlined in the catalog was
not followed, and thus affected the student’s right to receive a fair
3. The disciplinary decision was not supported by reasonable
4. New evidence that would have significantly altered the
outcome of the case has become available since the initial decision.
The procedure for an appeal to the Executive Director of
Hospitality or higher is as follows:
1. Within ten class days from the
date of decision, the student will file a written notice of appeal with the
Executive Director of Hospitality, Culinary Arts Program Director,
Soil2Service, Inc. Executive Director or the Soil2Service, Inc. Board of
Directors (in that order), detailing the basis of the appeal.
2. Within ten class days from the date the notice is
received, the appropriate committee will meet with the student and appropriate
3. The Executive Director of Hospitality, Culinary Arts
Program Director, Soil2Service, Inc. Executive Director or the Soil2Service,
Inc. Board of Directors will decide based on the facts of the case. The hearing
authority will determine to uphold, reverse, or otherwise modify the previous
decision. The student and the initial hearing officer will be notified of the
decision. A decision by the Board of Directors will be final, as the student
will have exhausted all levels of due process.
The disciplinary appeals committee shall be convened:
1. On request of a student
appealing a penalty other than expulsion. The request must be filed in writing,
on a form provided by the Institute, within ten Institute business days of the
date of the administration’s written notice.
2. Automatically, if the Executive Director of Hospitality
and/or Culinary Arts Program Director determines that a student committed
misconduct warranting expulsion.
The disciplinary appeals committee shall be comprised of at
least three Institute employees and a minimum of one current Institute student.
The members of the disciplinary appeals committee and the committee chairperson
shall be designated according to procedures developed by the Culinary Arts
Program Director. All members of the disciplinary appeals committee shall be
eligible to vote during the hearing.
The Executive Director of Hospitality or designee shall
notify the student by letter of the date, time, and place for the hearing. Unless the student and the Executive Director
of Hospitality or designee otherwise agree, the hearing shall take place within
a reasonable time period, not to exceed ten Institute business days after the
date of the student’s request for the hearing or the Executive Director of Hospitality
or designee determination that the student should be expelled.
The notice shall:
1. Direct the student to appear on the date and at the time
and place specified.
2. Advise the student of his or her rights:
3. Contain the names of witnesses who will testify against
the student and a description of documentary and other evidence that will be
offered against the student.
4. Contain a description of the allegations of misconduct in
enough detail to enable the student to prepare his or her defense against the
5. State the proposed punishment or range of punishments that
may be imposed.
The disciplinary appeals committee may impose appropriate
punishment upon a student who fails without good cause to appear for the
hearing; for purposes of assessing punishment, the committee may proceed with
the hearing in the student’s absence.
The hearing shall
proceed as follows:
Evidence shall be handled in accordance with the following:
All hearings shall be recorded by the Institute. A recording
shall be made if needed for an appeal, and, on request, the student or the
student’s representative may listen to the recording.
The Executive Director of Hospitality retains responsibility
for the maintenance, storage, and release of student records related to
disciplinary proceedings in keeping with FERPA. Students may request to review,
edit, and challenge disciplinary records in accordance to FERPA guidelines as
outlined in this catalog.