- The Five Student Commitments
- Student Code of Conduct
- Professional Appearance
- Dress Code
- American Culinary Federation Culinarian’s Code
- Disciplinary Process
- Reporting a Violation
- Student Conduct Investigation & Summoning a Student
- Sanctioning a Student
- Possible Sanctions
- Appeal Process
- Disciplinary Appeal Process
- Disciplinary Appeals Committee
- Notice of Hearing
- Failure to Appear
- Procedure of Hearing
- Disciplinary Records
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 Gastronomy Catalog.
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.
The Five Student Commitments #
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, and implications.
Help develop hospitality in ourselves and others as we grow in service to our community.
Student Code of Conduct #
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.
Professional Appearance #
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.
Dress Code #
- Students must follow all local and state food service handler health regulations.
- Chef Coat– Must always be worn while the apprentice is in the kitchen/lab. The chef coat must be clean and pressed (free of wrinkles). Place of employment uniform will override these guidelines. Reason– Safety-Protect the apprentice. Sanitation- protect from food contamination
- Work Shoes– Must always be worn. Shoes must be leather, non-slip sole, closed-toed and cleanable. Reason– Safety-Protect the apprentice from slips, spills and falls
- Pants- Longpants must always be worn in the kitchen. Pants should be worn at the waist and pants length should be ankle length but not touch the ground. Hounds tooth/checked or black. Non- denim. Place of employment uniform pant guidelines will override these guidelines. Reason– Safety -Protect the apprentice from spills and burns.
- Hair Covering- All hair must be covered, if hair extends beyond shoulder-length both hat and a hairnet must be used (Chef Hat, Cap, or Hairnet), this includes bangs which must be secured off the face or under a hairnet. Reason-Sanitation- prevent hair from falling into food.
- Jewelry– Hands: No jewelry of any kindis to be worn in the kitchenexcept for plain band. Ears: limit to one stud per ear, nothing dangling. Face: all facial studs, piercings, chains need to be removed. This includes nose, cheek, eyebrow and neck. Wrist: watches need to be removed and or buttoned to Chef Coat or shirt. No bracelets. Reason– Safety and sanitation- earrings, earrings backs, ring settings which can fall into food products, piercing jewelry can be caught on pieces of equipment and can harbor food and germs causing unsanitary and unsafe conditions. Wrist watches, wrist bands and bracelets are a potential source of cross contamination.
- Nails and Nail Polish- No nail polish of any kind or false nails are permitted. All nails must be trimmed to finger length. Reason– Sanitation and physical hazards.
American Culinary Federation Culinarian’s Code #
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:
As 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 not.
2. Behave in a responsible manner, always exercising self-discipline.
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 intoxicating liquors.
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:
- Copying from another student’s test.
- Using test materials not authorized by the person administering the test.
- Collaborating with or seeking aid from another student during a test without permission from the test administrator.
- Knowingly using, buying, selling, stealing or soliciting, in whole or in part, the contents of an un-administered test.
- The unauthorized transporting or removal, in whole or in part, of the contents of the un-administered test.
- Substituting for another student, or permitting another person to substitute for one’s self, to take a test.
- Bribing another person to obtain an un-administered test or information about an un-administered test.
- “Plagiarism” shall be defined as the appropriating, buying, receiving as a gift, or obtaining by any means another’s work and the unacknowledged submission or incorporation of it in one’s own written work.
- “Collusion” shall be defined as the unauthorized collaboration with another person in preparing written work for fulfillment of course requirements.
- “Fabrication” shall be defined as the falsification of any information, citation, or food production in a written or practical examination or any other written, photographed, or oral work submitted for evaluation and/or grade.
5. Owing a monetary debt to the Institute that is considered delinquent or writing/authorizing an “insufficient funds” payment to the Institute.
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:
- Behavior of a boisterous and tumultuous character such that there is a clear and present danger of alarming persons where no legitimate reason for alarm exists.
- Interference with the peaceful and lawful conduct of persons when there is reason to believe that such conduct will cause or provoke a disturbance.
- Violent and forceful behavior at any time, such that there is a clear and present danger that free movement of other persons will be impaired.
- Behavior involving personal abuse or assault when such behavior creates a clear and present danger of causing assaults or fights.
- Violent, abusive, indecent, profane, boisterous, unreasonably loud or otherwise disorderly conduct when there is reason to believe that such conduct will cause or provoke a disturbance.
- Willful and malicious behavior that interrupts the speaker of any lawful assembly or impairs the lawful right of others to participate effectively in such assembly or meeting when there is reason to believe that such conduct will cause or provoke a disturbance.
- Willful and malicious behavior that obstructs or causes the obstruction of any doorway, hall or any other passageway in an institute building or apprenticeship site to such an extent that the employees, officers and other persons, including visitors, having business with the institute or apprenticeship site are denied entrance into, exit from or free passage in such building.
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 to:
- Any type of physical brutality, such as whipping, beating, striking, branding, electrical shocking, placing of a harmful substance on the body or similar activity.
- Any type of physical activity, such as sleep deprivation, exposure to the elements, confinement in a small space, calisthenics or other activity that subjects the student to an unreasonable risk of harm or that adversely affects the mental or physical health or safety of the student.
- Any activity involving consumption of a food, liquid, alcoholic beverage, liquor, drug or other substance that subjects the student to an unreasonable risk of harm or that adversely affects the mental or physical health or safety of the student.
- Any activity that intimidates or threatens the student with ostracism, that subjects the student to extreme mental stress, shame or humiliation, or that adversely affects the mental health or dignity of the student or discourages the student from entering or remaining registered in an educational institution, or that may reasonably be expected to cause a student to leave the organization or the institution rather than submit to acts described above.
- Any activity that induces causes or requires the student to perform a duty or task that involves a violation of the Penal Code.
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 employee.
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 such.
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 Institute’s community.
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 administration.
31. Engaging in any conduct that Institute administration might reasonably believe will substantially disrupt the Institute programs or incite violence.
Disciplinary Process #
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 process procedure.
Reporting a Violation #
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.
Student Conduct Investigation & Summoning a Student #
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 determination).
Sanctioning a Student #
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.
Possible Sanctions #
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.
Formal 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.
Fine: 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.
Administrative 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.
Suspension: 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.
Summary 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: 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.
Additional 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.
Appeal Process #
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 hearing.
3. The disciplinary decision was not supported by reasonable evidence.
4. New evidence that would have significantly altered the outcome of the case has become available since the initial decision.
Disciplinary Appeal Process #
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 witnesses.
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.
Disciplinary Appeals Committee #
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.
Notice of 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:
- To have a private
- To be assisted by an advisor or legal counsel at the hearing.
- To call witnesses, request copies of evidence in the Institute ’s possession and offer evidence and agreement on his or her own behalf.
- To make an audio recording of the proceedings, after first notifying the chief student services officer or designee in advance of the hearing, or, at the student’s own expense, to have a stenographer present at the hearing to make a stenographic transcript of the hearing.
- To ask questions of each witness who testifies against the student.
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 charges.
5. State the proposed punishment or range of punishments that may be imposed.
Failure to Appear #
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.
Procedure of Hearing #
The hearing shall proceed as follows:
- The chairperson shall read the description of the misconduct.
- The chairperson shall inform the student of his or her rights.
- The designated official or representative shall present the Institute ’s case.
- The student or representative shall present the student’s defense.
- The designated Institute official or representative shall present rebuttal evidence.
- The committee members may ask questions of witnesses testifying on behalf of the student or the Institute.
- The designated official or representative shall summarize and argue the Institute ’s case.
- The student or representative shall summarize and argue his or her case.
- The designated official or representative shall have an opportunity for rebuttal argument.
- The committee members shall deliberate in closed session. The committee members shall vote on the issue of whether the student violated Institute policies and procedures, including the rules for student conduct.
- If the committee finds the student did commit misconduct, the committee shall determine whether the penalty assessed, or proposed in the case of suspension, by the Executive Director of Hospitality or designee is appropriate and, if necessary, shall assess a different or additional penalty.
- The committee chairperson shall communicate the decision and any findings of facts in support of the committee’s decision to the student in riting within ten Institute business days of the hearing. The notice shall include procedures for appealing the committee’s decision to the Culinary Arts Program Director.
Evidence shall be handled in accordance with the following:
- Legal rules of evidence do not apply; the committee chairperson may admit evidence or exclude evidence considered to be irrelevant, immaterial, and unduly repetitious.
- At the hearing, the Institute shall be required to prove by a preponderance of the evidence that the charges are true.
- A student may not be compelled to testify.
- The committee shall determine if a violation has occurred and assess an appropriate penalty based solely on the evidence presented at the hearing.
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.
Disciplinary Records #
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.