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Student Handbook

Programme DT6433

CPD Diploma in Professional Cookery Stage 3

2019-2020 Academic Year

Year 3

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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 3

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

A. Registration / Induction

B. Student Timetables

C. Communication with Students

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D. Careers Service

E. TU Dublin Students Union

F. Student Support Services

G. Library

H. Virtual Learning Environment – Brightspace

I. Student Rules & Regulations

1. TU Dublin Student and Registration Regulations

2. TU Dublin Student Regulations Governing the use of Computer Resources

3. General Assessment Regulations

4. TU Dublin Disciplinary procedures

5. Identity and Access Management

6. TU Dublin Student Charter

7. Social Welfare Fraud Controls

8. TU Dublin Student Alcohol Policy

9. TU Dublin 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 TU Dublin 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 management,

foodservice, food product development, culinary arts performance, oenology and wines studies,

nutrition, and entrepreneurial skills to name but a few.

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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 TU Dublin 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 TU Dublin 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,

Diarmaid Murphy Diarmaid Murphy, MSc. BSc. Programme Chair DT432B School of Culinary Arts and Food Technology College of Arts and Tourism TU Dublin Tel: 353-1-14024208 E: diarmaid.murphy@tudublin.ie

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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 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 TU Dublin 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 TU Dublin 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 TU Dublin 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 University and the College of Arts and Tourism

The TU Dublin 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 TU Dublin 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, TU Dublin:

● 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.

TU Dublin 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 TU Dublin. 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 TU Dublin. 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, Master’s 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

TU Dublin Tel +353 1 402 4474 Fax +353 1 402 4397 e-mail frank.cullen@tudublin.ie

Assistant Head of School Mike J O’ Connor, MSc, BA (Hons), BBs,

School of Culinary Arts and Food Technology

College of Arts and Tourism

TU Dublin

Tel +353 1 402 4435 Fax +353 1 402 4497 e-mail mike.oconnor@tudublin.ie

School Secretaries

Mr Alan Montgomery & Ms. Geraldine Kelly

Tel + 353-1-402-4344/4340 email: scaft@tudublin.ie

Academic Lecturing Staff Contacts:

A list of all lecturing staff in the School of Culinary Arts and Food Technology is provided on the TU Dublin 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 Higher Certificate 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 third level award 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 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

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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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Programme Structure and Contact Hours (Part-Time) CPD Diploma in Professional Cookery – Year 3 - DT6433

For Noting – Food Production and Presentation (TFCA2024) and Food and Beverage Service (TFSR2021) are delivered as 2 x 6 week Modules. Average contact hours per week in semester 2 will be 9.5 hours

Year 3 Semester 1 Total contact Total contact

Hours per semester

Self Total ECTS

Part-Time Hours per week per Module study Hours Credits

Meat Technology (TFFT 2003)

2

76

100 5

24 Gastronomy 2

2 24

76 100 5 (TFGS 2021) Kitchen and Larder 3

4

52 100 5 (TFCA 2023) 48

Wine Studies (TFBS1025) 2 24 76 100

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Total 10 120 280 400 20

Year 3 Semester 2 Total contact Total contact Hours per semester

Self Total ECTS Part-Time hours per week study Hours Credits

Food Production and Presentation 5 x 6 Weeks 30

70

100

5

(TFCA2024)

Food and Beverage Service (TFRS 2021) 5 x 6 Weeks

30 70 100 5

Management Principles (TFMS 1023)

2

76 100 5

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Culinary Operations Management (TFNT 2024)

2 24 76 100 5

Total 9 108 296 400 20

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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%20Timetables.pdf

https://timetables.dit.ie/Web/Timetable

2.4 Recommended Readings/Textbooks http://modulecatalogue.hosting.heanet.ie/catalogue/programmes/DT432D/

http://modulecatalogue.hosting.heanet.ie/catalogue/streams/794/

2.5 General Student Regulations https://www.dit.ie/qualityassuranceandacademicprogrammerecords/student-assessment-regulations/general/

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 TU Dublin 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. Our School Secretaries, Ms. Geraldine Kelly will be more than happy to assist you as well! You may contact them 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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DT6433 CPD Diploma in Professional Cookery – Stage 3

Programme Chair - Mr. Diarmaid Murphy

Programme Tutor

3rd Year tutor: - Ms Roseanna Ryan

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 – DT432D 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 DT432D 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 DT432D 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 DT432D 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 https://www.tudublinsu.ie http://www.socs.dit.ie/socs

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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? _____________

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ALLERGY QUESTIONNAIRE FOR STUDENTS

Note: The information below is requested to ensure your safety, health and welfare while studying in TU Dublin to ensure that the

appropriate assistance be provided to reasonably accommodate personal safety. information provided will be treated as strictly confidential and used only to ensure your safety.

You may be approached in confidence by the 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 Yes, please specify:

NO

Do you have any significant allergies e .g. pollen/dusts/insects/food/medication/other) that could trigger a severe reaction?

Particular foods items include the following;

Cereals containing gluten

Crustaceans (crab, prawns etc.)

Fish

Eggs

Peanuts

Nuts

Soya beans

Milk

Celery

Mustard

Sesame seeds

Sulphur dioxide

Lupin (legume used in flour)

Molluscs (mussels, clams, oysters and scallops)

Fruit (please specify)

Flour

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:

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TU Dublin

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 particular 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, Grade one 50% - 59% Merit, Grade two 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) **12 weeks of scheduled lectures, including a review week with an additional two weeks to cover programme/module assessments.

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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 TU Dublin 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. 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 TU Dublin 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

TU Dublin acknowledges, and gives value to, learning achieved prior to registering for a TU Dublin programme or prior to seeking a TU Dublin 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.

Please note that the School operates a no carry policy. Therefore, you need to pass all of your modules in order to progress into the next year of your programme.

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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 TU Dublin programme or prior to seeking a TU Dublin 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 TU Dublin 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 TU Dublin 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 TU Dublin Handbook for Academic Quality Enhancement which is available to download from the TU Dublin website.

https://www.dit.ie/qualityassuranceandacademicprogrammerecords/student-assessment-regulations/general/

This document explains in detail the process of monitoring and enhancing the quality of TU Dublin programmes. For instance, it lays out the role of internal and external examiners in quality enhancement. TU Dublin 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 TU Dublin 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 Brightspace / 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 Diarmaid Murphy diarmaid.murphy@tudublin.ie Year Tutors Student Representative Year 1 Roseanna Ryan roseanna.ryan@tudublin.ie Year 2 George Smith george.smith@tudublin.ie Year 3 Diarmaid Murphy diarmaid.murphy@tudublin.ie Additional Information and Student Guidance

Registration / Induction

Students must be registered in order to be able to attend classes, access timetables, logon to the TU Dublin computer network, access the library or use any of the TU Dublin services. The admissions and registrations offices in TU Dublin 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. 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.

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● 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 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

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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 cover 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.

These recommendations apply equally when handling food in a kitchen or restaurant scenario or in the training bar using beverages and glassware.

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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 (TU Dublin 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 outside uniform, close to neckline (Chefs Only) • Clean, pressed baker’s or chef’s jacket and apron (TU Dublin 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 • 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

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Safety Points to Note

1. Hazardous Substances 2. Manual Handling 3. Fire Drills – Take time to familiarise yourself with the building, TU Dublin 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 TU Dublin 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 TU Dublin 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 TU Dublin website on http://webtimetables.dit.ie/.

Username: student

Passowrd: timetables

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 practical’s), 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 TU Dublin email account. TU Dublin 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

TU Dublin provides an excellent career service (http://www.dit.ie/careers/). The contact details for the careers service advisor are: Careers Adviser TU Dublin Careers Service, Room 149, Bolton Street, D1 (main northside office) Careers@tudublin.ie Or Ground Floor, 31 Marlborough Court, Marlborough Street, Dublin 1 (By appointment). t: + 353 1 402 3859 e: tafcareers@tudublin.ie fb: TU Dublin Careers Service twitter: @DitCareers

TU Dublin Students Union

The 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 TU Dublin 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 ● TU Dublin 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 – Brightspace

Lecturers utilise a virtual learning environment, called Brightspace, to make class notes, presentations, assignments available to students. You will be automatically registered on the modules that you take. TU Dublin also utilises a web based system, to test student assignments for plagiarism.

Should you encounter difficulties with Brightspace, please contact the TU Dublin Support Desk at 01-4023123 or email support@tudublin.ie.

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.

TU Dublin 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.

TU Dublin 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 TU Dublin 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 Student Union Website 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 encouraged 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, Brightspace 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 TU Dublin 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 TU Dublin 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 TU Dublin.

1. TU Dublin Student and Registration Regulations Student Registration & Fees Policy

2. TU Dublin Student Regulations/ Use of Computer Resources Student Regulations Governing the use of Computer Resources

3. General Assessment Regulations General Assessment Regulations

4. TU Dublin Disciplinary procedures Disciplinary procedures

5. Identity and Access Management Identity and Access Management enables TU Dublin to verify that individuals are who they say they are, whether or not they are affiliated with TU Dublin 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 TU Dublin Portal, incorporating email service. The complete Identity and Access Management is available here Identity Management Policies .

6. TU Dublin 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. Student Charter - Read these

7. Social Welfare Fraud Controls

Students should be aware that TU Dublin 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 TU Dublin. Further information is available at Fraud Control - Department of Social Protection

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8. TU Dublin 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. TU Dublin 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.

Student Dignity & Respect Policy

Student Health Service

TU Dublin 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

TU Dublin provides a free and confidential counselling service. The TU Dublin Student Counselling Service:

● is easily accessible ● is available to all TU Dublin 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 gabby.lynch@tudublin.ie ● Outside those hours, please ring The Samaritans on 1850 609090 (24hrs), text on

0872609090 or email jo@samaritans.org or Aware 1890 303 302.

More information on the counselling service can be found here https://www.dit.ie/counselling/