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Student Handbook

Programme DT405– B.Sc. (Hons) in Culinary Science

2016-2017 Academic Year

Year 1

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Table of Contents 1.0 Welcome by Chairperson of the Programme Committee ....................................................................... 4

1.1 General Overview of Programme ....................................................................................................... 5

1.2 About the Dublin Institute of Technology (DIT) ............................................................................... 6

2.0 Induction / Registration ........................................................................................................................... 7

2.1 List of staff involved with the programme and contact details ........................................................... 7

2.2 Details of the programme calendar and class timetables .................................................................... 7

Class Group Timetables ........................................................................................................................ 8

Attendance Requirements ..................................................................................................................... 8

Modules................................................................................................................................................. 9

2.3 Link to Module descriptors on the Module Catalogue...................................................................... 14

2.4 Details on optional / electives, the various module pathways and prerequisites required ................ 14

2.5 Availability and application procedures for module exemptions...................................................... 14

2.6 Information on laboratory safety, usage of computer facilities, library, other facilities ................... 14

2.7 Details on how to access the e-learning support available for the programme. ............................... 14

2.8 Communication arrangements for the programme ........................................................................... 15

2.9 Health & Safety ................................................................................................................................. 15

3.0 Assessment & Feedback ....................................................................................................................... 16

3.1 Assessment ........................................................................................................................................ 16

Getting my results ............................................................................................................................... 16

3.2 Obtaining Feedback .......................................................................................................................... 17

Assessment Regulations ...................................................................................................................... 17

Progression .......................................................................................................................................... 17

B.Sc. (Hons) in Culinary Science (Level 8) ........................................................................................ 18

Award .................................................................................................................................................. 18

AWARD CLASSIFICATION ............................................................................................................ 18

4.0 Quality Assurance and programme management ................................................................................. 19

4.1 Programme Committee and Tutors ................................................................................................... 19

4.2 College Exam Boards & Student Assessment Regulations .............................................................. 19

4.3 Student Representatives .................................................................................................................... 19

5.0 Student Resources ................................................................................................................................. 20

5.1 Academic Writing Support ............................................................................................................... 20

5.2 Additional supports provided ............................................................................................................ 21

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Online Microsoft Office Tutorials ................................................................................................... 21

Downloadable Notes .......................................................................................................................... 21

5.3 Campus Life ...................................................................................................................................... 22

5.4 Student Support Services .................................................................................................................. 22

6.0 Career Opportunities Progression ......................................................................................................... 22

7.0 Frequently Asked Questions ............................................................................................................. 23

What if I think I’m on the wrong course? ............................................................................................... 23

What if I am sick and unable to do an exam? ......................................................................................... 23

What if I am sick during the semester? ................................................................................................... 23

What are ECTS credits? .......................................................................................................................... 23

I can’t find my class ................................................................................................................................ 23

What if I fail to submit an assessment? ................................................................................................... 23

What if I didn’t meet a deadline for submitting an assessment? ............................................................. 23

I’ve lost my student card ......................................................................................................................... 24

What public transport goes to the various DIT locations? ...................................................................... 24

APPENDICES ............................................................................................................................................ 25

Appendix A: Laboratory Rules and Safety Sheet ................................................................................... 26

Appendix B: Health and Safety in the Kitchen ....................................................................................... 29

Appendix C: Allergy questionnaire for students ..................................................................................... 33

Appendix D: Student regulations governing the use of computer resources .......................................... 36

Appendix E: Late Assessment Policy ..................................................................................................... 40

Appendix F: Information Leaflet In Relation To Cheating .................................................................... 41

Introduction ............................................................................................................................................. 41

Definitions............................................................................................................................................... 41

How to avoid plagiarism ......................................................................................................................... 42

Procedure for suspected case of plagiarism ............................................................................................ 42

Initial stage .......................................................................................................................................... 42

Enquiry Stage ...................................................................................................................................... 43

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1.0 Welcome by Chairperson of the Programme Committee

Dear Student,

The B.Sc. Programme Committee wishes you a warm welcome to the School of Culinary Arts

and Food Technology and to The School of Food Science and Environmental Health. You are

joining a four year honours degree programme in Culinary Science. This programme was

devised in response to the demand from the food industry (manufacturing and hospitality) and

from society for graduates who have skills in and knowledge of both the Culinary Arts and Food

Science disciplines.

The need for the B.Sc. (Hons) in Culinary Science was established through detailed professional

research into specific target groups who supported the development of the B.Sc. (Hons) in

Culinary Science curriculum and indicated that there was a real need for a degree course to

reflect the major trends in the Culinary Arts and Food Science. Culinary Science is a relatively

new area for advanced study in tertiary education, and this degree will contribute to its

significant development as a subject/discipline with its own appropriate research methodologies.

Graduate qualification is strongly correlated with enhanced career prospects and plays a

significant role in providing professional culinary scientists with lifelong skills and knowledge

needed to achieve role transformations in their professional lives.

Róisín Burke, Programme Chair

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1.1 General Overview of Programme

This four year Honours degree (Level 8) reflects a fundamental development in Culinary Science

Education world-wide. It combines an in-depth theoretical knowledge-base with high level

aesthetic abilities and the development of communication, critical thinking, problem solving and

personal skills in the participants. This is in the context of a partnership between education,

industry and individual students. Among the features of the programme is the availability of

options in year 4 which reflects the diversity of career opportunities available to graduates. In

addition to college studies, students are required to complete a food service and food

industry/faculty supervised professional placement.

The main aim of the programme is to produce graduates who have knowledge and skills in both

the Sciences and the Culinary Arts. The main pillars of the Programme are Food Science and

Culinary Arts. The School of Culinary Arts and Food Technology (SCAFT) and The School of

Food Science and Environmental Health (SFSEH) have strong links with the Food Industry and

the Hospitality sector. Use of these links will allow students to carry out a two three month work

placements, one will be spent in a food company or food related institute and the other in an

industrial kitchen environment. The Programme fills a gap and forms a bridge between

programmes in the Schools of Culinary Arts and Food Science and Environmental Health.

Traditionally, the Food Industry recruited graduates from Food Science and related scientific

programmes for positions in Food Product Development. However consumers have been

disillusioned by food products which may be safe to eat and nutritious but can be bland and

unappetising. Recognition of the skills and knowledge of culinary arts graduates has been

demonstrated by companies who wish to recruit them to work alongside Food Scientists.

Food companies who are investing heavily in innovative approaches to develop novel high

quality foods, need Culinary Science graduates. Currently many food businesses employ both

chefs and scientists but a graduate that has skills and knowledge of both disciplines would

readily gain employment as a Development Chef or Food Product Developer. See below for a list

of examples of other possible careers. The Food Industry needs to satisfy the demands of society

which wishes to consume value added, high quality tasty and enjoyable food products. The B.Sc.

(Hons) in Culinary Science will produce graduates who will be able to satisfy the demands of

Government policy, the Food Industry, and Society.

Examples of other possible careers

Working for government agencies e.g. Food Safety Authority of Ireland.

Example: Providing advice about Culinary practices and legislation.

Working for the catering sector of hospitals or other healthcare establishments

e.g. assisting dieticians with menu development and creation of nutritionally

beneficial dishes.

Food writing e.g. writing articles about culinary and scientific issues related to

food and drink.

Instructor in a Cookery School.

Graduates may also progress to postgraduate study.

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1.2 About the Dublin Institute of Technology (DIT)

The DIT 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 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 DIT 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, food science and innovation,

entrepreneurial activities and industry links. While offering a wide range of career-focused

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.

The DIT 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).

It is expected in the near future that DIT together with the Institutes of Technology of

Blanchardstown and Tallaght will be designated a Technical University and move to a new state

of the art campus in Grangegorman.

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2.0 Induction / Registration

Students must be registered in order to be able to attend classes, access timetables, logon to the

DIT computer network, access the library or use any of the DIT services. Information on how

and when to register are provided by the admissions and registrations offices in DIT. 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 and The School of Food Science and

Environmental Health hold induction sessions for all years of all programmes on specified times

and dates prior to the commencement of classes.

2.1 List of staff involved with the programme and contact details

Current Programme Lecturing Staff. Contact details are available at:

www.dit.ie/about/organisation/contacts/

Lecturing Staff

Dr. Catherine Barry Ryan

Dr. Róisín Burke,

Ms.Therese Cadden

Dr. Orla Cahill

Dr. Karen Casey

Ms. Anna Cruickshank,

Ms. Pauline Danaher

Dr. Gerry Dunne

Dr. Julie Dunne

Dr. Kathleen Farrell

Dr. Jesus Frias

Mr. Tony Kiely

Mr. Daniel King

Ms. Bróna Raftery

Dr. Barry Ryan

Dr. Carl Sullivan

Ms. Kathy Young

2.2 Details of the programme calendar and class timetables

The B.Sc. (Hons) in Culinary Science is a 4-year, level 8, Honours Degree Programme. The

Dublin Institute of Technology has implemented a two-semester structure for each academic year

with a total of 8 semesters for the duration of the programme.

http://www.dit.ie/academicaffairsandregistrar/calendar/

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Class Group Timetables

http://www.dit.ie/registration/studentclasstimetables/

Programmes are offered over a variety of formats:

Two years Higher Certificate (level 6)

Three year Ordinary Degree (level 7)

Four years Honours Degree (level 8), all on a full-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

Jan-May

Year 1

15 Weeks 15 Weeks

Year 2

15 Weeks 15 Weeks

Year 3 15 Weeks 15 Weeks

Year 4 15 Weeks 15 Weeks

The year is divided into two semesters. Each semester is comprised of 13 weeks of classes

followed by examinations. There is one review week in each semester, which is a week specially

reserved for assessment and revision. Semester 1 runs from September to January. Semester 2

runs from January to May.

Note that the online timetabling system uses a different week numbering system to the academic

calendar.

Attendance Requirements

You will have lecture, laboratory and kitchen classes. You are expected to attend all of your

lectures and practical classes. Attendance will be recorded in all practical classes, and in some

lectures.

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There is a strong correlation between attendance at classes and marks achieved. If you are unable

to attend practical classes you should explain your absence to your lecturer, who will advise you

further.

Modules

In first year you will be completing 12 modules, and in second year a further 12 modules. In year

3 you will complete 6 modules followed by 2 work placements and in year 4 core and 2 optional

modules and a final year project. Each module has the following:

ECTS Credits: These are credits which you gain for successfully completing the

module. Over this year, you will complete a total of 60 ECTS credits. Each module has a

multiple of 5 ECTS credits, as you will see on pages 12-13.

Semester: This is the semester in which the module is offered, which will be Semester 1

(September to January), Semester 2 (January to May) or Year-long (September to May).

Module Title: This is the name of your module.

Module Code: This is a code which is sometimes used to identify the module.

Continuous Assessment Weighting: Modules have two forms of assessment (or

assessment components). Continuous assessment takes place on an ongoing basis

throughout the year, through lab and kitchen work, assignments and reports. The

continuous assessment mark you achieve is combined with the examination mark to get

the overall mark for the module. Marks are combined using the weightings outlined for

each component. Detailed information can be found at

http://www.dit.ie/catalogue/Programmes/Details/DT405?tab=Programme Structure

Examination Weighting: This is the weighting for the examination, which takes place at

the end of the semester. Detailed information can be found at:

http://www.dit.ie/catalogue/Programmes/Details/DT405?tab=Programme Structure

Pass requirements: This is the rule which sets out the requirement to pass the module.

Lecturer: This is the lecturer for the module, along with their contact details.

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DT405 Programme Structure and Information

Module

Code Module Title Semester Pass requirements Lecturer

Year 1

TFXXXXXX Chem Apps

for Cul. Sci.

1

TO BE

CONFIRMED

(TBC)

* >= 40 Barry Ryan

barry.ryan@dit.ie

TFCS1021 Cul. Sci. &

Food Tech. 1

TBC * >= 40 Róisín Burke/Anna

Cruickshank/Therese Cadden

roisin.burke@dit.ie

anna.cruickshank@dit.ie

therese.cadden@dit.ie

TFXXXXXX Food Safety

for Cul. Sci.

TBC * >= 40 Therese Cadden/Orla Cahill

therese.cadden@dit.ie

orla.cahill@dit.ie

TFCA1021 Kitchen and

Larder 1

TBC * >= 40 TBC

Lab. Techs

and Comp.

Apps

TBC * >= 40 TBC

TFNT0021 Introductory

Nutrition

TBC * >= 40 Karen Casey

karen.casey@dit.ie

TBC Chem. Apps

for Cul. Sci.

2

TBC * >= 40 TBC

TFCA1025 Pastry 1 TBC * >= 40 TBC

TFCA1022 Kitchen and

Larder 2

TBC * >= 40 TBC

TFCO1002 Appl. Food

Ind. Comms

TBC * >= 40 Karen O’Sullivan

karen.osullivan@dit.ie

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DT405 Programme Structure and Information

Module

Code Module Title Semester Pass requirements Lecturer

TFMT1002 Mathematics

for Scientists

TBC * >= 40 Carl O’Sullivan

carl.osullivan@dit.ie

TFMG1004 Fundamentals

of Bus. Mgmt

& Mkt.

TBC * >= 40 Gerry Dunne

gerry.dunne@dit.ie

* >= 40 This means that the combined score of all assessments and exams must add to at

least 40%

Each module has a detailed module descriptor which is available at

http://www.dit.ie/catalogue/Programmes/Details/DT405?tab=Programme Structure (and

follow the link for the year of choice)

The definitive source programme and module information is your programme document,

which is available from your Year Tutor or Programme Chairperson.

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Table 1: B.Sc. (Hons) in Culinary Science Programme Structure

SCAFT (School of Culinary Arts and Food Technology); SFSEH (School of

Food Science and Environmental Health; DT405 B.Sc. (Hons) in Culinary Science-Programme Structure Semester 1-4

Year

Module

Semester

Total

Contact

Hours

per

Week

Total

Contact

Hours per

Semester

Self-

Study/Assessment

Hours per

Semester

Total

Learning

Hours

E

C

T

s

School

Resp.

Year 1 Semester 1 (*12 weeks)

Chem Apps for Cul. Sci.

1

3 36 64 100 5 SFSEH

Cul. Sci. & Food Tech. 1 3 36 64 100 5 SCAFT

Food Safety for Cul. Sci. 3 36 64 100 5 SCAFT

SFSEH

Kitchen and Larder 1 4 48 52 100 5 SCAFT

Lab. Techs and Comp.

Apps

4 48 52 100 5 SFSEH

Introductory Nutrition 3 36 64 100 5 SCAFT

Total Class Contact 20 240 360 600 30

Year 1 Semester 2 (*12 weeks) Chem. Apps for Cul. Sci. 2 3 36 64 100 5 SFSEH

Pastry 1 4 48 52 100 5 SCAFT

Kitchen and Larder 2 4 48 52 100 5 SCAFT

Appl. Food Ind. Comms 2 24 76 100 5 SFSEH

Maths for Scientists 4 48 52 100 5 SFSEH

Fundamentals of Bus.

Mgmt & Mkt.

3 36 64 100 5 SFSEH

Total Class Contact 20 240 360 600 30

Year 2 Semester 1 (*12

weeks)

Cul. Sci. and Tech 2 3 36 64 100 5 SCAFT

Pastry 2 4 48 52 100 5 SCAFT

Culinary Health Choices 4 48 52 100 5 SCAFT

Diet, Health and Disease 2 24 76 100 5 SCAFT

Intro. to Bus. Finance 2 24 76 100 5 SFSEH

Fund. Mol. Gastronomy 3 36 64 100 5 SCAFT

Total Class Contact 18 216 384 600 30

Year 2 Semester 2 (*12

weeks)

Food Ingreds & Cons.

Foods

4 48 52 100 5 SFSEH

Basic Food Micro. 1 4 48 52 100 5 SFSEH

Food Marketing 2 24 76 100 5 SFSEH

Fund. Sens. Evaluation 4 48 52 100 5 SFSEH

Gastronomy 1 3 36 64 100 5 SCAFT

Fin. and Cost

Accounting

3 36 64 100 5 SFSEH

Total Class Contact 20 240 360 600 30

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DT405 B.Sc. (Hons) in Culinary Science-Programme Structure Semester 5-8

Year

Module

Semester

Total

Contact

Hours

per

Week

Total

Contact

Hours per

Semester

Self-

Study/Assessment

Hours per

Semester

Total

Learnin

g Hours

E

C

T

s

School Resp

Year 3 Semester 1 (*12 weeks)

Food Physics 3 36 64 100 5 SFSEH

Concept Innovation and

Product Design

2 24 76 100 5 SCAFT

Food Process Tech. For

Cul. Sci.

3 36 64 100 5 SFSEH

Intermediate Micro.

For Cul. Sci.

2 24 76 100 5 SFSEH

Intro. Food Sci. and

Analys.

3 36 64 100 5 SFSEH

Res.earch Meths for

Cul. Sci.hodology

2 24 76 100 5 SCAFT

Total Class Contact 15 180 420 600 30

Year 3 Semester 2 (*12 weeks)

Food Service

Placement

for Cul. Sci.

3 36 264 300 15 SCAFT/

Food Ind. Placement

for Cul. Sci.

3 36 264 300 15 SFSEH

Total Class Contact 6 72 528 600 30

Year 4 Semester 1 (*12

weeks)

Intermediate Molecular

Gastronomy

3 36 64 100 5 SCAFT

Lifecycle Nutrition 2 24 76 100 5 SCAFT

Food Regulatory

Affairs

3 36 64 100 5 SFSEH

Food Entrepreneurship 3 36 64 100 5 SCAFT

Option 1 2 24 76 100 5 SCAFT

Option 2 3 36 64 100 5 SFSEH

Total Class Contact 16 192 408 600 30

Year 4 Semester 2 (*12

weeks)

Research Project for

Cul. Sci.

15 180 420 600 30 SCAFT

SFSEH

Total Class Contact 15 180 420 600 30

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2.3 Link to Module descriptors on the Module Catalogue

A list of all programmes and module descriptors (including a list of essential and

recommended readings and assessment weighting) is provided on DIT’s module catalogue

(http://www.dit.ie/catalogue/).

2.4 Details on optional / electives, the various module pathways and prerequisites

required

A list of optional modules (where appropriate) will be made available in year three before

entering year 4. Options shall be chosen from a list determined by the School. The offering

of a module(s) in a particular semester will be determined by the Head of School or their

nominee. 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.

2.5 Availability and application procedures 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 this link:

http://www.dit.ie/studentservices/feesandgrants/exemptions/

2.6 Information on laboratory safety, usage of computer facilities, library, other

facilities

For information on Laboratory Safety see Appendix A

For information on Kitchen Safety see Appendix B

For Information on Allergan Policy see Appendix C

For Information on the use of computer facilities see Appendix D

For information on the libraries click on Library - http://www.dit.ie/library/

2.7 Details on how to access the e-learning support available for the programme.

You are provided with your login for the Institute’s IT Systems when you register. You use

the same login for:

Webcourses: http://www.dit.ie/webcourses

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Email: http://mydit.ie/

Computer laboratories

Wifi

You will find a detailed explanation of how to use the DIT IT systems, including those listed

above, printing services, password facilities and others at http://www.dit.ie/is/student/.

Prior to using DIT computer services, all students should familiarize themselves with DIT's

Student Regulations Governing the use of Computer Resources -

http://www.dit.ie/is/governance/regulations/studentregulations/. You can get support for your

IT queries by contacting support@dit.ie or by calling 01 402 3123.

Webcourses is DIT’s online virtual learning environment. This system is used for delivery of

lecture notes, online discussion, assignment submission and assessment feedback. You can

access webcourses online at http://www.dit.ie/webcourses using your IT login. If you cannot

access a particular module, you should contact the module lecturer.

2.8 Communication arrangements for the programme

Communications will be through email or webcourses and will come from the Programme

Chair, Assistant Heads or Heads of School. Communications may issue via the Schools

secretaries.

2.9 Health & Safety

School of Culinary Arts and Food Technology

Please see Appendix B: Health and Safety in the Kitchen

School of Food Science and Environmental Health

All students must familiarise themselves with the Health and Safety rules and statement of

the Institute, which are available online at http://www.dit.ie/healthsafety/. Details are also

provided in Appendix A.

The specific Health and Safety Requirements which apply to the use of laboratories in the

School of Food Science and Environment Health will be discussed with you during the first

laboratory session outlined in the practical manual. Please note that bags may not be left in

the corridor outside the lab, or brought into the lab. You must use your locker for storage.

Lab coats and safety glasses are available from Philips Workwear, Capel Street, Dublin 1 and

other outlets.

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3.0 Assessment & Feedback

3.1 Assessment

Students on this programme are assessed through:

Continuous Assessment

Examination

Examinations take place in January and May in locations, some of which may be off campus,

and which will be notified to you, as detailed in the academic calendar -

http://www.dit.ie/academicaffairsandregistrar/calendar/.

Continuous assessment takes place throughout the semester.

You will get an assessment schedule from your year tutor at the start of each semester. The

weighting for the continuous assessment and examination components for your modules will

be explained to you by each of your module lecturers and will be included in the assessment

schedule

You are required to submit assignments to your lecturer or online through WebCourses by the

deadline set by your lecturer. Your lecturer will explain the submission procedure for each

module. The penalty for late submission is defined in the School Late Assessment policy

(Appendix E). If you are unable to submit an assignment on time for a valid reason (valid

reasons are set out in the Personal Circumstances form) you may able to submit a Personal

Circumstances form with supporting documentation to your lecturer. The Personal

Circumstances form is available at

http://www.dit.ie/qualityassuranceandacademicprogrammerecords/student-assessment-

regulations/general/

All assessments are intended to determine the skills, abilities, understanding and knowledge

of each of the individual students undertaking the assessment. Cheating is defined as

obtaining an unfair academic advantage and any student found using any form of cheating,

attempting to cheat or assisting someone else to cheat may be subject to disciplinary action in

accordance with the Institute's Disciplinary Procedure. You should consult the Information

Leaflet In Relation To Cheating which is included as Appendix F to this document.

Getting my results

You will complete examinations in January and May, at the end of semester 1 and 2

respectively. Following these examinations, an examination board is held to confirm your

marks, after which marks are released online. You will receive an e-mail providing you with

details of how to access these results when they are released. Following the completion of

semester 2, you will also receive written notification of your results.

If you are completing examinations in the supplemental session in August, you will receive

notification of your results online in September. You will receive an e-mail providing you

with details of how to access these results when they are released.

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3.2 Obtaining Feedback

Your lecturer will provide you with feedback on your assignments either verbally or in

writing. You can discuss feedback mechanisms with your individual lecturers.

Upon completion of the examination process, you can view your examination script. To do so

you must submit a request to your lecturer.

The rules for rechecks, remarks and appeals are outlined in the General Assessment

Regulations as described in section 1.13.

Assessment Regulations

The General Assessment Regulations govern all assessment in the Institute, including all

rules regarding:

Absence

Appeal

Assessment

Carrying modules

Compensation

Conduct during examinations

Coursework

Deferral

Examinations

Notification of Results

Personal Circumstances

Progression

Reassessment

Recheck and Remark

The General Assessment Regulations are available online at

http://www.dit.ie/qualityassuranceandacademicprogrammerecords/student-assessment-

regulations/general/

The programme document contains a detailed description of this programme. It is available

through the library and from your programme chairperson or year tutor,

Progression

In order to progress from year to year of the programme, you are required to pass all

modules. Compensation rules may apply, as set out in the General Assessment Regulations

(see section 1.13).

If you do not pass a module, you will be informed of the requirements to retake that module

or a component of the module. Examinations can typically be retaken in the supplemental

examination session in late August. Coursework can be retaken in many cases also. Details of

reassessment will be available either on your WebCourses module, or by contacting the

school office.

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B.Sc. (Hons) in Culinary Science (Level 8)

Award

Bachelor of Science [BSc (Honours) in Culinary Science] of Dublin Institute of Technology

with grades of Pass, Lower Second Class Honours, Upper Second Class Honours or First

Class Honours.

A student may opt for or due to inadequate performance, exit the programme after Year 2 or

3. If they exit at Year 3 they will have to complete a work placement (minimum 6 Months)

and submission of report.

AWARD CLASSIFICATION

The award will be based on the following classification:

First Class Honours 70% plus

Second Class Honours, Upper Division (2.1) 60-69%

Second Class Honours, Lower Division (2.2) 50-59%

Pass 40-49%

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4.0 Quality Assurance and programme management

4.1 Programme Committee and Tutors

DT405 B.Sc. (Hons) in Culinary Science

Programme Chair Dr. Róisín Burke

Year 1 Tutor Dr. Catherine Barry Ryan

Year 2 Tutor TBC

Year 3 Tutor TBC

Year 4 Tutor TBC

4.2 College Exam Boards & Student Assessment Regulations

http://www.dit.ie/campuslife/

http://www.dit.ie/qualityassuranceandacademicprogrammerecords/student-assessment-

regulations/

http://www.dit.ie/examinations/

http://www.ditsu.ie/education/exams/exams

4.3 Student Representatives

Student representatives are elected by all the registered student members within the DT405

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 DT405 programme

committee, 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 asked to consider this particular commitment when putting

themselves forward to the DT405 student body for election.

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5.0 Student Resources

5.1 Academic Writing Support

The Academic Writing Centre provides a free service to all DIT students (undergraduate and

postgraduate) who seek support to enhance and develop their academic writing skills.

What is academic writing?

As part of college work students are required to submit written assignments, essays, projects,

examination scripts, dissertations and theses. These require students to be able to e.g. present

information, communicate ideas, develop and make an argument effectively. Defined as

academic writing skills, these core competences are viewed as a key indicator for student

success in college.

How the Centre works

The Academic Writing Centre was established by DIT to assist students become competent

writers in an academic environment. Tutors at the Academic Writing Centre are specially

trained to provide advice and guidance to help equip students with the necessary skills to be

able to manage and complete all forms of written academic work from planning a piece of

work, improving their writing style to the final editing of a document. Students can book one

to one sessions with our tutors, attend theme specific workshop or download online

resources.

For more information please email

academicwritingcentre@dit.ie

General Study Skills Handbook

There are two support handbooks available to students - the first is a General Higher

Education IT & Study Skills Handbook, suitable for any student, that starts at the very start

wirth basic computer skills, Microsoft Office and email activities, then moves onto study

skills, WebCourses and more. The second is an Academic Reading & Writing Handbook,

concentrating in more detail on academic reading, note-taking, research, referencing and

essay/assignment writing. This handbook is focused primarilty on Arts, Humanities and

Social Sciences students, but is an invaluable resource for any DIT student. You can get a

copy from our Mature Student Support Officer or you can download them here. Just click on

the links below:

IT & Study Skills Handbook 2009

Academic Reading & Writing Guide 2009

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5.2 Additional supports provided

Online Microsoft Office Tutorials

Need to brush up on your Microsoft Office Skills? Then click on the links below!

Microsoft Word: Use our IT & Study Skills Handbook (above)

Powerpoint: Click this link for a Powerpoint Tutorial.

Excel: Click this link for an Excel Tutorial.

Access: Click this link for an Excel Tutorial.

Project: Click this link for a Project Tutorial.

Downloadable Notes

Below you will find a selection of uselful notes containing valuable hints and tips to help

you write that perfect essay, manage your time effectively and more! Just click on the links

to download the notes. There'll be more and more notes added to this section as the year goes

by, so be sure to check back regularly.

Academic Writing & Essay Preparation Notes

Essay Instruction Terms Social Sciences Essay Guidelines

Basic Essay Writing Guide APA Style Of Referencing

Sample Basic Essay Harvard System Of Referencing

How to Construct a Paragraph Assignment Prep Checklist

Time Management Notes

Controlling Your Time Establishing Priorities

Time Management Tips Weekly Schedule Planner

Time Management - Procrastination & Planning

Effective Time Management Sample Time Management Worksheet

22

5.3 Campus Life

Your time in college can be the best time of your life. Why not meet other students and try

out new things. Here's a list of some of the things on offer

Like DIT on Facebook Follow DIT on Twitter, Sports, Societies, Student's Union,

International Students, Mature Students, Chaplaincy, Volunteering. The following links

provide extensive information on DIT’s social activities, service provided and regulations:

http://www.dit.ie/campuslife/

http://www.dit.ie/qualityassuranceandacademicprogrammerecords/student-assessment-

regulations/

http://www.dit.ie/examinations/

http://www.ditsu.ie/education/exams/exams

5.4 Student Support Services

Information on a variety of Student Support Services can be found on the DIT 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

● DIT Clubs and Societies

6.0 Career Opportunities Progression

Many career paths are open to graduates including: development chef, food product

developer, food promotion, food services management, food and beverage consultancy,

public sector bodies . Graduates from the programme may also wish to pursue post graduate

qualifications e.g. on the M.Sc. in Culinary Innovation and Food Product Development, Food

Safety Management or Environmental Health and Safety Management. Graduates may also

undertake research at Ph.D level. More information at http://www.dit.ie/careers/

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7.0 Frequently Asked Questions

The DIT website has a search functionality which you can use to locate the information that

you need. If you are still unable to find it, please talk to your Year Tutor.

What if I think I’m on the wrong course?

Talk to your year tutor.

What if I encounter personal circumstances that means I can’t continue with my programme?

In a situation like this, you should always talk to your year tutor. You may also wish to talk

with some of the other DIT services, including those listed at http://www.dit.ie/campuslife/.

What if I am sick and unable to do an exam?

You should contact the examinations office immediately, and submit to the examinations

office a Personal Circumstances form with supporting documentation within the required

time period as set out in the form -

http://www.dit.ie/qualityassuranceandacademicprogrammerecords/student-assessment-

regulations/general/

What if I am sick during the semester?

You should contact your year tutor immediately, and submit to the year tutor a Personal

Circumstances form with supporting documentation within the required time period as set out

in the form - http://www.dit.ie/qualityassuranceandacademicprogrammerecords/student-

assessment-regulations/general/

What are ECTS credits?

This is the credit system we use in DIT and elsewhere in Europe. It is the European Credit

Transfer System, through which all modules and programmes have a number of credits which

represents notionally the amount of learning hours you’re usually expected to complete in

order to complete the module. Each credit equates to 20 learning hours, and each year of your

programme typically requires the completion of 60 ECTS credits.

I can’t find my class

You need to check your timetable frequently, especially early in the semester as there may be

changes made at short notice

What if I fail to submit an assessment?

Check the rules for that particular module in the module catalogue; some assessments are

mandatory, for others you may just lose the marks for that assessment if you do not submit.

What if I didn’t meet a deadline for submitting an assessment?

There is a School late assessment submission, Appendix E, which deducts marks on a sliding

scale for late submissions.

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I’ve lost my student card

A replacement is available (for a fee) from Registrations,

http://www.dit.ie/registration/studentidcard/replacements/. Remember you will not be

admitted to your exams without this card.

What public transport goes to the various DIT locations?

See http://www.dit.ie/campuslife/transport/

25

APPENDICES

26

Appendix A: Laboratory Rules and Safety Sheet

General Rules

1. Students must be punctual and only enter the laboratory when the supervisor is present.

2. Students who suffer from any medical condition (e.g. Epilepsy, asthma) or who are pregnant

must inform the laboratory supervisor at the start of the laboratory session.

3. All students must attend the introductory laboratory safety talk and sign the student

safety declaration form during the first laboratory class. No experimental work can start until

this form is completed.

4. Note the position of gas controls, fire exits, fire extinguishers, fire blankets, first aid cabinets,

showers and eyewash facilities.

5. All bags and coats must be left in student lockers. Corridors and exits must not be obstructed

by equipment or stored items.

6. Study the safety notes provided and pay particular attention to the safety procedures that will

be brought to your attention in the course of each class.

7. Horseplay, practical jokes and running are strictly prohibited in the laboratory.

8. Smoking, eating or drinking and the storage of food and drink in the laboratories is strictly

prohibited. The CHEWING OF GUM is also strictly prohibited.

9. The use of mobile phones is prohibited in the laboratory.

Safety in the Laboratory The following rules must be observed during each practical class

Personal Safety and Hygiene

1. Wear a clean white laboratory coat, neatly buttoned, conforming to NISO 1993. This coat must

be removed before entering “clean areas”, e.g., the canteen, common room toilets, library and

office areas.

2. Provide a pair of safety spectacles. These must be worn at times deemed necessary by the

laboratory supervisor e.g. occasions when hazardous chemicals etc. are in use.

3. Only closed-toe shoes are to be worn in the laboratory. Sandals or very high heels are not

permitted.

4. Long hair must be tied back to avoid contact with specimens and equipment.

5. No pipetting by mouth: use pi-pumps.

6. Turn down or turn off Bunsen burners when not in use: a yellow flame is more readily visible.

7. Keep your section of bench top clean. Do not block sinks.

8. Report all accidents (burns, broken glass etc.) immediately to a staff member.

27

9. Do not moisten labels, pencils etc. with your tongue. Cover open wounds and sores.

10. Put waste material in bin or containers provided, not in sinks.

11. All accidents including „near miss‟ incidents must be reported immediately to the supervisor

who will complete an accident/near miss report form.

12. All faulty or broken equipment must be immediately reported to a member of staff.

At the end of class:

1. Ensure gas, electricity and water are turned off.

2. Discard all waste paper, labels, cotton wool in containers provided.

3. Wash hands thoroughly before leaving the laboratory.

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School of Food Science & Environmental Health

Student Safety Declaration Form for Laboratory Practical Class Work This form must be completed by the student and given to the Lecturer or Tutor during the first

laboratory class. No experimental work should start until this form has been completed.

Name: (Please Print) ---------------------------------------------------------------------------------------

Student Number---------------------------------------------------------------------------------------------

Programme Code-------------------------------------------------------------------------------------------

Module-------------------------------------------------------------------------------------------------------

I have read and I understand the Laboratory safety rules as outlined in the safety sheet

I agree to follow all safety procedures explained to me by the tutor as well as the safety sheet

I am familiar with the evacuation procedures for the laboratory

The Lecturer/Tutor has explained what personal protective equipment (PPE) is needed for this

module and I agree to wear it when required

I am familiar with the emergency procedures for the laboratory and I am familiar with the

location of the eye wash and safety shower

I understand that I must not eat or drink in the Laboratory

I understand that all accidents including ‘near miss’ incidents need to be reported

I understand that all faulty or broken equipment needs to be brought to the attention of my tutor

immediately

Student Signature-------------------------------------------------------------------------------------------

Date-----------------------------------------------------------------------------------------------------------

29

Appendix B: Health and Safety in the Kitchen

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 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 covers 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

Good hygiene systems must be followed by all food and beverage handlers. Regular hand

washing is a requirement of everyone, particularly chefs and bakers during the working day.

The following procedure must be followed:

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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:

· Before commencing work (washes away general bacteria)

· After using the toilet

· After breaks

· Between touching raw food and cooked food

· Before handling raw food

· After disposing of waste.

· After cleaning the workspace

· After any first aid or dressing changes.

· After touching face, nose, mouth or blowing your nose

· 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.

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 (DIT 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

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• 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 out side uniform, close to neckline (Chefs Only)

• Clean, pressed baker’s or chef’s jacket and apron (DIT 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

Mike O Connor

Asst Head of School

Safety Points to Note

1. Hazardous Substances

2. Manual Handling

3. Fire Drills – Take time to familiarise yourself with the building, DIT Cathal Brugha

Street 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 DIT School of

Culinary

Arts and Food Technology safety statement.

http://www.dit.ie/media/healthandsafety/documents/SCAFT%20Safety%20Statement%2

02014.pdf

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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 DIT 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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Appendix C: Allergy questionnaire for students

Note: The information below is requested to ensure your safety, health and welfare while studying in Dublin Institute of Technology

((DI (DIT) to ensure that appropriate assistance be provided to reasonably accommodate personal safety. All information provided will be treated as

strictly confidential and used only to ensure your safety. You may be approached in confidence by the DIT Health & Safety Office/

Assistant Head of School to ensure 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 e .g. pollen/dusts/insects/food/medication/other) that could trigger

a severe reaction?

Particular foods items include the following;

Cereals containing gluten

o 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

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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?

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:

DATE

Dublin Institute of Technology

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 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”

35

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 particularly dish.

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

36

Appendix D: Student regulations governing the use of computer resources

1. Introduction

Email/Internet services are Institute facilities intended for use for teaching, learning, research

and administration in support of the Institutes objectives.

Email addresses and Internet access, (where available to Staff), are provided for this purpose.

Computing resources are provided to support the academic, research, institutional, and

administrative objectives of the Institute. These resources are intended for the sole use of the

Institute’s staff and other authorised users (“users”) to accomplish tasks related to the user’s

status and duties as a member of the Institute consistent with the Institute’s objectives. These

resources, including software and data provided by the Institute, must not be used for

commercial use or significant personal use.

Computers are powerful communication tools and must be used wisely. Use of these

resources in a manner which contravenes these Regulations may result in disciplinary action

which may include suspension or expulsion from the Institute.

The basic principle is that all users are expected to use common sense and to conduct

themselves in a professional and appropriate manner in their emails and use of the Institute’s

computer facilities and the Internet. Staff are reminded that network postings or messages

may be archived for years in various Internet search databases. In addition, these messages

may be produced to others or to a Court in connection with litigation or disclosed under the

Freedom of Information Act.

Users are individually accountable for all actions associated with their use of the Institute’s

information and technology systems.

Use of the Institute’s computer facilities is a privilege granted to Institute Staff and the

Institute reserves the right to withdraw or limit access to such facilities.

These Regulations apply to all staff of the Institute and to all users of Institute computer

resources.

2. Confidentiality

The Institute does not provide users a guarantee or right to privacy or confidentiality in

connection with the use of email and internet systems, and users should have no expectation

of privacy in this regard.

The Institute reserves the right to retrieve information from its computers for the purpose of

finding lost information or retrieving information lost due to system failure. The Institute

reserves the right to monitor computer usage if there is a suspicion on reasonable grounds of

criminal activity or any breach of these Regulations, and in this event there should be no

expectation of prior warning or notice.

Such monitoring includes the generation of logs which may be posted to detect and establish

breaches of these Regulations. The Institute’s computers and networks are Institute property

and subject to standard maintenance and auditing activities as well as reasonable cause

searches without notice to staff.

37

Users consent to such monitoring and accept that it is essential to properly safeguard the

business of the Institute and to protect the rights of all staff.

Data is backed up as a regular feature of network administration. Deletion of email messages

and other data does not necessarily prevent the retrieval of items. The Institute will not accept

liability for lost or deleted data.

3. Use of Computer Resources

General

Users are required to abide by the law, by these Regulations, by the Data Protection

Legislation, by the HEAnet Acceptable Usage Policy (attached), and by any additional

regulations as may be laid down from time to time, in relation to the proper usage of

computer equipment and materials.

It is the user’s responsibility to be informed of the correct operating procedures for the

computer resources or products used. A user who is uncertain as to the correct procedure in

any situation should obtain clarification before proceeding.

Users must not engage in conduct which interferes with others’ use of shared computing

resources and/or the activities of other users, including studying, teaching, research and

administration in or for the Institute.

Reporting/Queries

Users must immediately advise the relevant members of staff of any suspected acts of

violation, breach in the security system or virus.

If users have any queries about the Institute’s information and technology systems they

should seek advice from the relevant member of staff.

User Access

Users must not utilise any other person’s access rights.

Users must not attempt to gain access to resources or data for which they have not been

specifically authorised nor should they attempt to bypass or probe any security mechanisms

governing access to the computer systems.

A user must not misrepresent himself or herself as another individual in electronic

communications.

Users must not divulge their Institute email address to any website that is not required by

virtue of their designated duties, studies or research.

Content

The Institute’s computer facilities and services should not be used to create, send, post,

download, forward, view, store or display offensive, abusive, slanderous, vulgar, threatening

or defamatory messages, text, graphics, or images or material from whatever source which

may put the Institute at risk of prosecution, civil action, embarrassment or loss of reputation.

This includes harassment, discrimination and intimidation of individuals on the basis of race,

sex, religion, ethnicity, sexual orientation, disability, age marital status, family status or

38

membership of the traveller community, etc. Specific examples include, but are not limited

to, material that:

is sexually explicit (whether visually or in written form) including descriptions or images of

nudity or sexual acts;

is discriminatory;

advocates or supports violent or criminal acts;

involves gambling;

is by way of chain letter;

violates copyright laws;

breaches the Institute’s harassment guidelines;

involves use or transfer of unauthorised or unlicensed software;

involves knowingly transferring viruses or virus based files;

involves participation in responses to SCAMS, SPAMS or illegal activities.

Provided that the user first obtains the consent in writing from his or her Head of School or

other designated officer, access to material described above for the purposes of bona fide

study or research undertaken as part of an Institute programme of studies is not prohibited.

Email messages should be accurate, courteous and necessary.

Users should note that all messages on the Internet or access to Internet sites coming from the

Institute’s information and technology systems are identified as Institute activities. Electronic

mail will be treated as a record of the Institute. It may be required to be retrieved as legal

evidence. Therefore electronic mail should be used in the same way as other forms of written

communication on Institute notepaper and all electronic mail messages should be regarded as

permanent documents which will or may become public whether under the Freedom of

Information Act or otherwise.

Users must not use Institute computer facilities to comment or communicate unofficially on

any legal disputes or actions involving the Institute, its employees or students.

Computer Security

Users must not remove the Institute’s information and technology equipment from Institute

premises without prior authorisation of Head of Department or more senior officer. Users are

responsible for the safekeeping of such information in computers whilst they are off-site and

for reporting any associated loss of such information or computers to Head of Department or

more senior officer.

Users must ensure that they do not deliberately or otherwise corrupt or destroy any software

or data facilities or equipment accessible to them or introduce viruses to these resources.

Users must not physically damage or deface any computer, ancillary equipment,

documentation or related materials.

39

Messages should not be sent to a larger audience than is reasonably justifiable, in particular

when they contain attachments.

Care should be taken when addressing email messages, to avoid mis-delivery.

Large and non-essential Internet downloads should be avoided, especially during peak hours,

when they may be likely to impact on network performance.

Users are advised that software products are covered by licensing agreements. Such products

and related materials shall not be copied.

Eating, drinking and smoking are strictly forbidden in any computer service area.

Users may not remove, disconnect, power off or otherwise interfere with any item of

computer equipment without authorisation.

Compliance

Users must comply with the instructions and advice of Institute staff having responsibility for

provision and support of computer services and for regulation of their use.

4. Discipline

Any user in breach of these regulations is liable for the legal and / or disciplinary

consequences of that action which may take the form of withdrawal of facilities, suspension,

expulsion or prosecution. These Regulations were adopted by the Dublin Institute of

Technology Governing Body on 11th July 2001.

Any issues arising should be referred to local support staff in the first instance or escalated to

the Information Services Support Desk (email: support@dit.ie, Telephone: 01 402 3123)

40

Appendix E: Late Assessment Policy

School of Food Science & Environmental Health

Policy on submission of Assessments/Assignments

Students will submit hardcopy assessments/assignments directly to the lecturer during a

timetabled class or at an agreed time to the lecturer in their office only.

Where an assessment/assignment is submitted electronically, it will be through Webcourses

only.

All hardcopy assessments/assignments submitted should be signed in (class lists available

through infoview – usernames and passwords attained from the helpdesk ext 3123).

The policy on late submission of assignments should be adhered to.

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 100% (i.e. no credit).

Where there is a medical cert. or other serious reason, lecturer can use their

discretion.

The decision may be appealed to the Head of Department in the first instance and then to

Head of School.

Assessments/assignments will not be accepted by the School Secretary.

7th September 2010

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Appendix F: Information Leaflet In Relation To Cheating

Introduction

All assessments are intended to determine the skills, abilities, understanding and knowledge

of each of the individual students undertaking the assessment. Cheating is defined as

obtaining an unfair academic advantage and any student found using any form of cheating,

attempting to cheat or assisting someone else to cheat may be subject to disciplinary action in

accordance with the Institute's Disciplinary Procedure.

The Dublin Institute of Technology takes this issue very seriously and students have been

expelled or had their degrees withheld for cheating in assessments. Plagiarism, and other

forms of cheating, are breaches of academic values, academic conventions and codes of

practice. It is widely accepted within academia that in the pursuit of knowledge, innovation

and creativity academics and students alike will build upon the works of others. Fundamental

to this process of human inquiry and discovery is the prerequisite that all sources of

information utilised should be appropriately acknowledged. This elementary precondition

enables the cultivation of scholarly activities and research to progress in an open and free

environment.

If you are having difficulty with your work it is important to seek help from your tutor rather

than be tempted to use unfair means to gain marks. Do not risk losing your degree and all the

work you have done.

Definitions

The Institute’s regulations define a number of different forms of cheating, although any form

of cheating is strictly forbidden. These are:

submitting other people's work as your own - either with or without their knowledge.

This includes copying in examinations; using notes or unauthorised materials in

examinations;

impersonation - taking an assessment on behalf of or pretending to be another student,

or allowing another person to take an assessment on your behalf or pretend to be you;

plagiarism - taking or using another person's thoughts, writings or inventions as your

own. To avoid plagiarism you must make sure that quotations from whatever source

must be clearly identified and attributed at the point where they occur in the text of

your work by using one of the standard conventions for referencing.

The Institute provides clear guidance on how to reference your work correctly and your tutor

can also help you. It is not enough just to list sources in a bibliography at the end of your

essay or dissertation if you do not acknowledge the actual quotations in the text. Neither is it

acceptable to change some of the words or the order of sentences if, by failing to

acknowledge the source properly, you give the impression that it is your own work.

collusion - except where written instructions specify that work for assessment may be

produced jointly and submitted as the work of more than one student, you must not

collude with others to produce a piece of work jointly, copy or share another student's

work or lend your work to another student in the reasonable knowledge that some or

all of it will be copied;

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duplication - submitting work for assessment that is the same as, or broadly similar to,

work submitted earlier for academic credit, without acknowledgement of the previous

submission;

falsification - the invention of data, its alteration, its copying from any other source,

or otherwise obtaining it by unfair means, or inventing quotations and/or references.

How to avoid plagiarism

Plagiarism can be either an intentional act whereby work is deliberately utilised and claimed

as one’s own, or it can occur unintentionally either through bad academic practice by the

student or failure to inform yourself about the Institute’s regulations. Plagiarism is not

confined to written assignments, projects or theses; it incorporates all academic work,

including practical workshops, demonstrations, three dimensional work and artistic practice.

The best way to avoid plagiarism is to become informed. You should request information

from your lecturer, examine programme writing style guides and conventions, access

programme documents and consult the Institute’s General Assessment Regulations. Be clear

about the particular referencing system of the discipline concerned, while noting that with

modularisation students may study modules in different disciplines. Therefore, be sure you

are using the correct referencing procedure appropriate to the discipline you are studying.

Above all, clearly acknowledge all sources of information you have accessed during your

work. The Institute’s Library Services have several useful texts on plagiarism which are both

accessible and informative, and they are a good guide to referencing. Library staff provides

Information Literacy sessions that include guidance on referencing and plagiarism.

Students may be asked to sign a declaration on all written assignments/theses submitted to

verify that the work is not plagiarised. If such a declaration is not signed, however, students

will still be subject to the regulations governing plagiarism.

Procedure for suspected case of plagiarism

While the lecturer may utilise their own professional judgement firstly to resolve the matter,

some suspected cases of plagiarism may have to be dealt with by following due process as

outlined below. Any judgement made will be confined to academic assessment principles,

the Institute’s regulations and based on an academic decision.

Initial stage

If a lecturer suspects that plagiarism has occurred, they shall notify the Head of

School/Department/Assistant Head of School, as appropriate, who will inform the student of

the concern and arrange a meeting (within 10 working days). In attendance should be the

relevant Head of Department/Assistant Head of School, the lecturer, the student and a student

representative (optional student’s choice). During this meeting the student will be clearly

informed of the precise nature of the concern. The student will be asked to provide

clarification relating to the concern, and may also provide additional details in relation to the

matter. At the end of this meeting the Head of Department/Assistant Head of School and the

lecturer will consider the case (taking into account the academic experience of the student)

and make an academic decision, choosing one of the following options:

The matter has been resolved

To resolve the matter the student may need to resubmit the work in question

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The matter is not resolved.

Enquiry Stage

If the matter is not resolved (option 3) the Head of Department/Assistant Head of School

should promptly report the case to the Head of School who in turn will request the College

Administrator to move the case to the Panel of Enquiry stage as provided for in Section 11.6

of the General Assessment Regulations. The student has a right to be informed of the

membership of the Panel of Enquiry.