Culinary Management (Co-op)
2022/23 | Conestoga College
Program Code: 1026C
Hospitality & Culinary Arts
Conestoga College Institute of Technology and Advanced Learning
This is a companion document to the current Conestoga College Student Guide
COVID-19 and Academic Program Delivery
In response to the COVID-19 pandemic, Conestoga academic plans and decisions will continue to evolve to reflect the advice of public health authorities. Please consult the COVID-19 Information page for the most up-to-date information on college protocols.
Expectations regarding course delivery, participation, and assessments will be communicated by your faculty member at the start of the semester and included in the instructional plan.
Program technology requirements are posted on the program web page. Students in hybrid delivery courses will require a device, webcam functionality, and reliable Internet access.
Program Handbook Introduction
The purpose of this handbook is to provide students with program-specific details and other important information. The material in this handbook is accurate at the date of posting and is applicable for the current academic year. Students will be informed of handbook changes that occur, if any, through college email. Program handbooks are updated yearly, and students must check their program handbook for the current edition.
This handbook must be read in conjunction with general information about Conestoga College found on the website and in the Student Guide. The information in the Student Guide and on the college website applies to all students, regardless of program.
It is the responsibility of each student to review and comply with the content in this handbook. The School of Hospitality & Culinary Arts and Institute for Food Processing Technology is here to help educate students on how to manage their college experience, navigate the college systems, make informed decisions and assume responsibility for their academic success.
If there are any questions or concerns regarding the content in this handbook, please contact the Coordinator or Student Advisor of your Program.
We wish you all the best in your studies!
Chair of the Program Welcome
Welcome to the School of Hospitality and Culinary Arts and the Institute for Food Processing Technology . We offer many options, opportunities and pathways to complete, specialize or expand your education, full-time or part-time. Students have a choice of programs within the areas of food processing, hospitality, management and culinary, comprised of one-year certificates and two-year diplomas, as well as post graduate diplomas.
Our graduates have the ability to apply what they have learned in the classroom and labs to the real world immediately. We know this is of paramount importance in the rapidly changing world of the hospitality and food processing industry of today. Here at Conestoga, you will learn the critical thinking skills required to solve problems at a fast pace and the ability to shape your career in a positive way.
Further to this, there are opportunities to get involved in the many industry related research projects that we undertake each year.
Each faculty member has significant industry experience that will help you acquire the valuable hands-on experience you need. Businesses value employees who can be productive on the first day they arrive in their new role. At Conestoga you will learn to be that person.
We encourage you to contact us for more information about how the School of Hospitality and Culinary Arts and Institute of Food Processing Technology can provide you with the skills and abilities that will give you the competitive advantage required to make you a success.
I look forward to seeing you on campus soon.
Keith Müller, Chair
School of Hospitality and Culinary Arts
Conestoga College Institute of Technology & Advanced Learning
Program Staff Contact Information
For a list of all full-time staff, faculty, Coordinators, and Chairs, please check the School of Hospitality & Culinary Arts website contact list. In addition to the full-time faculty, other faculty will teach students in their program. Contact information for these faculty members will typically be provided on the first day of the course.
Administrative Assistant to the program
Coordinator, Tourism and Hospitality Operations- Food and Beverage
Coordinator, Global Hospitality Management
Coordinator, Food Service Worker
Chair, Hospitality and Culinary Programs
519-885-0300, ext. 5231
College Email Communication Requirements
College email must be used to contact faculty, Chair, academic support, etc. The information within the email must be kept professional. Students are required and expected to check their college email regularly. All students are assigned a college email during their active time at Conestoga College.
Please note that eConestoga email is course specific only, and may not be available for all courses. Therefore, college email must be used for all college contact, unless otherwise directed.
If there are any issues accessing college email, please contact the IT department at: email@example.com or by telephone at 519-748-5220, ext. 3444. For further assistance, access the help desk located outside of door 3, or the IT department in room 1E12 (Doon).
Does food excite you? It excites us too. Whether you want to be a head chef, a cook, or manage your own food business, our program is the perfect fit for you. Through live-action demonstrations, lectures, and immersive hands-on practice, students are provided with the solid foundational skills of classic and emerging culinary trends and techniques. Students will learn what it takes to run a kitchen as well as the entrepreneurial side of running a business. You will be pushed, challenged, and, above all else, supported by experienced faculty who are committed to your success. The two-year culinary management program has been designed to offer you a unique opportunity to apply the cutting-edge skills learned in labs and classes on a paid four-month co-op work term.
Conestoga College is the only Canadian college with a membership to the Alliance by Institut Paul Bocuse in France. The Alliance is the leading global educator in the profession of culinary arts management, hospitality, and food service.
Let us inspire you to be your own trendsetter in the industry. The possibilities are endless. Please check the website for a complete Culinary Management (Co-op) program overview.
Current Program Design
Full-time students are registered in a specific program design based on the year that a student begins in a program. Program designs contain all the required courses necessary to graduate from the program. Designs are evolving documents and may change from one academic year to the next. These changes are to reflect the industry standards and requirements for a graduate of this program. If a student does not graduate at the end of the designated semester for the original program design, the student is responsible for meeting any new program design changes in order to graduate.
Students can find their program design on the Student Portal by following the steps below:
- Log in to Student Portal
- Click on 'My Courses' tab
- Select 'View Progress Report' button
Courses are listed by level/semester. Please be aware that General Education electives are listed at the bottom of the students' progress report and indicate the specific level/semester in which they are to be completed.
Program Learning Outcomes
The following program learning outcomes identify what students will know and learn by the end of their program:
- Provide fundamental culinary planning, preparation, and presentation to a variety of food service environments.
- Apply basic and advanced food and bake theories and other related theories to all aspects of food preparation.
- Contribute to the provision of a healthy, safe, and well-maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria or other contaminants.
- Apply knowledge of kitchen management techniques, as required, to support the goals of the operation and the responsible use of resources.
- Apply fundamental nutritional principles to all aspects of food production.
- Perform effectively as a member of a food and beverage preparation and service team.
- Apply cost control techniques to food-service operations.
- Apply self-management and interpersonal skills to enhance performance as an employee and team member and to contribute to the success of a food-service operation.
- Develop ongoing personal professional development strategies and plans to enhance culinary, leadership, and management skills for the hospitality environment.
- Provide accomplished culinary planning, preparation, and presentation for a variety of food-service environments.
- Contribute to marketing effectiveness to promote the successful operation of a hospitality operation.
- Contribute to the management of a variety of food and beverage operations by the effective use of hospitality management skills.
- Ensure ongoing personal growth in the areas of self-management, interpersonal skills, professional ability, and industry awareness.
A significant amount of group work is required in this program. Individual students are expected to be full participants in, and contributors to, each group based project/assignment within program coursework.
Individual students who fail to meet this expectation, without documented extenuating circumstances may receive a failing grade in the project/assignment. Guidelines will be provided outlining the requirements of group work by individual faculty members. Expectations will vary among faculty and students are expected to ask questions if they are not clear.
Regular attendance is encouraged in all classes. However, a minimum 80% attendance is required in all Restaurant Operations, Restaurant Management and Culinary and Baking Techniques lab classes.
Activities may take place during class time that the student will not be permitted to complete due to absence from class.
Students must use the absence reporting system on the student portal if they are to miss a lab class or assessment due to sickness, bereavement or court appearance. The reporting must be done before the start of the lab or class in which the assessment occurs. Failure to do the absence reporting will result in a zero grade for the lab or assessment can be shown to the faculty member. Please note that final grades for a course are posted on the Student Portal.
Assignments are due at the start of the class on the due date. Late assignments will be penalized 5% per day late. Not accepted after two days. Assignments which are overdue by more than three calendar days will not be accepted and the student will receive a recorded grade of zero. The only exception would be if a student, with a validated absence, notified the faculty member via the student portal and eConestoga prior to the due date of the assessment. Failure to attend class on the day of a presentation without an excused absence will also result in a grade of zero.
General Education Electives
Students are required to complete General Education (Gen Ed) course(s). Gen Ed requirements are listed at the bottom of the progress report, which is found on the Student Portal. The progress report indicates the level/semester and the minimum hours that are required for the program. Students are responsible for adding
Gen Ed course(s) into their schedule, in the designated semester. Eligible courses are approved and posted each semester on the college website. For more information regarding Gen Ed courses, please contact the
Interdisciplinary Studies department.
The Student Engagement Department is here to help you transition to the Conestoga College experience, connect with your community, and build your skills.
Start your college experience by completing Conestoga 101 (CON0101) on eConestoga, a mandatory course for all new full-time students that will take you approximately one hour to complete. CON0101 provides an overview of the supports, services, and opportunities available to you throughout your time at Conestoga. Make sure you complete it early on in the term, as it contains valuable information that will help you transition to Conestoga.
Graduates are prepared for careers in a variety of settings including the hospitality industry and institutional food service facilities. Graduates find employment in various hotel and food & beverage settings - restaurants, catering companies, franchises, hotels, resorts, and clubs or private establishments - as kitchen supervisors. Graduates can go from line cooks to sous chef and all other positions in a professional kitchen. With experience, self-employment becomes an option.
Culinary students can become members of The Canadian Culinary Federation.
Program Advisory Committees (PACs)
Program Advisory Committees (PACs) provide the necessary link between Conestoga and the community it serves. PACs operate in an advisory capacity to Conestoga administration with the objective to keep Conestoga responsive to current and future workforce needs, trends or opportunities in industry and the marketplace.
All post-secondary education programs of study at Conestoga, both full-time and part-time, which lead to an employment related credential, or are approved by the Ministry of Colleges and Universities (MCU), will be associated with a PAC, with the exception of apprenticeship and pre-apprenticeship programs. For any program not leading to an employment related credential, such as foundation programs, PACs are optional.
At the beginning of each year, the coordinator(s) of the program will ask for student volunteers. The coordinator(s) will select which student(s) will represent the program at PAC. Student attendees are important members of the PAC and are expected to be present at all meetings and are responsible for preparing and submitting a report based on guidelines provided by the program coordinator.
Students who participate in PACs will receive credit on their Co-Curricular Record (CCR) . Your CCR is an official document, complementary to your academic transcript, which recognizes and records learning that you have achieved through approved Co-curricular experiences at Conestoga.
To participate in a co-op work term, students must (subsequent cohorts unless otherwise noted):
- Successfully complete the Co-op and Career Preparation modules (CEPR/CDEV1020). Students who fail Co-op and Career Preparation will not be permitted to search for co-op employment nor will they be able to participate in a co-op work term. Students who fail Co-op and Career Preparation more than twice will not be permitted to continue in their co-op program (exceptions may be granted for degrees).
- Be enrolled full-time (full-time = 70% of the hours, or 66 2/3 % of the courses in the current session/level of the Program Design.) Exceptions will apply to those students who have been granted special timetabling based on formal identification of barriers or challenges for which accommodation is required. Academic eligibility requirements must still be met prior to being granted access to seek a co-op work term.
- Must have successfully completed all but two core courses, according to the program design, by the eligibility term prior to any given work term (regardless of the level the student was placed in advanced standing).
- Students (even those on special timetables) will not be permitted to complete a co-op work term until conditions above are met and all but two core course deficiencies, according to the program design, are cleared.
- Co-op work terms may need to be re-sequenced to allow academic deficiencies to be cleared or in the event a student changes cohorts (i.e. graduation is delayed by one year or more). Students may not repeat a passed work term.
- Should a student's academic performance decline considerably (including cumulative missed courses) during the term just prior to any work term, the college reserves the right to withdraw the student from the upcoming work term.
- Meet program specific co-op work term eligibility requirements.
- Academic eligibility for a co-op work term is based on the term that occurs two terms prior to any work term. If this term is also a co-op work term, then work term eligibility will be based on the student's achievement during the preceding academic term.
- In the case of back to back work terms eligibility to participate in consecutive work terms will be granted upon approval to participate in the initial work term.
- Where two or more work terms occur back to back, should a student fail to achieve academic eligibility for the first work term, their eligibility for the second work term will be based on the term that occurs two terms prior to the second work term.
- Students may only defer one work term regardless of the reason(s) (e.g. failed or missed work term).
- Students who do not successfully complete their deferred work term will be removed from the co-op stream.
- Since only one work term may be failed/deferred regardless of the reason(s), should a subsequent work term be missed/failed/unsecured (not successfully completed for any reason) the student will be immediately removed from the co-op stream.
- Students who are discontinued are not eligible for co-op work terms.
- Students must maintain academic eligibility standards in order to participate in a co-op work term. As well, students must successfully complete the required co-op program prerequisites to be eligible for co-op. The prerequisites for individual programs may be found on the Hospitality Group eConestoga website.
- To be eligible for a co-op work term, the student must have a minimum of 65% session weighted average, have successfully completed the Co-op and Career Preparation course as well as the Sanitation and Safety course, and have a maximum of two failed or dropped courses during the term that occurs two terms prior to the work term.
For additional information please refer to the Co-operative Education Regulations and Guidelines: Student Regulations, Procedures and Supports found by:
- Login to MyCareer
- Select Co-op
- Select Co-op Resources
- Select Co-op Policies
- Select Co-operative Education Regulations, Procedures and Supports for Students
- Co-op programs add value to your education. Earn money while you apply what you've learned in a real workplace environment. Visit Co-operative Education for more information.
- The College cannot guarantee co-op employment. All co-op students are required to conduct an independent co-op job search in addition to the supports and services provided by the Department of Co-op Education.
- Students are responsible for their own transportation and associated costs in order to complete work term requirements. Work locations may not always be readily accessible by public transportation.
Upon acceptance of employment, students must complete the on-line Work Term Record and fulfill their commitment to the employer as outlined in the record. Any difficulties affecting the continuation of the co-operative education work term must be reported to the Co-op Advisor immediately.
Students must use their college email account for all communication with the Co-op Department and agree to check email daily. During the work term, students are required to complete the Work Term Reporting course on eConestoga by the established deadline dates. It is the student's responsibility to ensure that all the documentation, including the Work Term Performance Evaluation, have been filled out and submitted to the Co-op Department by the required deadline. Failure to complete the Work Term Reporting course will result in failure of the course.
Students must acknowledge that the co-operative education components are a mandatory requirement for graduation from the co-op program. Students will not receive credit for their work term if they resign or leave co-op employment, regardless of the reason, without permission from the Co-op Advisor. In addition, students will not receive credit for their work term if they are terminated from their co-op job. Students are required to contact the Co-op Department immediately upon termination.
Required Equipment, Uniforms, Supplies and Textbook(s)
Culinary students are required to dress professionally in uniforms for service in both restaurant and kitchen classes.
Restaurant Operations 1 & 2 – ‘Restaurant Uniform Requirements’ *:
- Clean and pressed (ironed) white Oxford Conestoga College logo dress shirt (purchased through the bookstore).
- Clean and pressed Conestoga College logo black apron (purchased through the bookstore).
- Clean and pressed black dress pants – wool/poly blend (no skirts, denim or tights permitted).
- Polished black leather safety shoes (heels no taller than 1.5").
- Black dress socks (above ankle height).
- A Conestoga neck-tie.
- Appearance: Students must be well groomed, neat and clean. All students must have hair tied up (off their shoulders).
- Piercings: only one earing in each ear is permitted (no other piercings).
Culinary and Baking Techniques 1 & 2 – Kitchen uniform requirements*:
- Clean Conestoga College logo chef jacket (purchased through the bookstore).
- Clean blue apron (purchased through the bookstore).
- Clean chef pants (hound's-tooth design - purchased through the bookstore).
- Blue neck-tie (neckerchief - purchased through the bookstore).
- Toque - chef's hat (purchased through the bookstore).
- Black non-slip, closed heel, steel toe safety shoes. Appearance: Students must be well groomed, neat and clean. All students must have hair tied-up (off their shoulders).
- Piercings: absolutely no piercings or jewelry permitted in the labs
- Two side towels.
*Should students appear in class out of uniform, lab mark deductions will occur and/or students may be asked to leave the lab with a lab mark of zero.
Any required materials for a course are listed on the course outline. Failure to obtain required materials may result in unsuccessful grades in the course. It is strongly recommended that students purchase their supplies, textbooks, etc., which are above and beyond the cost of their tuition, to increase their success within their program.
Machine Operation & Safety
The kitchen is an area with many potential safety hazards. Chef technologists will train students on safe operating procedures such as kitchen equipment 'lockout - tag-out' safety training. Students will be trained and sign off on documents in the first week of classes for the ware washer, meat slicer and mixer, steamers and other kitchen equipment.
Students are required to wear any P.P.E listed in the M.S.D.S sheets when using chemicals in the labs.
Conestoga has more than 400 awards, bursaries, scholarships and academic grants available to Conestoga students. These funds are made available to students through the partnerships that Conestoga has established with local businesses and industry leaders. To be considered for an award, students must complete the General Application that is available through the Student Portal under the 'Financial' tab under 'My Award Applications'. Notifications and instructions to complete the application are sent to all full-time students email accounts in the fall semester (deadline: first week of October) and winter semester (deadline: first week in February). For further details about the awards, scholarships and/or bursaries that are available, please check with Student Financial Services.
In addition, the School of Hospitality & Culinary Arts and Institute for Food Processing Technology (IFPT) hosts an annual award ceremony in April. This event recognizes the award winners from various Hospitality & Culinary Arts and IFPT programs. The awards ceremony gives students an opportunity to network with various donors and to celebrate their accomplishments. Further details regarding this annual event will be provided to students through their college email.
Pathways and Articulation Agreements Opportunities
Credit Transfer, Pathways & PLAR
Conestoga recognizes you may have formal post-secondary education that may allow you to enter a program at an advanced level or provide for individual course exemptions. To ensure your credits are eligible for transfer, please contact our Credit Transfer Office at: firstname.lastname@example.org.
The Credit Transfer Policy and Procedure are available on the college website.
If you are currently a Conestoga student and want to continue studying at Conestoga, there are a number of different pathway opportunities available to you.
Whether you wish to transfer to another program or apply to a new program after graduation, Conestoga has established pathways, to help you meet your goals.
Conestoga College has articulation agreements with many domestic and international institutions. These agreements allow students to transfer into a specific program with advanced standing. Students must meet the academic requirements stated in the agreement.
For more information regarding pathways at Conestoga, contact the Credit Transfer Officer at 519-748-5220 ext. 2166.
Attendance in all classes is strongly recommended and is required for completion of any in-class assessments. Courses that are delivered in a classroom or lab setting, as opposed to online, will discuss theories and concepts that all students are responsible for, regardless of their attendance.
Students in programs with labs, should students appear in class/lab out of uniform, lab mark deductions will occur and/or students may be asked to leave the lab with a lab mark of zero.
Working Together to Plan Your Success
Your success matters! As an emerging professional, it is important that you demonstrate the same professional attitude to your program that you will be required to demonstrate to your future workplace. Regular, punctual attendance, and active participation in scheduled classes, field and clinical placements, labs and any on-campus and off-campus activities scheduled by your program will help you to understand and master the learning complexities of your program.
If extenuating, unplanned circumstances require you to miss a class, please note that it is your responsibility to follow up with individual faculty members and to acquire any missed information.
Attendance for Evaluations
Evaluations are critical components of each course and your overall success in your program. An evaluation is defined as a test, exam, presentation or any other formal assessment that contributes to your course mark that requires your presence, in class or on-line. Please note that in many programs across the College, every field placement, clinical day, and lab/shop day is considered crucial to your overall learning and success and the expectation is that you attend. If you are in a program that includes field or clinical placements, labs/shops, or any other on or off campus activities, it is essential that you discuss attendance requirements with your program faculty in order to understand expectations and consequences.
Your attendance for all evaluations is a requirement. If there is a concerning pattern of absence from evaluations across your program, you may be asked to meet with the Program Coordinator and/or Student Advisor to discuss strategies for success.
While circumstances such as religious holidays and academic accommodations may necessitate rescheduling of evaluations and will be accommodated, please note that there will be no special arrangements made for rescheduling evaluations due to personal conflicts such as work or vacation plans.
In order to facilitate a smooth implementation for all scheduled evaluations, both you and your program faculty have responsibilities which are listed below:
- To communicate all course obligations to you at the beginning of each semester through the Instructional Plan, including evaluation and presentation dates.
- To communicate, in writing, any unplanned extenuating circumstances involving the college, the program or the faculty members that may require changes to the course schedule.
- To provide alternative evaluation arrangements for missed evaluations/work due to recognized religious holidays as defined by the College Employer Council and documented accommodations through the Accessibility Office.
- To accept alternative evaluation requests in good faith and examine based on the unique circumstances and students' individual needs.
- To facilitate alternative evaluation arrangements as described below.
- To be informed about all course obligations and due dates.
- To inform your faculty member in writing of the need to reschedule evaluations due to a religious holiday as defined by the College Employer Council.
- If you have to be absent from any scheduled evaluation, report your absence on the Student Portal using the procedure below. You must do this prior to the start of the evaluation or risk receiving a mark of zero.
How to Report Absences on the Student Portal
- Log into the Student Portal and click on the 'Absence tab'.
- Indicate whether or not there is an assessment scheduled on that day by clicking 'Yes or No', as well as the reason for the absence (illness or other).
- Click 'Continue' to report the absence.
- Click 'I agree' to confirm the absence.
- You will receive a confirmation email that your absence has been recorded.
Important! Please note the following:
- The earliest you can record an absence for a particular day, is after 8:00 p.m. the day before. You must report each day you are absent.
- The Absence Recording System will show you as being absent for the day, starting from the time that you recorded the absence. For example, if you record your absence on a specific day at 11:00 a.m., the system will show you as being absent for all classes starting after 11:00 a.m. that day.
- If you are going to be present for any other classes on the day for which you recorded an absence, please let the faculty member know by attending or following up by eConestoga or college email.
- When you return to campus, make eConestoga or email contact immediately with the faculty member associated with the evaluation you missed in order to arrange appropriate follow up.
Valid Absence from Scheduled Evaluations
Conestoga recognizes that unexpected circumstances, such as brief illness, do arise during the term. As a visit to a health practitioner may not be necessary or possible, we do not ask you to provide a doctor's note except in exceptional circumstances. If you are absent from a scheduled evaluation, you must:
A. Report the Absence on the Student Portal prior to scheduled class time: See the Student Responsibilities section above.
B. Make Alternative Evaluation Arrangements
i. Reach out to your professor to ask how the evaluation will be made up. Your professor will determine alternative evaluation arrangements as appropriate.
Absence for Other Reasons
Request for leaves of absence to attend to family illness, death or family problems are usually granted. These requests will be submitted to faculty who will consult with the Program Coordinator/Chair if necessary.
Any student who receives a summons for jury duty must bring the document to their respective faculty as soon as possible. The faculty will consult with the Chair to determine what arrangements can be made to have the student excused from submission of assignments, if such duty interferes with the progress in the program. Students may also be required to engage in activities in the evening or weekends using eConestoga.
Absences during Co-op
Students must meet the requirements of the Conestoga Co-op department and the host organization.
Student absence(s) must be supported by formal, original documentation.
Successful students will:
- Attend classes on time.
- Wear appropriate business attire when required.
- Log into the Student Portal to report an absence before class begins.
- Obtain from classmates and/or eConestoga any assignments or notes that were missed.
- Be prepared for class, ready to ask/answer questions and participate in classroom discussions.
- Submit assignments on time that are business professional.
- Engage in academic integrity on all assigned work and tests/examinations.
- Behave in a polite, ethical, professional and respectful manner toward all faculty, students, employers and colleagues both on and off the campus.
- Communicate effectively in English: reading, writing, listening and speaking.
- Ensure all emails sent to other students, faculty, or staff are written in professional business language. Abusive/inappropriate language will not be tolerated.
- Be a positive ambassador for the program and the college.
Course outlines state the learning outcomes that will be covered during the course. Details about the evaluation method, the weighting of assessments, and any other specific criteria required to successfully complete the course are also listed on the course outline. Students are responsible for reviewing the outline and the requirements to pass each individual course. Evaluation requirements vary from course to course. The passing grade and specific course stipulations are listed under the evaluation section of the course outline.
Course outlines are available on the Student Portal under the 'My Courses' tab and posted on eConestoga. Students are required to review the course outline to acquire the correct resources/textbooks (i.e. edition, volume, etc.).
Instructional plans will be provided to students on eConestoga. All assessment dates and deadlines will be posted on the instructional plan, including assignments, tests/quizzes, midterms, presentations, etc. This information acts as a guide to the course and will include a course schedule, which may be subject to change by faculty. Students are expected to review these documents, in coordination with the course outline, on a regular basis and note all key dates and deliverables.
Practices within the Classroom
- Provide to students at the start of each course an instructional plan, which indicates the due dates for all assessed items (assignments, tests, exams, case studies, presentations etc.) and the respective weighting of each item toward the student's final grade.
- Return assessed items promptly and review with students – generally, students are not able to retain their tests/examinations/assignments and should review thoroughly at this time. It is the responsibility of the student to ask any questions regarding the assignment with the faculty member outside class time if required.
- Respond to student requests for consultations to discuss performance or questions in respect to their coursework and assessed items.
- Respond to student emails/voicemails within a 48-hour period during business hours.
- Ensure course outcomes are covered in the assessment method.
- Attend and participate in lectures, labs, presentations, group work, field trips or other activities related to the course/program.
- Adhere to all deadlines for assessed items. Write final exams as per the schedule posted by the Program Coordinator. Please consult with the Program Coordinator regarding final exam dates and times.
- Submit coursework in the requested format, described by the faculty member in the rubrics or guidelines, by the specified deadline.
- Fully disclose and completely reference all sources used in submitted course assessments and not engage in plagiarism.
- Advise faculty of circumstances that would prevent the completion of assessments, prior to the deadline, and provide required documentation.
- Use Conestoga email to communicate with faculty, not personal email or eConestoga, unless directed otherwise by faculty.
- Check Conestoga email on a regular basis.
Practices within the Lab
- Chef technologists will demonstrate lab safety and equipment use, cleaning, storing and cooking protocols during the first week of classes.
- Follow technologists' directions set out in all kitchen and restaurant classes. Students must follow all safety protocols set out by the program faculty and technologists.
- Students cannot interfere with the learning of other students. Students who participate in excessive talking, use of electronic devices during class or any other behaviour, distractions or interruptions that interfere with the learning of others will not be tolerated. Technologists reserve the right to ask students to leave the classroom if they interfere with or disrupt the learning process.
All students must have a personal laptop or computer for their online classes. As well for course work, for all program courses.
Electronic devices may be used for learning or instructional purposes. Faculty or technologists may request devices be put away when a safety issue or distraction occurs. Approved devices used for accommodations are acceptable. Unauthorized devices in a testing situation will result in an academic offence and a grade of zero.
Students are not permitted to record lectures or take pictures without the consent of faculty and/or students. Content from the course is not to be posted on any external websites unless posted by faculty.
Students who are registered with Accessibility Services and have accommodations approved for recording lectures are permitted to do so with the faculty's knowledge.
Electronic Translator Use
The use of an electronic translator is prohibited. Courses are taught in English and students must be able to communicate in English.
What is Academic Integrity?
Having academic integrity means acting fairly and honestly when engaging in academic activities.
By having and applying an Academic Offences Policy and Procedure, Conestoga ensures graduates complete their studies fairly and honestly through hard work and dedication, and thus are well-prepared for their future careers.
Conestoga facilitates access to print, media, and electronic resources to support and enrich learning, teaching, and research in compliance with the following:
Plagiarism is submitting or presenting work of another person(s)/organization in whole or substantial part as one's own without proper citation and referencing.
Each faculty member will inform students of their guidelines for submitting assignments. For example, a case study format may not be the same for all faculty. Each faculty member will inform students of their late submission rules within their Instructional Plan. It is the responsibility of the student to be aware of the course requirements for each of their courses. If an extension of time is required, the student must make the request to the appropriate faculty member well in advance of the due date - 24 hours minimum. Approval of the request is at the discretion of the faculty member.
Students can access interim grades throughout the semester on eConestoga. Final grades are submitted by faculty, approved by the Chair and posted on the Student Portal within 3-5 business days after the final examination.
The following grading system will be employed by faculty in reporting student achievement to the registrar's office. Specific programs/courses may require different minimum standards of achievement.
The following applies to School of Hospitality & Culinary Arts course grading:
- The minimum passing grade for diploma/certificate courses is 55%, unless otherwise indicated on the course outline.
- If a course has additional certification requirements outside of the college then the student must adhere to the passing grade for that certification.
- If a course is repeated, the most recent grade will be used to compute the program GPA. However, both grades will show on the student's academic transcript.
- If the first course taken is a failure and the same course is repeated and it is also a failure, only the most recent failure will be used in the calculation of their GPA.
- Students who are permitted to write a supplemental exam in a diploma/certificate course will receive a maximum grade of 55%, if the supplemental is passed. If the supplemental is not passed, the failing grade will be retained.
Academic Concerns During a Course
If a student has a concern regarding an assignment, lab, midterm, final exam, etc., the student must first meet with the faculty to discuss the situation. In cases where a satisfactory outcome is not achieved by the student, the student can contact the Academic Advisor. If further action is recommended by the Academic Advisor, a meeting will be arranged with the Chair. Please note that formal academic appeals for assessments (worth 25% or greater) must be made within five business days of a grade being posted.
Student Representation – Conestoga Students Inc. (CSI)
Conestoga Students Inc. (CSI) and Conestoga agree that a student has the right to invite a member of CSI to a student and/or faculty meeting provided that 24 hours advance notice is given to faculty. This advance notice will ensure that all parties will have an opportunity to adequately prepare for the meeting.
Final examinations are held in the last week (Monday-Friday) of the fall and winter semesters. However, spring semester exams will be held in the final week of class, during scheduled class time.
The final exam schedule for fall and winter semesters will be posted by Program Coordinators in the last month of the semester. In addition, the exam schedule will also be posted on the Hospitality eConestoga group. Students are responsible to check the exam schedule for dates, times, and room locations of their exams. Students must be available during the entire examination schedule. Failure to attend an exam, without prior notification and valid documents, will result in a mark of zero, (0%).
The following rules apply to all testing situations:
- Students are required to bring their Student ID cards to all exams and are required to display it during the exam.
- Backpacks, purses, wallets, pencil cases, etc., will be placed in a location designated by the faculty. Only permitted items are allowed on the desk.
- Students must wait until the proctor directs them to commence, before turning over and starting their exams.
- Students are not permitted to talk after the exam has started, except to the proctor.
- Students are not permitted to leave in the first 30 minutes of an exam.
- Students will not be permitted to enter the exam room after 30 minutes or after any student has exited the exam room.
- The proctor has the authority to assign seats.
- No unauthorized software/internet usage is permitted in computer exams.
- All personal electronic devices must be turned off and placed away from the student.
- Students will be responsible for errors when completing a Par Score Sheet.
- Mathematical calculators are permitted as designated by faculty.
- The use of an electronic translator is prohibited. Courses are taught in English and students must be able to communicate in English.
- If a student needs to leave the room during the exam for a washroom break, they may be accompanied. The proctor will ensure that the elapsed time is reasonable. No other student will be permitted to leave the class until the previous student returns.
- Students are required to sign out when leaving the examination room and sign in when returning. Washrooms may be monitored during exams.
Accommodations are made for students with disabilities, as determined by Accessibility Services. Faculty reserve the right to request special accommodations for students, if required.
Student Identification Requirements for Midterms and Final Examinations
Full-time and part-time students enrolled in a full-time program are required to obtain their ONE Card from the ONE Card office. ONE Cards are required as identification for midterm and final exams in all courses. Time missed from an exam while obtaining a ONE Card will not be added to the time allowed to complete the exam. Please note that students will be charged a replacement fee if they are obtaining a replacement ONE Card.
Part-time students not enrolled in a full-time program are permitted to provide valid government photo ID, such as a driver's license in place of a ONE Card as they are not eligible to obtain a ONE Card.
All tests and examinations must be written on the dates and at the times scheduled. Students who miss tests or examinations will automatically be given a grade of zero, unless they have provided prior notification and valid documentation for their absence. Faculty will identify students who have provided appropriate documentation and communicate alternative exam information to the student.
Students who schedule trips or have other personal conflicts with scheduled tests or examinations will not be provided with the opportunity to write at another time. Scheduling of employment, childcare or vacations are not valid reasons to permit a student to write at an alternate time.
Examination Conflicts/Alternative Exam Dates
An examination conflict is when two exams are scheduled at the same time on the same day or with less than one hour in between two different exams.
The School of Hospitality & Culinary Arts alternative exam date rules are as follows:
- It is the student's responsibility to review the exam schedule and identify any conflicts prior to the start of exam week. Please be sure to note dates, time, room number and correct section numbers.
- It is the student's responsibility to contact both of their faculty by email to arrange an alternate time for one of the two exams.
- The alternative exam time must be arranged prior to the start of the exam week.
- A decision as to whose exam will be administered on the alternative exam day is the student's choice.
- It is the student's choice as to which exam will be written on the alternate exam date – The Alternate exam date is usually the Monday immediately following Exam Week.
Bad Weather Conditions and Testing
If the College is closed due to extreme weather, all assessments to be administered during a regularly scheduled class will be postponed until the next class.
If the College is closed in an examination week, the exams scheduled for that day will be added to the end of the examination schedule, which will be extended by an additional day.
Students who cannot travel to the College due to extreme weather (e.g. travel advisories or road closures) in their local area are responsible for notifying their faculty of their inability to write on the day of the assessment. Students must record their absence through the Student Portal absence system prior to the time of the scheduled assessment. Emailing the faculty after reporting the absence is recommended. Students who fail to provide this notice will receive a grade of zero. Students must make arrangements to write the assessment immediately upon their return to the College.
Notice of College closure will be posted on the college website by 6:00 a.m. Notice of cancellation of evening classes, will be posted on the website by 3:00 p.m. (see College/Campus Closure Practice in the Student Guide for more information).
The safety of our College community is a top priority. Conestoga services a large area and it is recognized that conditions can vary widely within the region. Always exercise good judgement with respect to travelling during extreme weather, based on individual circumstances. Public transportation, where appropriate, may be the safest option.
A supplemental exam is an opportunity for a student to clear a failing grade. Not all courses are eligible for a supplemental exam. Supplemental exams are comprehensive and students are expected to cover all the material as listed in the course outline. Students must meet the mandatory conditions listed below, to write the exam and they must register for the exam within the posted deadlines. A student who completes a supplemental exam and receives a passing grade (55-100%) will have their final grade changed to the passing grade of 55%. Those students who do not pass the supplemental exam will retain their original grade. Students will have to pay to retake the course to achieve a passing grade.
Information relating to the time and date of the supplemental exam will be available through the Program Coordinator. It is the student's responsibility to verify with their faculty to determine their eligibility for a supplemental exam. The student must follow the supplemental exam registration process and exam rules.
Mandatory Conditions for Supplemental Exams
For more information visit the College Policies, Procedures, Practices and Guidelines webpage then click on the Academic Administration side tab and search for the document entitled Clearance of Academic Deficiency.
Failure to complete the registration process correctly will result in not being allowed to write the supplemental exam.
The process is as follows:
- If the student's final grade is between 50- 54% (for diplomas/certificates), the student must complete the supplemental form.
- The student must consult with their Program Coordinator to determine if the student meets the conditions of eligibility.
- The student must obtain the authorized signature required on the supplemental form prior to payment.
- The student must pay the supplemental fee before their supplemental exam will be scheduled.
- The student will retain a copy of the supplemental form for their records.
- The students must attend and write, the supplemental exam on the scheduled date assigned, as no alternative arrangements will be made. Or submit an assignment given by the instructor. The decision as to if it's an exam or assignment, is up to the instructor.
Information relating to time and date of the supplemental will be available at the end of each semester from your Coordinator.
It is the student's responsibility to be aware of various important academic dates throughout the year. These academic dates are posted on the college website.
Please note that Continuing Education courses and Apprenticeship programs may have different start dates and exam dates for courses.
Course Add/DropStudents may add/drop courses through the student portal when timetables are made available. If a student is unable to make course change(s) through the student portal, then the student must meet with their program co-ordinator, who will determine whether the Course Add/Drop Form is required for presentation during Special Timetable Registration sessions. The dates and times for Special Timetable Registration are posted under the Current Student section on the website at the beginning of each semester.
Extra course fees will apply for additional courses (above the normal course load for the session). Part-time students will be expected to pay for courses at the time of registration.
Students who are on Academic Probation may have additional restrictions placed on course registration/enrollment. Please refer to the program co-ordinator and/or the chair of the program with any questions.
By adding/dropping courses, the student's status (full-time/part-time) may be affected. For students receiving financial aid, a status change may affect the student's entitlement. (It is the student's responsibility to consult with Student Financial Services for clarification.)
- The Course Add/Drop Form (available here or from the program co-ordinator) must be completed with all the required signatures.
- The student is required to meet with the program co-ordinator or chair to discuss the course load and for approval to add or drop courses. Normally, this is done at registration or by the deadline dates for the session. See Academic Dates.
- The signed form must be presented or sent to the Records Officer for processing. Requests for adding a course will be processed only if space is available, applicable pre-requisites are met and no timetable conflicts exist.
Note: A course may be repeated in the case of a failure or to improve competency or upgrade a mark. However, the original mark remains on the student record.
Students who want to transfer to a different program within the School of Hospitality & Culinary Arts may do so by:
- Completing and submitting an Ontario College's application if applying to level 1 of a program; or
- Completing a program application form if applying to level 2 or beyond.
Prior to completing an application form, it is recommended that the student meet with the Program Coordinator or Academic Advisor.
If considering transferring to a program outside the School of Hospitality & Culinary Arts, students may want to discuss options with a
Career Advisor. When a student moves from one Conestoga program to another and where course numbers/codes are identical or equivalent, automatic credit is given if passing grades are achieved.
Students within the School of Hospitality & Culinary Arts have the ability to access their timetable through the Student Portal. Students are able to add or drop courses, provided the course fits into their timetable, and there is space in the section they wish to join. The School has the right to maintain control over section sizes, class times and the room locations.
Students who wish to adjust their timetables for personal reasons (employment, family obligations, etc.) can do so themselves, if the courses/sections are available. Special timetabling is for adjusting timetables for academic requirements only. If a student is able to make the required changes on their own, they do not need to attend special timetabling.
Full-time day courses can be scheduled between the hours of 7:00 a.m. - 9:00 p.m. Monday- Friday and Saturday- Sunday and students are expected to be available for class during those times.
Full-time day students have access to all courses scheduled during the day that are part of their program design. Students do not have access to evening, weekend, OntarioLearn courses, or courses outside of their program design. If a student wants to take one of these courses, they will be required to pay the fee for those courses, which is over and above their regular daytime tuition fees.
Students registered into a one-year Ontario College Graduate Certificate or the two-year Public Relations diploma program are provided with a prearranged conflict-free timetable. These timetables are created based on a variety of factors such as section sizes, number of sections created, room availability, etc. with limitied opportunity for adjusting timetables for any personal requirement.
Students who attempt to alter their original timetable on their own incur the responsibility of losing their seat in a required course. Students must drop a course before they can add a different course to their timetable. However, once a student drops a particular course, that course will be made available to other students to select, which may result in the course registration closing for that section. When a course is full, the student will no longer be able to access space in that course. If there are no other sections available in that course and the student cannot get back into the dropped section, they will be unable to take that course in that semester. It is always best to consult with the Program Coordinator and/or Academic Advisor before dropping any courses.
Program block changes are also available in some programs, if there is space within the block the student wishes to join. Course sections and blocks that are full are not accessible to students.
Academic Standing Decision and Promotion
A student's academic achievement is based on the promotion guidelines established by the program. An academic standing decision is assigned by the Program Coordinator to the student record indicating progress, promotion, or graduation. These decisions are made at the end of each academic year, depending on the semester in which students start their program. The Program Coordinator and/or Academic Advisor are available to discuss academic standing, progress planning and eligibility to graduate.
A student who has previously withdrawn from the program (de-registered), upon re-application to the program will be placed in the appropriate level for the current program design. This can result in additional courses required for completion in the current program design.
Clearance of Failed Courses
There are a number of ways a student can work towards correcting failed course(s). It is recommended that students register in their failed courses as soon as possible. Students may be able to sign up and take one or more failed courses. Please consult with the Program Coordinator for an academic plan to clear failed courses.
When a student is carrying three to four failed courses in the program in which they are registered, the student will be placed on academic probation at the end of an academic year. Students on academic probation will be monitored by the School of Hospitality's & Culinary Arts and Institute of Food Processing Chair, or Program Coordinator.
Students will remain on academic probation until all but two outstanding failures in their program have been cleared. While on academic probation, the student must meet with their Coordinator prior to the beginning of each semester to establish an academic plan. This will provide better opportunities for the student to be successful. The student's timetable will be released once this meeting has occurred.
Students will continue to be on academic probation as long as they have more than two outstanding failed courses. If a student has five or more outstanding failed courses, they will be discontinued from full-time studies in their program..
A student may be discontinued from the School of Hospitality & Culinary Arts for either academic or non-academic reasons, as set out in the Discontinuance Procedure. Discontinuance decisions for academic reasons are made at the end of each academic year. A student with five or more outstanding failed courses in their current program will be discontinued from full-time studies.
This section does not apply to one-year certificate programs.
Re-admission to a Program
A student who has been discontinued for academic reasons from the School of Hospitality & Culinary Arts, will only be considered for re-admission into their program if:
- The student has cleared all but two of the outstanding failures, or
- The student has sat out for one academic year, or
- The student is within one academic year of completing their program.
Once the student has met a minimum of one of the above criteria, then the student must re-apply to the program. If the student is re-applying to year one, level one, they must apply through
Ontario Colleges. If the student is re-applying to level 2 or beyond, they must submit a completed Conestoga College
program application form to the registrar's office and pay the application fee. Re-admission to a program is not automatic. In all cases, re-admission to programs in the Hospitality & Culinary Arts will be at the discretion of the School.
Students who have been discontinued from the School of Hospitality & Culinary Arts must meet with the Coordinator and/or Academic Advisor to discuss the student's plan to return to full-time studies. An academic plan will be prepared and a learning contract will be completed before the student's application for re-admission will be considered.
Students are strongly encouraged to clear their failed courses first. Students do not need to clear failed courses that are not part of their current program design. Any failed courses that are no longer part of the current program design will not be counted towards the total number of failures that a student is carrying forward.
This section does not apply to one-year certfificate programs.
Withdrawal from Program
Withdrawal from a program can be completed by filling out a withdrawal form and submitting it to the registrar's office. It is advised that a student meet with their Coordinator and/or Academic Advisor prior to submitting the form. Deadlines for withdrawing from a program, with/without an academic penalty or with/without a refund, are posted on the Student Portal, under the 'My Courses' tab. Students must hover their mouse over the calendar icon beside the course to see the start/end date and the drop/refund deadlines.
Students are eligible to graduate upon completion of all academic requirements in their program of study, including co-op/work placements if applicable. Students need to inform the registrar's office if they are attending graduation through their Student Portal. Convocation ceremonies are held in June and November of each academic year. Students actively registered in cohort delivered programs who take longer than the designed program length of time to complete their studies are accountable for completing any new or additional courses that may result due to changes in the program of study. Students who complete their program after the regular scheduled completion date are required to fill out an application to graduate form and submit it with payment to the registrar's office. Students who are discontinued or have withdrawn and then return to the college will be placed in the current program design and must meet all requirements to graduate.
College-wide Policies and Procedures
Student Protection Acknowledgement
A Student Protection Acknowledgement confirmation pop-up will appear when a student logs into the Student Portal on a yearly basis. This will direct students to policies and procedures relevant to their academic responsibilities. All Conestoga College wide academic policies and procedures are listed on the college website under "About Conestoga", "Policies and Procedures".Students are advised to review and comply with all policies and procedures, including the following:
- Academic Dispute and Resolution Policy & Procedure
- Academic Offences Policy & Procedure
- Clearance of Academic Deficiency Policy & Procedure
- Convocation Procedure
- Co-operative Education Policy
- Discontinuance Procedure
- Evaluation of Student Learning Policy & Procedure
- Grading Procedure
- Program and Course Withdrawal and Refund Procedure/International Student Withdrawal and Refund Procedure
- Readmission Procedure
- Religious Holiday Policy & Procedure
- Student Expectations for Online Engagement
- Student Feedback Policy
- Student Fees Policy & Student Fee Invoicing and Payment Procedure
- Student Rights and Responsibilities Policy & Procedure
Students must follow all of the policies and procedures for Conestoga College and it is expected that faculty will accept, fulfil and enforce these standards.
Student feedback is an essential component of our continuous improvement process. Our opportunities for student feedback include:
Key Performance Indicators
All college programs in the province are evaluated using Key Performance Indicators (KPIs) through the Ministry of Colleges and Universities (MCU). This Student Experience Survey is conducted each academic year in select classes. Strategic goals to improve the programs are developed from these results. This data and other data specific to the campus and the program/school are collected so that Conestoga College can continually improve quality.
Student Appraisal of Teaching (SAT)
The Student Appraisal of Teaching (SAT) allows direct feedback from students on teaching for a particular course. Completion of the SAT forms give teachers and academic managers valuable information to use for the improvement of teaching at Conestoga.
The SAT process has two components: the Early Course Check-in and Full-SAT. The Early Course Check-in is 5 questions, occurs during week 10 of classes and provides early feedback to faculty about the student experience within their classroom. The Full-SAT is 43 questions and occurs late in the semester; a summary of the results goes to the faculty member and their academic manager. Typically, about one-quarter of the faculty is appraised per term. All full-time faculty have a SAT review at least once every two years. Part-time faculty may be reviewed more frequently. Continuing Education students may have an opportunity to complete a SAT form during their Continuing Education course.
Academic Delivery Plan and College Hours
Academic Delivery Plan Fall 2022
In response to the COVID-19 pandemic, Conestoga has developed an academic delivery plan for the Fall 2022 semester. The safety and well-being of our college community remains our highest priority. Our academic plans and decisions continue to be based on the advice of public health authorities.
Back on campus
We look forward to continuing to welcome students back in person and on campus for the fall term. There are three ways in which programs will be delivered:
Hybrid: You will be required to attend in-person classes at your assigned campus. Most class hours will be delivered in person, with a few hours delivered remote/online.
On campus: You will be required to attend in-person classes at your assigned campus. All class hours will be delivered in person.
Remote: Remote programs will be delivered fully online. There will be no in-person classes.
Details regarding classes and delivery formats will be provided in your program schedule (timetable).
Full-time courses at Conestoga are typically delivered Monday to Saturday, 8:00 a.m. to 10:00 p.m. *
Program courses may use web-based services with data centres outside of Canada. Students may be expected to complete assessments where information is transmitted outside of Canada. Students who do not wish to submit their information to other countries have the right to opt-out. It is the responsibility of the student to notify the instructor if they, in the first week of term or at the time assignment details are provided, wish to submit an alternate assignment.
Course examinations may be administered through a remote proctoring service to assure academic integrity. Ensure that you meet the system requirements that will allow the recording of your computer screen, webcam, and microphone.
Conestoga's Accessible Learning services provide support for students with permanent and temporary disabilities who feel they are encountering barriers to learning. They work with students to understand the impact of a disability in the college environment and will help develop a success plan that considers student goals and required academic accommodations. Accessible Learning will also communicate necessary accommodations to professors on behalf of the student.
To consult with an Accessibility Advisor about accommodations please make an appointment by emailing email@example.com or calling 519-748-5220 ext. 3232.
Exceptions for non-accessibility focused issues need to be consulted on with your professor. Final approval for exceptions unrelated to academic accommodations rests with the program chair.
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