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Student Handbook

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

2019-2020 Academic Year

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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 Technological University Dublin ............................................................................................ 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...................................................................... 13

2.4 Details on optional / electives, the various module pathways and prerequisites required ................ 13

2.5 Availability and application procedures for module exemptions...................................................... 13

2.6 Information on laboratory safety, usage of computer facilities, library, other facilities ................... 13

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

2.8 Communication arrangements for the programme ........................................................................... 14

2.9 Health & Safety ................................................................................................................................. 14

3.0 Assessment & Feedback ....................................................................................................................... 15

3.1 Assessment ........................................................................................................................................ 15

Getting my results ............................................................................................................................... 15

3.2 Obtaining Feedback .......................................................................................................................... 16

Assessment Regulations ...................................................................................................................... 16

Progression .......................................................................................................................................... 16

B.Sc. (Hons) in Culinary Science (Level 8) ........................................................................................ 17

Award .................................................................................................................................................. 17

AWARD CLASSIFICATION ............................................................................................................ 17

4.0 Quality Assurance and programme management ................................................................................. 18

4.1 Programme Committee and Tutors ................................................................................................... 18

4.2 College Exam Boards & Student Assessment Regulations .............................................................. 18

4.3 Student Representatives .................................................................................................................... 18

5.0 Student Resources ................................................................................................................................. 19

5.1 Academic Writing Support ............................................................................................................... 19

5.2 Additional supports provided ............................................................................................................ 20

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Online Microsoft Office Tutorials ................................................................................................... 20

Downloadable Notes .......................................................................................................................... 20

5.3 Campus Life ...................................................................................................................................... 21

5.4 Student Support Services .................................................................................................................. 21

6.0 Career Opportunities Progression ......................................................................................................... 21

7.0 Frequently Asked Questions ............................................................................................................. 22

What if I think I’m on the wrong course? ............................................................................................... 22

What if I am sick and unable to do an exam? ......................................................................................... 22

What if I am sick during the semester? ................................................................................................... 22

What are ECTS credits? .......................................................................................................................... 22

I can’t find my class ................................................................................................................................ 22

What if I fail to submit an assessment? ................................................................................................... 22

What if I didn’t meet a deadline for submitting an assessment? ............................................................. 22

I’ve lost my student card ......................................................................................................................... 23

What public transport goes to the various TU Dublin locations? ........................................................... 23

APPENDICES ............................................................................................................................................ 24

Appendix A: Laboratory Rules and Safety Sheet ................................................................................... 25

Appendix B: Health and Safety in the Kitchen ....................................................................................... 28

Appendix C: Allergy questionnaire for students ..................................................................................... 32

Appendix D: Student regulations governing the use of computer resources .......................................... 35

Appendix E: Late Assessment Policy ..................................................................................................... 39

Appendix F: Information Leaflet In Relation To Cheating .................................................................... 40

Introduction ............................................................................................................................................. 40

Definitions............................................................................................................................................... 40

How to avoid plagiarism ......................................................................................................................... 41

Procedure for suspected case of plagiarism ............................................................................................ 41

Initial stage .......................................................................................................................................... 41

Enquiry Stage ...................................................................................................................................... 42

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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 Technological University Dublin Originally called The Dublin Institute of Technology (D.I.T.). T.U. Dublin, Ireland’s first Technological University, is where career-focused students, dedicated staff and academic excellence in science, the arts, business, engineering and technology converge to create the leaders of tomorrow. We offer an inclusive and open learning experience with pathways to graduation, from Apprenticeship to PhD. Our 28,500 students learn in a practice-based environment informed by the latest research and enabled by technological advances.

TU Dublin hosts a thriving research community engaged in applying innovation and technology to solve the world’s most pressing challenges. We are deeply committed to collaborating with our national and international academic partners and our many networks in industry and civic society to create new learning experiences and develop impactful research.

TU Dublin is an exciting new milestone in Irish Higher Education. With campuses in Dublin City, Tallaght and Blanchardstown, it spans the largest population centres of Ireland’s capital city. Building on the rich heritage of its founding organisations - DIT, IT Blanchardstown and IT Tallaght – TU Dublin will be inclusive and adaptable, creating educational opportunities for students at all stages. TU Dublin students will be socially responsible, open-minded global thinkers who are ambitious to change the world for the better. As graduates, they will be enterprising and daring in all their endeavours, ready to play their part in transforming the future.

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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 TU Dublin computer network, access the library or use any of the T.U. Dublin services. Information on how and when to register are provided by the admissions and registrations offices in T.U. Dublin. More information on registration can be obtained here https://tudublin.ie/ga/mic-leinn-reatha/student-services--support/registration--fees/. 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 Lecturing staff who lecture on the programme and who are not listed below are indicated on the relevant timetable. Contact details are available at:

https://www.tudublin.ie/connect/staff-directory/

Lecturing Staff Dr. Catherine Barry Ryan Dr. Róisín Burke, Ms.Therese Cadden Dr. Orla Cahill Mr. Anthony Campbell Dr. Karen Casey Ms. Anna Cruickshank, Ms. Pauline Danaher Dr. Graham O’Neill Mr. Diarmaid Murphy Ms. Bróna Raftery Dr. Carl Sullivan Dr. Furong Tian

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. Technological University Dublin has implemented a two-semester structure for each academic year with a total of 8 semesters for the duration of the programme.

https://tudublin.ie/media/explore/TU-Dublin-All-Campus-Calendar-2019-2020-Final-V.7.pdf

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Class Group Timetables https://timetables.dit.ie/ 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 School of Culinary Arts and Food Technology

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

School of Food Science and Environmental Health

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

There is a threshold of 35% in all module assessment components.

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 (4 modules) 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 https://www.dit.ie/catalogue/Programmes/Details/DT405

• Examination Weighting: This is the weighting for the examination, which takes place at the end of the semester. Detailed information can be found at: https://www.dit.ie/catalogue/Programmes/Details/DT405

• 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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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 12: 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 Comp. Apps. & Digital Skills

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 Food 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 Fund. Sens. Evaluation 4 48 52 100 5 SFSEH Diet, Health and Disease 2 24 76 100 5 SCAFT Intro. to Bus. Finance 2 24 76 100 5 SFSEH Basic Food Micro. 1 4 48 52 100 5 SFSEH

Total Class Contact 18 216 384 600 30 Year 2 Semester 2 (*12 weeks)

Food Ingreds & Cons. Foods

4 48 52 100 5 SFSEH

Fund. Mol. Gastronomy 3 36 64 100 5 SCAFT

Food & Bev. Marketing 2 24 76 100 5 SFSEH Culinary Healthy Choices

4 48 52 100 5 SCAFT

Gastronomy 1 3 36 64 100 5 SCAFT Fin. and Cost Accounting

3 36 64 100 5 SFSEH

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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 Learning 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 DesignFood Product Development 1

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 TU Dublin’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/

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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:

• Brightspace: https://www.dit.ie/brightspace/ • Email: https://www.dit.ie/aadlt/ictservices/student/email/ • 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.

Brightspace is TU Dublin’s online virtual learning environment. This system is used for delivery of lecture notes, online discussion, assignment submission and assessment feedback. You can access Brightspace online at https://www.dit.ie/brightspace/ 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 Brightspace 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 Brightspace 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 University'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 Brightspace 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 Ms. Therese Cadden

Year 3 Tutor Dr. Ciara Walsh

Year 4 Tutor Dr. Róisín Burke

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 TU Dublin 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 TU Dublin 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 with basic computer skills, Microsoft Office and email activities, then moves onto study skills, Brightspace 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 primarily on Arts, Humanities and Social Sciences students, but is an invaluable resource for any TU Dublin 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 useful 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

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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 TU Dublin on Facebook Follow TU Dublin on Twitter, Sports, Societies, Student's Union, International Students, Mature Students, Chaplaincy, Volunteering. The following links provide extensive information on TU Dublin’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 TU Dublin Campus life website (http://www.dit.ie/campuslife/). This website includes information on institute-level support for individual student needs, including

● Accommodation ● Campus Life office ● Careers ● Chaplaincy ● Counselling ● Disability Service ● Health Centre ● Mature Student Support ● Societies ● Sports ● Student Financial Aid ● Health and Safety ● TU Dublin Clubs and Societies

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 Brightspace 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 TU Dublin 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 TU Dublin 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 TU Dublin locations?

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

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APPENDICES

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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.

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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-----------------------------------------------------------------------------------------------------------

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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 (TU Dublin issue only) available in SU shop • Clean, pressed, black skirt or straight – legged black dress pants black belt • White Shirt, black tie and Name tag • You should be well presented, clean and neatly groomed (Hair net) - Males, clean shaven • No jewellery except wedding ring – make up in moderation

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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 (TU Dublin issue only). • Baker’s/ chef’s hat /scull cap to be worn at all times in the kitchen • No jewellery except wedding ring - make up in moderation • No studs or rings on exposed parts of the body • You should be well presented, clean and neatly groomed (Hair net) - Males, clean shaven • Hands immaculately clean at all times • Hair net: if hair touches collar, long hair must be worn beneath chef hat • Fingernails must be kept short and immaculately clean at all times • Nail polish or fake nails are not permitted • No personal clothing or bags in the kitchen area (Use Lockers) Students not in full uniform and properly groomed will not be allowed in class 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, TU Dublin, City campus, 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 TU Dublin School of Culinary Arts and Food Technology safety statement. http://www.dit.ie/media/healthandsafety/documents/SCAFT%20Safety%20Statement%202014.pdf

Tasting Food in a Professional Environment

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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 baker to taste food intermittently during production to ensure it is of satisfactory flavour/ good condition/ suitable for use. During preparation and product review you must use a spoon that is washed between tastings. Tasting food from the fingers is prohibited. Tasting Beverages in a Professional Environment It is standard and important practice for students to taste alcoholic beverages during bar training or related beverage studies. Tasting any alcoholic beverages in TU Dublin is in line with best quality international practices and is there to facilitate the learning experience of the student and must never be treated as anything other than a training exercise. Consuming alcohol in a training class is not the objective and is prohibited. Tasting of alcoholic beverages takes place in a controlled and supervised environment.

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Appendix C: Allergy questionnaire for students

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

(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 TU Dublin 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 trigge a severe reaction? Particular foods items include the following;

Cereals containing gluten

Crustaceans (crab, prawns etc.)

Fish

Eggs

Peanuts

Nuts

Soya beans

Milk

Celery

Mustard

Sesame Seeds

Sulphur dioxide

Lupin (legume used in flour)

Molluscs (mussels, clams, oysters and scallops)

Fruit (please specify)

Flour

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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:

TU Dublin

Standard Operating Procedure for the following,

(Health (Provision of food allergen information to consumers in respect of non-pre-packed food) Regulations 2014 (SI 489/2014)

There are two options available in relation to implementing allergens on your menus;

Option 1

You can have a central folder which is at the main counter/cash point that contains the allergen details for each of your dishes. We have created an excel sheet template for you to insert your menu items in to.

You list your menu items down the left hand side column and then place a tick or X in the box where the allergen is contained.

You must have a sign/poster on display in the restaurant that is ‘clearly visible to customers’ to indicate that this allergen menu ‘central folder’ which contains the excel sheets is available.

With this option all of your current menus should have a notice included, stating that:

“The food allergens used in the preparation of our food can be viewed in the separate menu available at the ¬counter/cash register (insert here what is applicable to you). Please ask a member of staff if you need additional information on food allergens”

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Option 2

The second option is to have the allergens listed on each of your menus. The easiest way to do this is to have a shorthand system as below. State the following on the menu,

“All 14 allergens are openly used throughout our kitchen. Trace amounts may be present at all stages of cooking”.

This information (the box) must be displayed on the menu.

Either option is allowed by the FSAI.

Source

Restaurants Association of Ireland- www.rai.ie

Food Safety Authority of Ireland – www.fsai.ie

Gluten = G Crustaceans = C Eggs = E Fish = F Molluscs = M Soybeans = S Peanuts = P

Nuts = N Milk = MK Celery = CY Mustard = MD Sesame Seeds = SS Sulphites = SP

Lupin = L

Under each menu item you would then have ‘Contains G – L – P’ or whatever the allergens may be in that 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

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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 University 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 University 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.

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Users consent to such monitoring and accept that it is essential to properly safeguard the business of the University 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 University 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 University.

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 University’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 University 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

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status or 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 University activities. Electronic mail will be treated as a record of the University. 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 University 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 University 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 University’s information and technology equipment from University 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.

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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 University 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)

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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 Brightspace 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 Technological University of Dublin 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 University’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

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work or lend your work to another student in the reasonable knowledge that some or all of it will be copied;

• 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, it’s 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 University’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 University’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:

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• The matter has been resolved • To resolve the matter the student may need to resubmit the work in question • 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.