Hospitality Management – Hotel
and Restaurant (Co-op) – #0056C
Waterloo Campus
School of Business & Hospitality
Conestoga College Institute of Technology and
Advanced Learning
Program Handbook
2015-2016 Academic Year
This is a companion document to the current Conestoga College Student Guide
Last revised June 2015
Conestoga College Institute of Technology and Advanced Learning
108 University Avenue East, Waterloo, ON N2J 2W2 Canada, 519.748.5220
Table of Contents
1.
Program Handbook Introduction ............................................................................................ 5
Executive Dean Welcome ........................................................................................................... 6
2.
Program Staff Contact Information ........................................................................................ 7
3.
Hospitality Management – Hotel and Restaurant (Co-op) Program Information .................. 8
Program Overview ...................................................................................................................... 8
Current Program Design ............................................................................................................. 8
Program Learning Outcomes ...................................................................................................... 9
Program Expectations ................................................................................................................. 9
Employment Opportunities ...................................................................................................... 10
Professional Associations.......................................................................................................... 11
PAC – Program Advisory Committee ........................................................................................ 11
Co-op Program Standard .......................................................................................................... 11
Work Experience ....................................................................................................................... 12
Required Equipment, Uniforms, Supplies and Textbook(s)...................................................... 13
Machine Operation & Safety .................................................................................................... 14
Awards, Scholarships and Bursaries ......................................................................................... 14
4.
Degree Completion Opportunity .......................................................................................... 15
Pathways ................................................................................................................................... 15
Articulation Agreements ........................................................................................................... 15
5.
School of Business & Hospitality Attendance Responsibilities ............................................. 16
Attendance Rules ...................................................................................................................... 16
Reporting of Absences .............................................................................................................. 16
Student Absence for Assessed Material ................................................................................... 16
How to Report Absences on the Student Portal ....................................................................... 17
Absence for Other Reasons ...................................................................................................... 17
Class Cancellations due to Faculty Absence ............................................................................. 18
6.
School of Business & Hospitality Program Classroom Information...................................... 19
Course Outline .......................................................................................................................... 19
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Conestoga College Institute of Technology and Advanced Learning
108 University Avenue East, Waterloo, ON N2J 2W2 Canada, 519.748.5220
Instructional Plans (formally known as Course Requirement Sheet) ....................................... 19
Practices within the Classroom ................................................................................................. 20
Practices within the Lab ............................................................................................................ 20
Electronic Devices ..................................................................................................................... 21
Recording Devices ..................................................................................................................... 21
Electronic Translator Use .......................................................................................................... 21
Research .................................................................................................................................... 21
Assignments .............................................................................................................................. 21
Grading...................................................................................................................................... 22
Plagiarism .................................................................................................................................. 22
College Email ............................................................................................................................. 23
Academic Concerns during a Course ........................................................................................ 24
Student Representation – Conestoga Students Inc. (CSI)......................................................... 24
7.
School of Business & Hospitality Exam Information............................................................. 25
Examination Procedures ........................................................................................................... 25
Students without College Identification for Final Examinations .............................................. 26
Missed Examinations ................................................................................................................ 26
Examination Conflicts/Alternative Exam Dates ........................................................................ 27
Bad Weather Conditions and Testing ....................................................................................... 27
Supplemental Exams ................................................................................................................. 27
Supplemental Exam Rules......................................................................................................... 28
Mandatory Conditions for Supplemental Exams ...................................................................... 28
Other Information ..................................................................................................................... 29
8.
School of Business & Hospitality Academic Information...................................................... 30
Academic/Student Services ...................................................................................................... 30
Academic Dates......................................................................................................................... 30
Academic Standing Decision and Promotion............................................................................ 30
Clearance of Failed Courses ...................................................................................................... 31
Academic Probation .................................................................................................................. 31
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108 University Avenue East, Waterloo, ON N2J 2W2 Canada, 519.748.5220
Discontinuance.......................................................................................................................... 31
Re-admission to a Program ....................................................................................................... 31
Special Timetabling ................................................................................................................... 32
Timetable Changes.................................................................................................................... 32
9.
College wide Academic Policies and Procedures.................................................................. 34
College Policies and Procedures ............................................................................................... 34
Credit Transfer .......................................................................................................................... 34
Prior Learning Assessment and Recognition (PLAR) ................................................................. 35
Program Transfer ...................................................................................................................... 35
Adding Courses ......................................................................................................................... 35
Dropping Courses...................................................................................................................... 35
Withdrawal from Program ........................................................................................................ 36
Graduation ................................................................................................................................ 36
10.
Student feedback ............................................................................................................... 37
Key Performance Indicators...................................................................................................... 37
Student Appraisal of Teaching (SAT)......................................................................................... 37
11.
Safety Information ............................................................................................................. 38
Services Offered ........................................................................................................................ 38
Basic Safety ............................................................................................................................... 38
Emergency Telephone Messages.............................................................................................. 38
After Hours Access Policy.......................................................................................................... 39
Parking ...................................................................................................................................... 39
12.
Program Handbook Revision Log ....................................................................................... 40
Revision Date ............................................................................................................................ 40
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Conestoga College Institute of Technology and Advanced Learning
108 University Avenue East, Waterloo, ON N2J 2W2 Canada, 519.748.5220
1. PROGRAM HANDBOOK INTRODUCTION
The purpose of this handbook is to provide students with program-specific 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 document.
The School of Business & Hospitality is here to 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 Academic Advisor for the School of Business &
Hospitality, Gillian Oldfield, Doon campus - room 1B47, 519-748-5220, ext. 3634, or at
goldfield@conestogac.on.ca.
We wish you all the best in your studies!
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Conestoga College Institute of Technology and Advanced Learning
108 University Avenue East, Waterloo, ON N2J 2W2 Canada, 519.748.5220
Executive Dean Welcome
The School of Business and Hospitality is one of Ontario’s premier
business schools. We offer many options, opportunities and
pathways to complete, specialize or expand your education, fulltime or part-time. Students have a choice of programs to fit most
areas of business or hospitality today, comprised of
apprenticeships, one-year certificates, two-year and three-year
advanced diplomas, as well as graduate certificates and several
degree opportunities with specializations available. The School
offers bachelor’s degree programs in International Business
Management and Accounting, Audit and Information Technology.
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 business of today. The School of Business and Hospitality teaches more than just
business skills, culinary competencies and management theories. 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. Each faculty member has significant industry experience that will
help you acquire the valuable hands-on experience you need. Whether your passion is
marketing, culinary skills, accounting, supply chain or hospitality, 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 Business and
Hospitality 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.
Sincerely,
Gary Hallam, Executive Dean
School of Business & Hospitality
Conestoga College Institute of Technology & Advanced Learning
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Conestoga College Institute of Technology and Advanced Learning
108 University Avenue East, Waterloo, ON N2J 2W2 Canada, 519.748.5220
2. PROGRAM STAFF CONTACT INFORMATION
For a list of all full-time staff, faculty, Coordinators, and Chairs, please check the School of
Business & Hospitality 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.
Coordinator, Hospitality
Trevor Wynne-Jones
519-885-0300, ext. 5265
twynne-jones@conestogac.on.ca
Waterloo Campus, Room 1A19
Coordinator, Event Management & Global
Hospitality Management
Catherine Wittke
519-885-0300, ext. 5583
cwittke@conestogac.on.ca
Waterloo Campus, Room 1A19
Coordinator, Culinary
Philippe Saraiva
519-885-0300, ext. 5267
psaraiva@conestogac.on.ca
Waterloo Campus, Room 1A21
Coordinator, Food Service Worker
Ann Avery
519-885-0300, ext. 5585
aavery@conestogac.on.ca
Waterloo Campus, Room 1A19
Chair’s Assistant
Deb Steeves
519-885-0300, ext. 5249
dsteeves@conestogac.on.ca
Waterloo Campus, Room 1C04
Chair
Keith Muller
519-885-0300, ext. 5231
kmuller@conestogac.on.ca
Waterloo Campus, Room 1C04
Executive Dean’s Assistant
Jen Graci
519-748-5220, ext. 3402
jgraci@conestogac.on.ca
Doon Campus, Room 1B53-3
Executive Dean
Gary Hallam
519-748-5220, ext. 3245
ghallam@conestogac.on.ca
Doon Campus, Room 1B50-1
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Conestoga College Institute of Technology and Advanced Learning
108 University Avenue East, Waterloo, ON N2J 2W2 Canada, 519.748.5220
3. HOSPITALITY MANAGEMENT – HOTEL AND RESTAURANT (CO-OP)
PROGRAM INFORMATION
Program Overview
This two-year Hospitality Management - Hotel and Restaurant program focuses on the
restaurant and hotel sectors and is designed to provide students with balanced training that
combines theory and practical experience in people management, hands-on preparation,
customer service and financial controls needed in the hospitality industry. Co-op terms can be
completed in a restaurant, hotel, catering or other approved food and beverage facility either
locally or across Canada. In addition, courses such as communication, computer skills,
marketing and nutrition ensure graduates are well rounded to meet the demands of industry.
Please check the website for a complete Hospitality Management - Hotel and Restaurant (Coop) 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:
1. Log in to Student Portal
2. Click on ‘My Courses’ tab
3. Select ‘View Progress Report’ button
Courses are listed by level/semester. Students can also view courses for the most current
program design for the 2015-2016 academic year on the Conestoga College website. To find
these courses, students need to scroll down the page to the ‘Program Courses’.
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Conestoga College Institute of Technology and Advanced Learning
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Program Learning Outcomes
The following program learning outcomes identify what students will know and learn by the
end of their program:
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Ensure a high degree of customer satisfaction by anticipating guests' needs and
providing hospitality services in a professional manner.
Analyze the Canadian tourism industry sectors, their interdependence, policies, changes
and individual roles.
Apply human resources, management and leadership knowledge and skills to enhance
performance as an employee and team member, and to contribute to the management
of a hotel or restaurant enterprise.
Apply accounting and financial knowledge and skills, including cost control techniques,
to the operation of a hotel or restaurant enterprise.
Contribute to marketing effectiveness to promote successful operation of a hotel or
restaurant enterprise.
Assist in ensuring the provision of healthy, safe and well-maintained hotel and
restaurant environments.
Develop ongoing personal professional development strategies and plans to achieve
realistic career goals and to enhance leadership and management skills for the
hospitality environment.
Use computer skills to support the performance of a variety of functions in the hotel and
restaurant industry.
Provide quality food and beverage planning, preparation and presentation for a variety
of hotel or restaurant environments.
Provide accomplished service of food and beverage for a hotel or restaurant enterprise.
Program Expectations
Expectation 1
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 the 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.
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Conestoga College Institute of Technology and Advanced Learning
108 University Avenue East, Waterloo, ON N2J 2W2 Canada, 519.748.5220
Expectation 2
Regular attendance is encouraged in all classes. However, regular attendance is required in all
Restaurant Operations, Restaurant Management and Culinary Techniques lab classes. If
students miss more than two of these lab classes, they may fail the course.
Activities may take place during class time that the student will not be permitted to complete
due to absence from class.
Expectation 3
All students are expected to wear appropriate business attire when on a field trip or if there is a
guest speaker in a class. Students will be unable to attend a field trip if they arrive dressed in
unsuitable attire, (jeans, ball cap, etc.). It is recommended that students wear their Restaurant
Operations uniform if they do not have a suitable outfit for these occasions.
Expectation 4
Assignments are due at the start of the class on the due date. Late assignments will be
penalized 10% per day for each calendar day or part thereof. 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.
Expectation 5
Course grades will be recorded in the eConestoga Gradebook. Students should review their
progress on a regular basis. Students are responsible for ensuring that their marks have been
recorded accurately picking up and keeping all assignments and tests in the event of a dispute
over recorded marks. Recorded grades will not be changed unless the original assessment can
be shown to the faculty member.
Employment Opportunities
Graduates find employment in various hotel and food & beverage settings such as: restaurants,
catering companies, franchises, hotels, resorts, clubs or private establishments, as service or
kitchen supervisors, general staff supervisors, manager trainees, restaurant servers, bartenders,
hotel front desk agents, banquet servers, banquet bartenders, banquet captains, assistant
restaurant managers, hotel night auditors, and/or room attendants. For graduates of this
program with experience, self-employment becomes an option.
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Conestoga College Institute of Technology and Advanced Learning
108 University Avenue East, Waterloo, ON N2J 2W2 Canada, 519.748.5220
Professional Associations
There are many industry associations that encourage student membership. This is a wonderful
opportunity to establish a network. The following associations have student chapters and
actively support students with scholarships:
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CHMSE - Canadian Hotel Marketing and Sales Executives
CRFA - Canadian Restaurant and Food Association
MPI - Meeting Professionals International
ORHMA - Ontario Restaurant Hotel Motel Association
NEWH - The Hospitality Industry Network
PAC – Program Advisory Committee
Each program at Conestoga has a Program Advisory Committee (PAC), which is made up of
industry and academic representatives, as well as current students. The committee meets
several times a year to discuss the direction that industry is heading in and any improvements
that can be made to keep the program current. This helps to ensure that what students are
learning is relevant to their industry.
At the beginning of each year, the Coordinator of the program will ask for student volunteers.
The Coordinator will decide which students will represent year one and two. The student
representatives are expected to attend the meetings. Students must prepare and submit a
report based on guidelines provided by the Chair/Coordinator, which will be presented at the
meeting. Students are expected to be professional, dress in business attire and engage in
discussions.
Co-op Program Standard
Co-operative Education Terms and Conditions
In the first week of classes, the student must sign off and agree to adhere to the Co-op Policies
and Procedures as outlined in the Co-op and Career Preparation course and outlined below.
In order for Hospitality Management students to qualify to participate in Co-operative
Education work terms, the student must:
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Have a minimum of a 65% average in the two semesters prior to the work term.
Have successfully completed the following courses:
o Co-op and Career Preparation
o Sanitation & Safety and Restaurant Operations 1
Have a maximum of two failed or dropped courses during the term that occurs two
terms prior to the work term.
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Not display a significant decrease in academic performance in the semester prior to any
work term that may impact co-op eligibility.
Students who are discontinued are not eligible for co-op work terms.
Students must successfully complete the Co-op and Career Preparation course and 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.
Students must conduct their own independent job search in addition to the services provided
by the Co-op Office. Students must understand that there is no guarantee of co-op
employment from the Co-op Office or the college.
Upon acceptance of employment, students must submit a completed Work Term Agreement
form to the Co-op Office and fulfill their commitment to the employer as outlined in the form.
Any difficulties affecting the continuation of the co-operative education work term must be
reported to the Employment Advisor immediately.
Students must use their college email account for all communication with the Co-op Office and
agree to check email daily. Students must understand that they are required to complete the
Work Term Reporting course on eConestoga for each work term by the established deadline
dates. It is the student’s responsibility to ensure that all the documentation from the student
and employer has been filled out and delivered to the Co-op Office by the required deadline.
Failure to hand in required co-op documents 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 Employment 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 Coop Office immediately upon termination.
Work Experience
The hotel job shadow work experience is an unpaid mandatory part of the program design that
is required for successful completion of the program. Students will shadow a hotel department
head manager for eight hours (unpaid work) in their second year (level 5).
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Required Equipment, Uniforms, Supplies and Textbook(s)
Hospitality students are required to dress professionally in uniforms for service in both
restaurant and kitchen classes.
Year 1 Uniforms
Restaurant Operations 1 & 2 – bloom restaurant uniform requirements*:
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Clean and pressed (ironed) white dress shirt with Conestoga College logo on back
(purchased through the bookstore).
Clean and pressed Conestoga College logo black striped bib apron (purchased through
the bookstore).
Clean and pressed black dress pants – wool/poly blend (no skirts, denim or tights
permitted).
Polished black-leather safety dress shoes (heels no taller than 1.5”).
Black dress socks (above ankle height).
A business neck-tie (one solid colour – no stripes or polka dots).
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 Techniques 1 & 2 – Kitchen uniform requirements*:
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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).
White cook’s hat (baker’s beanie - purchased through the bookstore).
Black non-slip, closed heel and toe safety shoes.
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).
Year 2 Uniforms
Applied Restaurant Management bloom uniform requirements*:
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Clean and pressed black striped Conestoga College logo dress shirt (purchased through
the bookstore).
Clean and pressed Conestoga College solid black apron with logo on pocket (purchased
through the bookstore).
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108 University Avenue East, Waterloo, ON N2J 2W2 Canada, 519.748.5220
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Pressed black pleated dress pants – wool/poly blend (no skirts, denim or tights
permitted).
Polished black leather dress shoes with non-marking rubber soles (no heels taller than
1.5”).
Black dress socks (above ankle height).
A business neck-tie (one solid colour – nor stripes or polka dots).
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).
*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 documents will be completed in the first week of classes
for the ware washer, meat slicer and mixer.
Awards, Scholarships and Bursaries
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 Friday of October) and winter semester (deadline: first Friday in February). For
further details about what awards, scholarships and/or bursaries that are available, please
check with Student Financial Services.
In addition, the School of Business & Hospitality hosts an annual award ceremony in April of
each year. This event recognizes the award winners from various Business & Hospitality
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 by their college email.
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Conestoga College Institute of Technology and Advanced Learning
108 University Avenue East, Waterloo, ON N2J 2W2 Canada, 519.748.5220
4. DEGREE COMPLETION OPPORTUNITY
Pathways
The School of Business & Hospitality has a number of pathways between programs. Program
Coordinators are able to discuss pathway options that may be available to students. In addition,
students are able to access Career Services and meet with a Career Advisor to help with their
career goals and pathway decisions.
Articulation Agreements
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.
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Conestoga College Institute of Technology and Advanced Learning
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5. SCHOOL OF BUSINESS & HOSPITALITY ATTENDANCE
RESPONSIBILITIES
Attendance Rules
Attendance in all classes/labs is strongly recommended and is required for the completion of
any assessments. Courses that are delivered in a classroom or lab setting, as opposed to online,
will discuss theories and concepts that students will be responsible for, regardless of the
student’s attendance.
Reporting of Absences
The Student Portal contains a mechanism for recording student absence(s) from class. This
method of recording absence(s) must be used if the student is not present for an assessed item
or does not meet the submission deadline. Assessed items that contribute to final grades are
defined as the following:
• Assignments
• Tests/exams
• Labs/quizzes
• Practical skill evaluations
• Presentations
• Portfolios
• Other, as defined by faculty
Students are encouraged to also record their absence when there is no evaluation. The Student
Portal will provide a list of all absences from scheduled classes.
Student Absence for Assessed Material
Students are given an instructional plan at the beginning of each semester for each course. This
will include all important assessment and submission due dates in the course. Students are
expected to attend all assessments set by faculty for their courses. A student who is absent
from an assessment must:
1. Contact faculty before the assessment is due, via college email. Students must include
in the email their name, student number and reason for absence.
2. Report their absence on their Student Portal prior to when the assessment is due.
3. Provide valid documentation (i.e. Doctor’s note, death certificate, court/legal
documentation, etc.) immediately following their return to the college, before
alternative arrangements can be made. Please note that valid documentation must be
applicable to the assessment date.
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If the student has met the above criteria, it is their responsibility to then discuss with faculty the
arrangements for a make-up test or alternate assignment immediately upon return to the
college. Failure to report an absence, and provide valid documentation when an assessed
item or lab is scheduled/due, will result in a mark of zero for that assessment.
How to Report Absences on the Student Portal
1. Log in to the Student Portal and click on the ‘Absence tab’.
2. 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).
3. Click ‘Continue’ to report the absence.
4. Click ‘I agree’ to confirm the absence.
5. Students will receive a confirmation email that they have recorded the absence for
that day.
The Absence Recording System shows the student as being absent for the day, starting from the
time that the absence is recorded. For example, if an absence is recorded for a specific day at
11:00 a.m. the system will show the student as being absent for all classes starting after 11:00
a.m. that day. The earliest that an absence may be recorded for a particular day, is after 8:00
p.m. the day prior to the assessment.
Absence for Other Reasons
Compassionate Leave
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.
Jury Duty
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.
Other Absence(s)
Student absence(s) must be supported by formal, original documentation.
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Class Cancellations due to Faculty Absence
All class cancellations due to faculty absences will be posted in the Student Portal on the left
hand side of the main page. These notices in the Student Portal will be the only notifications of
class cancellations due to faculty absences.
Faculty, who are absent, may or may not be informing students of class cancellations through
college email and/or eConestoga in addition to the Student Portal. Students should check their
college email and eConestoga for possible assigned work.
Students have the option of receiving emails to their cell phones, notifying them of class
cancellations due to faculty absences. To receive personal notifications students must subscribe
to this service.
To subscribe:
• Log into the Student Portal
• Select ‘Notifications’ under the ‘Profile tab’
• Select the preferred notification method desired (email)
• Click ‘Update’
To change the email address where notifications will be sent, select ‘My Addresses’ under the
‘Profile Tab’, and change the default email address.
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6. SCHOOL OF BUSINESS & HOSPITALITY PROGRAM CLASSROOM
INFORMATION
Successful students will:
• Attend classes/labs 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 to 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 Outline
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 can be found in 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 (formally known as Course Requirement Sheet)
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.
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Practices within the Classroom
Faculty responsibilities:
• 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 mark.
• 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.
Student responsibilities:
• 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 student work,
prior to the deadline, as outlined in the instructional plan 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 Responsibilities:
•
Chef technologists will demonstrate lab safety and equipment use, cleaning and storing
protocols during the first week of classes.
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Student Responsibilities:
•
•
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 behaviours,
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.
Electronic Devices
Students can use laptops and other electronic devices during class, only if faculty agree with
this practice. The use of electronic equipment during class time is strictly for academic
purposes. Faculty reserve the right to ask students to leave the classroom if they do not comply
with this practice.
Recording Devices
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
done so 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.
Research
Some courses have a research component, which may be college-based and/or in a host
organization. Research must adhere to the highest level of ethical standards and is a reflection
on Conestoga College. Faculty will provide more information relevant to the research
requirements in the course. For further details regarding correct referencing, please visit the
Library Resource Centre.
Assignments
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 policies. 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,
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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.
Grading
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 Business & Hospitality 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 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.
Plagiarism
Plagiarism will not be tolerated. Please review Conestoga’s Academic Integrity Policy on
plagiarism. Academic Integrity is expected and required of all Conestoga students. Students are
responsible for personally maintaining control of their own work at all times, so that breaches
of this policy are less likely to occur. Failure to maintain academic honesty will not be tolerated,
and students found guilty in any way will be disciplined in accordance with the policy. The
penalty levied for an academic offence is listed under the academic integrity procedure link
above. Examples of plagiarism may include but are not limited to:
•
•
The work submitted or presented was done, in whole or in part, by an individual other
than the one submitting or presenting the work.
Parts of the work are taken from another source without reference to the original
author (i.e. copying a paragraph, a page, a sentence, and/or someone’s ideas).
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•
•
The whole work (i.e. case study, essay, business plan, etc.) is copied from another
source or person.
A student submits or presents work in one course, which has also been submitted in
another course, (even though it is the students original work) without the knowledge
of/or prior agreement of the faculty involved.
While it is recognized that scholarly work often involves reference to the ideas, data and
conclusions of other scholars, intellectual honesty requires that such references be explicitly
and clearly noted.
Cheating gives an unfair advantage to the person over classmates and misrepresents that
person’s ability. There is a societal expectation that a standard has been met upon graduation
and that the graduate is capable of meeting the expectations of the employing organization.
Cheating harms the student’s reputation and learning. Grades obtained in the completion of
the student’s program must reflect their achievement and demonstrate ethical behaviour. Any
student who helps another student to cheat is just as guilty of cheating as the student they
assisted. Unacceptable behaviours in these circumstances include, but are not limited to:
•
•
•
•
•
•
Using materials or electronic devices not authorized by the person giving the test.
Collaborating with another student during a test without permission.
Falsifications of an exam record or report.
Knowingly using, buying, selling, stealing or soliciting contents of an exam or any
assignment.
Taking a test for another student or permitting another student to take a test for one's
self.
Attempting to bribe a faculty member to obtain a passing grade, or better grade on an
exam or course.
The penalties for all forms of plagiarism will be enforced as per the Conestoga College
Academic Integrity Policy. Faculty may require assessments to be submitted to drop boxes
which scan for plagiarism.
College Email
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.
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Please note that eConestoga email is course specific only, and may not be available for all
courses. Therefore, college email must be used to contact faculty or other students.
If there are any issues accessing college email, please contact the IT department at:
itsdesk@conestogac.on.ca, by telephone at 519-748-5220, ext. 3444, or visit the office located
in room 2B21.
Academic Concerns during a Course
If a student has a concern regarding an assignment, lab, midterm 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 Coordinator. If further action is
recommended by the Coordinator, a meeting will be arranged with the Chair.
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.
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7. SCHOOL OF BUSINESS & HOSPITALITY EXAM INFORMATION
Examination Procedures
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.
• For exams, faculty must send all full-time students without Student ID cards to the
School of Business & Hospitality Administration Office, room 1C04, to obtain an identity
verification form. Part-time students are not issued a student ID and can use
government ID.
• 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.
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•
•
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.
Students without College Identification for Final Examinations
1. Students must obtain an identification verification form from the School of Business &
Hospitality Administration Office in room 1C04.
2. A separate ID form is needed for every single exam written.
3. Students will be required to produce a photo ID to verify their identity when obtaining
the form.
4. Students must deliver the ID form to the proctor who will permit the student to begin
the exam.
Please note that any time missed while obtaining the ID form will not be added to the exam.
Part-time students are not issued a student ID card and can present a valid government photo
ID, such as a driver’s license, for their exams. They do not need an identification verification
form. However, should a part-time student wish to obtain the ID form they can do so at the
1C04 office.
Missed Examinations
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.
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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 Business & Hospitality alternative exam date rules are as follows:
• It is up to the student to review their exam schedule and identify any conflicts prior to
the start of exam week.
• It is the student’s responsibility to contact their faculty to arrange an alternate time
for one of the two exams.
• The alternative exam 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
decided between faculty members. If a decision cannot be reached between faculty
members, the Chair will make the final decision.
• One of the s will notify the student of the above decision/outcome and advise them of
the day/time/room for their alternative exam.
• If the alternative date does not work, the student will need to work it out directly with
their immediately.
Bad Weather Conditions and Testing
If all school buses have been cancelled for the public and separate school boards in Waterloo
Region and Wellington County, a test scheduled to be administered during a regularly
scheduled class will automatically be postponed until the next scheduled class. Classes will not
be cancelled (unless the college is closed); lectures for the next unit will start. If the college has
to be closed in an examination week, the examinations scheduled for that day will be added to
the end of the examination schedule, which will be extended by an additional business day.
Students living outside Waterloo Region and Wellington County who cannot travel to the
college due to bad weather and have bus cancellations in their area, are responsible for
notifying their faculty. This notification must be made by email or telephone, prior to the test,
to indicate their inability to write on the day of the test. Students must arrange to write their
test immediately upon their return to the college. Students who fail to contact their faculty will
receive a grade of zero on the test.
Supplemental Exams
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
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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.
Supplemental Exam Rules
Fifteen days after the final grade for a course is posted, supplemental exams are administered.
This may vary for the fall semester due to the Christmas break. Students must check with their
Program Coordinator for scheduled dates and times.
Exams are pre-assigned to students and no extra copies are available at the time of writing. No
alternate dates for supplemental exams are permitted. The maximum grade for a supplemental
in a diploma/certificate course is 55%.
Mandatory Conditions for Supplemental Exams
The student must be currently registered in the course and meet the following conditions:
• A failing grade of not less than 50%, as indicated by the course evaluation section of the
course outline.
• Limit of one supplemental opportunity per semester.
• Limit of one supplemental opportunity per course.
• Passed at least one major test or exam. Passing group work is not sufficient.
• No registered academic or student code of conduct offence in that semester.
• Complete the process by the required deadline.
Failure to complete the registration process correctly will result in not being allowed to write
the supplemental exam.
The process is as follows:
1. If the student’s final grade is between 50- 54% (for diplomas/certificates), the student
must complete the supplemental form (RO479). This form can be obtained from the
registrar’s office or the School of Business & Hospitality Administration Office (room
1C04).
2. The student must consult with their Program Coordinator to determine if the student
meets the conditions of eligibility.
3. The student must obtain the authorized signature required on the supplemental form
prior to payment.
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4. The student must take the completed and authorized supplemental form to the Campus
Administration Office to pay the required fee.
5. The student must pay the supplemental fee before their supplemental exam will be
scheduled.
6. The student will retain a copy of the supplemental form for their records and must show
the proctor proof of registration and payment prior to commencing their supplemental
exam.
7. The students must attend and write the supplemental exam on the scheduled date
assigned, as no alternative arrangements will be made.
Other Information
Information relating to time and date of the supplemental will be available at the end of each
semester on the School of Business & Hospitality notice board located by the faculty offices,
Room 1A19/1A21.
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8. SCHOOL OF BUSINESS & HOSPITALITY ACADEMIC INFORMATION
Academic/Student Services
Students are advised to seek academic assistance directly from their faculty, Coordinator or the
Chair if concerns arise. Students are also encouraged to access the various support services
available that will enhance their learning experience at Conestoga College. Services may vary at
campuses, and students may be required to travel to access them. For further academic and
student assistance please review the links below:
Aboriginal Services
Accessibility Services
Conestoga Students Inc.
Co-op & Career Services
Counselling Services
Health Services
Learning Commons
Library Resource Center (LRC)
Student Life
Student Financial Services
Academic Dates
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. Students also have access to
review their start/end date and the drop/refund deadlines through their Student Portal under
the ‘My Courses’ tab. Students must hover their mouse over the calendar icon beside the
course to see the dates.
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 is 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 new program design.
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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 liberal studies courses through Continuing
Education; either online, or in a traditional classroom setting. However, failed core
hotel/restaurant courses are only available to be re-taken in the fulltime (daytime)
corresponding semester the following year, provided there are not any scheduling conflicts.
Please consult with the Program Coordinator for an academic plan to clear failed courses.
Academic Probation
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 Business & Hospitality’s
Chair and 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.
Discontinuance
A student may be discontinued from the School of Business & Hospitality on either academic or
behavioural grounds, as set out in the Student Guide. Discontinuance decisions on academic
grounds are made at the end of each academic year. This will occur when a student has five or
more outstanding failed courses in the program in which they are currently registered.
Re-admission to a Program
A student who has been discontinued on academic grounds, from the School of Business &
Hospitality, 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 at least 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
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Ontario College Application System, OCAS. 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. However, in the event the student has two or more
outstanding failures and returns after sitting out for a minimum of one academic year, the
student will return to their program on academic probation. Students are strongly encouraged
to clear their failed courses first.
Students do not need to clear failed courses that are not part of the designated program
design. Those courses are not counted towards the maximum number of failures that the
student is allowed to carry.
Re-admission to a program is not automatic. In all cases, re-admission to programs in the
School of Business & Hospitality will be at the discretion of the Chair/Dean of the School and
the Program Coordinator.
Students who have been discontinued from the School of Business & Hospitality must meet
with the Coordinator 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.
Special Timetabling
Program Coordinators will be available during special timetabling to meet with students to
review their course and program options. Check the faculty office 1A19/1A21 for the Program
Coordinator, or email them to set up a meeting. A student may require assistance planning and
selecting courses for their next semester. Listed below are examples of some circumstances
where a student needs to attend special timetabling:
• Courses were completed out of order from their program design
• Students transferred from another program or school
• Dropped, failed or completed a course load less or more than the recommended
program design
Timetable Changes
Students within the School of Business & Hospitality 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. Students who attempt
to alter their original timetable on their own incur the responsibility of losing their seat in a
required course.
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Please note it is essential that lab classes have a similar number of students in each section in
order to maintain smooth production and restaurant operations. Coordinators have the right to
maintain control over who is able to switch classes.
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 before dropping any courses.
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. Full-time day courses
can be scheduled between the hours of 8:00 a.m. - 9:00 p.m. Monday-Thursday and Friday from
8:00 a.m. – 6:00 p.m. and students are expected to be available for class during those times.
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 will not allow students to
access them. If a student is able to make the required changes on their own, they may not need
to attend special timetabling.
Students on probation must plan on attending special timetabling, as they cannot access their
timetable until they have met with their Program Coordinator to review their progress in the
program.
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, Ontario Learn 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 costs.
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9. COLLEGE WIDE ACADEMIC POLICIES AND PROCEDURES
College Policies and Procedures
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:
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Academic Disputes, Resolution and Appeal Policy & Procedure
Academic Integrity Policy & Violation of Academic Integrity Procedure
Academic Recognition Policy
Academic Credential Procedure
Clearance of Academic Deficiency Policy & Procedure
Co-operative Education Policy
Discontinuance Policy & Procedure
Eligibility to Participate in Co-op Work Terms Policy & Procedure
Evaluation of Student Learning Policy & Procedure
Grading Procedure
Graduation Requirements and Convocation Procedure
Honours Policy & Procedure
Program/Course Withdrawal (Cohort) Procedure
Student Code of Conduct Policy
Student Concerns Policy & Procedure
Student Fees Policy
Student Feedback Policy
Students must follow all of the policies and procedures for Conestoga College and it is expected
that faculty will accept, fulfill and enforce these standards.
Credit Transfer
Conestoga recognizes that students may have a variety of previous experiences and formal
education that may allow them to enter a program at an advanced level or provide for an
exemption. Credit Transfers can be achieved through Advanced Standing, and Individual Course
Exemptions. A student who believes they have already earned academic credit from a
recognized post-secondary institution for specific course(s) at Conestoga may request transfer
of credit. Questions regarding Credit Transfer may be sent to CreditTransfer@conestogac.on.ca.
The Credit Transfer Policy and Procedure are posted on the college website.
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Prior Learning Assessment and Recognition (PLAR)
Conestoga recognizes prior learning of skills, knowledge or competencies that have been
acquired through employment, education (informal/formal), non-formal learning or other life
experiences. Prior learning must be measured to meet the required course outcomes and
grading standards. PLAR cannot be used by registered Conestoga students to clear academic
deficiencies, to improve grades or to obtain admission into a program. Questions regarding
PLAR may be sent to CreditTransfer@conestogac.on.ca. The Prior Learning Assessment and
Recognition Policy and Procedure are posted on the college website.
Program Transfer
Students who would like to change programs within the School of Business & Hospitality may
do so by completing and submitting a program application form to the registrar’s office. Prior to
completing the program application form, it is recommended that the student meet with the
Program Coordinator. If considering transferring to a program outside the School of Business &
Hospitality, students may want to discuss options with a Career Advisor. When a student moves
from one Conestoga program to another and where courses numbers/codes are identical or
equivalent, automatic credit is given if passing grades are met.
Adding Courses
Students can add courses to their daytime schedule under the ‘My Courses’ tab in their Student
Portal. Continuing Education and Ontario Learn courses are not included in student full-time
fees. Students wishing to take these part-time courses are required to pay the full fee for the
individual course(s). Students can add a course under the ‘Browse Continuing Education’ tab in
their Student Portal.
Under special circumstances, (i.e. dropped/failed courses, missing pre-requisites, etc.) students
can fill out a course add/drop form and have their Coordinator/Chair sign off on the form.
Dropping Courses
Students should consult their faculty/Coordinator prior to dropping a course on the Student
Portal. Dropped courses will appear as “W” (withdrawal) on transcripts if the student withdraws
before the deadline date. If the course is dropped after the deadline, the student will receive an
“F” (fail) on their transcript.
Students can drop a course on their own from the Student Portal, under the ‘My Courses’ tab.
Students are able to drop all courses but the last one on their own, as that would be
considered withdrawing from the program.
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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 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.
Graduation
Students are eligible to graduate upon completion of all academic requirements in their
program of study, including co-op 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, who take longer
than the advertised program length, are responsible for completing any new or additional
courses due to a program design change. 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.
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10.
STUDENT FEEDBACK
Key Performance Indicators
All college programs in the province are evaluated using Key Performance Indicators (KPIs)
through the Ministry of Training, Colleges and Universities. This survey is conducted each
academic year. 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) is an online questionnaire that is administered in the
latter portion of a semester. Students are asked to provide feedback regarding specific faculty
members and courses by completing the SAT using their electronic device if they are not in a
computer lab. This is completed for each full-time faculty member on two-year rotation and for
part-time faculty as requested by the Chair. Not all faculty members are provided with
feedback during the same academic year. One-quarter of faculty are appraised each term and
each faculty member has two courses selected by the Chair for appraisal. After final grades
have been submitted to the registrar’s office, the Chair meets with the faculty member to
discuss the results of the SAT. SATs are confidential and students are therefore encouraged to
provide honest constructive feedback. Completion of this process gives faculty and Chairs
valuable information that is used for improving teaching at Conestoga.
In addition to SATs, faculty may also invite their Chair or another experienced faculty member to
sit in on a class or to discuss questions or problems at any time. They may also wish to seek
informal feedback from their students throughout the semester. Students are welcome to
discuss course progress, concerns, situations or questions with their faculty, Coordinator and/or
Chair at any time.
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11.
SAFETY INFORMATION
Services Offered
Security Services provides 24-hour security at the Doon and Cambridge (South) campuses and
day, evening and 24-hour weekend security at the Guelph and Waterloo campuses. Assistance
is also available to students and staff at the Stratford and Cambridge Campuses by calling the
Doon Campus. The following are a list of services that are offered through the Security Services
at Conestoga:
• First Aid: for any major or minor physical or medical needs
• Lost and Found
• Parking: sales, assistance and enforcement
• Information/Education: for home security audits, self-defense, anti-theft precautions
and basic personal safety
• Personal and college Safety concerns
• Walk Safe: provides escorts for faculty, staff, and students to any areas on campus,
residence, and homes in the near vicinity
• Emergency Phones: located in strategic areas around the college providing a direct link
to Security Services
Basic Safety
Theft, tampering, loss and/or destruction of college equipment is a serious offence. Theft of
personal or college equipment should be reported to security services immediately. Students
found stealing or tampering with college property will be dealt with under the student code of
conduct and may also face criminal charges. Please review the list of all emergency guides, and
the full list of all policies and procedures relating to Security.
Emergency Telephone Messages
It may be necessary for family members to contact a student in an emergency situation. Family
members need to know the student number, program name, school, and campus to which the
student is registered in, to aid Security in locating the student. This information will be required
when the family member calls. Please have family members contact Security directly at 519748-5220, ext. 3357 - only if it is an emergency.
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After Hours Access Policy
Conestoga College recognizes that in some programs of study students may require after-hours
access to classrooms, shops, labs and studios. The college maintains this after-hours access in
accordance with the academic needs of individual programs. This privilege requires that
students follow established guidelines, rules and regulations to ensure safety and security of
person and property. Please contact Security Services for further details regarding the AfterHours Access policy.
Parking
Paid parking is in effect at all Conestoga Campus locations. Pay and Display machines are
available to purchase daily parking passes in the East parking lot. Enforcement by Waterloo Bylaw is conducted daily, please ensure to have the proper parking permit/pass displayed to avoid
a parking ticket infraction. Parking is free all day on Saturday and Sunday and after 4:00 p.m.
Monday – Friday. If additional information is required please contact Parking or Security
Services.
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12.
PROGRAM HANDBOOK REVISION LOG
Revision Date
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June 2015
June 2014
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