At the beginning of each semester month, the Dean of College will post the weekly class times. Students should be seated in the classroom 5 minutes before start of class. Classroom doors will be shut 5 minutes after the class has begun. Any student late to class will be given a misdemeanour under the minor sanction code. Any student arriving after the classroom door has been shut will be given a minor sanction. At the beginning of each class the Lecturer will make a roll call, all students must be present unless a sick note has been given by the Doctor.

At the end of each semester Honour prizes will be awarded in a number of categories, awards will include Certificates, Medals, and Prizes.

• Students with the highest marks in each of the programs
• Students adjudged to have the best leadership qualities in each of the programs
• Student adjudged by their peers to have been the most helpful to other students
• Best all round service students
• Winner of the table service competition
• Best all round Culinary Student
• Best Pastry culinary student
• Best la carte culinary student
• Etc.

System of Grades & Promotion

The evaluation of academic work is based on the results of tests, written work and examinations. The marks are not negotiable with the lecturers. They reflect the value of the work produced out of 6 according to the following scale:

Excellent = 6
Good = 5
Passing = 4
Insufficient = 3,5
Mediocre = 3
Very Mediocre = 2
Bad = 1
Cheating, plagiarism or work not returned in time = 0.

Lecturers and students only leave the classroom after having put chairs and desks in their proper places, picked up loose papers, cleaned the board and switched off the lights.

Each semester will be split up into 2 terms; Students at half term will be given their notes. If Students are failing the 1st half of the semester, extra tuition will be provided to the pupils concerned in order to give them every chance of passing. To pass students must average 4.0 or higher throughout the semester’s 2 terms and final exams.