1.0 Course Validity, Attendance & Class Timings: 1.1 Professional Diploma program can be completed within a time span of 24 months from the date of registration. Those who discontinue from regular full-time batches can only complete the program along with the Weekend (Saturday) batch. 1.2 Completion of Diploma program after two (2) years from the date of registration to three (3) years will incur re-registration fee as applicable. After three (3) years registration into the program as a new candidate is required. 1.3 A minimum attendance of 80% is mandatory and attendance is marked for all class sessions. 1.4 Friday is the weekly day o . However, the same may be subject to change to another day of the course program, if necessary. 1.5 The normal class timings for the Professional Program are 07.30 am to 05.30 pm and Weekend Program on Saturday at 10.00 AM to 06.00 PM with breaks included. 2.0 Student Grooming Standards: 2.1 Hair must be neatly groomed. 22 Complete uniform (trouser, jacket, black socks and chef shoes) must be worn at all times in the school. 2.3 Uniform must be clean and ironed on all days. 2.4 Only CLEAN black chef shoes & black socks are allowed. 2.5 Fragrances should be used lightly. 2.6 Hands should be clean; fingernails should be trimmed and no nail polishes. 2.7 No watches, finger rings or bracelets to be worn during the practical classes. Ladies: 2.8 Shoulder length or longer hair must be tied away from the face 2.9 Jewellery - One pair of small sized earrings are permitted. Gentlemen: 2.10 Must be clean shaven 2.11 Hair to be well trimmed (should not touch ear lobes, should not touch collar). 2.12 No jewellery allowed. 3.0 Student Classroom Entry Requirements for Theory Classes: This information is designed to assist students in theoretical classes, to maintain proper conduct, decorum and learn in an e cient manner. 3.1 Punctuality - assemble five minutes before commencement of class. 3.2 Full uniform to be worn. 3.3 Bring PCs/ tablets and class notes as required by the class time table. 3.4 Theory classes require full attention, students disturbing may be asked to leave the class. 3.5 No Food & Drink are permitted inside the classroom. 3.6 Bags & personal belongings should be properly stored under your chair. 3.7 All chairs must be arranged in proper order while leaving the classroom. 4.0 Student Kitchen Entry Requirements for Practical Classes: This information is designed to assist students in practical classes, maintain proper hygiene and work in an e cient manner. 4.1 Punctuality - assemble five minutes before commencement of class. 4.2 Full uniform (trouser, jacket, black socks and chef shoes) to be worn along with cap and apron. 4.3 No watches or jewellery to be worn in the kitchen. 4.4 Male students must be clean shaven. Procedures & Policies Student Guide Student Signature : 03 ICCA / SPP / V7.1 / 05 / 2023
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