Allergy Policy
The Culinary Arts curriculum requires the student to be exposed to many different types of foods, some of which are known allergens. The nature of the curriculum teaches a variety of techniques and skills which require hands-on/tasting involvement. Students with food allergies should speak with their enrollment advisor prior to beginning their program so Academic Advising can review their individual needs. If a student finds him- or herself in an environment that aggravates the allergies, Kendall may not be able to alter the class to accommodate their needs. This may affect completion of the program.
Early Exit/ Late Arrival
The Kendall College of Culinary Arts and Hospitality Management endorses mandatory class attendance. In exceptional circumstances, such as a medical condition, illness of a family member, or bereavement, a student may request to leave before the end of the quarter or may return after the start of class. To avoid academic penalty, or being withdrawn from courses which can entail the loss of a visa for some students, the student must petition the program dean for permission for early exit or late arrival. Proper documentation must be attached to the petition. The form may be obtained from Academic Advising.
Attendance and Participation
Regular course attendance is expected of all Kendall College Culinary and Hospitality students. The definition of participation is met if one of the following conditions applies:
- The student is physically in the classroom or lab and participating; or
- The student has participated in the D2L learning environment, including (a) submitting an academic assignment relating to the course topic, (b) taking a quiz or test relating to the course topic, or (c) participating in an online discussion board covering the academic content of the course.
Any work posted in advance of the first day of classes will not be considered work that is required for the course, nor will it be accepted for grading. Online courses require, at minimum, one online academic activity listed above during the first week of class to be considered as participating. Failure to participate during the first week of class through either physical presence or online participation may result in withdrawal from the course. Students who do not participate in any courses during the first week of classes will be withdrawn from the college.
A student maintaining an unapproved absence from classes (2 calendar weeks or more without contacting Academic Advising and getting dean's approval) may be required to withdraw from the college for the term in which that conduct occurs, forfeiting all academic credit, tuition, and fees for that term. For on campus classes, attendance and participation is crucial for success at Kendall and is a requirement for all students. Kendall College uses the quarter system. The college recognizes that for various reasons students may miss classes. Excused absences are allowed due to documented illness or a serious family crisis (for example, death of an immediate family member).
In a non-lab class a student can miss up to 4 total absences (unexcused and excused). If a student is absent for 15% of the classes, the student's final grade will be lowered 10%. If absent for 20% of the classes, the student's final grade will be lowered 20%. If absent for 25% of the classes, the student will receive an automatic "F" grade in the course.
In a lab class (kitchen classes) a student must be in attendance all days. If an emergency arises, the following will be used to determine if a students should withdraw. For an unexcused absence, a student will receive a zero on a daily grade and will not be able to make it up. Excused absences must meet the policy and instructor approval and coordination to make-up or null of daily grade.
LAB CLASS
| Number of Class Meetings |
Numbers of Absences Allowed |
| 25 |
3 |
| 20 |
3 |
| 12 |
2 |
| 10 |
2 |
| 5 |
1 |
Transfer Credit Policy
Transfer credit policy for Culinary Arts and Baking & Pastry students transferring into Kendall College to complete an A.A.S. or B.A. degree.
Students may transfer general education and lecture courses that are equivalent to the degree requirements in the program. (Refer to degree required lecture classes below).
Students may request to have culinary and baking/pastry lab courses transferred in from an accredited college prior to starting their first term. The program director will evaluate and work with the student’s advisor to determine transfer credit equivalency and set up the proficiency practical exam.
Students with an earned Associate of Applied Science (A.A.S.) degree in Culinary Arts or Baking and Pastry Arts from an accredited college are exempt from this policy and will transfer the full equivalent to the A.A.S. degree (all courses must be completed with a grade of C or 2.00 or higher) if enrolling in a Bachelor of Arts in Culinary or Hospitality Management.