SCHOOL POLICIES

1. GENERAL POLICIES

Admission

• All incoming students are to pass an interview before receiving clearance to enroll in the Culinary Arts Program.
• The requirements for High School graduates are High School report card, NSO copy of Birth Certificate, and 4 copies of passport size picture with white background.
• The requirements for transferees are transfer credential, certificate of grades, good moral certificate, NSO copy of birth certificate and 4 copies size picture with white background.
• The requirements for degree holders are Transcript of Record (TOR) NSO copy of birth certificate and 4 copies of passport size picture with white background.
• Married Students need to submit copy of the Certificate of Marriage for proper document of records.

Class Attendance

• Students are allowed a maximum of seven (7) absences for the entire semester. Any students exceeding the allowed number of absences is considered as “dropped” and will no longer be accepted in class.
• Tardiness is discouraged. Students are just given 15 minutes grace period.
• Attendance is monitored daily. Students with three (3) consecutive absences without giving the school proper notice or valid reason are considered dropped for the semester.

Withdrawal from School

The school adheres to the Manual of Registration for Private Schools Articles 13 Section 66 regarding student admission which states:

      “When a student registers school, it is understood that he is enrolling for the entire semester for collegiate course within two (2) weeks after the beginning classes, anyone who has already paid pertinent tuition and other fees in full or any length of time longer than one (1) month may be may be charged 10% of the total amount due for the term if withdraws within the first week of classes regardless of whether or not he has actually attend class. The student may be charged all the school fees in full if he withdraws any time after the second (2^nd) week of classes. However, if the transfer or withdrawal due to justifiable reasons, the student will be charged the pertinent fess only up to and including the last month of attendance.”

Payment of Fees

10% – transfer/ withdrawal within the first (1^st) week of the semester

20% – transfer/ withdrawal within the second (2^nd) week of the semester

100% – transfer/ withdrawal with three (3^rd) or more weeks after the semester

Uniform

• All students are required to wear the complete school uniform or white t-shirt, considered as part of the uniform are black slacks, black pants, black shoes, chef’s uniform, chef’s hat, hair net, apron and two (2) face towels.
• The school issued Identification Card (ID card) with lace should be worn as soon as the students enter the school premises. In case of loss, students should.
• Immediately report to the Administration Office for issuance of a temporary and a new ID.
• Personal accessories such as earring, ring, pendant, etc. are not allowed inside the kitchen sections/ areas especially in the Bakeshop, Hot Kitchen, and Cold Kitchen all the time.
• Wearing a bull cap inside the classroom is not allowed. If caught, such offenses will be dealt with severely
  
  School Order
  
  Entrance and Exit
• Students should present the school issued Identification Card (ID card) before entering the school premises.
• Students are only allowed to leave the school in the scheduled classes are over. Should there be a need for a student to leave the end of the class, she/ he must secure an individual gate pass duty to approved and signed by the Administrator or Registrar.

In case a student resorted to forgery, s/he will be sanctioned with a seven (7) day suspension and will be under the probationary status.

• Visitor are allowed to enter the school premises provided they will fully fill out the school logbook at the guard’s desk or documentation purposes
  
  Cleanliness/ Order

   

• The school is a litter and vandal free campus. Littering and vandalism are strictly prohibited.
• Separate comfort rooms (CR) are provided for the male and female students, it should maintain the cleanliness of the CR and responsibility use and manage the supplies in it.
• Students should observe “Clean as you go” in the Scholl Canteen.
  
  Classroom / Kitchen

   

• All culinary students are required to be in the Preparation Area one (1) hour before the actual time of preparation.
• A portioner is required to report one (1) hour before the actual time schedule to prepare the portioning of required ingredients.
• All breaktime is announced by the Executive Chef or the assigned Culinary Chef. All students who will be caught having a break without permission from the Executive Chef or Culinary Chef will be reprimanded with a written warning.
• The culinary kitchen should me maintained with the highest standard of cleanliness and sanitation throughout the cooking time schedule.
• Students are strictly required to apply the highest HACCP (Hazard Analysis Critical Control Point) in all areas of the Culinary Arts Department all the time. Students who will not apply the highest standard of HACCP will be considered deficient in the food preparation and will be given a failing grade in HACCP.
• All personal belongings shall not be brought inside the bakeshop, cold kitchen, and hot kitchen.
  
  Equipment Usage

   

• The school provides equipment for students use during classroom presentations and school activities. To request for equipment, students accomplish a requisition slip and/or sign in the Logbook.
• Separate logbooks and requisition slips are provided for Culinary, F & B and Housekeeping items and equipment.
• Requisitioned item/ equipment will be counter checked upon return before the student who requested the said item can be cleared of any responsibility and/ or liability.

• Culinary students should also remember the following:
• For requisition of utensils, all group members are required to submit the requisition form of all the needed utensils for the net culinary cooking schedule a day before the actual cooking date.
• Kitchen forms shall be secured during the actual day of cooking and shall be submitted to the culinary chef along with the respective food preparation on that articular day.

2. DEPARTMENT FUNCTIONS AND POLICIES

2.1 Registrar’s Office

• The Registrar’s Office is responsible in managing the school records of the students. It handles the enrollment, evaluation of subjects, record of grades and release of all pertinent papers needed by our students and alumni.
  
  Dropping of Subjects

• The dropping of subjects is possible only within the first two weeks of the semester, failure to do so would mean that student is still officially enrolled in the subject the intended to drop and would receive an Unofficially Dropped (UD) remark if he did not attend class.
• The student must submit the request for dropping a subject for evaluation and approval.
• Upon approval by the Registrar, the student will proceed to the Accounting Office for re assessment of account and payment/ reimbursed of fess.
• The student is considered officially dropped to a subject upon presenting re- assessed account slip and accomplishing all COM forms in the Registrar’s Office.

• Issuance of Documents
• Students and graduates may request for certificates/ documents provided they have completed all the needed requirements and/or have been cleared from any school liability.
• The requesting person should fill out the request form and pay the necessary fee from the Accounting Office before submitting the request form with receipt at the Registrar’s office.
• The office releases certifications one (1) week upon submission of the request form while diploma and transcript of records (TOR) are released one (1) month upon submission of the request form.

2.2 ACCOUNTING OFFICE

            The main concern of the department is the assessment of the financial standing and obligation of the students. It issues a monthly account slip as an update for the students and parents like.

            The office handles the receiving of payments for enrollment, tuition, and adding/ dropping of subjects, examination, certifications, tours, and graduation fees.

            Only receipts issued by the office are considered as official and are honored within the school. Students should keep all the receipts issued by the office. In case of loss, students may request/ pay for a duplicate.

            The office also issues promissory notes to requesting students who are incapable of meeting their financial obligation in time for the scheduled examinations on a case-to-case basis.

2.3 SCHOOL LIBRARY

            The school library houses adequate resources that meet the needs of our students allowing them to perform well academically. We have the basic section, BSHRM section and periodical and periodical section of our print materials as well as enough number of computers with internet connection for our non-print materials.

            All students should present a library issued card before they can use the resources within the library during school days.

            There are resources that students can use outside the library provided they have signed the book card, took note of when the resources should be returned, and left their library card to the librarian.

            Students should return their borrowed resources on the specified date, failure to do so would mean paying the penalty fee and/or revocation of their library.

2.4 ADMINISTRATION OFFICE

            The office, main responsibility is the maintenance and supervision of OLMA’s official records, academic affairs; and campus building and grounds.

            The administration office is also concerned with the implementation of sanction imposed on students who are alleged or proven to have committed serious/ major misconduct or violation of OLMA’s policies and procedures.