Culinary Course Requirements

Registration and Attendance Requirements for Practical Food Production Courses

A 90% attendance requirement applies to Practical Food Production courses. This attendance requirement is valid for all students from the first day of the course, including students who register for the course during the add/drop period.

To ensure food safety, students who show symptoms of an infectious illness, such as vomiting, diarrhea, jaundice, high fever, or sore throat, or who have been diagnosed with an infection that may be transmitted through food, must not attend Practical Food Production courses while their symptoms persist.

If the instructor determines that a student's health condition poses a food safety risk, the student may be referred to the University Health Center for further assessment and guidance.