Course Registration Procedures for Applied Food Production Courses
Please be advised that the Undergraduate Hotel Management Program students who passed the “HMAN 211/203 -Nutrition, Hygiene and Food Safety” course and the Undergraduate Gastronomy and Culinary Arts Program students who passed the “GARM 103 -Safety and Hygiene” course must undergo the following medical tests in order to be eligible to register for their first food production course.
Test-1: PA Chest Radiograph and medical report (Chest X-Ray, must be evaluated by a tuberculosis dispensary, a pulmonologist, or a radiologist.) Test-2: Hepatitis A Test (ELISA Test)
Students must complete their medical tests and submit their test results to the University’s Health Center in person at the earliest one month before and at the latest 15 days before the registration period. Only the test completed and test results submitted within the stated period are deemed valid.
Should students later have any medical issues or health concerns pertaining to the previously tested areas, the students must notify the University physician of their medical condition with the supporting documents.
Furthermore, students with symptoms including vomiting, diarrhea, jaundice, fever, sore throat, or eye discharge, and students who are diagnosed with Salmonella Typhi, Shigella spp., Escherichia coli, Hepatitis A and Norovirus are not allowed to attend the applied food production coursesfor at least 3 days in order to help prevent disease transmission to their classmates or the food production equipment and tools. Students with the aforementioned symptoms or open infected wounds on their bodies are not admitted to the class, and are referred to the university physician by their course instructors. Students are re-admitted to their classes at least 3 days later so long as they provide the University’s Health Center with a clean bill of health (health report) obtained from a health institution which verifies that their medical condition is treated.
Registrations for Applied Food Production Courses
As these courses require 90% attendance, students are expected to complete their medical tests and submit their test results to the University physician at least one month and at the latest 15 days before the course registration period begins. Students are also required to attend classes as of the first day. The 90% attendance requirement applies to all students, starting from the first day of class, regardless the date of registration, (including the students who added the course during the add/drop period.)
Test results of students will be evaluated by the university physician. Students whose test results are classified as “positive-can be treated” cannot register for food production courses until their results are “negative”.
Undergraduate Gastronomy and Culinary Arts Program