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					                                                                                                                Procedures & Policies

                                                                                Professional Program
                                                                      Procedures & Policies
                                                                                      Student Guide

1.0   Student Grooming Standards:

      1.1    Hair must be neatly groomed.
      1.2    Complete uniform (trouser, jacket and scarf) must be worn at all times in the school.
      1.3    Complete uniform with cap and apron much be worn during the practical classes.
      1.4    Uniform must be clean and ironed on all days.
      1.5    Only fully covered black leather shoes & black socks are allowed.
      1.6    Shoes must be clean and well polished.
      1.7    Fragrances should be used lightly.
      1.8    Hands should be clean, fingernails should be trimmed and no nail polish.
      1.9    No watches, finger rings or bracelets to be worn during the practical classes.

      1.10    Shoulder length or longer hair must be tied away from the face and should be properly covered with a hair net during practical
      1.11    Jewellery - One pair of small sized earrings are permitted.

      1.12   Must be clean shaven.
      1.13   Hair to be well trimmed (should not touch ear lobes, should not touch collar).
      1.14   No jewellery allowed.

      Etiquette & Conduct:
      1.15    Students are expected to exercise restraint under all circumstances and not get into arguments or fights of any kind or manner.
      1.16    It is important that all cultures & customs are respected and refrain from using any kind of abusive or hurtful language /
              gestures against fellow students.
      1.17    As respect and courtesy to all nationalities & cultures, students are requested to speak in a language common to all.
      1.18    Students are required to use the service entrance and also not to make noise or speak loudly within the premises.

2.0   Student Classroom Entry Requirements:

      This information is designed to assist students in theoretical classes, to maintain proper conduct, decorum and learn in an efficient
      2.1     Punctuality - assemble five minutes before commencement of class.
      2.2     Full uniform to be worn.
      2.3     Bring text book and class notes as required in the class time table.
      2.4     Theory classes require full attention, students disturbing may be asked to leave the class.
      2.5     Mobile phones must be turned off / put on silent in the class.
      2.6     No Food & Drink are permitted inside the classroom.
      2.7     Bags & personal belongings, if any to be properly stored under your chair.
      2.8     All chairs must be arranged in proper order while leaving the classroom.
      Mobile Phones are not to be used during assessments, for translations kindly use a dictionary.
                                                                                                                  Procedures & Policies

3.0   Student Kitchen Entry Requirements:

      This information is designed to assist students in practical classes, maintain proper hygiene and work in an efficient manner.
      3.1      Punctuality - assemble five minutes before commencement of class.
      3.2      Full uniform to be worn along with cap and apron.
      3.3      No watches or jewellery to be worn in the kitchen.
      3.4      Male students must be clean shaven.
      3.5      Long hair must be covered with a hair net.
      3.6      Hands must be washed before entering the kitchen and whenever necessary during operations.
      3.7      Tools must be clean and in line with the class requirements.
      3.8      Bring text book and class notes as required in the class time table.
      3.9      Mobile phones must be turned off / put on silent in the class.

4.0   Class Production Information:

      This information is designed to assist students in practical classes, to work in an efficient and timely manner to produce a high
      standard of quality work.
      4.1     Wash / sanitize bench area, set up knives / chopping board.
      4.2     Read the recipe (twice), make notes understand the technical process, ask your teacher questions!
      4.3     Collect all your required ingredients and refrigerate high risk items at all times until ready for use (including garnish).
      4.4     Collect all small equipment, service ware and turn on required appliances (e.g. Ovens etc.).
      4.5     Start to prepare ingredients and begin the cooking process starting with the items that require the most time to prepare.
      4.6     Work clean at all times, work into a bowl, not on to your bench. Keep your stock vegetables, scraps and preparation separate
              at all times.
      4.7     It is important to keep all your work covered and labeled when required.
      4.8     Class demonstration requires full attention, students disturbing may be asked to leave the class.
      4.9     Work as a team, individual units in pairs of two (partners subject to change & not of choice), communicate well and work safely.
      4.10    All consumables such as Sanitizers, Paper Rolls etc. to be judiciously used and not to be wasted.
      4.11    All dirty dishes to be neatly stacked on the trolley and thereafter washed, dried and placed back in to the respective shelves.
      4.12    All students are required to responsibly conduct all the opening & closing activities, keep kitchen thoroughly clean and
              properly arranged in the manner prescribed for the next class.

      Breakages, Damages & Losses:
      All breakages, damages & losses will be charged in actual, to the student(s) / student group concerned.

      Opening & Closing Activities:
      These activities are specially designed to simulate the industry work environment, help students to develop leadership skills and
      become responsible & accountable, thus enabling them to seamlessly integrate and effectively deliver in the work environment.

      a.      Opening activities:
              1. Briefing by Student Chef of the day.
              2. Inventory control.
              3. Chiller tagging.
              4. Daily maintenance activities.

      b.      Closing Activities:
              1. Inventory control.
              2. Chiller tagging.
              3. Arrangement of all crockery, cutlery and small equipments.
              4. Thorough cleaning of all preparation & cooking tables, kitchen & wash area floor (sweeping & mopping).
              5. Report submission by Student Chef of the Day.

      Detailed SOP guide lines are available for the above and same will be explained by the trainer in-charge.
      The opening & closing activities are mandatory for all professional program students.
                                                                                                                Procedures & Policies

      Safety with Knives:
      1.     Always use the right knife for the job.
      2.     When using a knife, always keep your mind and eye on the job at hand.
      3.     Never cut towards any part to your body.
      4.     Never cut food in your hand.
      5.     When carrying a knife, always hold knives with the tip to the floor and never walk with the knives pointed horizontally!
      6.     Keep knives sharp, a blunt knife is harder to use, means more risk of slipping and hurting yourself.
      7.     Never run fingers along a blade edge to check sharpness.
      8.     When storing knives on a work bench, always keep blade edge facing away from you.
      9.     Never let a knife hang over the edge of a work surface.
      10.    Never try to catch a falling knife.
      11.    Never “hide” a knife under anything e.g. tea towel, bunch of spinach etc.
      12.    Never leave a knife in a sink.
      13.    Never hand a knife to anyone, always place it on the bench and let them pick it up.
      14.    Beware when putting hands in tool box / drawers. Always store knives with blades and tips in same direction.
      15.    For safety of food / cross contamination, never use the same knife for two different jobs (without cleaning properly).
      16.    Two people should not cut on the same cutting board together at the same time.

      Product Evidencing and Food Tasting
      1.     All student groups are required to formally present their food products, upon full completion of the preparation process. Food
             presentation although a creative process should however conform to the industry techniques & norms, as advised / shown by
             the trainer in the class.
      2.     Please ensure that your final product presentation is not disturbed in any way, until the photo evidencing process is complete.
      3.     Students are required to taste & eat the food products prepared, so as to help get a clear understanding of the same in all
             respects. Efforts should be made to appreciate & emulate products that are well prepared and presented in the class.
      4.     Food prepared must not to be taken out of the premises, unless authorized and packed under the supervision of the class
             trainer. This is important on account of Food Safety Compliance issues & regulations.
      5.     ICCA Dubai will not be responsible or held liable for any handling, storage & consumption of food products
             outside its premises.

5.0   Courseware & Uniform:

      ICCA Dubai provides the following course kit:
            Practical Cookery 11th Edition (Foskett, Ceserani and Kinton)
            ICCA Dubai Summary Book
            ICCA Dubai Assessment Book for Class work

      Chef Uniform Kit:
             Chef’s jacket, chef’s pants, ¾ apron, chef’s scarf and chef’s cap.
             Additional / extra pair of uniform can be purchased upon request.
      ICCA Dubai is not responsible for any loss or damage of the course kit, once provided to the student.
      Students can procure replacement courseware / uniform upon payment.

      Students are required to take care of their personal belongings & valuables. ICCA Dubai will not be responsible or liable for any loss
      thereof, in any way or manner.

6.0   Course Assessment:
      Competency-based Training and Assessment:
         All training delivered in the qualification offered at International Centre for Culinary Arts, Dubai (ICCA Dubai), are
         competency-based. Competency-based training refers to training which develops the skills, knowledge and attitude required for
         professional qualification / industry employment.

         The qualifications are designed to provide students with specific competencies, which meet industry standards. Each unit of
         competency has a number of elements. Elements are statements, which outline the competencies which the student must achieve
         through their studies. Elements are based on standards set by the relevant industry.

      Competency-based assessment:
         Competency-based assessment is the process of obtaining evidence about a student's performance and making judgments on
         that evidence against prescribed standards of performance.

         •   Criterion based:
             Students are not in competition with their peers but are assessed against standard criteria or benchmarks. The criteria are
             competency standards, learning outcomes and other performance outcomes outlined in the relevant training package.

         •   Evidence based:
             Whether a student is competent, is based upon evidence provided by him/her. The evidence may be demonstrated or
             produced by the student or gathered by the teacher/assessor.
                                                                                                            Procedures & Policies

   •   Participatory:
       Students are encouraged to be involved in the process of assessment. Teachers / assessors will discuss the rationale behind the
       outcome of the practical assessment activities.

Every student must provide evidence of competence in all units in the course qualification they are undertaking. Competence relates to
the ability to perform tasks and duties to the standards expected in employment.

Cue Card for Practical Assessment:

   Students are allowed to use Cue Cards for their assessment, wherein they can list all the ingredient etc. for the practical assessment,
   but not the methods or procedure involved in preparation.

Assessment outcomes and future options:

   The following codes are used for assessment:
   C or NYC
   C = Competent
   NYC = Not Yet Competent

   Students are given feedback on their performance against competencies by their assessor, and if they have been found not
   competent in that assessment activity, they are advised as to their future options including taking action to address skill gaps and
   presenting evidence of competency within a reasonable time frame.

   Feedback is also given by the assessor on where improvements can be made. Students may undertake further learning and resubmit
   supplementary assessment tasks and assignments until such time as they receive a result of C (competent). This means that it may
   not be necessary for them to repeat lectures.


   If a student receives a 'Not Yet Competent' in a specific unit, he/she will have to contact the assessor (teacher) and make
   arrangements to re-sit the assessment.

   Re-assessments can be repeated for a specific module/subject within the period of enrollment and the fee for the re-assessments
   are as under:
   a. Theoretical re-assessment - First attempt AED 10, Second attempt AED 50.
   b. Practical re-assessment - First attempt AED 50, Second attempt AED 100.

Note: Assessment (theoretical & practical) not attempted on the scheduled dates will be considered as re-assessments.

Assessment Redressal Procedure:

   If for any reason a Candidate does not agree with an Assessor's or Internal Verifiers decision of an assessment then they have the
   right to Appeal.

       The procedure for making an appeal against an assessment or verification decision is detailed below:

       The Candidate:
       Stage 1:
       1. Must discuss the issue with the concerned assessor at ICCA Dubai, within 2 days of being notified of the assessment
       2. The internal assessors are as listed below:
           Chef Trainer - Vinod Radhakrishnan                Chef Trainer - Amarnath M
           Chef Trainer - Ashwini Kumar                      Chef Trainer - Pooja Khanna
           Chef Trainer - Aziz Rajab
       3. If one of the assessor assesses the candidate, then the candidate may select another assessor from the list above.
       4. The assessor will acknowledge receipt of an appeal within 2 working days of receiving the appeal.

       If Unresolved:

       Stage 2:
       1. The candidate’s appeal must be sent to the Assessment Manager. This appeal must be in writing and be within 2 working
           days of the assessor’s response to the appeal.

       The Assessment Manager - Ms. Shanaaz, Director of Courses:
       1. Will attempt to find a solution with the Candidate and the Assessor.

       If still Unresolved:

       The Assessment Manager:
       Stage 3:
       1. Will set a date for the appeal to be considered by an appeals panel.
       2. Convene an objective and independent Appeals Panel of at least 2 people not involved in the original assessment or
           verification decisions.
       3. Inform the Candidate in writing of the decision of the Appeals Panel within 2 working days of the panel meeting.
                                                                                                                 Procedures & Policies

7.0   Course Attendance & Class Timings:

      A minimum attendance of 80% is mandatory and attendance is marked for all class sessions.

      Friday is the weekly day off. However, the same may be subject to change to another day of the course program, if necessary. (For
      example, the weekly day off for the Patisserie classes in the secondary module are on Monday).

      The normal class timings for the Professional Program are 08.00 AM to 05.30 PM with breaks included.

      1.       Professional program on full time basis can be completed within a time span of 12 months from the date of first joining the
               course program.
      2.       Professional program on part time basis (Friday's) can be completed within a time span of 24 months from the date of first
               joining the course program.

8.0   Industry Exposure:

      Industry exposure is an essential part of the intensive on-campus guided learning.

      The industrial exposure provides Student Chefs with valuable "hands-on" involvement in the industry working environment during the
      course program. Here the Student Chefs can apply their knowledge & skills gained in the training. Such industrial work experiences help
      in the professional qualification and also increase a Student Chef’s future skilled employment / work placement.
      1.      Participating in the industry exposure opportunities is an essential part of the program.
      2.      Punctuality - assemble minimum 30 minutes before assigned time of event.
      3.      All prescribed grooming standards to be strictly adhered to.
      4.      Bags & personal belongings, if any to be properly stored in the area provided.
      5.      Follow all the rules and regulations of the Event organizer / hotel venue.
      6.      Maintain proper language, dignity, decorum and conduct at all times.
      7.      Work as a team, communicate well and work safely.
      8.      Preferably use the transportation facilities provided.

9.0   Course Certifications:
      Knowledge & Human Development Authority, Government of Dubai Certification:
         This certificate attestation is obtained upon successful completion of all internal theoretical & practical assessments, conducted by
         ICCA Dubai.
         The Knowledge & Human Development Authority (KHDA) attested Diploma in Hospitality (Commercial Cookery) Certificates will
         be made available within 4 to 6 weeks from the date of completion of course.

           Provisional Certificate:
           The ICCA Dubai provisional certificate of course completion can be availed upon the successful completion of the course program.
           The said certificate is given upon request and on a case to case basis.

      City & Guilds, UK Certification:
          This certification is obtained upon successful completion of the External International Examination conducted by City & Guilds, UK.

           The City & Guilds international examinations [IVQ Level 2 - Diploma in Food Preparation & Culinary Arts (7065 - 32/ 42)] are
           conducted bi-annually at ICCA Dubai and the other approved City & Guilds and British Council centres world over, during the
           months of June & November of every year.

           The City & Guilds international examinations [IVQ Level 2 - Diploma in Food Preparation & Culinary Arts (7065 - 32/ 42)] are
           optional. Students wishing to obtain the said international certification can register for the said examination upto a minimum of 6
           weeks prior to the date of examination selected.

           The Fees for the City & Guilds, UK, international examination - GBP 120 or equivalent in USD / AED are exclusive (not part of the
           course fees). The said City & Guilds, UK international examination fees is payable by cash, card, cheque or EFT (Electronic Fund
           Transfer), for the City & Guilds UK, international examination registration, minimum six weeks prior to the date of examination

           Students registered through ICCA Dubai, but attempting the said examination in another City & Guilds centre the world over, may
           be required to make invigilation fee / postage handling charges, directly to the centre concerned.

           The City & Guilds certificate will be made available 10 to 12 weeks from the date of examination.
                                                                                                                    Procedures & Policies

       Collection of Certificates & Transcripts:
           Students are required to pre-confirm the availability of the certificates for collection by phone or email.

                a.   In Person:
                     i. The original of all certificates & transcripts can be collected in person by the student from the Front Office.

                b.    Collection of certificate in absentia:
                     i. An authorized representative of the student can be nominated to collect the certificates.
                     ii. Certificates can also be couriered upon receipt of written request and payment of courier charges in actual. ICCA Dubai
                          will not be responsible for any kind of loss or damage in courier / mail handling.

       Issuance of Duplicate Certificate:

           a.   The Knowledge & Human Development Authority (KHDA) attested Diploma in Hospitality (Commercial Cookery) Certificate
                duplicate will be made available upon written request and payment of reissuance fee as may be applicable.

           b. City & Guilds IVQ Level 2 - Diploma in Food Preparation & Culinary Arts (7065 - 32/ 42) City & Guilds UK duplicate certificate
              may be obtain directly from City & Guilds UK, upon submission of the original student registration number.

10.0   Work Experience Placement:

       ICCA Dubai - Work Experience Placement (WEP) Program:

           The Work Experience Placement follows the intensive on-campus guided learning and training.

           This program provides student chefs with valuable "hands-on" exposure in the industry working environment by way of a paid
           work experience placement. Here the student chefs can apply their knowledge & skills gained in the training. Such industrial work
           experiences help increase a student chef’s further skilled employment & other international opportunities.
       Note :
           The WEP program is optional and not mandatory for the Diploma Qualification.
           Option for the WEP Program is required to be made right at the beginning of the course program.
           WEP is only for those who fully qualify to the prescribed course entry requirements.

       ICCA Dubai WEP Program Selection Process (Terms and Conditions Apply):

           Placement for the paid WEP Program is arranged by way of on-campus Interviews. The placement contracts are directly agreed to,
           between the candidates and the Human Resources (HR) Department of the respective employing company.

           ICCA Dubai provides all coordination & support for the first WEP Program on a No Cost Basis, at the Commis Chef (III, II or I) levels
           in the UAE / GCC Countries or as Asst. Cook on leading international cruise lines, e.g. NCL, USA.

           The WEP Process and position are subject to the successful completion of the course program, aptitude, attitude, skills set
           demonstrated by the candidate at the placement interview & trade tests and clearing the associated age, visa, statutory & medical

       General Salary Package Offered in the UAE:

           The salary offered ranges between AED 5 - 12 per hour and is paid vide Government of UAE monitored WPS (Wages Protection
           System), with other additional fringe benefits that may include tips and service charges, etc. The average Nett Earnings, as
           explained above, approx. ranges between USD 350 to 750 per month or more; The salary package is offered with perquisites such
           as - accommodation on a sharing basis, duty meals, local conveyance facilities, work permit & residence visa, medical insurance
           coverage and LTA (Leave Travel Allowance) etc. to the home country included.

           The salary package when valued, translates to an actual Gross Earning of approx. USD 1,100 to 1,500 per month to begin with.

           Joining ticket may be provided by Dubai, UAE / GCC Country employers as part of the package, however this is subject to individual
           company policy.

           Note: The paid WEP Program - The general employment contracts issued are for a period of 2 years, which are thereafter renewable
           upon mutual consent.
                                                                                                                    Procedures & Policies

       Employment on International Cruise Line NCL, USA:

           Selections for the position of Assistant Cook, on board the world leading American cruise line NCL, USA are conducted by the
           Human Resources / Authorised Recruitment Representative of NCL USA, based on English language proficiency, cruise line
           centered culinary skills, knowledge & aptitude demonstrated and meeting the medical requirements & cruise line country specific
           security risk assessments.

           Candidates selected, are required to pay for the US C1D visa, NCL prescribed medical examinations and the online English
           language testing. The expenditure incurred towards the US C1D visa & medical examinations are reimbursed along with the first
           salary onboard the ship, as per NCL recruitment policies.

           Salary package offered - USD 740 per month, along with free ship board accommodation & international meals, full medical care
           & insurance and international travel tickets.

           Note: All counseling and recruitment services for placement on board the International cruise line NCL, USA are provided by M/s
           Odyssey International Maritime, Dubai.

       ICCA Dubai will in No Way be responsible or held liable, should:

           The student chooses NOT to take up a paid WEP Program contract upon completion of the ICTP course; OR the student chooses
           NOT to accept a paid WEP Program contract, secured by ICCA Dubai, OR the student is unsuccessful in securing a paid WEP
           Program contract due to personal shortcomings, despite all reasonable efforts put by ICCA Dubai to secure a paid WEP Program
           contract for them; OR the student is not eligible for a work permit in the UAE or GCC Country / International Cruise Line for any
           Statutory or Medical reasons.

           The student’s first confirmed paid WEP Program contract is terminated, either by the employer or the student, during the contract
           period for any reason.

           Once the student accepts their first confirmed paid WEP Program contract, or as otherwise detailed herein above or completes
           the Diploma course program, all training and WEP Program obligations of ICCA Dubai and its recruitment and placement agents
           will be deemed satisfied.

       Skilled employment and other opportunities:

           ICCA Dubai directs students with adequate work experience to further skilled employment and other opportunities as part of its
           student support initiatives. It is for the student to qualify and comply to the procedural formalities required and personally fund
           all costs associated. ICCA Dubai bears no consequences or liabilities for any failures on the part of the student or the liaising
           companies thereof.

       ICCA Dubai WEP / Internship Certification:

           The first 12 months of the work placement / first contract (international cruise lines) would be construed as Industry Internship
           and ICCA Dubai will provide a formal industry internship certificate.
           The industry internship certification is subject to provision of proof of continuous employment for the said period and submission
           of personal Work Experience report.

11.0   Grievance Resolution:

       ICCA Dubai has policies and procedures in place for the hearing of student difficulties and grievances.
       11.1   The student refers the complaint/ grievance to the Student Service Officer, who records the grievance in writing.
       11.2   The written complaint is then forwarded to the Director of Courses, who in turn offers the student an opportunity to
              personally present his/her case.
       11.3   The Director of Courses in consultation with the Chef Trainers and the Principal Administrator will process a written statement
              of the resolution including the reasons for the decision.
       11.4   This statement of resolution will be presented to the student.
       11.5   Emphasis will be given to timely intervention and constructive resolution of grievances.
       11.6   If the student is not satisfied with the outcome an independent dispute resolution process will then be carried out.
       11.7   At no times will the student’s right to pursue legal remedies will be restricted.
       11.8   ICCA Dubai as a matter of policy will at all times work towards impartial resolution of grievances keeping the students best
              interest in mind.

       If you are not satisfied with the outcome, an independent dispute resolution can be availed, under the jurisdiction of Dubai, UAE laws and
       agree that damages are limited exclusively to a refund of the course fee for the course selected and that they are entitled to no other
       consequential, incidental or punitive damages.

12.0   Student Facilities:

       Library :
       12.1    Use of the library is for reading & reference purposes and books must be handled with care.
       12.2    Students are not permitted to take any books out from the library, unless authorized.
       12.3    No Food & Drink are permitted inside the library.
                                                                                                                  Procedures & Policies

       Tea & Coffee:
       12.4   Students have access to unlimited Tea & Coffee through the course program within the premises.
       12.5   Students are expected to keep the coffee area neat & tidy at all times, clean and replace their mugs.

       12.6   Lunch is provided for all hostellers.
       12.7   Other students wishing to avail this facility, can do so upon making a monthly payment.

13.0   First Aid, Fire Safety & Evacuation:

       13.1   In case of Minor Injuries use the First Aid facility provided in the wash area.
       13.2   In case of Major Injuries, accidents or serious health issues, inform the nearest trainer / staff member and Call Emergency
              (999) for Ambulance.
       13.3   In case of strong smell of Gas, immediately Switch Off the gas supply using the Emergency Gas Kill Knob, inform others and
              if necessary vacate the area. Under NO circumstances, put on any switch or electrical appliances.
       13.4   In case of Fire, immediately raise an alarm, inform others and evacuate in an orderly manner. Assemble outside the building
              and Call Civil Defence (997) for assistance.
       13.5   Fire Assembly Point - Outside the main entrance of the building and stand a minimum of 20 feet away from the building.

14.0   Photography:

       14.1   Students are free to take photographs of the products made for evidencing purposes and personal use.
       14.2   Photograph of the class and events, can be taken with an individuals or groups prior consent.
       14.3   The photographs of the class activities and events etc. are all regularly posted the official ICCA Dubai Facebook page.
       14.4   Students are encouraged to use the official ICCA Dubai social networking media to share the class photos and videos etc.
       14.5   Photography / video either amateur or professional of the ICCA Dubai infrastructure & facilities and equipments etc. is Not
              permitted, unless pre authorized and confirmed in writing.
       14.6   Permission for photography & video of the ICCA Dubai facilities can be obtained upon submitting a clear document of
              purpose and the same is subject to approval.

15.0   Privacy Policy:

       15.1   ICCA Dubai acknowledges and respects the privacy of individuals.
       15.2   We collect personal information from you for the purpose of processing your application to enroll you in our course and to
              provide services to you.
       15.3   We may have obligations to provide information to certain government departments.
       15.4   Provision of personal information is voluntary, but if it is not provided we will be unable to process your application.
       15.5   You have a right to access and alter your personal information.

16.0   Class Conduct, Compliance, Termination & Rights:

       16.1   Students must diligently attend the course program, complete all course assessments and follow the Professional Program -
              Procedures & Policies.
       16.2   Students are expected to exercise restraint under all circumstances and not get into arguments or fights of any kind or
              It is important that all cultures & customs are respected; refrain from using any kind of abusive or hurtful language / gestures
              against fellow students.
              As respect and courtesy to all nationalities & cultures, students are requested to speak in a language common to all.
       16.3   ICCA Dubai reserves the right to expel a student for serious breach of discipline. Upon which the course fee will not be
       16.4   As part of continuous development and quality delivery, ICCA Dubai reserves all rights to amend the course content, course
              cost, schedules and procedures & policies.

                                                           ICCA Education
              19 Al Hana Centre Mankhool Road P.O. Box: 44138 Dubai UAE Tel.: +971 4 398 9745 Fax.: +971 4 398 9746
                                         Email: Website:

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