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PRACTICUM MANUALDEPARTMENT OF TOURISM, HOSPITALITY, AND CULINARY ARTS

Spring 2018

Course Syllabus______________________________________________________________________COURSE DESCRIPTION (e-catalog):Practical workplace training, supported by an individualized learning plans developed by the employer, college, and student.

PREREQUISITES, CO-REQUISITES and OTHER REQUIREMENTS:Instructor Approval. Enrollment in the final semester or year of classes.

CHEF 1300 for Culinary Arts and Restaurant Management majors

PSTR 1301 for Baking/Pastry Arts majors

HAMG 1313 for Hotel Management and Hospitality Management majors

STUDENT LEARNING OUTCOMES:The statement of student learning outcomes is designed to bring awareness of what you will be learning and what skills you should be able to demonstrate by way of the acquired knowledge.

At the successful completion of this course, you should be able to demonstrate the following student learning outcomes:

1. The student will write clearly stated, focused objectives to guide their practicum experience.

2. The students will obtain the necessary approvals and submit paperwork to document the attainment of the practicum work site and employer commitment.

3. The student will complete and submit a professional log of weekly activities.

4. The student will reflect upon knowledge and skills gained during the practicum experience, and will write a summary term paper that documents this.

5. The student will continue to develop interpersonal skills needed for success in the workplace.

6. The student will practice and perfect job-related skills learned in class.

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Department: TOURISM, HOSPITALITY, AND CULINARY ARTSInstructor: TBAPhone: 210.486.2315Email:Office Location: Building Campus Center Room # 202Office Hours:Course Title: Course #: CRNCredit Hours Lec. Hrs. per wk: Lab Hrs. per wk:

7. The student will practice and perfect problem solving on the job.

8. The student will engage in Ethical Decision Making throughout the semester and will include a summary of decisions and actions in the term paper.

9. The student will be prepared for entry level employment or promotion in his/her chosen career field.

PERFORMANCE OBJECTIVES:

Your grade in this course will be based upon a midterm and a final evaluation done by your employer regarding your performance on the job and upon the quality of your Weekly Log Reports and Final Term Paper. A grade of zero will be posted for your Weekly Log Report if it is not received by the deadline. A Weekly Work Report is REQUIRED FOR EVERY WEEK, even if you have worked no hours. You must receive a grade of “C” or better for graduation.

Weekly Log Report 30% 90 - 100 = A

Midterm Evaluation 30% 80 - 89 = B

Final Evaluation 30% 70 - 79 = C

Term Paper 10% 60 - 69 = D

BELOW 60 = F

STUDENT RESPONSIBILITIES:A. Attendance

Effective Spring Term 2010, student absences will be recorded from the first day the class meets. Regular and punctual attendance in all classes and laboratories, day and evening, is required. Students who are absent for any reason should always consult with their instructors. Course syllabi must provide specific information regarding attendance, including, for courses involving the internet, online activity that constitutes “attendance.” Also, both tardiness and early departure from class may be considered forms of absenteeism. In all cases, students will be held responsible for completion of course requirements covered in their absence. Additionally, it is the student’s responsibility to drop a course

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for nonattendance.Course instructors establish policy with regard to attendance in their respective syllabi and may drop a student for excessive absences. Absences are considered excessive when more than 12.5 percent of the total contact hours of instruction in a semester, including lecture and lab, are missed. For example, in a three-credit-hour lecture class, students may be dropped after more than six contact hours of absences. In a four-credit-hour lecture/lab class, students may be dropped after more than eight contact hours of absences. Absences are counted regardless of whether they occur consecutively. In special programs with additional accreditation or certification standards, additional attendance requirements may be enforced but faculty must clearly explain these policies in their syllabi. Students who stop attending class for any reason should contact the instructor and the college registrar to officially withdraw from the class. Students may be required to consult with an advisor or designee before dropping. Failure to officially withdraw may result in a failing grade for the course. It is the student’s responsibility to withdraw officially from a class by submitting a completed Withdrawal Form to the Admissions and Records Office.

COLLEGE POLICIES: (added by individual college)A. All of the Alamo Colleges are tobacco free.B. Alamo Colleges DPS Emergency Phone Numbers:

Emergency Phone (210) 222-0911General Phone (210) 485-0099Weather Phone (210) 485-0189 (For information on college closures)

Disability Access Statement – In accordance with the Americans with Disabilities Act (ADA) and Section 504 of the Rehabilitation Act, it is the responsibility of the student to self-identify with the campus Disability Support Services office. Only those students with appropriate documentation will receive a letter of accommodation from the Disability Support Services office. Instructors are required to follow only those accommodation and/or services outlined in the letter of accommodation. For further information, please contact the Disability Support Services office at (210) 486-2020 or visit the office located in the Sutton Learning Center, Rm. 103. If you have specific needs, please discuss them privately with your instructor.

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PRACTICUM MANUAL

ADDITIONAL SYLLABUS INFORMATION

Spring 2018

COURSE CALENDAR

Nov. 29, 2017 Mandatory Practicum Meeting with Practicum Instructors

Nov. 29, 2017 Co-op Work Study Agreement Complete and Sign

Jan. 16, 2018 Semester Begins

Jan. 16, 2018 Data Sheet, Training Plan, and Resume Due

Week of Feb. 12 Mandatory Practicum Appointment with instructor this week.**

Week of Mar. 5 Midterm Evaluation Due (Bring to Midterm Appointment)

Week of Mar. 5 Mandatory Midterm Practicum Appointment with instructor this week**

Wednesday, May 9 Final Logs, Final Evaluation and Term Paper Due

Wednesday, May 9 Graduate Survey, Employer Survey Due

**15 points will be deducted from your work supervisor’s Mid Term Evaluation for non-attendance at each of the Practicum Appointments with your instructor. Remember, there are 2 appointments: Interim and Midterm.

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PRACTICUM FAQs

1. Can I start working my hours as soon as I have a work location? No, you must wait until the first day of the semester.

2. Does the Department of Tourism, Hospitality, and Culinary Arts find a work location for me or is that my responsibility? Locating a practicum work location is the responsibility of the student. The Department assists by inviting possible employers to attend the Mandatory Convocation and offering suggestions for students. However, it is the student’s responsibility to find a location and complete all documents by the first day of the semester. No late commitment are accepted.

3. I am doing my practicum where I work. I often work 50 hours per week? Can I log 50 hours per week and get done early? Why or why not? No. You can log up to 4 hours per week beyond the requirement for your practicum. Anything above that must be approved in advance by your practicum course instructor. When working a full shift on your job, you will only log the times that relate to your objectives rather than all the hours you work.

4. How do I submit my term paper. Your Term paper is submitted as an assignment in Canvas.

5. How long does my term paper have to be? The Term Paper is a minimum of 2 pages. Refer to the Practicum Manual to determine the specific requirements for font size, margins, etc.

6. Can I complete my practicum at my current job? Yes, however you must be assigned to different responsibilities than what you do on your current job.

7. How are my Weekly Work Reports and Logs graded? There is a grading rubric in Canvas that will be used to grade your log each week. Important items to remember: always include the Objectives that you are working on each week; always relate your activities back to your objectives; always provide abundant detail of what you are doing and learning; always include a photo that relates to your work that week; always use complete sentences with spell and grammar check.

8. What if I come to the end of the semester and do not have all of the hours that I need? If you have completed all your work on time and kept in touch with the course instructor, you will be given an “I” or incomplete grade. This gives you extra time to complete the hours and documentation. “I” grades are not given automatically. You MUST be in contact with the course instructor to receive a grade of “I.”

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9. My work location is not working well for me. I need to leave my work location. Does this mean that I should drop the class. No, you do not have to drop the class if you need to change your work location, however, you must be in touch with the course instructor when this is happening. It is best if you locate a new site before leaving the first work location. It is best to minimize the number of weeks missed so that you do not fall behind in your work hours.

10. What if I submit my log and Weekly Work Report late? You will lose points for the week. Too many late submissions will result in a grade below a grade of “C,” and you will have to repeat the class. Be careful.

11. What if I am sick and do not work for a week? Submit a Weekly Work Report and Log with 0 hours and explain the reason.

12. Do I get paid for the practicum work? Some practicums are paid and others are unpaid. That is a conversation for you to have with your practicum work site supervisor.

13. Is it possible to work more hours each week and complete before the end of the semester? Usually we limit work hours to an additional 4 hours extra per week. This is a conversation you need to have with your course instructor. Working extra hours during holidays, such as Thanksgiving or Spring Break are often ok in order to complete extra hours as make-up or to complete a week or so early.

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DOCUMENTS REQUIRED FOR PRACTICUM: DUE NO LATER THAN THE FIRST DAY OF CLASS

DUE DATE: January 16, 2018

INTERNSHIP TRAINING PLAN

Includes Objectives and Signature of the work supervisor.

RESUME

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INTRODUCTION

The purpose of the Practicum is to provide a capstone experience for students majoring in Baking and Pastry, Culinary Arts, Hotel Management, Restaurant Management, and Hospitality Management. A capstone learning experience is defined by the Texas Higher Education Coordinating Board as a final learning experience that allows the student to apply the broad knowledge of the profession. For this reason, it is recommended that students enroll in the Practicum course during the final semester at SPC.

Specific Practicum experiences will vary from student to student and will vary among different majors and different work sites. All practicum experiences will provide the following benefits.

Students will gain valuable experience in the field. Students will be able to apply knowledge and skills in the real-life work setting. Students will have the opportunity to work with specialized equipment. Students will develop professional contacts and references.

In order to be successful in the Practicum, you must work independently, maintain focus, keep detailed records of your work, submit timely reports, and complete evaluations with your work supervisor. Some specific things must be done, as follows:

You must begin by writing clear objectives to focus your energy during your practicum. You must obtain the support of a work supervisor in order to meet your objectives on

the job. You must complete a detailed weekly log of the activities completed on the job that

relate to your objectives. You must attend the mandatory appointments with the practicum course instructor at

SPC. You must submit your log of activities every week to the practicum course instructor at

SPC. You must submit your midterm and final evaluations that have been done by your work

supervisor to the practicum course instructor at SPC. You must write a Final Paper that summarizes all of your activities from the semester

and addresses your objectives and progress you made towards reaching your objectives. The paper must be no less than two full (2) typed pages with a 12 point font. This paper must be submitted by the due date.

Remember, the responsibility for “staying on track” with the practicum course is your responsibility. You will get as much out of the practicum course as you put into it. Stay focused, concentrate, be mature and professional, and set high standards and work hard to reach them. You are setting career standards now that will carry you for the rest of your life. Finally, remember how important it is to show gratitude for the experiences you have had. A thank you note or letter to your work supervisor is a wonderful way to end your semester.

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Quality Enhancement Plan Ethical Decision MakingPracticum Courses

The purpose of the Practicum is to provide a capstone experience for students majoring in Baking and Pastry Arts, Culinary Arts, Hotel Management, Restaurant Management, and Hospitality Management. A capstone learning experience is defined by the Texas Higher Education Coordinating Board as a final learning experience that allows the student to apply the broad knowledge of the profession.

Your task now is to demonstrate that you have successfully mastered QEP student learning outcome (SLO) Ethical Decision Making.

In order to accomplish this task, the Final Paper that summarizes all of your activities from the semester and addresses your objectives and progress you made towards reaching your objectives must consistently demonstrate all or almost all of the elements listed below. You must describe in at least two paragraphs an ethical dilemma that you faced on the job and what you did to determine the facts, consider options, make your choice, and act.

The Process of Ethical Decision Making Stop and think to determine the facts. Identify options. Make an ethical choice and take appropriate action.

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INTERNSHIP TRAINING PLANAccess the ITP from the link on the Course Front Page in Canvas

The ITP is a fillable form that must be typed and printed. You will then take it to your work supervisor for signing. And, then you will bring it to your course

instructor by the deadline listed in the course calendar.

DEPARTMENT OF TOURISM, HOSPITALITY AND CULINARY ARTS PROGRAMS

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COOPERATIVE WORK-STUDY AGREEMENT

The Texas Higher Education Coordinating Board makes certain provisions whereby a college may offer to their students an opportunity to work off-campus for one semester to earn college credit and receive valuable experience on a job in their career area. This experience is normally referred to as the "Practicum or Internship". The majority of activities associated with the Practicum take place away from the college campus, therefore, certain guidelines and policies must be understood and agreed to at the outset.

1. Any student enrolling in a practicum within any degree plan in the department of THCA must attend a MANDATORY ORIENTATION prior to the semester in which the practicum will be taken. The meeting will be scheduled approximately one month before the first day of class.

2. Students entering the Practicum must secure their own employment. The program faculty will advise, counsel, and assist with job placement. Final approval of the job site is given by the course instructor by the first day of the semester.

3. Students enrolled in the practicum must obtain employment by the first day of the semester. (January 16, 2018). There are NO EXCEPTIONS.

4. Fall and spring semesters students are required to work 16 hours per week for 16 weeks for a total of 256 hours for CHEF 2264, PSTR 2264 and RSTO 2264. HAMG 2167 students are required to work 10 hours per week for 16 weeks during fall and spring semesters for a total of 160 hours. HAMG 2366 students are required to work 24 hours per week for 16 week during the fall and spring semesters for a total of 384 hours.

During the summer semester students are required to work 32 hours per week for eight weeks for a total of 256 hours for CHEF 2264, PSTR 2264 and RSTO 2264. HAMG 2167 students are required to work 20 hours per week for 8 weeks during summer semester for a total of 160 hours. Students in HAMG 2366 are required to work 48 hours per week for eight weeks for a total of 384 hours during the summer semester.

5. Training plans must be on file with the faculty member, complete with the proper signatures on or before

the first day of the semester. Training Plans are submitted in hard copy to Course Instructor.

6. Two employer evaluations during the term are required. These must be signed and submitted In hard copy to Course Instructor.

7. Students must maintain and submit a weekly report and log of their work related activities. Logs must include photos from the work site every week and must be submitted using Canvas Submission link. LATE SUBMISSIONS OF WEEKLY REPORT AND LOG WILL BE RESULT IN POINT DEDUCTION OF 30 POINTS.

8. In the case of dismissal, lay-off, or any other condition that leads to unemployment, the student MUST find new employment within two (2) weeks. Under NO circumstances will the student quit a job without first discussing the matter with the instructor.

9. A final term paper of off-campus activities is required and must include the Ethical Decision Making narrative.

I ACKNOWLEDGE AND ACCEPT THE TERMS OF THIS COMMITMENT.

Print Name Student's Signature Date

Email Address _________________________________ Phone ______________________________

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WEEKLY WORK REPORT

Access the WWR from the link on the Course Front Page in Canvas

The WWR is a fillable form that must be typed and printed. You will use it EVERY WEEK OF THE SEMESTER to document your Objectives, Hours, and Log Reports.

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WEEKLY WORK REPORT RUBRIC

This is the rubric that will be used to grade your Weekly work Reports each week. If the Weekly Work Report is not submitted by the deadline, you will receive a grade of zero.

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SAMPLE OBJECTIVES

WELL WRITTEN OBJECTIVES

BAKING AND PASTRY

I want to learn how to produce quality and industry standard chocolates and confections at a reasonable pace that is consistent with customer demand.

I want to learn how to produce pastries and desserts at a good quality and at a reasonable pace that is consistent with customer demand.

I want to learn how to work in a production kitchen as a contributing team member (teamwork).

I want to learn how to work with guests to understand their needs when taking their order, including calculating prices for various products.

CULINARY ARTS

I want to be able to work under leads, sous chefs, and the executive chef to correctly prepare foods using all methods of preparation (sautéing, steaming, frying, etc.) I want to gain experience with as many new ingredients as possible while achieving this objective.

I want to learn kitchen operations by which the executive chef and sous chefs determine the food quality standards. I want to learn about the labor challenges that are involved with running an operation.

I want to learn the procedures for ordering food products, inventory control, and production planning.

I want to prepare foods for guests as they are ordered and to be able to properly serve guests good food while using skills of organization, food safety and sanitation.

HOTEL MANAGEMENT

During my practicum, I will

1. Learn how to use the computer system to chick in and check out hotel guests.2. Learn how to do a night audit.3. Learn how to manage time while working in housekeeping.4. Learn how to conduct room inspections.5 Learn how to repair minor facilities problems while working with the Facilities Maintenance Department. 6. Work efficiently and effectively in all areas assigned.

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HOSPITALITY MANAGEMENT

My objectives are to learn about how downtown governments works and use this knowledge to improve my service to visitors, to work as a part of a team (I have always worked alone), enhance my leadership skills, and to provide service to fellow team members, visitors and supervisors in a timely and professional manner.

RESTAURANT MANAGEMENT

I want to learn:

Employee scheduling.

Inventory control.

Dining room management.

Purchasing and receiving processes.

Scheduling and pricing of special events/meals.

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EXAMPLE OF INCOMPLETE LOG

(Note the lack of reference to objectives, lack of detail, misspelled words, lack of photo.)

WEEK OF Feb. 28 - March 5

Friday, March 3

Today I helped plate 300 salads in Garde Manger and made 3 platters of hor’doeuvres for

the same party of 300. Later I helped plate 300 desserts for the party shop and I helped plate

entree for this 300 party.

Saturday, March 4

I spent morning until early afternoon using meat slicer slicing a variety of cheeses, turkey

breast, ham and roast beef for Garde Manger. I then helped bag chicken pieces for 73 lunches

and helped pack sandwiches and potato salad for these lunches as well.

Sunday, March 5

I was at Spring House café from 7 am - 3 pm working waffle/pancake station in dining room.

I used waffle like those in class and used griddle as well. I felt with guests and wait staff.

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EXAMPLE OF WELL DONE WEEKLY LOG

Monday, February 06, 2017

This day Chef wanted me to try to make new cookies to see how they look and taste. They were made of oatmeal, brown sugar, cardamom and some other strong spices (all spices, nutmeg, etc).

Even though the flavor supposed to be cardamom, the final result was just a plain sugar flavor. I told Chef that I believe it was because the recipe called for 3 different sucrose: Brown sugar, Light syrup, and glucose, therefore, next time we are going to try to add more cardamom and spices to see if the flavor change. The texture was crunchy so maybe because the sugars too. But still delicious.

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Saturday, February 11, 2017

I had a chance, finally, to make one of the butter cream cheese icing. I started doing kind of mise en place but little bit different since I took first the butter and started creaming it while I collect the other ingredients so we can save time.

Then, after I missed en placed the rest of ingredients I add the cream cheese to the butter, making sure first at all that my butter was puff and fluffy with a lot of air in it. It was a ton of butter and cream cheese.

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After making sure that they (butter and cream cheese,), were well blend, flufly and light without little balls, I add the vanilla extract.

EXAMPLE OF WELL WRITTEN LOG: HOTEL MANAGEMENT

DEPARTMENT OF TOURISM, HOSPITALITY AND CULINARY ARTS

PRACTICUM WEEKLY WORK REPORT

Week # 8

Dates: 3/10/17-3/17/17

STUDENT NAME:

FACULTY NAME:

WORK LOCATION*:

WORK SUPERVISOR

** Please note any changes in work location or supervisor.

**Work Supervisor changed to Overnight Manager.

LIST WORK SCHEDULE FOR THIS WEEK: Monday: 1:00pm-11:30pm Tuesday: 10:00pm-8:30am Wednesday: 10:00pm-8:30am

LIST OBJECTIVES ACCOMPLISHED THIS WEEK: Setting expectations

Providing guests options

INDICATE STATUS OF HOURS WORKED:

Previous hours worked: 13 hours

Hours this week: 30 hours

Total hours to date: 122 hours

Hours remaining: 38

Note to student: A copy of this form must accompany each weekly log report.

WEEKLY REPORT

Spring Break!! School children across the globe, elementary to college level cheer about this time of the year. A break from school, homework and a time to party with your friends or for

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some of us get some much needed sleep. This is why I only worked three days this week. I needed sleep. But I digress. Spring Break in the hotel/hospitality industry is far from fun in the sun, party time. After all someone has to service the needs of all those spring breakers. Spring break is the time of transient guests. One’s who expect much, pay little, tend to complain and party loudly. This spring break brought this and more.

First we had transient guests, groups and our regular business travelers. This led to sold out days, noise and various guest complaints. Management is expected and trained to handle all of this and more. It is, also, our job to assist our agents with these difficult situations. One way is to set guest expectations.

Setting guest expectations begins at check in. Agents should be clear about the type of room which we are checking guest in and what side of the hotel, river vs city side. When this doesn’t happen the guest can come back to the desk upset and it leads to a long conversation. This situation is regular occurrence but even more so during spring break. As you can expect all guests want to be on the riverside. There are not enough rooms for this nor does every guest book a riverside room. When this occurs we have to explain the room type they booked is the room type we have. If we have availability we can upgrade to riverside, if not then you get the room you booked. We, also, suffer the reverse. They book a particular room type we are over sold on the room type and we move them. Sometimes this works in favor of the guest other times not. Such as a guest booking a riverside room and receiving city side.

Setting guest expectation is also important when a guest checks in and there room is not ready. This occurs when a guest arrives prior to check in time and wants to check in early and on after an oversold/sold out days. Housekeepers work diligently to clean these rooms and get them ready for the next guests. This being said we are not able to provide guest with an exact time of when they can check into the room. Although, this is what most guests would like. Agents informing guests at check in the room is not ready, why, how we are working diligently to get the room ready, and then providing options of what guest can do while they wait can help diffuse a tense situation.

Options we provide our clients when their room is not ready include but are not limited to: Holding their luggage so they can enjoy the Riverwalk or grab something to eat

unencumbered. Providing guest a credit they can use toward hotel purchases they charge to their room. Reducing room rate if they choose to move room types in order to avoid being placed in a

pending state Reward members can receive points.

Our agents are empowered to provide guest with compensation when the result is less than favorable for the guest. To aid the agents with these situations our front desk supervisors are checking-in guests alongside the agent. This allows us to, hopefully, jump in and aid the agent when needed. I say “hopefully” because sometimes an agent is dealing with a difficult situation at the same time the supervisor is dealing with a difficult situation. When this happens the agent can seek assistance from the front desk manager, if available or rely on their training and provide the guest with compensation or stay firm and let the guest know the supervisor will assist them shortly.

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The second way we have worked to aid our agents and ourselves is to create a pending rooms report. This report lets us know when a guest was checked in a pending state, what was the guest attitude, how long they were pending and how the guest was compensated, if at all. This report is sent out to front desk management everyday it is used. It allows us to be proactive and educated when the guest complains about their check in experience.

Guest complaints happen no matter how good we strive to be they are inevitable. After all you can’t please all the people all the time. We strive to make it right and sometimes that is not a success. At the end sometimes all you can do is learn from your mistakes as to not make the same one a second time.

EXAMPLE OF WELL-WRITTEN TERM PAPER

PRACTICUM GOALS

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By the end of the practicum I will be able to create attractive garnish for banquet plates

using various fruits and vegetables.

By the end of the practicum I will be able to create decorative garnish for buffet table

presentation.

By the end of the practicum I will be able to demonstrate the most efficient methods and

techniques employed by caterers to produce large scale banquets.

By the end of the practicum I will be able to demonstrate proper skills and techniques

required for mass food production.

The practicum began in January. I was interviewed on a Friday afternoon and began work

the following Monday morning.

I had what I consider a most valuable practicum. In the book, Becoming a Chef, students

are advised to seek out their culinary hero and go to work in their kitchen. That is exactly what

I did. The owner is a true pioneer and leader in the catering industry. She rose from a

barbeque shack on the Southside of San Antonio to become the third largest caterer in the

Nation. Her capabilities are on an equal plane with Wolfgang Puck. I could not have gone

anywhere else in this state and been exposed to this quality of culinary accomplishment.

The first few weeks were rather boring. One day in particular, I, cut wrapped and placed

brownies on sheet pans all day long. That is all I did all day. I had menial tasks at first such as

cleaning onions and counting plates, chopping parsley and wrapping brownies. It almost

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appeared as if the staff was reluctant to teach me anything.

The first thing instilled in me was to make everything uniform. Cut everything the same

size. Arrange everything the same way. Put the same number on each sheet pan. Complete

one task before moving to another. Cutting the same number of brownies out of each sheet

pan allows you portion control, which in turn allows you cost control. Placing the same number

on each sheet allows a quick and accurate method of counting or inventory. Service appears

neat when all items are uniform, all salads look the same, all plates appear the same, all

desserts plated and garnished alike.

Garde Manger began to teach me methods and styles used by the company. For example,

the first time I was told to prepare fruit for fruit trays I did not know how it was to be sliced or

cut. Someone showed me the proper way. He continued to instruct me in various other aspect

of preparation. I began to assist with the preparation of various vinaigrettes and dressings. I

helped to make different pasta salads, chicken, tuna, and potato salads. Later I was given full

charge making various salads.

I began to assist with assembling cheese trays and fruit trays. I also helped with dessert

trays and breakfast breads. At first I was not able to garnish and decorate the plates and trays

well enough. Creativity cannot be taught. It can only be develop. Eventually I was able to

garnish and decorate. Later I was given full charge to prepare fruit trays, cheese trays and

dessert trays. I began to make sandwiches and decorate sandwich trays.

My kitchen skills became well-honed over the practicum. My many knife skills and my

piping skills are much better than when I began. The first time I was asked to use a piping bag I

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told the chef, “I have no piping skills.” He replied, “You will when you finish, I need 300 of

these,” Experience is a wonderful teacher. When you are thrown in deep water you don’t stop

to think about which stroke you are going to use.....you just start swimming!

As time progressed I was permitted to be more creative. I was permitted to decorate

several brie en croute. I made flower baskets and flowers from the pie dough and decorated

the brie.

Several times I was placed on teams that plated salads and desserts. Often I was placed on

teams that plated entrees on site. I had never seen so much food served so quickly before!

One of my responsibilities was to help with buffet service. As a plate or tray would become

half empty it would be replaced with a full one. The used one would be brought to me to be

replenished from provisions I had previously prepared. We also prepared extra garnish to be

used if needed.

The most exciting times were parties off premise. One had to experience the event to truly

appreciate the planning and execution. No one else in the state is capable of going on site and

producing the quality and quantity that this business can.

Quantity is one thing, but quality is another. Anyone can make up 5000 sandwiches and

take them on location. But very few people are capable of creating a first class banquet on site.

Most caterers plate banquets hours before service and the foot sits in huge ovens drying

out and aging. Someone takes the freshly prepared food sealed in two inch pans in holding

ovens to the site. It is then plated minutes before serving. This gives them control over the

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quality of the food. It looks better and tastes better because it is fresher.

This company also has the logistics capabilities to produce a first class banquet anywhere

they can take a truck! Everything they own is on wheels. I have seen them take deep fryers on

site, deep freezers on site. They even have an 18 wheeler trailer converted into a kitchen.

This company has the equipment and the personnel to accomplish culinary feats

unapproachable by others.

I would be hard pressed to place a dollar figure on the experience I gained at this company.

I know I was involved in culinary activities of a magnitude that I will never be involved in again.

They are unique. One of a kind.

Every activity I was involved in was directly related to one of my practicum goals. Even

counting plates for plating and cutting, wrapping, and placing brownies on sheet pans related to

my goals. Even the time I spent cleaning the produce walk in and mopping the floors was

preparation of my future career.

I learned many valuable lessons at this company. I can understand the demand for

excellence and quality. This company has a huge reputation that is on the line with each cheese

tray and every plate that is served.

The thing I find difficult to understand is the schedule expected of the employees. I would

never demand or expect my employees to work the hours demanded by this company. It is not

uncommon to work two twenty hour shifts back to back with only a four hour break in

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between. In my four month experience I saw nine people quit because of the demand on their

time. One of them was the executive chef. I would have quit had I not needed the position to

complete my practicum.

When employees are overworked they become exhausted, less productive, irritable, less

cautious, less concerned, less alert, less enthusiastic, less devoted. I witnessed several

incidents of aggressive behavior and conflicts between employees.

Another thing I cannot understand is the poor pay scale. The company made over $50

million last year and you would be hard pressed to find anyone in the kitchen making over

$10.00 per hour. Some of the employees have been there for many years and are productive,

creative people that contribute greatly to the company’s success. Some of that creative talent

could be making more money slicing food at other companies. How unfortunate!

I gained great experience during the practicum. Not only did I sharpen my skills and

increase my creativity, I also learned valuable lessons from being exposed to the management

philosophy. A good manager will draw from all of his experiences, discarding those that worked

poorly and employing and expanding those that worked well.

I truly believe I could not have received a more valuable experience anywhere else in this

state. It was the perfect accompaniment to my training at St. Philip’s and a valuable

introduction to the profession.

ST. PHILIP'S COLLEGE DEPT. OF TOURISM, HOSPITALITY AND CULINARY ARTSINTERN EVALUATION

28

MIDTERM

STUDENT NAME:

Work Supervisor: Job Title:

Factors that are descriptive of performance are grouped below. Please check the rating that best describes the individual you are evaluating. The overall rating will be used in determining the final grade.

PERFORMANCE FACTOR RATINGS_______________________________

Excellent above average average poor unsatisfactory

100 85 75 65 55

1. Quantity of Work

2. Quality of Work

3. Attitude Toward Job

4. Cooperation with Employees

5. Cooperation with Supervisor

6. Attendance Record

7. Punctuality

8. Ability to Learn New Duties

9. Initiative

10. Potential for Promotion

11. Personal Qualities

12. Safety Practices

29

OVERALL EVALUATION

Do you feel the employee is properly assigned? If not, what are your recommendations?

General Comments:

Work Supervisor Signature Date

WORK SUPERVISORS: Please review the evaluation and your comments with the student. Place the form in a sealed envelope and give to the intern to bring to the Course Instructor at the College. You may also email the signed form to the course instructor (email available for the student).

Course Instructor Signature ______________________________________ Date _________________________

30

ST. PHILIP'S COLLEGE DEPT. OF TOURISM, HOSPITALITY AND CULINARY ARTS

INTERN EVALUATION

FINAL

STUDENT NAME:

Work Supervisor : Job Title:

Factors that are descriptive of performance are grouped below. Please check the rating that best describes the individual you are evaluating. The overall rating will be used in determining the final grade.

PERFORMANCE FACTOR RATINGS_______________________________

Excellent above average average poor unsatisfactory

100 85 75 65 ___55____

1. Quantity of Work

2. Quality of Work

3. Attitude Toward Job

4. Cooperation with Employees

5. Cooperation with Supervisor

6. Attendance Record

7. Punctuality

8. Ability to Learn New Duties

9. Initiative

10. Potential for Promotion

11. Personal Qualities

12. Safety Practices

31

OVERALL EVALUATION

Do you feel the employee is properly assigned? If not, what are your recommendations?

General Comments:

Work Supervisor Signature Date

WORK SUPERVISORS: Please review the evaluation and share your comments with the student. Place the form in a sealed envelope and give to the intern to bring to the Course Instructor at the College. You may also email the signed form to the course instructor (email available for the student).

Course Instructor Signature ______________________________________ Date _________________________

32