eform: culinary externship agreement

Culinary Arts Externship Agreement of 7

Culinary Arts Externship Agreement

The following is an agreement between the student and the sponsoring employer listed below:

Student Employer

Name Chef/Mgr

Address Facility Name

Address

Phone

Mobile Phone

Email Fax

Email

Start Date End Date

The undersigned have read and agree to the enclosed terms and conditions:

Student Signature Date

Employer Signature Date

Dean of Culinary Arts Date

Director of Student Services Date


Terms and Conditions Section 1. Length of Externship The agreed upon externship must meet the minimum of sixteen (16) weeks averaging thirty-five (35) hours per week for a total of 560 hours. Section 2. Training Objectives An outline of training objectives will be supplied to the student and the sponsoring facility by Keiser University to clarify all of the goals that the student must meet to earn twelve (12) credits towards their Associate of Science Degree in Culinary Arts. The training objectives will include the work assignments recommended so that the student may rotate through each of the areas. If your facility is unable to provide a full rotation please let the Externship Coordinator know so the schedule can be adjusted accordingly. (See Attachment A.) Section 3. Areas of Training Guideline The student is required to receive a well-rounded experience by working a rotation through the areas below:

Sanitation Guest Service Purchasing & Storeroom Meat Butchery/Cookery Baking/Pastry/Dessert

General Prep Garde Manger Stocks and Sauces Sauté/Hotline Leadership

The Externship Coordinator at Keiser University will work with the site to ensure that the student will receive a well-rounded externship experience in addition to filling the position they were hired for at the externship site. Section 4. Compensation It is understood by all parties that the student is compensated for all work performed in accordance with the sponsoring facilities wage and benefit package and all federal and state employment guidelines. It is also understood by the student that they must comply with all of the sponsoring facilities employment guidelines. Section 5. Evaluation of Progress The student will be supervised by a qualified chef or manager. It is required by accreditation guidelines to have a copy of the supervisor’s resume on file with the Dean’s office. The supervisor will be responsible for completing the performance appraisals.

a. Criteria The student will be evaluated on eight different criteria. These criteria include: planning, food storage, preparation, cooking skill, guest service, sanitation, safety, and professionalism. All criteria is included in the Externship Performance Appraisal document. (See Attachment B.) The supervisory personnel will record the student’s progress and the student is then required to submit a copy to be submitted to their Externship Coordinator. b. Frequency Student progress will be evaluated on a weekly basis by the sponsoring facility’s supervisor through a review of the student’s Weekly Summary Form and journal entry. A chef, manager or other supervisory personnel, is required to review the document for accuracy and sign the Weekly Summary Sheet each week before the student submits it to their Externship Coordinator. Student’s overall progress will be evaluated by supervisory personnel at weeks four (4), eight (8) twelve (12) and sixteen (16).

Section 6. Facilities It is expected that the training facilities will provide a safe and adequate training environment for the student. It is also required that there are qualified training personnel for a positive learning experience for the student.

Section 7. Student Responsibilities The student is responsible for the following in order to meet the criteria for graduation:

a. Attendance The student must work the hours scheduled by the employer. These hours are to be documented by the student on the Weekly Summary Sheet. Said sheets are due to the Externship Coordinator no later than 11:59 pm each Sunday and must be complete and signed by both the student and the supervisor.


b. Student Academic Requirements The student is required to submit the following documents throughout the course of the externship: Signed Insurance Notification Form Signed Consent form Proof of Insurance Supervisor Resume Students Resume Signed Externship Contract 16 Time Sheets/ Weekly Summary Entries 16 Journal Entries (with visual aid)

Performance Appraisal 1 Performance Appraisal 2 Performance Appraisal 3 Performance Appraisal 4 Appraisal of Work Site – by Student Copy of thank you letter to your Chef Externship Extension (if applicable)

c. Communication The student is responsible for the facilitation of the flow of documents between the supervising chef and the Externship Coordinator. The student is responsible for sending all paperwork to the Externship Coordinator in accordance with the prescribed schedule. d. University Policies It is understood that the student is still enrolled in a degree program at Keiser University and is therefore governed by the policies and procedures of Keiser University as set forth in the Student Handbook.

Section 8. Amendments to the Agreement Any amendments to this agreement must be submitted to the Dean of Culinary Arts in a written format.

a. Extension If by week twelve the student has not completed four hundred twenty (420) hours at the externship site, the student should get advising from the externship coordinator an Externship Extension form requesting an extension of the externship, may be necessary at this time.

Section 9. Termination of Agreement It is required that the sponsoring employer and/or the student contact Keiser University immediately if there is a voluntary or involuntary termination of employment. The successful completion of the externship is mandatory for graduation. All employment terminations will be evaluated on an individual basis based upon information supplied by all of the involved parties. It is understood that a student may transfer any successfully completed hours (any hours that have been signed as completed and submitted to the Externship Coordinator) to another sponsor after evaluation of the circumstances by the Culinary Externship Committee.

a. Unscheduled Termination In the event a student is fired from the externship site, the student will lose all hours accrued at the site. If the student feels the termination was without merit, he or she may petition for a review of the circumstances. If the review finds the student was terminated under extenuating circumstances, it may be possible to petition for reinstatement of the hours accrued.


Culinary Arts Externship Program

Training Objectives

Objective Recommended Activities

Sanitation & Safety

Work in and with stewarding department to learn the facilities sanitation and safety program. Operate the ware washing equipment. Discuss and utilize various cleaning chemicals. Learn to operate all cooking equipment and tools. Set up and break down rooms for banquets.

Front of House

Work at a station on a banquet line carving or preparing dishes to order; Work as bus person and bar-back to understand the front of the house operations. Set tables, perform side work, and maintain sanitation. Pick up and deliver food to tables with the assistance of a full time server. Practice guest relation skills under the guidance of Dining Room Manager. Clear tables and present menus.

Storeroom Work the storeroom and receiving areas with the purchasing or receiving agent. Conduct a physical inventory. Evaluate food quality, quantity, price and vendors used in the facility. Receive and store foods according to temperature, price and perishability. Issue food according to requisitions. Clean and organize storeroom.

Meat Cookery

Assist in the processing of all meats, seafood and poultry. Understand portion control and cooking methods. Evaluate the amount of processing done to items before the establishment receives it. Utilize the trimmings and scraps in other areas, i.e. soups, stocks and ground meat. Use a meat grinder, meat saw, scimitar and butchers knife. Understand the importance of sanitation when handling raw meat.

Baking Produce kitchen desserts; Work in the bakery with the pastry chef to produce a variety of breads, desserts, dessert sauces, and specialty items. Understand how to scale ingredients, understand the baking process, practice mixing methods. Produce pastry dough, pate choux, hard and soft rolls. Work with puff pastry, chocolate and sugar.

Garde Manger

Work in the garde manger kitchen to produce salads, dressings, sandwiches, and cold platters. Identify and evaluate greens, fresh produce, cold cuts of meats, cheeses, cold sauces, and garnishes. Develop a cold appetizer, salad and sandwich that meet the menu guidelines and can be served as a special of the day. Identify tools used in the garde manger kitchen.

Sauces Work in the sauce kitchen. Produce with the saucier, stocks, sauces, pan gravies, glazes and other specialty items. Learn how to use soup and sauce bases and evaluate the quality. Produce garnishes for sauces and soups. Understand the various soup classifications. Produce soup of the day to be served in the dining room. Understand and produce sauce classifications, sols, & emulsions.

Hot Kitchen Work in the hot kitchen, Understand and demonstrate cooking methods; sauté, pan fry, broil, grill, deep fry, steam, simmer, boil, roast, stew, braise. Work the various stations with chefs’ supervision. These would ideally include the following areas: fry station; sauté station, grill or broiler station, vegetable station, and expeditor station. When possible this station can be in different kitchens so the student is exposed to different service styles, food styles and pricing influences.

Management Work with a supervising chef, to evaluate the leadership skills needed to run a successful kitchen. Communicate with the chef in areas of teamwork, motivation, people skills, training, conflicts, positive mental attitude, time management and problem solving.

Guide for Supervisor Dear Chef Supervisor, Please evaluate the student based on the following categories, and answer the comments on the back of the evaluation form. Planning: Organization, Time Management, Critical Thinking – The student is expected to take initiative and retrieve their assignment. They are also expected to organize their station efficiently for success by having all tools and ingredients necessary to complete the assignment. Finally, they are expected to work their station with skills and knowledge requiring minimal supervision. Food Storage: Food Costs, Inventory Control, and Receiving – The student is expected to demonstrate awareness of food utilization making an effort to minimize waste. The student is also expected to store food properly, as well as, receive orders properly from vendors with minimal assistance. Preparation & Cooking Skills: Quality of work, Quantity of work, Presentation of Food – The student is expected to understand food preparation assignments and exhibit sufficient skill and knowledge to complete the assignment safely, efficiently, and effectively. The student shows attention to detail which is evident in the final presentation. The student takes and follows directions with minimal supervision. Guest Service: Teamwork, Communication, and Interpersonal Skills – The student is expected to work without incident, treating kitchen and dining room staff with mutual respect. The student recognizes that teamwork and respect toward peers is directly linked to guest satisfaction Sanitation & Safety: Equipment Usage, Personal and Workspace Cleanliness – With instruction the student is expected to use most Heavy Kitchen Equipment in a sanitary and safe manner. The student is expected to use all smallwares in a sanitary and safe manner. The student keeps up with the cleanliness of their station and themselves, except in the busy times. Professionalism: Dependability, Attendance, Attitude – The student is expected to be punctual and in regular attendance. Always ready to work when scheduled. Demonstrates flexibility by exhibiting a positive attitude towards job assignments and strive to meet job expectations. The student is expected to work well independently and need minimal supervision after being trained in an area. Area of Success: Please comment on the area in which you observe the student to be most successful. Opportunity for Growth: Please comment on the area that you observe the student should concentrate on for professional growth. Other Comments: Anything that you deem important for the school to know as you host this student.


Performance Evaluation

Student Name: Review Period

Chef Name: Weeks:

(circle one)

Site Name: 1-4 5-8

9-12 13-16

Please rate the student in each category: 1 – 5 5 = Continually Exceeds Expectations, Works Independently 4 = Meets Expectations, is thorough, Needs Minimal Supervision 3 = Meets Most Expectations, Needs Some Supervision 2 = Rarely Meets Expectations, Needs close supervision 1 = Inadequate skills/effort for position, Needs constant supervision

Planning 5 4 3 2 1

Takes initiative – seeks out opportunities to learn/grow

Keeps an organizes station; Plans prep efficiently

Food Storage 5 4 3 2 1

Makes effort to minimize food waste; Stores food properly

Able to receive orders with assistance

Preparation 5 4 3 2 1

Demonstrates sufficient skill and knowledge to complete assigned tasks

Performs tasks with a sense of urgency and minimal supervision

Cooking Skills 5 4 3 2 1

Re-fires are kept to a minimum

Shows attention to detail in final plate presentation

Guest Service 5 4 3 2 1

Positive guest interaction – helpful, respectful

Recognizes the necessity of the team effort to guarantee Guest Satisfaction

Sanitation 5 4 3 2 1

Keeps station clean and organized

Uniform is clean and professional

Safety 5 4 3 2 1

Ability to use equipment safely and sanitarily after instruction Demonstrates sound, efficient knife skills

Observes rules of the kitchen – i.e., calling out “behind”

Professionalism 5 4 3 2 1

Punctual; No excessive or unexplained absences Strives to meet job expectations; Minimal supervision

Demonstrates flexibility by having a good attitude toward job assignments

Please provide additional feedback on reverse…


Please comment on the area where you have seen the most growth:

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Please comment on the area where you have seen the greatest opportunity for growth:

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Additional Comments:

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Signatures:

Supervisor Title Date

Student Date

Next Step:

The student will fax the completed appraisal to (850) 391-4679 or scan and e-mail to the Externship Coordinator.

eform: culinary externship agreement

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