helpful information for finding a lab site for fndh 342
TRANSCRIPT
Helpf ul Information for
Finding a Lab Site f or
FNDH 342
Advice from Dr. Molt and Dr. Whitehair
The Why
The course objectives are only
successfully achieved with a quality
laboratory experience. It is impossible to
mimic the knowledge and skills learned
in a hands-on environment through any
type of technology.
The When
• Lab faciliti es should be approved as a
suitable site by Dr. Whitehai r PRIOR to
the firs t day of the course.
• Dr. Whitehair’ s cont act information:
• E-mail : [email protected]
Th e How
1) Brainstor m a lis t of potenti al faciliti es (see suggested faciliti es slide f or more info).
2) Prioritize your lis t and begin calling the foodservice director s to set-up an appointm ent to m eet and discus s your needs.
3) A t the appointment, share the lab facility sponsor’ s packet, lab manual, and gener al information about the course.
Th e How
4) Als o, you should bring the lis t of questi ons on the las t slide and make certain you can get the answer s fr om the potenti al lab sponsor.
FINDIN G TH E ANSWERS TO THES E QUESTIONS IS REQUIRED FO R RECEIVING LA B FACILIT Y APPROVA L
FROM DR. WHITEHAIR.
Th e How
5) I f the foodservice direct or agr ees to be your spons or and l et you use the facility as a lab site, you should have him/ her sign the three lab facility agreem ent form s in the lab facility sponsor’ s packet.
SIGNIN G OF THES E FORMS DOES NO T GUARANTE E YOU R FACILIT Y WIL L BE APPROVE D FO R TH E
COURSE, IT JUS T SAVES YOU A T RIP BACK, IF IT IS APPROVED.
Th e How , continued
• If Dr. Whitehair approves your facility, you wil l be asked
to send the three signed lab agreements and proceed with
reading introductory course material. At this point, you
should also confirm with your newly-acquired lab sit e
that they have been approved for the course.
• If Dr. Whitehair does NO T approve your facility, go back
to your brainstorming list and start this process over.
Th e How , continued
So , what’ s du e by th e first day of classes?
• Facility approval by Dr. Whitehair
• Three signed lab agreements (scanned/photo’d and emailed)
• Pr oof of ServSafe certification (scanned/photo’d and emailed)
• E-mai l to Dr . Whitehai r ([email protected])
General Guidelines
• Regardles s of w hat type of facility, i t i s essenti al t hat the facility prepare the majority
of thei r f oods fr om scratch (basic ingredients ) and in quantiti es great er than 50 servi ngs f or the main entrée(s).
General Guidelines
• Th e facility mus t b e abl e to accommodat e your final dinner project .
• Mor e explanation of this project i s in your lab manual and lab facility sponsor’s packet . Past final dinner projects hav e included: ethni c them e
meal, holiday meal. celebration meal, doctor’ s luncheon, reception, etc.
• Thi s event must b e for a minimu m of 30 people
Suggested Facilities
• College/University Foodservice (let u s kno w whe re you a re located and w e may b e abl e to provid e a contact name)
• K-12 Foodservice (th e central kitchen i s th e best experience. School s that received product s satellited fro m th e central kitchen a re not appropriat e a s typically on-sit e food production i s limited)
• Large r retiremen t communities
• Extende d car e o r assiste d living facilities
• Hospitals (often the re a re legal and liability issue s so meeting with th e foodservic e director a s early a s possibl e i s recommended)
Facility Information List (Send th e answers to Dr. Whitehai r to receiv e facilit y approval)
• Nam e of facilit y and clientele • Facilit y location • Nam e and credentials of sponsor • Number of meal s served per da y • Number of ful l tim e and par t tim e production and servic e
employees (plea se differentiate) • Menu pattern (how man y entrees, sides, desserts offere d per meal) • Standardized recipe s (ar e the y used dail y to mak e menu items?) • Larg e equipmen t (i.e. ovens, til t skillets, mixers, etc.) and how
often i t is used (daily, weekly, monthly) • Predominan t preparatio n methods used to produc e th e menu (i.e.
baking, frying, steaming, etc) • Frequenc y of specia l events, theme meals, or catered receptions
Line Web-based Discussion Room FYI
• This class does have a live on-line discussion r oom each week. There will be two times scheduled for this discussion. You are encouraged to participat e in one of the discussion r oom times.
• Thes e days/time s will b e announced closer to th e start of th e semester.
• Please try to work chat rooms into your routine this semester. There will be credit available for those students that cannot attend regularly.