w2 - E xternship Workbook Pre Externship Module: Goals C...

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Externship Workbook Pre Externship Module: Goals Create five professional goals that you plan to accomplish during your Externship. Areas you currently consider as weaknesses or needing improvement should be the basis for your goals. Externship goals should be listed as S.MA.R.T. (Specific, Measurable, Attainable, Realistic, Timely). Discuss these goals with your supervisor during week one of your Ex- ternship. Date Goals were written by Student: 10/26/09 Date Goals were reviewed and signed by Supervisor: Supervisor's signature: Goal 1: Improve my speed, precision, knife cuts in the kitchen Goal 2: Be able to succeed in a real life kitchen, by this I mean to be able to cook blow the av- erage level of the establishment I’m working. Goal 3: Fulfill, and take to the next level the expectations of the Chef and my own expectations about my development and learning in the externship. Goal 4: Take my cooking skills to a higher level and learn new skills Goal 5: Understand how a kitchen in a restaurant, resort and establishment works and be able to work, cook in a kitchen .
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Module #1: Orientation Process & Organizational Chart Summarize the first week at your site. Describe the orientation process and discuss the structure of the organization with your supervisor. Be sure to include all positions within the food service operation. See the attached example of an organizational chart. Include the organizational chart that you create with this module. One full page is required (single space, font size 12pt.)  Utilize spell check and proofread to ensure proper  grammar and punctuation. Present your work neatly and professionally.   Supervisor's signature must be on the  typed page. Date:____Nov/06/09_ _______ Position/Station:___Garde Manger, cook_ Supervisor’s Signature:_______________________________________________________________ Submitted at the end of week one: Yes No Summary of First Week: My first week in the Boca Raton Resort & Club was a week full of learning. During this first few days I had to memorize several things such as the localization of different key offices, kitchens and storage areas. I meet a lot of new people including
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This note was uploaded on 03/04/2011 for the course A 101 taught by Professor A during the Spring '11 term at Culinary Institute of America.

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w2 - E xternship Workbook Pre Externship Module: Goals C...

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