week1 - Externship Workbook Pre Externship Module: Goals...

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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 Externship. 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 aver- age 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
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week1 - Externship Workbook Pre Externship Module: Goals...

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