ext4~ - Externship Workbook Pre Externship Module: Goals...

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Unformatted text preview: 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 above the average level of the establishment Im 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 or resort operates and be able to work and cook in a kitchen. Module #3: Three Week Summary From your weekly experiences and observations during weeks 1 through 3 complete the following module. Mention the following topics; raw products, techniques and methods, preparation, presentation, flow of service, utilization, new culinary ideas and consistency. To make the most of your experience you should also consider gaining some exposure to areas outside your assigned location. Asking to be rotated, coming in early or staying late to help with special projects or events will increase your learning level significantly. 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:11/24 Position/Station:GARDE MANGER Supervisors Signature:_______________________________________________________________ Submitted at the end of week three: Yes No Three week summary : At this point I had being working in the resort for three weeks. During this three week I had the chance to get involved and feel like part of the hotel staff. This three weeks I worked in the Garde Manger kitchen. There they make salads, canapes, sandwiches, fruit plates, cheese platters and any other cold food needed. During my three weeks of work I deeply analyze the operation of the Garde Manger kitchen. The Garde Manger kitchen and every kitchen in the hotel looks clean. This is a very important aspect in every kitchen. For me the work place should be always clan and organized....
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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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ext4~ - Externship Workbook Pre Externship Module: Goals...

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