Culinary Externship Manual - Dec 2011
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Transcript of Culinary Externship Manual - Dec 2011
Page 1 of 22
Page 2 of 22
Page 3 of 22
Externship Journal
Professional
Documentation
Weekly
summaries
Evaluations
Journal
entries
Preface
Additional Info
Page 4 of 22
Your Externship Journal begins with a preface. Think of it as the
introduction about you and about your experience as an extern. Here are
some basics…
- A title page with a picture of something significant from your externship.
Include:
o Your name
o The starting and ending dates of your externship
o A creative title
- A one-page summary of your
externship.
o Summarize your culinary
knowledge level before
you started
o Overall experiences you
learned from during your
externship
o How has the externship
experience impacted your education/career?
o What are some of the skills you learned during your externship?
o Explain three (3) “take-aways” from your externship. For instance,
what were three (3) major ideas or realizations you had when
looking back over your externship.
Maintain your basics – Spelling and Grammar count
Did you meet the requirements of the assignment?
Make sure you touch on all of the major points listed above
The Preface
So how is it
graded?
Page 5 of 22
This section is for all of the “official stuff”…
Résumé
ServSafe® Food Protection Manager
Certification
Signed Externship Agreement
Also consider including the following (if
applicable)
Letters of Recommendation
Articles you may have published
Other Certifications or licenses you may hold
o (No need to include your driver’s license or birth certificate)
Letters of Commendation
Newspaper or Magazine articles that reference you
Awards received
College degrees
Membership documents for professional organizations (where you are a member)
Documents for honors you may have received
o i.e., Phj Theta Kappa
Community/Volunteer Work
o Service Organizations
o Photographs featuring your volunteer work
Have your résumé, copy of your ServSafe®, and your
original signed Externship Agreement
Make sure the section is organized and clean – it
represents YOU!!
Professional Documentation
So how is it
graded?
Page 6 of 22
You are required to submit Weekly Summary Sheets each week. You’ll be
submitting this paper every Sunday Night. Use this section of your book to
file the originals.
Just a few tips…
Fill out
everything that applies to you –
especially your name, the
dates and times you
worked
Goals for This
Week –
What are you wanting
to learn this week?
Accomplishments –
Did you meet your
goals? Did you get to
do something you had
not done before?
Challenges – Did you
have a more difficult
time than expected in a
certain area?
My Goals for Next
Week – What do you
plan to do next week?
Weekly summaries
– ’
–
Page 7 of 22
Let’s fill out a Weekly Sheet!
Complete all of the FROM information & indicate
which WEEK of your externship you are in…
All of the information regarding who you need
to send the info to is already filled out!
Month, Day and Year – very important! Keiser weeks start on MON & end on SUN.
Record when
you clock in
for the day
and when you
clock out ---
Don’t forget to
TOTAL your daily hours!!!
TOTAL your weekly hours!!!
attention
Round hours
to the nearest
quarter hour –
.00
.25
.50
.75
Page 8 of 22
–
’
–
DETAILS….
It needs to be completely filled out with completed
thoughts – don’t just write single words
Be thorough, professional & legible
Have your chef sign it/email it (eFORM only)
Get it in on time
So how is it
graded?
Check the
stations that
you worked
during the week.
Be sure to
specify where
indicated.
SUPER IMPORTANT!! Be sure to COMPLETE each area.
A good portion of your grade
depends on it!
Fail to plan and you plan to fail!!
Write Legibly & Professionally
There is additional
room on the second
page if needed.
Also there is an
eFORM available if you
would like to type
everything in.!
No signature
= Zero Grade
Unless you use
the eFORM REALLY, REALLY IMPORTANT!!
Must be submitted by 11:59pm each Sunday
– NOT Mon, Tues, Wed…
Page 9 of 22
During your externship your
chef will complete four (4)
Performance Appraisals which
they will review with you. Once
completed, send a copy to the
Externship Coordinator via email,
fax or hard copy. Keep the
original in your book.
Always remember: REMIND
your chef when the evaluation is
coming due. They are busy with
running the kitchen. Since they
are helping you with your
externship, you just want to give
them a ‘gentle reminder’ when
things are due
evaluations
After your externship you will
get the chance to evaluate the
externship site. The evaluation is
between you and the school so
it is kept private. Keep the
original in your book…
Page 10 of 22
What’s my TOPIC ?
Why did I choose
to write about it?
This is where you can get really creative! Journal entries are short,
reflective papers on a specific topic you have found interest in at your site.
For instance, you worked a station (let’s say Garde Manger) and you
prepared a new dish that you had never prepared before. Ask yourself a
few questions…
In the case of a food, name the item that
you are referring to. If you are stuck, there’s a
list of subjects at the end of this section to get you started…
What is the background of one of the main ingredients? Where did it come
from? Is it seasonal? Does it have any strange properties?
Are the ingredients difficult to source?
Is there something you liked or did not like about
it? Is there something you would do with the
dish that is different?
How does the dish fit into the menu of the restaurant? Who’s decision was
it to menu it?
If you are writing about a recipe, was there a specific technique you were
required to learn?
Journal Entries
What were the challenges I experienced? (In relation to the topic)
Page 11 of 22
“I did that!!”
If you are writing about preparing a dish, was there a process you had to
overcome, i.e., need to increase speed of production, need to increase quality,
etc.
What new skills did you learn in preparing the dish?
Do some of the ingredients have specific preparations that are out of the
ordinary?
Did other stations have a hand in helping prepare the final
plate?
What were some of the key points that made you step
back and say – “I did that!”
In essence, you are writing a brief article. Make it interesting. Pretend the reader
has no clue about your topic, you or the restaurant. “DRAW” them a picture in
words – but then give them something to look at too. Take a photograph of the
finished plate or whatever your topic is. Have fun with it but be professional about
it!
500 word minimum, typed according to specs
Visual component
Turned in on time
Spelling & Grammar are good
It’s descriptive
Relates to YOU personally
Demonstrates you actually thought about the topic that you are writing
about!
Any referenced materials are properly cited
What were MY Accomplishments related to the topic?
So how is it
graded?
Page 12 of 22
SAMPLE Topics…
o Sanitation
Keeping a foodservice establishment clean is of the utmost importance. Reference your ServSafe®
materials in addition to any other research you conduct.
o Guest Service
Service in the front of the house is crucial. Research topics can include current trends as well as
basic standards of service
o Purchasing & Inventory
How is an inventory maintained? Why do we establish par levels? How do we identify what we
need to purchase for an operation? What is a make-or-buy decision?
o Organization & Time Management
Describe the organization and time management techniques you are incorporating into your work at
your externship site. Research these techniques and reference other techniques that you may like
to try.
o Chef Professionalism
Describe ten attributes that contribute to chef professionalism?
o Garde Manger
Describe the history of Garde Manger and how it has evolved into the current kitchen. How is
the baking and pastry function tied to this station?
o Ergonomics in the Kitchen
Is it necessary to be quick in the kitchen? Have you found techniques or tools to assist your
efficiency as well as reducing physical stress? How has your speed in the kitchen changed since
the beginning of your externship? Do you have any advice to share on improving speed in the
kitchen?
o Nutrition
What role does nutrition play in foodservice today? What are some of the important tenets of
nutritional cooking? Does nutritional food have to be bland?
o Custard
Describe the history of custards and how they has evolved into your current kitchen.
o European Influences
How have the traditional m influenced today’s menus? Can some of popular dishes find a basis is
French cuisine?
o Planning a Menu
What are key concepts in drafting a menu for a catering or special event? What financial
considerations are reviewed when planning a menu? How is food marketed on a menu?
o Butter Flour Sugar Eggs
How do you use these items in your externship site? How are the costs monitored? How are
they ordered?
o Alternative Diets & Allergies
Does your site produce any items that market to a special need – whether it be organic, dietary
(i.e., vegan, reduced-fat, etc.) or allergen based? How was this need in the market determined?
Does the price on these products vary from their traditional counterparts?
Page 13 of 22
Some technical specs to get you started…
Page 14 of 22
Journal Entry Checklist
Choose a TOPIC
Explain WHY you chose the topic
ACCOMPLISHMENTS related to the topic
CHALLENGES related to the topic
VISUAL COMPONENT
500 word minimum
1.5 line spacing
1-inch margins
Full-Justification
References
Page 15 of 22
…Or get creative with the layout…..
just keep it professional!
Page 16 of 22
If you are including a recipe, remember the basics…
(1) Title of the Recipe
The name of the item as it appears on the
menu
(2) Author of the Recipe
I.e., your chef, a magazine, etc.
(3) Picture of the Recipe in its final state
A picture of the dish prepared by you – no
corporate photos
(4) Date you prepared the dish
Keeping a daily log of your prep lists will help you
to meet these criteria
(5) Ingredients and Amounts
(6) Step-by-Step Directions
Write the procedure as if someone with very little knowledge had to
prepare the recipe
(7) Something you learned from preparing the recipe
Method used or new technique, etc.
(8) Something interesting about the recipe
i.e., you loved/hated preparing it
Optional items to include are:
a) Nutritional Information/Analysis
b) The time of day the dish was served (breakfast, lunch, dinner, snack, etc.)
c) Variations of the recipe
Recipes are excellent topics for journals…
You learn all about a food you are preparing
You document the recipe for future use
You have photographic evidence of the wonderful chef you are becoming!!
Why did you choose
to write about this
recipe? What is your
personal connection?
Page 17 of 22
Italian Meringue Icing
by Susan Turner, Food Glorious Food
prepared January 1, 2005
4 each egg whites
2 cups sugar
1/2 cup water
1 tablespoon vanilla extract
Bring egg whites to a soft peak with the whip attachment of an electric mixer. Turn off
machine.
Combine sugar and water in a saucepan over medium high heat. Make sure that there are no
stray crystals on the sides of the pan. Melt evenly and bring to the thread stage. (Or
when the syrup dripping from the spoon forms a delicate thread.)
Turn on machine to the medium high setting and slowly drip the syrup into the whites.
Once all of syrup has been added, turn the mixer to high to ensure syrup has been fully
incorporated.
Once icing is stable, turn down the power to medium high and let whites continue to whip
until they have cooled.
Per Serving: 138 Calories; 0g Fat (0.0% calories from fat); 1g Protein; 34g Carbohydrate; 0g Dietary Fiber; 0mg
Cholesterol; 19mg Sodium. Exchanges: 0 Lean Meat; 2 Other Carbohydrates.
Variations
The vanilla extract can be substituted for one-third the amount of lemon extract when icing
a yellow cake with lemon curd filling.
When icing an orange sponge cake, a few drops of orange extract can be added to give
the icing a “creamsicle” flavor.
This recipe was a lot of fun to make! I really enjoyed the challenge of getting the syrup to
just the right temperature and getting the eggs to the perfect stage of soft peaks. The
first few times I tried making this icing, the egg whites would start to crawl up the side of
the bowl only to deflate and shrink back down. They didn’t taste bad, but the consistency
(and volume) of the icing wouldn’t hold and slid right off the cake after about an hour!
But when all is said and done, I really liked the flavor and texture of this icing so I will
definitely be making it again!
Page 18 of 22
This section is for you to include additional information such as…
… Actual clock-in and clock-out receipts
… Samples of menus
… Additional photos of your externship experience
… Recipes
… Daily journals that document the work you accomplished; these are
notes that can help you to build your weekly journal entries
… Notes about new techniques that you have learned
… Contact information for other culinary professionals that you have
met or networked with
… Your Externship Calendar
Additional Info is not mandatory, but it is recommended.
Addt’l Info
Page 19 of 22
This chart explains exactly how your Weekly Sheets are graded:
Weekly Sheets are worth
Of your total grade
Page 20 of 22
This chart explains exactly how your weekly Journal Entries are graded:
Journals are worth
Of your total grade
Page 21 of 22
This chart explains exactly how your Documents are graded:
Documents are worth
Of your total grade
Page 22 of 22
Use this chart to determine the grade on your Performance Evaluation