PRACTICUM MANUAL
DEPARTMENT OF TOURISM, HOSPITALITY, AND
CULINARY ARTS
Spring 2016
Department:
Instructor:
Phone:
Email:
Office Location:
TOURISM, HOSPITALITY, AND CULINARY
ARTS
TBA
210.486.2315
Building
Campus
Center
Room #
202
Office Hours:
Course Syllabus
Course Title:
Course #:
CRN
______________________________________________________________________
COURSE DESCRIPTION (e-catalog):
Credit Hours
Lec. Hrs. per wk:
Lab Hrs. per wk:
Practical workplace training, supported by an individualized learning plans developed by the
employer, college, and student.
PREREQUISITES, CO-REQUISITES and OTHER REQUIREMENTS:
Instructor Approval. Enrollment in the final year of study.
ENGL 0300, READ 0301, MATH 0350
CHEF 1300 for culinary/restaurant
PSTR 1301 for baking and pastry arts
HAMG 1313, 1342 for hotel/hospitality
STUDENT LEARNING OUTCOMES:
The statement of student learning outcomes is designed to bring awareness of what you will be
learning and what skills you should be able to demonstrate by way of the acquired knowledge.
At the successful completion of this course, you should be able to demonstrate the following
student learning outcomes:
1. The student will write clearly stated, focused objectives to guide their 16 week practicum
experience.
2. The students will obtain the necessary approvals and submit paperwork to document the
attainment of the practicum work site and employer commitment.
3. The student will complete and submit a professional log of weekly activities.
4. The student will reflect upon knowledge and skills gained during the practicum experience,
and will write a summary paper that documents this.
5. The student will continue to develop interpersonal skills needed for success in the
workplace.
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6. The student will practice and perfect job-related skills learned in class.
7. The student will practice and perfect problem solving on the job.
8. The student will be prepared for entry level employment or promotion in his/her chosen
career field.
PERFORMANCE OBJECTIVES:
Your grade in this course will be based upon a midterm and a final evaluation done by your
employer regarding your performance on the job. Your grade will depend upon the quality of
your Weekly Log Reports and Final Term Paper. Time management is another important
component of this course. Therefore, up to 3 points will be deducted from your final grade for
each log work report submitted late. These point deductions are cumulative which means that
if a report is 3 weeks late, you will lose 3 x 3 or 9 points from the FINAL GRADE FOR THE
COURSE. You must receive a grade of “C” or better for graduation.
Mid-Term Evaluation
40%
90 - 100
=
A
Final Evaluation
40%
80 - 89
=
B
Term Paper
10%
70 - 79
=
C
Weekly Log Reports
10%
60 - 69
=
D
BELOW 60
=
F
STUDENT RESPONSIBILITIES:
A. Attendance
Effective Spring Term 2010, student absences will be recorded from the first day the class meets.
Regular and punctual attendance in all classes and laboratories, day and evening, is required. Students
who are absent for any reason should always consult with their instructors. Course syllabi must provide
specific information regarding attendance, including, for courses involving the internet, online activity
that constitutes “attendance.” Also, both tardiness and early departure from class may be considered
forms of absenteeism. In all cases, students will be held responsible for completion of course
requirements covered in their absence. Additionally, it is the student’s responsibility to drop a course
for nonattendance.
Course instructors establish policy with regard to attendance in their respective syllabi and may drop a
student for excessive absences. Absences are considered excessive when more than 12.5 percent of
the total contact hours of instruction in a semester, including lecture and lab, are missed. For example,
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in a three-credit-hour lecture class, students may be dropped after more than six contact hours of
absences. In a four-credit-hour lecture/lab class, students may be dropped after more than eight
contact hours of absences. Absences are counted regardless of whether they occur consecutively. In
special programs with additional accreditation or certification standards, additional attendance
requirements may be enforced but faculty must clearly explain these policies in their syllabi.
Students who stop attending class for any reason should contact the instructor and the college registrar
to officially withdraw from the class. Students may be required to consult with an advisor or designee
before dropping. Failure to officially withdraw may result in a failing grade for the course. It is the
student’s responsibility to withdraw officially from a class by submitting a completed Withdrawal Form
to the Admissions and Records Office.
COLLEGE POLICIES: (added by individual college)
A. All of the Alamo Colleges are tobacco free.
B. Alamo Colleges DPS Emergency Phone Numbers:
Emergency Phone
(210) 222-0911
General Phone
(210) 485-0099
Weather Phone
(210) 485-0189 (For information on college closures)
Disability Access Statement – In accordance with the Americans with Disabilities Act (ADA) and Section
504 of the Rehabilitation Act, it is the responsibility of the student to self-identify with the campus
Disability Support Services office. Only those students with appropriate documentation will receive a
letter of accommodation from the Disability Support Services office. Instructors are required to follow
only those accommodation and/or services outlined in the letter of accommodation. For further
information, please contact the Disability Support Services office at (210) 486-2020 or visit the office
located in the Sutton Learning Center, Rm. 103. If you have specific needs, please discuss them privately
with your instructor.
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PRACTICUM MANUAL
ADDITIONAL SYLLABUS INFORMATION
Spring 2016
COURSE CALENDAR
December 1, 2015
Mandatory Practicum Meeting with Practicum Instructors
December 1, 2015
Co-op Work Study Agreement Complete and Sign
January 19, 2016
Semester Begins
January 19, 2016
Data Sheet (pg. 13) Due, Training Plan (pg. 14) Due, Resume Due
Week of Feb. 8
Mandatory Practicum Appointment with instructor this week.
Week of March 7
Midterm Evaluation Due (Bring to Midterm Appointment)
Week of March 7
Mandatory Midterm Practicum Appointment with instructor this week
Wednesday, May 11
Final Evaluation and Term Paper Due
Wednesday, May 11
Graduate Survey, Employer Survey Due
*5 points will be deducted from Final Grade for non-attendance of Interim (week of February 8) or
Midterm Practicum Meetings (week of March 7).
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Quality Enhancement Plan Ethical Decision Making
Practicum Courses
As you may recall, the purpose of the Practicum is to provide a capstone experience for
students majoring in Culinary Arts, Hotel Management, Restaurant Management, and Hospitality
Event Management. A capstone learning experience is defined by the Texas Higher Education
Coordinating Board as a final learning experience that allows the student to apply the broad
knowledge of the profession.
Specific Practicum experiences will vary from student to student and will vary among
different majors and different work sites. All practicum experiences will provide the following
benefits.
 Students will gain valuable experience in the field.
 Students will be able to apply knowledge and skills in the real-life work setting.
 Students will have the opportunity to work with specialized equipment.
 Students will develop professional contacts and references.
Your task now is to demonstrate that you have successfully mastered QEP student
learning outcome (SLO) Ethical Decision Making.
In order to accomplish this task, your Final Paper that summarizes all of your activities
from the semester and addresses your objectives and progress you made towards reaching your
objectives must consistently demonstrate all or almost all of the following:
Faculty will finalize final details for this assignment which will be submitted with your
Final Paper. Look for details soon.
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Remember, the responsibility for “staying on track” with the practicum course is your
responsibility. You will get as much out of the practicum course as you put into it. Stay
focused, concentrate, be mature and professional, set high standards, and work hard to reach
them. You are setting career standards now that will carry you for the rest of your life. Finally,
remember how important it is to show gratitude for the experiences you have had. A thank you
note or letter to your work supervisor is a wonderful way to end your semester.
The complete REQUIREMENTS FOR PERSONAL RESPONSIBILITY all of the
required information will be tracked via the following:
Personal
Progress
Monitoring
Checklist
Use this
sheet to
Track
completion
of your
assignments
#1
#2
#3
#4
#5
#6
#7
Name
1st mandatory
meeting
Data
sheet
Training
plan
Coop work
Agreement
Mandatory
appointment
Mid -term
evaluation
Final
evaluation
Term
paper
Complete =
1
2
3
4
5
6
7
#8 Work report
#9 Log report
#10 Student Evaluation of Practicum Site Sheet
#11 Program Evaluation Survey
#12 Employer survey sheet.
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8
9
10
11
12
13
14
15
DOCUMENTS REQUIRED FOR PRACTICUM: DUE NO LATER THAN
MONDAY OF WEEK ONE
DUE DATE: Tuesday, January 19, 2016
PRACTICUM STUDENT DATA SHEET
INTERNSHIP TRAINING PLAN
COOPERATIVE WORK STUDY AGREEMENT
RESUME
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TABLE OF CONTENTS
1.
2.
3.
4.
5.
Course overview
Course required forms
Additional forms for student use
Sample reports
Evaluation forms
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INTRODUCTION
The purpose of the Practicum is to provide a capstone experience for students majoring
in Culinary Arts, Hotel Management, Restaurant Management, and Hospitality Event
Management. A capstone learning experience is defined by the Texas Higher Education
Coordinating Board as a final learning experience that allows the student to apply the broad
knowledge of the profession. For this reason, it is recommended that students enroll in the
Practicum course during the final semester at SPC.
Specific Practicum experiences will vary from student to student and will vary among
different majors and different work sites. All practicum experiences will provide the following
benefits.




Students will gain valuable experience in the field.
Students will be able to apply knowledge and skills in the real-life work setting.
Students will have the opportunity to work with specialized equipment.
Students will develop professional contacts and references.
In order to be successful in the Practicum, you must work independently, maintain focus, keep
detailed records of your work, submit timely reports, and complete evaluations with your work
supervisor. Some specific things must be done, as follows:






You must begin by writing clear objectives to focus your energy during your practicum.
Your must obtain the support of a work supervisor in order to meet your objectives on
the job.
You must complete a detailed weekly log of the activities completed on the job that relate
to your objectives.
You must attend the mandatory appointments with the practicum course instructor at
SPC.
You must submit your log of activities every week to the practicum course instructor at
SPC.
You must submit your midterm and final evaluations that have been done by your work
supervisor to the practicum course instructor at SPC.
You must write a Final Paper that summarizes all of your activities from the semester and
addresses your objectives and progress you made towards reaching your objectives. The paper
must be no less than two (2) typed pages with a 12 point font. This paper must be submitted by
the due date.
Remember, the responsibility for “staying on track” with the practicum course is your
responsibility. You will get as much out of the practicum course as you put into it. Stay focused,
concentrate, be mature and professional, and set high standards and work hard to reach them.
You are setting career standards now that will carry you for the rest of your life. Finally,
remember how important it is to show gratitude for the experiences you have had. A thank you
note or letter to your work supervisor is a wonderful way to end your semester.
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DEPARTMENT OF TOURISM, HOSPITALITY AND CULINARY ARTS PROGRAMS
PRACTICUM STUDENT DATA SHEET
Name
Age
Date
Address
Street
City
State
Phone
Home
Business
Email address
Major
COURSES COMPLETED IN MAJOR
PRESENT SCHEDULE OF CLASSES:
PREVIOUS WORK EXPERIENCE:
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Zip
DEPARTMENT OF TOURISM, HOSPITALITY AND CULINARY ARTS PROGRAMS
INTERNSHIP TRAINING PLAN
Student's Name
Banner ID
Address
Street
City
State
Zip
Phone
Sponsoring Firm
Address
Street
City
State
Zip
Phone
Training Supervisor
Name
Title
Student's Training Position
Internship Starting Date
Typical hours of Internship
Student's Internship Objectives. (3-4 objectives per semester)
This document is not a legal contract and may be terminated at the discretion of
the employer or teacher-coordinator.
Student Signature
Work Supervisor (Employer)
SPC Faculty Member/Course Instructor
Attach Work Supervisor Business Card Here
DEPARTMENT OF TOURISM, HOSPITALITY AND CULINARY ARTS PROGRAMS
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COOPERATIVE WORK-STUDY AGREEMENT
The Texas Higher Education Coordinating Board makes certain provisions whereby a college may offer to their
students an opportunity to work off-campus for one semester to earn college credit and receive valuable
experience on a job in their career area. This experience is normally referred to as the "Practicum or Internship".
The majority of activities associated with the Practicum take place away from the college campus, therefore,
certain guidelines and policies must be understood and agreed to at the outset.
1.
Any student enrolling in a practicum within any degree plan in the department of THCA must
attend a MANDATORY ORIENTATION prior to the semester in which the practicum will be taken.
The meeting will generally be planned to be 6 weeks before the first day of class.
2.
Students entering the Practicum must secure their own employment. The program faculty will
advise, counsel, and assist with job placement. Final approval of the job site is given by the
course instructor by the first day of the semester. (January 20, 2015)
3.
Students enrolled in the practicum must obtain employment by the first day of the semester.
(January 20, 2015) There are NO EXCEPTIONS.
4.
Fall and spring semesters students are required to work 16 hours per week for 16 weeks for a
total of 256 hours. (CHEF 2264, HAMG 2267, PSTR 2264 and RSTO 2264). HAMG 2366 students
are required to work 24 hours per week for 16 week during the fall and spring semesters for a
total of 384 hours. During the summer semester students are required to work 32 hours per
week for eight weeks for a total of 256 hours in CHEF 2264, HAMG 2267, PSTR 2264 and RSTO
2264. Students in HAMG 2366 are required to work 48 hours per week for eight weeks for a total
of 384 hours during the summer semester.
5.
Training plans must be on file with the faculty member, complete with the proper signatures on
6.
Two employer evaluations during the term are required.
7.
Students must maintain and submit a weekly report and log of their work related activities.
8.
In the case of dismissal, lay-off, or any other condition that leads to unemployment, the student
MUST find new employment within two (2) weeks. Under NO circumstances will the student quit
a job without first discussing the matter with the instructor.
9.
A final term paper of off-campus activities is required.
I ACKNOWLEDGE AND ACCEPT THE TERMS OF THIS COMMITMENT.
Print Name
Student's Signature
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Date
DEPARTMENT OF TOURISM, HOSPITALITY AND CULINARY ARTS
PRACTICUM WEEKLY WORK REPORT
Week #
Dates:
STUDENT NAME:
FACULTY NAME:
WORK LOCATION*:
WORK SUPERVISOR*:
** Please note any changes in work location or supervisor.
LIST WORK SCHEDULE FOR THIS WEEK:
LIST OBJECTIVES ACCOMPLISHED THIS WEEK:
INDICATE STATUS OF HOURS WORKED:
Previous hours worked:
Hours this week:
Total hours to date:
Hours remaining:
Note to student:
A copy of this form must accompany each weekly log report.
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WEEKLY REPORT
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SAMPLE OBJECTIVES
WELL WRITTEN OBJECTIVES
CULINARY
I want to be able to work under leads, sous chefs, and the executive chef to correctly prepare
foods using all methods of preparation (sautéing, steaming, frying, etc.) I want to gain
experience with as many new ingredients as possible while achieving this objective.
I want to learn kitchen operations by which the executive chef and sous chefs determine the
food quality standards. I want to learn about the labor challenges that are involved with
running an operation.
I want to learn the procedures for ordering food products, inventory control, and production
planning.
I want to prepare foods for guests as they are ordered and to be able to properly serve guests
good food while using skills of organization, food safety and sanitation.
HOTEL
During my practicum, I will
1.
2.
3.
4.
Learn how to make a complete database of all Bed and Breakfasts in Texas.
Master the use of the internet and our website so that I can assist clients and guests.
Learn how to confirm on line registration by e-mail and fax.
Perform the duties of the director and take over when the director is out of town.
TOURISM
My objectives are to learn about how downtown governments works and use this knowledge to
improve my service to visitors, to work as a part of a team (I have always worked alone), enhance
my leadership skills, and to provide service to fellow team members, visitors and supervisors in
a timely and professional manner.
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POORLY WRITTEN OBJECTIVES
CULINARY
My objective is to learn every aspect of the kitchen, especially the bakery.
HOTEL
Front desk supervisor, front desk manager, concierge, bellman, valet driver, and reservations.
RESTAURANT
I want to work in the restaurant and absorb as much as I can in banquets.
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EXAMPLE OF FAIR TO POOR LOG
THCA PRACTICUM
WEEKLY LOG SHEET
WEEK OF March 10 - March 12
I worked in Garde Manger. I worked on appetizers and prepared various items for various
stations in hotel restaurant. Sliced various meats and cheeses. Helped plate up salads for
party. Made large quantity of guacamole and used cryovac machines to bag and seal
guacamole and chicken salad I made this weekend.
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EXAMPLE OF AVERAGE TO GOOD LOG
THCA PRACTICUM
WEEKLY LOG SHEET
WEEK OF
Feb. 28 - March 5
Friday, March 3
Today I helped plate 300 salads in Garde Manger and made 3 platters of hor’doeuvres for
the same party of 300. Later I helped plate 300 desserts for the party shop and I helped plate
entree for this 300 party.
Saturday, March 4
I spent morning until early afternoon using meat slicer slicing a variety of cheeses, turkey
breast, ham and roast beef for Garde Manger. I then helped bag chicken pieces for 73 lunches
and helped pack sandwiches and potato salad for these lunches as well.
Sunday, March 5
I was at Spring House café from 7 am - 3 pm working waffle/pancake station in dining room.
I used waffle like those in class and used griddle as well. I felt with guests and wait staff.
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EXAMPLE OF VERY GOOD TO EXCELLENT LOG
THCA PRACTICUM
WEEKLY LOG SHEET
WEEK OF
Feb. 28
I went in this weekend and we were short on staff. I was asked to go to the kitchen below
and prep ingredients and prepare the salads, but ended up preparing pasta and vegetables for
display in the chef’s case. During the peak period I was asked to help out in the curve bar for
which I ended up staying and helping them catch up with what they were doing. During peak
periods and days such as Friday, I would try to schedule more employees to take care of the
customers. Usually employees are called up to help in the curve bar only after a large line had
formed, leaving the employees on hand scrambling for supplies, and prepared items. I would
make sure that there was an employee at every station and another employee that would back
them up where needed, filling up items as needed.
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EXAMPLE OF WELL-WRITTEN TERM PAPER
PRACTICUM GOALS
By the end of the practicum I will be able to create attractive garnish for banquet plates
using various fruits and vegetables.
By the end of the practicum I will be able to create decorative garnish for buffet table
presentation.
By the end of the practicum I will be able to demonstrate the most efficient methods and
techniques employed by caterers to produce large scale banquets.
By the end of the practicum I will be able to demonstrate proper skills and techniques
required for mass food production.
The practicum began January 2000. I was interviewed on a Friday afternoon and began work
the following Monday morning.
I had what I consider a most valuable practicum. In the book, Becoming a Chef, students are
advised to seek out their culinary hero and go to work in their kitchen. That is exactly what I did.
The owner is a true pioneer and leader in the catering industry. She rose from a barbeque shack
on the Southside of San Antonio to become the third largest caterer in the Nation. Her
capabilities are on an equal plane with Wolfgang Puck. I could not have gone anywhere else in
this state and been exposed to this quality of culinary accomplishment.
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The first few weeks were rather boring. One day in particular, I, cut wrapped and placed
brownies on sheet pans all day long. That is all I did all day. I had menial tasks at first such as
cleaning onions and counting plates, chopping parsley and wrapping brownies. It almost
appeared as if the staff was reluctant to teach me anything.
The first thing instilled in me was to make everything uniform. Cut everything the same size.
Arrange everything the same way. Put the same number on each sheet pan. Complete one task
before moving to another. Cutting the same number of brownies out of each sheet pan allows
you portion control, which in turn allows you cost control. Placing the same number on each
sheet allows a quick and accurate method of counting or inventory. Service appears neat when
all items are uniform, all salads look the same, all plates appear the same, all desserts plated and
garnished alike.
Garde Manger began to teach me methods and styles used by the company. For example,
the first time I was told to prepare fruit for fruit trays I did not know how it was to be sliced or
cut. Someone showed me the proper way. He continued to instruct me in various other aspect
of preparation. I began to assist with the preparation of various vinaigrettes and dressings. I
helped to make different pasta salads, chicken, tuna, and potato salads. Later I was given full
charge making various salads.
I began to assist with assembling cheese trays and fruit trays. I also helped with dessert trays
and breakfast breads. At first I was not able to garnish and decorate the plates and trays well
enough. Creativity cannot be taught. It can only be develop. Eventually I was able to garnish
and decorate. Later I was given full charge to prepare fruit trays, cheese trays and dessert trays.
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I began to make sandwiches and decorate sandwich trays.
My kitchen skills became well-honed over the practicum. My many knife skills and my piping
skills are much better than when I began. The first time I was asked to use a piping bag I told the
chef, “I have no piping skills.” He replied, “You will when you finish, I need 300 of these,”
Experience is a wonderful teacher. When you are thrown in deep water you don’t stop to think
about which stroke you are going to use.....you just start swimming!
As time progressed I was permitted to be more creative. I was permitted to decorate several
brie en croute. I made flower baskets and flowers from the pie dough and decorated the brie.
Several times I was placed on teams that plated salads and desserts. Often I was placed on
teams that plated entrees on site. I had never seen so much food served so quickly before!
One of my responsibilities was to help with buffet service. As a plate or tray would become
half empty it would be replaced with a full one. The used one would be brought to me to be
replenished from provisions I had previously prepared. We also prepared extra garnish to be
used if needed.
The most exciting times were parties off premise. One had to experience the event to truly
appreciate the planning and execution. No one else in the state is capable of going on site and
producing the quality and quantity that this business can.
Quantity is one thing, but quality is another. Anyone can make up 5000 sandwiches and
take them on location. But very few people are capable of creating a first class banquet on site.
Most caterers plate banquets hours before service and the foot sits in huge ovens drying
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out and aging. Someone takes the freshly prepared food sealed in two inch pans in holding
ovens to the site. It is then plated minutes before serving. This gives them control over the
quality of the food. It looks better and tastes better because it is fresher.
This company also has the logistics capabilities to produce a first class banquet anywhere
they can take a truck! Everything they own is on wheels. I have seen them take deep fryers on
site, deep freezers on site. They even have an 18 wheeler trailer converted into a kitchen.
This company has the equipment and the personnel to accomplish culinary feats
unapproachable by others.
I would be hard pressed to place a dollar figure on the experience I gained at this company.
I know I was involved in culinary activities of a magnitude that I will never be involved in again.
They are unique. One of a kind.
Every activity I was involved in was directly related to one of my practicum goals. Even
counting plates for plating and cutting, wrapping, and placing brownies on sheet pans related to
my goals. Even the time I spent cleaning the produce walk in and mopping the floors was
preparation of my future career.
I learned many valuable lessons at this company. I can understand the demand for
excellence and quality. This company has a huge reputation that is on the line with each cheese
tray and every plate that is served.
The thing I find difficult to understand is the schedule expected of the employees. I would
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never demand or expect my employees to work the hours demanded by this company. It is not
uncommon to work two twenty hour shifts back to back with only a four hour break in between.
In my four month experience I saw nine people quit because of the demand on their time. One
of them was the executive chef. I would have quit had I not needed the position to complete my
practicum.
When employees are overworked they become exhausted, less productive, irritable, less
cautious, less concerned, less alert, less enthusiastic, less devoted. I witnessed several incidents
of aggressive behavior and conflicts between employees.
Another thing I cannot understand is the poor pay scale. The company made over $50
million last year and you would be hard pressed to find anyone in the kitchen making over $10.00
per hour. Some of the employees have been there for many years and are productive, creative
people that contribute greatly to the company’s success. Some of that creative talent could be
making more money slicing food at other companies. How unfortunate!
I gained great experience during the practicum. Not only did I sharpen my skills and increase
my creativity, I also learned valuable lessons from being exposed to the management philosophy.
A good manager will draw from all of his experiences, discarding those that worked poorly and
employing and expanding those that worked well.
I truly believe I could not have received a more valuable experience anywhere else in this
state. It was the perfect accompaniment to my training at St. Philip’s and a valuable introduction
to the profession.
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ST. PHILIP'S COLLEGE DEPT. OF TOURISM, HOSPITALITY AND CULINARY ARTS
INTERN EVALUATION
MIDTERM
INSTRUCTOR NAME:
Name:
Job Title:
Date Assigned to Present Job:
Factors that are descriptive of performance are grouped below. Please check the rating that best describes the
individual you are evaluating. The overall rating will be used in determining the final grade.
PERFORMANCE FACTOR
RATINGS_______________________________
Excellent
above average
average
poor
unsatisfactory
A
B
___F_____
1.
Quantity of Work
2.
Quality of Work
3.
Attitude Toward Job
4.
Cooperation with Employees
5.
Cooperation with Supervisor
6.
Attendance Record
7.
Punctuality
8.
Ability to Learn New Duties
9.
Initiative
10.
Potential for Promotion
11.
Personal Qualities
12.
Safety Practices
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C
D
OVERALL EVALUATION
Do you feel the employee is properly assigned? If not, what are your recommendations?
General Comments (including Commendations):
IS IT ALL RIGHT TO DISCUSS THIS EVALUATION WITH STUDENT?
YES
NO
Rated by:
date:
Coordinator:
Office:
E-MAIL TO:
MAIL TO:
YOUR INSTRUCTOR@ALAMO.EDU
DEPARTMENT OF TOURISM, HOSPITALITY AND CULINARY ARTS. ST. PHILIP’S COLLEGE
1801 MARTIN LUTHER KING DRIVE SAN ANTONIO, TX 78203-2098
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ST. PHILIP'S COLLEGE DEPT. OF TOURISM, HOSPITALITY AND CULINARY ARTS
INTERN EVALUATION
FINAL
INSTRUCTOR NAME:
Name:
Job Title:
Date Assigned to Present Job:
Factors that are descriptive of performance are grouped below. Please check the rating that best describes the
individual you are evaluating. The overall rating will be used in determining the final grade.
PERFORMANCE FACTOR
RATINGS_______________________________
Excellent
above average
A
1.
Quantity of Work
2.
Quality of Work
3.
Attitude Toward Job
4.
Cooperation with Employees
5.
Cooperation with Supervisor
6.
Attendance Record
7.
Punctuality
8.
Ability to Learn New Duties
9.
Initiative
10.
Potential for Promotion
11.
Personal Qualities
12.
Safety Practices
B
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average
C
poor
D
unsatisfactory
___F_____
OVERALL EVALUATION
Do you feel the employee is properly assigned? If not, what are your recommendations?
General Comments (including Commendations):
IS IT ALL RIGHT TO DISCUSS THIS EVALUATION WITH STUDENT?
YES
NO
Rated by:
date:
Coordinator:
Office:
MAIL TO:
DEPARTMENT OF TOURISM, HOSPITALITY AND CULINARY ARTS. ST. PHILIP’S COLLEGE
1801 MARTIN LUTHER KING DRIVE SAN ANTONIO, TX 78203-2098
EMAIL TO:
YOUR INSTRUCTOR@ALAMO.EDU
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