PRACTICUM MANUALDEPARTMENT OF TOURISM, HOSPITALITY, AND CULINARY ARTS

Spring 2017

Course Syllabus______________________________________________________________________COURSE DESCRIPTION (e-catalog):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.

CHEF 1300 for Culinary Arts and Restaurant Management majors

PSTR 1301 for Baking/Pastry Arts majors

HAMG 1313 for Hotel Management and Hospitality Management majors

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 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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Department: TOURISM, HOSPITALITY, AND CULINARY ARTS

Instructor: TBAPhone: 210.486.2315Email:Office Location: Building Campus

Center Room # 202

Office Hours:Course Title:

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.

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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, 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) 222-0911General Phone (210) 485-0099Weather 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 2017

COURSE CALENDAR

Nov. 30, 2016 Mandatory Practicum Meeting with Practicum Instructors

Nov. 30, 2016 Co-op Work Study Agreement Complete and Sign

January 17, 2017 Semester Begins

January 17, 2017 Data Sheet (pg. 13) Due, Training Plan (pg. 14) Due, Resume Due

Week of Feb. 6 Mandatory Practicum Appointment with instructor this week.

Week of March 6 Midterm Evaluation Due (Bring to Midterm Appointment)

Week of March 6 Mandatory Midterm Practicum Appointment with instructor this week

Wednesday, May 8 Final Evaluation and Term Paper Due

Wednesday, May 8 Graduate Survey, Employer Survey Due

*5 points will be deducted from Final Grade for non-attendance of Interim OR Midterm Practicum Meetings.

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Quality Enhancement Plan Ethical Decision MakingPracticum 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, the 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 elements listed below. You are encouraged to describe in at least two paragraphs an ethical dilemma that you faced on the job and what you did to determine the facts, consider options, make your choice, and act.

The Process of Ethical Decision Making Stop and think to determine the facts. Identify options. Make an ethical choice and take appropriate action.

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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 9 10 11 12 13 14 15

#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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DOCUMENTS REQUIRED FOR PRACTICUM: DUE NO LATER THAN THE

FIRST DAY OF CLASS

DUE DATE: January 17, 2017

PRACTICUM STUDENT DATA SHEET

INTERNSHIP TRAINING PLAN

COOPERATIVE WORK STUDY AGREEMENT

RESUME

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TABLE OF CONTENTS

1. Course overview2. Course required forms3. Additional forms for student use4. Sample reports5. 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 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. You 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 full (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 Date

Address

Street City State Zip

Phone

Home Cell

Email address

Major

COURSES COMPLETED IN MAJOR

PRESENT SCHEDULE OF CLASSES:

PREVIOUS WORK EXPERIENCE:

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DEPARTMENT OF TOURISM, HOSPITALITY AND CULINARY ARTS PROGRAMS

INTERNSHIP TRAINING PLAN

Name and Banner ID:

Address

Street City State Zip Phone

Work Location

Work Address

Street City State Zip Phone

Work Supervisor

Name Title email address

Student's Training Position

Internship Starting Date

Typical hours of Internship

Student's Internship Objectives. (3-4 objectives per semester)Please attach a separate page with Objectives clearly listed.

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

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DEPARTMENT OF TOURISM, HOSPITALITY AND CULINARY ARTS PROGRAMS

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 one month 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.

3. Students enrolled in the practicum must obtain employment by the first day of the semester. (January 17, 2017 for Spring 2017 semester). 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 for CHEF 2264, PSTR 2264 and RSTO 2264. HAMG 2167 students are required to work 10 hours per week for 16 weeks during fall and spring semesters for a total of 160 hours. 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 for CHEF 2264, PSTR 2264 and RSTO 2264. HAMG 2167 students are required to work 20 hours per week for 8 weeks during summer semester for a total of 160 hours. 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 the first

day of the semester.

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. Logs must include photos from the work site at least 4 times during the semester.

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 Date

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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. Learn how to make a complete database of all Bed and Breakfasts in Texas.2. Master the use of the internet and our website so that I can assist clients and guests.3. Learn how to confirm on line registration by e-mail and fax.4. 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

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dessert trays. 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.

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Most caterers plate banquets hours before service and the foot sits in huge ovens drying

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.

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The thing I find difficult to understand is the schedule expected of the employees. I would

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 ARTSINTERN EVALUATION

MIDTERM

STUDENT NAME:

Work Supervisor: Job Title:

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 C D ___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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OVERALL EVALUATION

Do you feel the employee is properly assigned? If not, what are your recommendations?

General Comments:

Work Supervisor Signature Date

WORK SUPERVISORS: Please review the evaluation and your comments with the student. Place the form in a sealed envelope and give to the intern to bring to the Course Instructor at the College. You may also email the signed form to the course instructor (email available for the student).

Course Instructor Signature ______________________________________ Date _________________________

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ST. PHILIP'S COLLEGE DEPT. OF TOURISM, HOSPITALITY AND CULINARY ARTS

INTERN EVALUATION

FINAL

STUDENT NAME:

Work Supervisor : Job Title:

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 C D ___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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OVERALL EVALUATION

Do you feel the employee is properly assigned? If not, what are your recommendations?

General Comments:

Work Supervisor Signature Date

WORK SUPERVISORS: Please review the evaluation and share your comments with the student. Place the form in a sealed envelope and give to the intern to bring to the Course Instructor at the College. You may also email the signed form to the course instructor (email available for the student).

Course Instructor Signature ______________________________________ Date _________________________

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