Helpful Information for Finding a Lab Site for FNDH 342. Advice from Dr. Molt and Dr. Whitehair

Transcription

1 Helpful Information for Finding a Lab Site for FNDH 342 Advice from Dr. Molt and Dr. Whitehair

2 The Why The course objectives are only successfully achieved with a quality laboratory experience. It is impossible to mimic the knowledge and skills learned in a hands-on environment through any type of technology.

3 The When Lab faciliti es should be approved as a suitable site by Dr. Whitehai r PRIOR to the firs t day of the course. Dr. Whitehair s cont act information: stirtz@k-state.edu

4 Th e How 1) Brainstor m a lis t of potenti al faciliti es (see suggested faciliti es slide f or more info). 2) Prioritize your lis t and begin calling the foodservice director s to set-up an appointm ent to m eet and discus s your needs. 3) A t the appointment, share the lab facility sponsor s packet, lab manual, and gener al information about the course.

5 Th e How 4) Als o, you should bring the lis t of questi ons on the las t slide and make certain you can get the answer s fr om the potenti al lab sponsor. FINDIN G TH E ANSWERS TO THES E QUESTIONS IS REQUIRED FO R RECEIVING LA B FACILIT Y APPROVA L FROM DR. WHITEHAIR.

6 Th e How 5) I f the foodservice direct or agr ees to be your spons or and l et you use the facility as a lab site, you should have him/ her sign the three lab facility agreem ent form s in the lab facility sponsor s packet. SIGNIN G OF THES E FORMS DOES NO T GUARANTE E YOU R FACILIT Y WIL L BE APPROVE D FO R TH E COURSE, IT JUS T SAVES YOU A T RIP BACK, IF IT IS APPROVED.

7 Th e How, continued If Dr. Whitehair approves your facility, you wil l be asked to send the three signed lab agreements and proceed with reading introductory course material. At this point, you should also confirm with your newly-acquired lab sit e that they have been approved for the course. If Dr. Whitehair does NO T approve your facility, go back to your brainstorming list and start this process over.

8 Th e How, continued So, what s du e by th e first day of classes? Facility approval by Dr. Whitehair Three signed lab agreements (scanned/photo d and e mailed) Pr oof of ServSafe certification (scanned/photo d and e mailed) E-mai l to Dr. Whitehai r (stirtz@k-state.edu)

9 General Guidelines Regardles s of w hat type of facility, i t i s essenti al t hat the facility prepare the majority of thei r f oods fr om scratch (basic ingredients ) and in quantiti es great er than 50 servi ngs f or the main entrée(s).

10 General Guidelines Th e facility mus t b e abl e to accommodat e your final dinner project. Mor e explanation of this project i s in your lab manual and lab facility sponsor s packet. Past final dinner projects hav e included: ethni c them e meal, holiday meal. celebration meal, doctor s luncheon, reception, etc. Thi s event must b e for a minimu m of 30 people

11 Suggested Facilities College/University Foodservice (let u s kno w whe re you a re located and w e may b e abl e to provid e a contact name) K-12 Foodservice (th e central kitchen i s th e best experience. School s that received product s satellited fro m th e central kitchen a re not appropriat e a s typically on-sit e food production i s limited) Large r retiremen t communities Extende d car e o r assiste d living facilities Hospitals (often the re a re legal and liability issue s so meeting with th e foodservic e director a s early a s possibl e i s recommended)

12 Facility Information List (Send th e answers to Dr. Whitehai r to receiv e facilit y approval) Nam e of facilit y and clientele Facilit y location Nam e and credentials of sponsor Number of meal s served per da y Number of ful l tim e and par t tim e production and servic e employees (plea se differentiate) Menu pattern (how man y entrees, sides, desserts offere d per meal) Standardized recipe s (ar e the y used dail y to mak e menu items?) Larg e equipmen t (i.e. ovens, til t skillets, mixers, etc.) and how often i t is used (daily, weekly, monthly) Predominan t preparatio n methods used to produc e th e menu (i.e. baking, frying, steaming, etc) Frequenc y of specia l events, theme meals, or catered receptions

13 Line Web-based Discussion Room FYI This class does have a live on-line discussion r oom each week. There will be two times scheduled for this discussion. You are encouraged to participat e in one of the discussion r oom times. Thes e days/time s will b e announced closer to th e start of th e semester. Please try to work chat rooms into your routine this semester. There will be credit available for those students that cannot attend regularly.