| Partnership (Mentor) Agreement -- Mentor Evaluation |
Thank you for considering serving as a mentor for the Restaurant Hotel Management Program (RHIM) at Texas Tech University. We are excited that our students can have the opportunity to gain hands-on experience in a quantity foodservice facility such as yours.
The student needs to work 50 hours over a period of six months in various areas of the kitchen and in service preparation. These hours should be divided between stations such as entrée cook, vegetable cook, salad maker, etc. Students have specific assignments they must complete related to the different stations and will work with you to arrange time in each of the areas. Below you will find a list of the student's assignments so you will be familiar with what students are to learn. We don't mind if students help out in the dish room, but we would like for the maximum amount of time there to be five hours so that they will be able to gain a variety of experiences in your facility.
As the student's mentor, you will be responsible for completing a partnership agreement, assigning the student to the various stations in the kitchen, monitoring quality of work, setting up a work schedule, and submitting an evaluation at the end of the 50 hours. The partnership agreement and evaluation form are also attached to this letter.
We really appreciate your willingness to assist in developing students who will someday work in the hospitality industry. Please call the Texas Tech University RHIM program at (806) 742-3068 with any questions you may have.
Student Name: ___________________________________________
Quantity Foodservice Facility Name: ___________________________________________
Facility Address: ___________________________________________
Mentor's Name & Title: ___________________________________________
I agree to allow the above-named Texas Tech student to gain 50 hours of experience over the six-month period of ____________ to ____________ in my quantity foodservice facility. During the 50 hours, the student will be exposed to a variety of skills including the following cooking areas: bakery, cold pantry, entrée, service preparation, and vegetables. I agree to complete a short evaluation at the end of the student's service.
______________________________
Mentor Signature
Student Assignments
Lab Reports 1-6 do not have to be completed in any certain order--just be sure to complete all the different stations. It is strongly suggested before beginning work in a particular station that students review the chapter in the book that is associated with that particular station. The specific objectives of reports 1-6 are as follows:
- Use tools and operate equipment commonly used to produce the specific food item associated with each report.
- Demonstrate basic skills in measuring solid and liquid ingredients.
- Use standardized recipes to produce products of acceptable quality.
- Evaluate the projects for the quality characteristics of appearance, aroma, flavor, and tenderness/texture.
Lab Report #1, COLD PANTRY/SALAD MAKER: This station may involve a variety of salads and food items. Example: tuna salad, romaine lettuce salads, appetizers, cold desserts, etc. After working in this station, the student should answer the following questions:
- List the food products you prepared, the number of servings or quality produced, and the major pieces of equipment you used during this lab.
- Describe how you applied an important cooking/preparation principle specific to the preparation of one of the food products listed in the first question.
- Describe how you applied an important sanitation principle during preparation of one of the food products listed in the first question.
Lab Report #2, BAKER: This would entail working in a station with the preparation of baked goods. Example: rolls, pies, cakes, etc. After working in this station, the student should answer the following questions:
- List the food products you prepared, the number of servings or quality produced, and the major pieces of equipment you used during this lab.
- Describe how you applied an important cooking/preparation principle specific to the preparation of one of the food products listed in the first question.
- Describe how you applied an important sanitation principle during preparation of one of the food products listed in the first question.
Lab Report #3, OTHER: This station is any other work area in the kitchen that would be appropriate for the student to gain experience in depending on the type of quantity foodservice facility selected. Example: sauce cook, desserts, appetizers, etc. If there is no other station to work in, the student should just double up by doing one of the other stations again. After working in this station, the student should answer the following questions:
- List the food products you prepared, the number of servings or quality produced, and the major pieces of equipment you used during this lab.
- Describe how you applied an important cooking/preparation principle specific to the preparation of one of the food products listed in the first question.
- Describe how you applied an important sanitation principle during preparation of one of the food products listed in the first question.
Lab Report #4, ENTRÉE' COOK: After working in this station, the student should answer the following questions:
- List the food products you prepared, the number of servings or quality produced, and the major pieces of equipment you used during this lab.
- Describe how you applied an important cooking/preparation principle specific to the preparation of one of the food products listed in the first question.
- Describe how you applied an important sanitation principle during preparation of one of the food products listed in the first question.
Lab Report #5, SERVICE PREPARATION STAFF: Example: setting tables, preparing silverware, etc. After working in this station, the student should answer the following question:
- List and describe how you applied two important safety principles during lab.
Lab Report #6, VEGETABLE COOK: After working in this station, the student should answer the following questions:
- List the food products you prepared, the number of servings or quality produced, and the major pieces of equipment you used during this lab.
- Describe how you applied an important cooking/preparation principle specific to the preparation of one of the food products listed in the first question.
- Describe how you applied an important sanitation principle during preparation of one of the food products listed in the first question.