Appendices

Appendix A: The Entrepreneurial Cycle

Taken from: Saskatchewan Education. (1993). Entrepreneurship 30 Curriculum Guide. Regina, SK: Author, page 83.

Appendix B: Questionnaire for THER Student Placement

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Questionnaire on Tourism, Hospitality, and Entrepreneurship A30, B30 Placement

This questionnaire is being conducted to gain support of businesses and to create an awareness of the course content to determine the role of business in supporting the learning objectives of the Tourism, Hospitality, and Entrepreneurship courses. It is through good communication and teamwork among partners involved that the needs of the student and community will be met. After a review of the course content, please respond to the following questions.

1. What input could you see professionals having into a program such as this?
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2. In a transition-to-work program such as this one, what would you see as a suitable amount of time for a work study placement within the business?

   # of hours per day _____

   # of days _____

   Total number of hours _____

   Time of day

   - morning _____ - afternoon _____ - full day _____

   Please specify:

   - week day _____

   - weekend _____

   Maximum number of students that may be in the worksite at one time. _____

3. Comment on the knowledge, skills, or other preparation which you feel is important for students to possess before beginning a work placement.
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4. What skills do you see a student developing within an industry setting?
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5. Any other suggestions or comments?
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6. If you are interested in participating in a work study placement for this course, and would like more information in the future, please supply the following:

   Name: ____________________

   Place of Work: ____________________

   Work Number: ____________________

   Best time of day to contact you: ____________________

   Best day of week for contact: ____________________

Appendix C: Business Plan Guide

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• Business Plan Guide

Appendix D: Assessment and Evaluation Techniques

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Hospitality Skills Checklist

(Adapted from SIAST Palliser Food Preparation. Checklist developed by Fred German.)

Student's Name: _______________________________________________

Date: _______________________________________________________

Business: ____________________________________________________

Signature: ____________________________________________________

(please print)

Module Component	Satisfactory	Checked By
Food Preparation Skills Safety, Sanitation and Personal Skills
demonstrate safe work habits
prepare a response to emergencies
meet appearance and personal hygiene criteria
maintain a clean work area
lift heavy objects properly
demonstrate a professional attitude
use time effectively
manage stress
work as a team member
communicate effectively with co-workers
Elementary Kitchen Management
define kitchen terminology
establish and maintain portion control
communicate and deal professionally with customer and others
Use and Maintain Kitchen Tools and Equipment
operate toasters
load and unload ovens and other cookers
set and control ovens for roasting and baking
disassemble, clean, and reassemble kitchen equipment
select, clean and use pots and pans
work safely around dangerous or operating equipment
operate grinders
Basic Cooking Skills
coat
time
take temperatures of cooking foods
grate, chop, mince, chip, and shave
turn, flop and roll
baste
weigh and measure
strain, filter, sieve, and sift
stir, spoon, ladle, and lift
slice (escalloper)
chill
season
whip, blend, and foil
garnish
test food by taste, smell, texture, and vision
Vegetables and Fruit
select and identify vegetables and fruit
clean and prepare vegetables and fruit
cut vegetables and fruit
simmer vegetables
blance vegetables
steam vegetables
sauté vegetables
deep fry vegetables and fruit
bake and roast vegetables
store and handle vegetables
store and handle fruit
Potatoes, Rice, Pasta, and Other Starches
elect and identify potatoes
clean, prepare, and cook potatoes
prepare and cook rice
prepare and cook pasta
Breakfast Preparation and Dairy Products
mise en place
cooking using a grill
deep fry
prepare convenience foods
prepare breakfast meats
prepare breakfast cereals
prepare and cook french toast
prepare and cook hot cakes and waffles
prepare breakfast garnishes and potatoes
prepare and serve egg dishes
identify and prepare various types of coffee and tea
Sandwiches
prepare sandwiches
Salads and Dressings
arrange and present salads
prepare oil and vinegar dressing
prepare salads
Seafood
deep fry seafood
prepare seafood accompaniments
store and handle frozen seafood
Meat and Poultry
grill meats and poultry
broil meats and poultry
deep fry meats and poultry
portion cut meat

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Hospitality Food Service Skills Checklist

Student's Name: _______________________________________________

Date: _______________________________________________________

Business: ____________________________________________________

Signature: ____________________________________________________

(please print)

Module Component	Satisfactory	Checked By
Food Service Skills interpersonal Skills
exhibit professional appearance
communicate effectively
establish a rapport with guests
resolve guest complaints or concerns
respond to difficult situations
promote teamwork
assist guests with special needs
Food and Beverage Product Knowledge
identify tableware
demonstrate knowledge of: meat serving cuts
poultry
fish, and other seafood
soup types
Food preparation and serving terms
Know cooking methods
provide menu information
demonstrate knowledge of beverage service
Performance Indicators
performe preservice duties
use selling techniques
use intervention strategies
prepare and serve coffee and tea
follow steps of plate service
take and deliver orders
use time effectively
perform table maintenance
present guest check
follow gratuity etiquette
bus and set tables
know menu and prices
Ware washing
scrape dishes and dispose of food
stack dishes in machine
scrub pots and pans
clean and sanitize work station
Performance indicators
protect food from contamination
change ashtrays
follow workplace traffic guidelines

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Program Evaluation Checklist*

Techniques for Collecting Data

1. Checklist
2. Interview
3. Narrative/Anecdotal Comments
4. Observation of Teachers/Students
5. Records/Documents/Reports
6. Testing (Standardized, Criterion Referenced and Informal)
7. Analysis of Program Content
8. Case Study
9. Samples of work
10. Other techniques

* Adapted from: Program Evaluation Guide, Swift Current S.D. No.94, unpublished mimeographed document (no date).

Suggestions for Teaching THER
Semester II
Adapted from the work of Glenda Caughlin and Lisa Wickstrom, Tisdale Middle and Secondary School, Tisdale, Saskatchewan.

Module 1: Entrepreneurship - 3 hours (Jan 29-30)

Module 2: Introduction to Food Industry - 5 hours (Feb 2-4)
2.1 Historical Background
2.2 Menu
2.3 Recipe
2.4 Measurement
2.5 Food establishments in our community
2.6 Roles played by food service industry
2.7 Roles of food service staff
2.8 Standards of Professionalism
2.9 How to provide good customer service

Module 3: Food Preparation and Service Procedures - 20 hours (Feb 6-20)
3.1 Basic food terms
3.2 Basic food preparation equipment
3.3 Cleaning, storage, and care of knives
3.4 Proper use of a knife for chopping, dicing, slicing, and peeling
3.5 Small kitchen tools and uses in commercial kitchen
3.6 Types of food service available in eating establishments
3.7 Table setting
3.8 Table service
3.9 Busing tables

Module 4: Saskatchewan Best program and certification - 6 hours (March 3)

Module 5: Food Safety and Sanitation program and certification - 8 hours (February 5)

Module 6: Workplace Skills leading to Successful Employment - 10 hours (March 2 -6)
6.1 Roles and responsibilities
6.2 Factors affecting student contribution
6.3 Good communication in the workplace
6.4 Résumé
6.5 Preparation for an interview
6.6 Procedural guidelines for worksite
6.7 Communication skills
6.8 Skills to success

Module 7: Workplace and follow up activities - 50 hours (March 9- June 19)

EVALUATION:

Work evaluation Presentation Assignments Food Safe Saskatchewan Best

50% 15% 25% 5% 5%

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Sample Evaluation

Adapted from the work of Sue Guidinger, Wesmor High School, Prince Albert, Saskatchewan

Student's Name: _________________________ Job Title: ______________________________ Business/Worksite: _______________________ Job Supervisor: _________________________ Work Placement Coordinator: ______________

Dates of Experience: __________________ Hours of Work: _____________________ Dates Absent: ______________________ Number of Lates: ___________________

Please evaluate the student as if he/she were a regular employee.

1. Work Habits: Marks earned ______/100 total marks

The student	Development Required	Job Ready	Comments
Is punctual for work
Notifies employer if absent or late
Accepts advice
Accepts constructive criticism
Is flexible, willing to adjust
Shows initiative
Shows interest
Asks questions when unsure of what to do

Comments:

2. Work Skills: Marks earned _____/100 total marks

The student	Development Required	Job Ready	Comments
Follows directions
Works productively
Produces work of good quality
Does job to nest of his/her ability
Works with minimum of supervision
Demonstrates safety awareness

Comments:

3. Social Skills: Marks earned _____/100 total marks

The student	Development Required	Job Ready	Comments
Dresses appropriately
Gets along with co-workers
Shows courtesy and consideration
Demonstrates a positive attitude

Comments:

Please comment on the student's suitability in this area of work. (If you had a position, would this individual be capable of working for you or a company similar to yours?)

Dear Employer/Supervisor:

Your evaluation provides valuable feedback to the student and the teacher monitor. Thank you for taking the time to provide comments and for assigning a mark pertaining to the student's achievement in each of the three above categories.

Comments:

_____________ Date

__________________________ Employer's Signature

___________________________ Student's Signature

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Employee Evaluation Form

Food Service Personnel

Employee: ________________________________ Date: ______________

Position: _________________________________ Reviewed by: ___________________

Purposes of this Employee Evaluation:
To determine strengths and weaknesses and to outline and agree upon a practical improvement program. Periodically reviewed, these evaluations will provide a history of development and progress. Together with the period of employment, these evaluations support merit increases in wages.

Instructions:

Listed below are a number of traits, abilities and characteristics that are important for success. Using the rating scale below, circle the number which most nearly describes the person being rated for each item evaluated (if this form is being used for self-evaluation, you will be describing yourself).

Carefully evaluate each of the qualities separately.

Avoid common errors in rating.

1. A tendency is to rate nearly everyone as "average" on every trait instead of being more critical in judgment. Use the ends of the scale as well as the middle to avoid this error.

2. The "halo effect," is a tendency to rate the same individual "excellent" on every trait or "poor" on every trait based on the overall picture one has of the person being rated. However, each person has strong points and weak points and these should be identified on the rating scale.

RATING SCALE:

5 - Outstanding
4 - Very Satisfactory
3 - Satisfactory
2 - Needs Improvement
1 - Unsatisfactory
N/A - not applicable

1. COMMUNICATION SKILLS
a). Ability to express clearly b). Ability in written communication c). Listens carefully, acknowledges and understands message d). Able to explain menu without being mechanical e). Able to respond tactfully when difficult situations occur f). Able to use suggestive techniques without being forceful	1   2   3   4   5 1   2   3   4   5 1   2   3   4   5 1   2   3   4   5 1   2   3   4   5 1   2   3   4   5
2. GUIDELINE KNOWLEDGE
a). Menu knowledge and pricing b). Understand how menu is basically prepared c). Able to identify quality of menu items d). Garnish and plate presentation	1   2   3   4   5 1   2   3   4   5 1   2   3   4   5 1   2   3   4   5
3. ABILITY AND WORK SKILLS
a). Effective in completing all customer service procedures b). Able to service section with minimum of steps c). Quality of work - ability to meet quality standards d). Quality of work - good volume of work with few errors e). Equipment knowledge - use, safety and maintenance	1   2   3   4   5 1   2   3   4   5 1   2   3   4   5 1   2   3   4   5 1   2   3   4   5
4. PERSONAL AND SOCIAL ATTRIBUTES
a). Cooperative - willingness to work with co-workers b). Judgment - acts reasonably according to situation c). Poise and self-confidence appropriate to the position d). Appearance - appropriately dressed and groomed e). Adaptability - able to adjust to new situations f). Personal hygiene g). Personality - behaviour characteristics suited to position h). Courtesy - consideration to others	1   2   3   4   5 1   2   3   4   5 1   2   3   4   5 1   2   3   4   5 1   2   3   4   5 1   2   3   4   5 1   2   3   4   5 1   2   3   4   5
5. WORK QUALITY AND HABITS
a). Prepares and checks section and service area completely b). Checks for daily specials at start of service c). Application to job - works consistently and diligently d). Maintains a clean work area e). Initiative - completes assigned duties, makes use of time f). Accuracy - follows guidelines, clean up list g). Alertness - ability to grasp instructions h). Physical energy - work with moderate fatigue i). Works well under pressure	1   2   3   4   5 1   2   3   4   5 1   2   3   4   5 1   2   3   4   5 1   2   3   4   5 1   2   3   4   5 1   2   3   4   5 1   2   3   4   5 1   2   3   4   5
6. ATTITUDE
a). Towards public - courteous and friendly service b). Good PR towards customers c). Towards customers d). Towards management e). Towards job - shows interest and enthusiasm f). Willingness to follow directions, rules and regulations g). Willingness to accept criticism h). Drive - desire to attain goals, to achieve	1   2   3   4   5 1   2   3   4   5 1   2   3   4   5 1   2   3   4   5 1   2   3   4   5 1   2   3   4   5 1   2   3   4   5 1   2   3   4   5
7. ACCOUNTABILITY
a). Dependable - attendance (Days absent: ______ days) b). Punctual - (Days late: ______ days) c). Reliability - shows dedication to work d). Responsible - works with minimal supervision	1   2   3   4   5 1   2   3   4   5 1   2   3   4   5 1   2   3   4   5
8. CREATIVITY
a). Gets involved with Front House decorating b). Talent for finding better ways to do things	1   2   3   4   5 1   2   3   4   5
9. OVERALL EVALUATION	1   2   3   4   5

10. COMMENTS

Major Strong Points are:

1. ______________________________________________________________

2. ______________________________________________________________

3. ______________________________________________________________

and these can be used more effectively by doing the following:

1. ______________________________________________________________

2. ______________________________________________________________

3. ______________________________________________________________

4. ______________________________________________________________

5. ______________________________________________________________

Major Weak Points are:

1. ______________________________________________________________

2. ______________________________________________________________

and these can be improved by doing the following:

1. ______________________________________________________________

2. ______________________________________________________________

3. ______________________________________________________________

4. ______________________________________________________________

5. ______________________________________________________________

A copy of this Report has been discussed and given to me.

___________________________ Date

_________________________________ Employee's Signature

Adapted from the work of Tracey Johansen, Humpty's Family Restaurant, Moose Jaw, Saskatchewan.

Appendix E: Methods of Achieving Journeyperson Cook Status

Module 1	Module 2	Module 3	Module 4	Module 5
SIAST Professional Cooking Program Certificate	Level 1 Cook Apprenticeship Program 300 hours/40 weeks of training (1 day per week) plus 1500 hours of work experience.	1 Year Verified Trade Experience Challenge and Pass Level 1 Exam	SIAST Professional Cooking Program Certificate (1350 hours credit)	Work 8100 approved hours in the trade over a minimum of 4.5 years.
Level 2 Cook Apprenticeship Program 300 hours/40 weeks of training (1 day per week) OR 8 weeks (40 days) block release plus 1500 hours of work experience.	Level 2 Cook Apprenticeship Program 300 hours/40 weeks of training (1 day per week) OR 8 weeks (40 days) block release plus 1500 hours of work experience.	Level 2 Cook Apprenticeship Program 300 hours/40 weeks of training (1 day per week) OR 8 weeks (40 days) block release plus 1500 hours of work experience.	Work in the cooking trade preferable with a Journeyperson, for a minimum period of 4.5 years/6750 hours. This combined with the program credit of 1350 hours will provide a total credit of 8100 hours.	Must Pass Provincial Journeyperson Exam May receive credit from high school cooking, Food Service Administration, Hotel and Restaurant Administration or other similar courses.
Level 3 Cook Apprenticeship Program 300 hours/40 weels of training (1 day per week) OR 8 weeks (40 days) block release plus 1500 hours of work experience.	Level 3 Cook Apprenticeship Program 300 hours/40 weels of training (1 day per week) OR 8 weeks (40 days) block release plus 1500 hours of work experience.	Level 3 Cook Apprenticeship Program 300 hours/40 weels of training (1 day per week) OR 8 weeks (40 days) block release plus 1500 hours of work experience.	Must Pass Provinical Journeyperson Exam
Interprovincial Journeyperson Exam	Interprovincial Journeyperson Exam	Interprovincial Journeyperson Exam	Interprovincial Journeyperson Exam	Interprovincial Journeyperson Exam

Adapted from Saskatchewan Tourism Education Council.

Adapted from Saskatchewan Tourism Education Council.