Externship Site Supervisor Evaluation Due Week 5

Externship Site Supervisor Evaluation Due Week 5

Student #:

Student Name:

Date of Evaluation:

Business Name/Location:

Supervisor’s Name:

This evaluation is designed to provide both the school and the student your assessment of the student’s performance to date under your supervision. It is used as a tool to improve the student’s skills necessary for the profession. Please discuss this evaluation with the student before he/she submits it to the Externship Coordinator in the Career Services Office. It is the student’s responsibility to submit this and all documents to the Externship Coordinator.

The student’s grade is based partly on your evaluation of their skills. Please respond to the following using the corresponding measure (see below), and add your comments where appropriate to illustrate and support the assigned score. If a correction needs to be made, the supervisor responsible for completing the evaluation must initial it.

Extern Evaluation

5 - Performance above establishment’s expectation of an extern (equivalent to an A grade)

4 - Performance met establishment’s expectation of an extern with minimal supervision

3 - Performance met establishment’s expectation of an extern with supervision (equivalent to a C grade)

2 - Performance less than establishment’s expectation of an extern

1 - Performance failed to meet establishment’s expectation of an extern (equivalent to anF grade)

Please use additional space to provide detailed information supporting selected grade

Skills

1. ____ Knowledge of tools and equipment

1. ____ Proper identification and handling of food ingredients (if applicable)

1. ____ Safety and Sanitation

1. ____ Organization and cleanliness of work station/area and equipment

Extern Evaluation (Site Supervisor) cont. page 2

Skills (cont.)

1. ____ Ability to organize and complete assigned tasks

1. ____ Consistently demonstrate proper cooking and/or baking techniques

1. ____ Produce consistent quality product per establishment standards

1. ____ Able to accurately follow standardized recipes as directed (if applicable)

1. ____ Understands cost controls and waste management.

Professional Qualities

1. ____ Attendance, Punctuality and Dependability

1. ____ Initiative and Motivation

1. ____Willingness to learn

1. ____Attitude/Professional Ethics

Extern Evaluation (Site Supervisor) cont. page 3

Professional Qualities (cont.)

1. ____ Grooming/Personal hygiene

Supervision

1. ____ Can work independently with minimal supervision

1. ____ Can follow direction effectively

1. ____Open and accepting of constructive criticism

1. ____ Asks for help when necessary and seeks feedback

Interpersonal Relationships

1. ____ Works well with others

1. ____ Communicates effectively with supervisors, staff and guests

_____

Total Points

Extern Evaluation (Site Supervisor) cont. page 4

Best Performance Characteristics

Areas for Improvement

Additional Comments

(Please add additional pages for comments as needed)

Supervisor’s signature is required. Student’s signature is recommended.

Student Signature: Date:

Supervisor’s Signature: Date:

Supervisor’s Name: (Print)

Was the Extern hired?  Yes NoJob title:

Is this position:  Full-time (32+ hours/week)  Part-time (15-32 hrs/week)

Date of Hire: Wage/Salary:

Please hand deliver, email or fax to:

Fax:

Email:

For Questions contact:

Le Cordon Bleu College of Culinary Arts,

School does not guarantee employment or salary.