PSTR-2364 Practicum (or Field Experience)-Baking and Pastry Arts/Baker/Pastry Chef
David Waggoner
Credit Spring 2024
Section(s)
PSTR-2364-001 (77393)
PRC Tu 2:00pm - 2:50pm HLC HLC2 1318
Course Requirements
Evaluation System Grade Scale
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Weekly Log/Time Sheets (15 x 25 pts) |
375 |
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1000-900 |
A |
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125 |
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899-800 |
B |
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Goal Sheet |
50 |
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799-700 |
C |
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Touch Points |
50 |
|
699-600 |
D (Course Must Be Repeated) |
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Internship Presentation |
100 |
|
599 and below |
F (Course Must Be Repeated) |
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Employer/Supervisor Evaluation |
100 |
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|
|
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Final Project Report (Summary Paper, Innovation Statement, Log Verification, Organization) |
200 |
|
|
|
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Total Points |
1000 |
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|
|
Course Subjects
COURSE SCHEDULE
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DATE |
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DUE BY THE END OF THE WEEK |
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Week 1 Week of Aug. 21
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In-Person Class Orientation |
Weekly Log #1 Due by Sunday @11:59 Student Agreement due (Day 1)
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Week 2 Week of Aug. 28
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Weekly Log #2 Due by Sunday @11:59 Employer/Supervisor Agreement due Goal Sheet due |
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Week 3 Week of Sep. 4 |
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Weekly Log #3 Due by Sunday @11:59
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Week 4 Week of Sep. 11 |
Touch Point #1 |
Weekly Log #4 Due by Sunday @11:59
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Week 5 Week of Sep. 18 |
Touch Point #1 |
Weekly Log #5 Due by Sunday @11:59
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Week 6 Week of Sep. 25
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Touch Point #1 |
Weekly Log #6 Due by Sunday @11:59 Touch Point #1 due |
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Week 7 Week of Oct. 2
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Weekly Log #7 Due by Sunday @11:59
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Week 8 Week of Oct. 9
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Weekly Log #8 Due by Sunday @11:59 Career Services Requirement |
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Week 9 Week of Oct. 16
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Weekly Log #9 Due by Sunday @11:59
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Week 10 Week of Oct. 23
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Touch Point #2 |
Weekly Log #10 Due by Sunday @11:59
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Week 11 Week of Oct. 30
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Touch Point #2 |
Weekly Log #11 Due by Sunday @11:59
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Week 12 Week of Nov. 6
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Touch Point #2 |
Weekly Log #12 Due by Sunday @11:59 Touch Point #2 due |
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Week 13 Week of Nov. 13
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Weekly Log #13 Due by Sunday @11:59
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Week 14 Week of Nov. 20
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Weekly Log #14 Due by Sunday @11:59
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Week 15 Week of Nov. 27
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Early Final Presentations |
Weekly Log #15 Due by Sunday @11:59
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Week 16 Week of Dec. 4
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Final Presentations |
Final Project Packet due |
Information about College Policies and Student
Student Learning Outcomes/Learning Objectives
Course Learning Objectives/Outcomes
Upon completion of this course students will be able to:
- Develop and apply knowledge gained throughout academic studies.
- Demonstrate the ability to work with various types of specialized ingredients, tools, equipment, and procedures.
- Demonstrate and maintain food safety procedures and laws and interactions within the business operation.
- Compare and contrast industry working environments to develop engagement strategies within an ever-increasing diverse workforce.
- Conduct a self-evaluation of personal learning and practicum experience and develop an individual learning plan.
- Critically analyze the roles and responsibilities of all personnel within the work-based learning environment.
- Develop a presentation to give an analysis of the student’s progression and achievement while going through the internship.
- Engage in discussions to develop and share understanding of management and leadership strategies.
Office Hours
T 11:00 AM - 11:30 AM Highland Campus, Office Room 2.1317.05
NOTE by appointment onlyM 1:30 PM - 2:30 PM Highland Campus, Office Roon 2.1317.05
NOTETh 3:00 PM - 5:00 PM Highland Campus, Office Room 2.1317.05
NOTEW 3:00 PM - 5:00 PM Highland Campus
NOTEM 7:30 AM - 8:30 AM Highland Campus, Office 2.1317.05
NOTEF 7:30 AM - 8:30 AM Highland Campus, Office Room 2.1317.05
NOTEPublished: 01/26/2024 07:56:59