Helpf ul Information for

Finding a Lab Site f or

FNDH 342

Advice  from  Dr.  Molt  and  Dr.  Whitehair

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.

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:

• E-mail : stirtz@k-state.edu

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.

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.

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.

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.

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 emailed)

• Pr oof of ServSafe certification (scanned/photo’d and emailed)

• E-mai l to Dr . Whitehai r (stirtz@k-state.edu)

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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).

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

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)

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

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.