Learning Outcome: Apply financial information to decision making and in mentoring students. (CRDNs: 1.1, 4.3, 4.5)

Measured/Met by: Dollar Data Assignment: Productivity and economic measures.

Learning Outcome: Collaborate to develop new menu items for the food production management lab that meet nutrition, financial, and acceptability parameters (CRDNs: 1.3, 2.12, 3.11, 3.14, 4.7, 4.8)

Met/Measure by: 

• Taste Panel Assignment
• Menu Development  Assignment
• Informal Mid-Eval
• Final Evaluation

Learning Outcome: Develop leadership and management skills as interns work as a team in the roles of Quality, Financial, and Production management within the food production management lab (CRDNs: 1.5, 2.1, 2.3, 2.10, 2.11, 5.5, 5.6)

Met/Measure By:

• Taste Panel Assignment
• Menu Development  Assignment
• Informal Mid-Eval
• Final Evaluation
• Final Presentation

Learning Outcome: Apply good food handling and safety practices throughout the food service systems model (CRDNs: 3.13, 4.2, 4.6, 4.10)

Met/Measured By:

• Informal Mid-Eval
• Final Evaluation

Learning Outcome: Utilize skills to convey information effectively through teaching and professional presentations. (CRDNs: 2.2, 3.8, 3.9)

Measure/Met By:

• Final Evaluations
• Final Presentation
• ServSafe classes: teaching and proctoring
• In-service assignment

Learning Outcome: Mentor and precept juniors in a positive way through daily interactions, through daily student evaluations, and during mid/final student evaluations. (CRDNs: 2.7, 3.7, 3.10, 4.1, 5.7, 5.8)

Measured/Met By:

• Informal Mid-Eval
• Final Evaluation
• Preparation of Student Daily Performance Evaluation  
• One-on-one student mid/final evaluation               

Exhibit professionalism and good communication in interdisciplinary interactions. (CRDNs: 2.5)

Measured/Met By:

• Informal Mid-Evaluation
• Final Evaluation