National Recognition Program in Pictures

Transcription

1 National Recognition Program in Pictures The HOSA National Recognition program underwent major changes last year. The revised event is designed to give the HOSA member a tangible record of achievements and a tool to use when filling out college and job applications, now and in the years to come. You may have noted an article about the National Recognition Program in the HOSA E-magazine Ð "Tips for Success" at Since then, some HOSA members who have completed the new National Recognition Program are willing to share pages from their portfolio to give other HOSA members an idea of what it will look like when itõs done! Letter of Introduction This letter is addressed to the evaluation committee and serves as an introduction Ð telling the person who reads it who you are. It must be free of spelling and grammatical errors and should describe your career goal and other relevant information. Resume Professional resume to include educational and work experience, honors, awards and other activities. Styles of resumes may vary and can be found in many Health Occupations/Health Science Education textbooks. For the event, be sure the resume is neat, printed on good quality paper, and one page in length.

2 Project Health care knowledge/skills application project that may connect to HOSA (such as a community awareness project) or other activity that requires problem solving and hands-on application. In the example to the left you can see the project that the HOSA members developed and a copy of a fact sheet they created and distributed. Writing Sample The ability to write effectively will be important to you in college and in a career. HOSA members are asked to answer the questions in the attachment following the instructions given. BE SURE the answers are clearly thought out and neatly handwritten. DO NOT use a computer!

3 Work-based Learning This section includes a summary of 8 or more hours of a work-based learning experience or supervised practical experience such as Job shadowing, career exploration, internship, volunteering. Oral Presentation Script of HOSA or health-related speech and short description of who, where, what and when the speech took place. Must be a speech for school faculty, civic or community organization, local health care group, school classroom (any grade) or as part of a HOSA competitive event above the chapter level. Presentation tools may be used. The page to the left shows the beginning of a HOSAÕs memberõs speech on Cancer. The next page shows the presentation schedule. Service Learning This is a one page summary of one or more service learning projects or activities to show the dates, hours, location, and learning outcomes.

4 Credentials This section includes up to five pages. Most HOSA members included a school transcript or recent report card. Also included were copies of certificates or documentation that shows completion of training in health-related competencies Ð Examples include and are not limited to: CPR certification, First Aid certificate, CNA, EMT, Brainbench certificates: successful completion of the two Foundation Standards assessments, etc. Technology Evidence of the use of technology beyond the basic skill level. Examples might be of something you created such as a web site, electronic newsletter, PowerPoint presentation, etc., OR other evidence of advanced technology skills (certificate, etc.). This example is the first of four pages of a PowerPoint presentation that the HOSA member created. Leadership Experience In this section the HOSA member should list and describe his or her principal leadership activities in the approximate order of interest. These should include leadership roles in the arts, athletics, and organized school or community activities. Be sure to include dates and fit it all on one page.

5 HOSA members often have the opportunity to participate in social activities. Here are some rules of etiquette for HOSA members when they are out to impress. Business Etiquette For Meals and Other Activities Seat yourself from the left side of the chair and rise from the same side to avoid bumping into others. The exception is if you are on the far right end, enter from the right to avoid excessive movement. Sit erect at the table. Do not rest your arms on the table or crowd the individual next to you. Keep your arms close to your body to avoid hitting the person beside you. Be especially careful when cutting food. No one should begin to eat until all are served and the hostess begins eating. Before a plate is passed for second serving or when through eating, place the knife and fork close together across the center of the plate. If in a large group, begin eating when the immediate group around you has been served. Take small bites and eat slowly and quietly. Do not attempt to talk with food in your mouth. Talk about cheerful, pleasant things at the table. Do not sniff food to determine if you like it. Stir your beverage only once or twice to mix sugar and/or cream. Do not play with your food or move food from one side of the plate to the other. Pace your meal. Never continue to eat long after others have stopped. Always use serving utensils to serve yourself, not your silver. Crumbling crackers or mixing foods is inappropriate and offensive. Catsup is to be poured on one section of the plate, not over the entire food portion. The idea is never to let your plate look messy. Jellies to be spread on bread, pickles, and other relishes to be eaten with the fingers are placed on the bread and butter plate, if available. Jellies or relishes to be eaten with a fork along with the meat course are placed on the dinner plate. When a bread and butter plate is on the table, use it appropriately. Butter is to be placed on dinner or bread/butter plate with butter server. Break bread in halves or quarters and butter only portion eating, never the entire roll. Use your knife for spreading and not the butter server. The bread and butter knife remains on the bread and butter plate at the end of the meal. Use fingers to remove bread from the serving plate. Spearing or eating bread with fork is not in good taste. Fingers, not forks, are used to eat such foods as crackers, olives, pickles, radishes, and potato chips.

6 Business Etiquette Pick up food in front of you and pass food to the right. You will be the last to receive the dish. Take small portions so that all present will have an equal portion. Salt and pepper shakers are to be passed together even when only one is requested. If sugar is in small packages and is requested, pass the container, not one or two packages. Place paper envelopes on the edge of the saucer or under the rim of your plate and not in the ashtray. Ask to have an article passed rather than reach in front of a person to get it. Used silver is left on the dish with which it was used; donõt leave spoons in bowls or cups. Place your spoon in the saucer at the end of the meal. Do not cool food by blowing on it. Never pour hot beverages into the saucer to cool, nor drink from the saucer. Accept a second helping if it is desired, only after everyone has been served once. If you pass your plate for a second serving, leave your knife and fork on the plate with the knife on the outside. Place the napkin on the knees. If it is large, unfold it halfway. Use the napkin to wipe the mouth and fingers as necessary. Ask to be excused if you must leave the table before the others. Place your napkin in the seat of your chair- lightly folded, not wadded. The napkin is to be placed on the table to the left of the plate at the end of the meal function (not meal)- lightly folded, not wadded. DonÕt make an issue if you donõt like something or canõt eat it. Toothpicks are to be used in private, never at the table or in public places. Avoid touching the hair and using a handkerchief at meal time. Come to the table with clothing and hair neat and tidy. Do not bite your fingernails or trim them. When in use, hold the handle of the knife lightly in the right hand, without touching the blade. The knife is used only for cutting food. Use the fork in preference to the knife or spoon whenever possible. Hold the fork, tines up, lightly in the right hand, between the thumb and the first finger. Rest the fork on the reverse side of the third finger, except when using in cutting, then hold it in the left hand, tines down. Avoid an upright position of the fork when cutting. When in doubt about whether to use a fork or spoon, follow the general rule. Foods served in a cupped dish are usually eaten with a spoon; those on a flat dish with a fork. There are exceptions to this as there are for all rules. For example: Oyster and shrimp cocktail are eaten with a fork. Do not hold food on the fork or spoon while talking, nor wave your silverware in the air or point with it. Do not push food with the fingers or bread. Dip the soup spoon away from you. Sip liquids from the side and solids from the tip. Do not leave the spoon standing in a cup or dessert dish, but place it on the saucer or plate underneath the cup or dish. Cut no more than two bites of food at a time. Never lick an ice cream cone. Eat by small bites with the lips. Be sure to tell your host or hostess that you enjoyed the meal.

7 Restaurant Etiquette Be courteous to the waiter or waitress. Lean out of the way if they are pouring beverages. Tipping is a minimum of 15% if reasonable service has been received. In some restaurants, parties of five or more will have gratuity automatically added to the bill. If you ask for the bill to be separate for a party of 5 or more, the gratuity is automatically 20%. Special helpers such as chefs in a Japanese restaurant should receive a tip. Do not make telephone calls at meal time. Do not get up unless absolutely necessary at a banquet. The head waiter or hostess will show you to the table when you arrive. Men are to follow ladies unless special seating has been predetermined. Men may hold chairs for the women; if there are no men in the party, the waiter or hostess may hold the chair. Men should remove their top coats before entering the dining room. Women should remove coats as they are seated. A purse is never placed on the table. Women may unobtrusively put on lipstick at table. Men may order for women if it is not confusing; otherwise, women should order for themselves. Gifts, such as a box of candy, are appropriate for dinner guests to carry to the hostess.