Capstone Preparation
Capstone Overview
The Capstone project for the Captain’s Program (CAPT 1000 to CAPT 1060) is intended to be a cumulative assessment that tests program participants on the knowledge, skills, and abilities required for effective onsite captaining across a variety of events and service types.
The Capstone will take place during the final in-person (live) meeting session, and it is the final assessment participants will need to complete before receiving their AHA Captain Certification and being cleared for mentoring shifts. Participants’ performance on the Capstone will determine the number of mentoring shifts they will be required to complete before independently serving as an event captain.
Capstone Format
Participants will receive event documentation in advance (e.g., BEOs, staff lists)
Participants will be required to independently review this event documentation with the understanding that each participant will be responsible for engaging in an abbreviated, mock captain shift that includes the preparation, setup, execution, breakdown, and reporting related an event
Participants will be evaluated by facilitators
Study Recommendations
Participants should be prepared to demonstrate competency in material spanning CAPT 1000 to CAPT 1060. This includes demonstrating:
Working knowledge of all captaining types (i.e., from Sanitation Captain to Floor Captain)
Working knowledge of all event stages (i.e.,from pre-event preparation to post-event analysis)
Understanding of the demands of each event stage (e.g., pre-event preparation requires safety protocol reviews, documentation review, conducting a walkthrough, conducting a staff meeting, etc.)
Working knowledge of general service types (e.g., buffet service, cocktail receptions, plated dinners)
Knowledge of specific sub-service types within services (e.g., within buffet service, there are action stations, self-serve stations, etc. and within plated dinner service, there is synchronized service, sweep service, etc.)
Knowledge of common difficulties and incidents arising within general and specific sub-service types (e.g., cocktail receptions and VIPs, buffet services and proper sterno handling)
Knowledge of staff assignments within general and specific sub-service types (e.g., plated dinner setups require the division of staff into different teams)
Knowledge of the function, purpose, and use of all event documentation (e.g., BEOs, rental lists, floor plans)
Knowledge of how each captain type (e.g., Sanitation Captain, Buffet Captain) uses event documentation differently
Knowledge of communicating and managing conflict resolutions with both clients and internal staff