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1.12: Senior Internship Requirements

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    25852

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    Assignment 1

    Introduction

    1. Cover Page
    2. Student Profile
    • Scheduling journal and Internship agreement

    Assignment 2

    Getting to know your Internship Site (500-word minimum)

    Restaurant/Chef Bio Paper with Picture of chef and restaurant attached

    1. Research the restaurant and past and current chefs on the internet. Later, fill in the gaps with discussions with chef and general managers
    • Do not try to just sit down and ask the chef and gm every question
    • Do your own research and fill in the gaps with quick, pointed questions to your chef and gm. They are extremely busy treat their time as valuable)
    1. Using the information that you have found during Task 1 answer the following Questions:
    • Name of restaurant
    • When did this restaurant first open, how long has it been open
    • Any awards or special recognitions for restaurant
    • Past Chefs' career and their awards and special recognitions
    • Current Chef's career and their awards and special recognitions
    1. Sources:
    • The restaurant website and chef for whom you are working, as well as articles and media on the chef and restaurant
    • Use the attached TEMPLATE which includes the proper formatting for your paper.

    Template for Chef Bio Paper

    Your name
    Date
    CULA 495
    Instructor (i.e. Chef Daigle, Chef Cheramie, Chef Kasten)

    Introduction
    Tell me what I am about to read – you must use the sentence “The purpose of this paper is….”

    Body
    Restaurant Information
    First paragraph(s) should include:

    • Name of restaurant
    • When this restaurant first opened, how long it has been open
    • Any awards or special recognition for restaurant

    Chef Information

    Past Chefs
    Next paragraph(s) should include:

    • Past Chefs’ careers and their awards and special recognitions

    Current Chefs
    Next paragraph(s) should include:

    • Current Chef’s career and their awards and special recognitions
    • Photo of Current Chef, not to exceed 3x3”

    Conclusion
    How will the research you just did on the history of your restaurant and chefs who have influenced it help you be more successful at your internship?

    Sources (Two sources minimum)

    Assignment 3

    Daily Work Activities: Prep (300-word minimum per discussion topic)

    1. An overview of daily prep activities. Describe from beginning to end the activities you perform on an average day.

    2. Micro-view of one menu item being prepped for service (should not read like a recipe)

    • You might discuss station, mise en place
    • Timing your plate to come up with others on the order, etc.

    3. 2nd Micro-view of a different menu item being prepped for service (should not read like a recipe)

    Assignment 4

    Executing Dishes and Service Time (300-word minimum per discussion topic)

    1. An overview of daily service activities. Describe from beginning to end the activities you perform on an average day.

    2. Micro-view of one menu item being picked up from service (should not read like a recipe)

    • You might discuss station, mise en place
    • Timing your plate to come up with others on the order, etc.

    3. Micro-view of one menu item being picked up from service (should not read like a recipe)

    Assignment 5

    Flow of Food (300-word minimum per discussion topic)

    1. Ordering Food & Supplies
    2. Receiving and Issuing Food
    3. Storing Food

    Assignment 6

    Kitchen & Service Team (300-word minimum per discussion topic)

    1. Prep and Line Cooks' Titles and Functions (tailor to service team if service concentration)
    2. Line/Worker Communication
    3. Line/Worker Teamwork

    Assignment 7

    Management Organization Structure and Systems (300-word minimum per discussion topic)

    1. Discuss the number of managers you have at your internship site.

    • List their name, title, and describe their duties

    2. Discuss the written policies used by the management of your internship site.

    • If there are none, discuss how policy information is disseminated to the staff.

    3. Discuss the training procedure that you were provided at your internship site.

    Assignment 8

    Skills Obtained (300-word minimum per discussion topic)

    1. What are some new things that you learned about your specific concentration(s) or about what it is like working in the food service industry?

    2. What are some technical skills that you developed or that you have improved upon during your internship?

    3. Discuss management styles you were exposed to during your internship.

    • What style did you find to be most effective?
    • Least effective?

    Assignment 9

    Reflection (300-word minimum per discussion topic)

    1. Discuss what you enjoyed most about your internship (your favorite part)
    2. Discuss what you enjoyed least about your internship (your least favorite)
    3. What would you change about your least favorite part of your internship?

    Assignment 10

    Finalizing your Internship (1000-word minimum, this report is worth 20% of your Final Grade.

    1. Please inform your supervisor that they should be receiving a link via email this week to complete your evaluation. This evaluation is worth 30% of your Final Grade.
    2. Use the attached REQUIRED template to write your report. You may utilize materials created earlier in your internship.

    Template for Final Internship Report

    Your name
    Date:
    CULA 495: Senior Internship Final Paper
    Instructor:

    Introduction
    Overwrite your content here and delete the following topic prompts

    Tell me what I am about to read – you must use the sentence:
    “The purpose of this paper is….” (Do not write this statement until you have finished your paper – it will be apparent what to write at that point

    • Personal info
    • Career/education info

    Body
    Concentration
    Overwrite your content here and delete the following topic prompts

    Concentration Content (150 words/150 pts)

    • What is your concentration? Please review its outcome goals on CJFCI website (https://www.nicholls.edu/culinary/ac...gree-programs/)
    • What did you expect to learn or do at an internship that supports your career goals
    • How well has your concentration and the curriculum at NSU Culinary prepare you for entering the hospitality workforce?

    Scope of Current Internship Activities and Effectiveness
    Overwrite your content here and delete the following topic prompts

    Scope of Internship Content (150 words/150 pts)

    • What was your position and what did you do at your current Internship?
    • Did it meet the goals for your advancement in your concentration and future career goals?

    Future Criteria for Selecting Next Career Placement
    Overwrite your content here and delete the following topic prompts

    What are you looking for in your next internship placement? (200 words/200 pts)

    • Skills
    • Knowledge
    • Chef personality/management style
    • Type of restaurant
    • What steps will you take to meet these goals?

    Three Possible Career Placement Work Sites
    Overwrite your content here and delete the following topic prompts

    Possible Career sites Content (total pts for section 600 pts)
    (Each bullet worth 200 pts and must have 200 words minimum)

    • Career Placement site 1: location, type of restaurant, chef/personality, why you think it will help you further your concentration or career advancement.
    • Career Placement site 2: location, type of restaurant, chef/personality, why you think it will help you further your concentration or career advancement.
    • Career Placement site 3: location, type of restaurant, chef/personality, why you think it will help you further your concentration or career advancement.

    Conclusion
    Overwrite your content here and delete the following red topic prompts

    Conclusion Content (100 words/100 pts)

    • Do not add any new information – just recap the above area(s)

    Sources (100 pts)

    • Should include journal entries from current internship, website for CJFCI culinary concentrations, and websites for future internship/career placement at the bare minimum

    This page titled 1.12: Senior Internship Requirements is shared under a CC BY-NC-SA 4.0 license and was authored, remixed, and/or curated by William R. Thibodeaux and Jean-Pierre Daigle via source content that was edited to the style and standards of the LibreTexts platform; a detailed edit history is available upon request.