PSINCA450 - Internship: Culinary Arts

Internships

Semester Credits: 3

Contact Hours: 120

 

Prerequisites: Italian A1 (breakthrough beginner) recommended. Open to culinary arts and baking & pastry majors or students who have taken previous coursework in the above fields. Cover letter, CV, and material pertinent to the chosen area, interview. HAACP food safety and sanitation certification.

 

Description: 3 semester credits. Under the supervision of an Executive Chef who manages the operations of the kitchen, students of the culinary arts internship course are involved in the daily operations of the restaurant industry. Line cooks are entry-level kitchen positions that focus on learning technique, speed, and consistency. Interns must be highly motivated and understand proper preparation techniques, become familiarized with recipes to ensure consistency, gain a command of timing in the kitchen, reduce and manage food waste, handle commercial kitchen equipment, and perform duties as directed by the kitchen brigade. This placement may require PM scheduling or shifts that take place on weekends and holidays. This internship course aims to prepare students for the professional world and features an unsalaried internship scheduled individually for a minimum of ten hours per week. Students generally serve as part-time interns from Monday through Friday, although some internships may require weekend hours. The internship enhances students’ knowledge through field experience held in a professional environment overseen by a supervisor, who regularly monitors the internship progress and the guides the student’s preparation of a final analytical report and portfolio. Placements will vary depending on the student’s language and professional skills. Additional materials/Dress code: Chef uniform (hat, jacket, pants, hard-toe shoes) required. Prerequisites: Italian A1 (breakthrough beginner) recommended. Open to culinary arts and baking & pastry majors or students who have taken previous coursework in the above fields. Cover letter, CV, and material pertinent to the chosen area, interview. HAACP food safety and sanitation certification.