FDST 2903 - Internship

Description
This course provides an opportunity for students to obtain practical work experience towards the end of a students’ degree track in the culinary, baking, and/or hospitality workforce through a 10-week (summer) or 16-week (spring, fall) internship program at a desired foodservice establishment. This course encompasses a supervised work experience which provides the opportunity to make practical application of the knowledge and skills attained through a degree track specific to students’ individual goals. An internship begins with predetermined learning outcomes that allows for the upmost opportunity to engage, network, and work within the food community through focused, student-driven service projects. The internship requires 240 verified work hours.

Pre-Requisite
Completion of FDST 1013, FDST 1023, FDST 1033, FDST 1043, and FDST 1603 with a grade greater than or equal to C.

3 Credit Hour(s)

Contact Hours
240 hours on the job training

3 Faculty Load Hour(s)

Semesters Offered
Fall, Spring, Summer

ACTS Equivalent
N/A

Grade Mode
A-F

Learning Outcomes
Students completing this course will:

Perform individualized work duties specific in culinary, baking, and/or hospitality
Analyze workflow of employees and evaluate workflow systems and kitchen equipment
Review, revise, and/or develop a job description and work flow of employees
Assist in the management of inventory and the steps to order, purchase, and receive food according to regulatory and budgetary requirements
Illustrate the flow of food from receiving to distribution
Participate in meetings with clients, vendors, or associates
Identify areas of weakness in food safety and sanitation practices within establishment
Conduct food safety and sanitation training/education to employees
Identify sustainable practices demonstrated within establishment
Develop or revise a sustainability initiative within establishment
Analyze cash flow, invoices, and profit and loss statements
Calculate cost per meal
Determine markup percentages from unit cost and selling price
Exemplify leadership skills
Expand student network
Develop, organize, and manage a business venture with host supervisor (optional)

General Education Outcomes Supported

Students develop higher order thinking skills.
Students demonstrate information literacy

Standard Practices
Topics list

• Cost Control
• Entrepreneurship
• Food Safety
• Professionalism
• Food Systems
• Applied Techniques

Learning activities

Perform individualized practice under host site supervisor
Participate in weekly reflections
Reflect on individual growth from supervisor evaluations
Create/revise a job description and work flow for one position
Create a flow of food diagram from receiving to distribution
Account for inventory
Participate in a supervised meeting with a client, vendor, or associate
Conduct a food safety and sanitation in-service education activity
Develop or revise a sustainability initiative
Create a profit and loss statement
Calculate cost per serving of one menu item
Calculate markup percentage of one menu item
Manage, delegate, or assist in food preparation
Initiate leadership in area of focus

Assessments

Weekly Journals
Mid-term Supervisor Evaluation, Virtual Site Visit
Final Supervisor Evaluation
Final Student Evaluation
Logged Hours (240 required)
Final Portfolio (job description and work flow of one position, flow of food diagram from receiving to distribution, summary of one meeting with client, vendor, or associate, food safety and sanitation in-service education, summary of one sustainability initiative developed/revised for department, P&L statement, cost per meal/markup percentage, summary of skills learned throughout internship, summary of leadership skills gained and personal growth acquired, pictures of plating, recipes, and/or workspace)

Grading Guidelines

Grading Scale / Course Evaluation Methods A=90-100, B=80-89.9, C= 0-79.9, D=60-69.9, F=0-59.9