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Internship 2
Module Code INT 250
Leading to:
Bachelor of Arts in Culinary Arts
Swiss Higher Diploma in Culinary Arts
Student Name………………………………………………………………………………
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TABLE OF CONTENTS
CONTENTS PAGE………………………………………………………………………………………………2
MODULE OVERVIEW – PLEASE READ CAREFULLY BEFORE YOU BEGIN YOUR STUDY. ……..3
MODULE DESCRIPTION ……………………………………………………………………………………………………….4
LEARNING OUTCOMES………………………………………………………………………………………………………..4
KEY SKILLS TO BE DEVELOPED ………………………………………………………………………………………….4
OVERVIEW OF YOUR INTERNSHIP……………………………………………………………………………………….5
GENERAL ASSESSMENT GUIDELINES …………………………………………………………………………………6
RECOMMENDED READING…………………………………………………………………………………………………..7
ASSESSMENT ONE – PORTFOLIO OF LEARNING …………………………………………………………………8
Four Learning Situations …………………………………………………………………………………………………9
Reflection on Key Skills Development + GRID …………………………………………………………………10
Action Plan…………………………………………………………………………………………………………………….13
PERFORMANCE EVALUATIONS………………………………………………………………………………………….14
WORK CERTIFICATES………………………………………………………………………………………………………..14
IMPORTANT NOTICE TO ALL STUDENTS ……………………………………………………………………………15
Submission Details …………………………………………………………………………………………………………15
ASSESSMENT ONE CRITERIA – PORTFOLIO OF LEARNING………………………………………………..16
FEEDBACK SHEET – PORTFOLIO OF LEARNING………………………………………………………………..18
APPENDIX A (25%) – ÉVALUATION MIDTERM / MIDTERM EVALUATION / ENDBEURTEILUNG …………………………….19
APPENDIX B (25%) – ÉVALUATION FINALE / FINAL EVALUATION / ENDBEURTEILUNG ……………………………………21
APPENDIX C – SUMMARY FEEDBACK SHEET (100%)………………………………………………………………………………………..23
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MODULE OVERVIEW – PLEASE READ CAREFULLY BEFORE YOU BEGIN YOUR STUDY.
Module Title Internship 2
Module Leader Loren Granger / Ruth Knoepfel
Level 5
Credit Value 20
Duration 4-6 months
Pre-requisites • Completion of 5 terms of studies;
• Passed Language Level 3 and all core courses.
Assessments Type LO % Hand in
1 Portfolio of Learning 1,2,3,4,5 50%
2 Two Employer Evaluations 1,2,3,4,5 50%
3 Work Certificates 1,2,3,4 Pass/Fail
Summative
assessment and
marking criteria
Can be found with the assessment instructions and it is important that
these criteria are referred to when preparing and writing your
assessments. Completed Portfolio is to be submitted by Midnight on the
Monday Week 2 of the term following the completion of your Internship.
Formative
assessment
You will be provided with formative feedback by your employer on
various aspects of the work that you carry out in the workplace. You will
then translate that feedback into improving your performance which will
underpin your understanding and learning ready for your return to the
‘classroom’. It is important that you keep notes of your experiences and
learning in order that this can be used in your summative assessments.
Teaching, learning
and assessment
overview
This module will involve primarily on the job learning, as well as
reflecting on the tasks experienced in the workplace and the
assessments completed during the work experience. Specific skills
and knowledge gained may differ due to the variety of internship
operations.
Student Effort 640 – 1000 hours
Return of work and
feedback
Week 6. Mid-term examination week
Extenuating
circumstances If serious circumstances beyond a student’s control affect their ability to
complete an assessment they may submit a claim for Exceptional Extenuating
Circumstances. This must be accompanied by evidence from a competent
professional with knowledge of the circumstances, and all work done to date,
by the original assessment submission deadline. Such applications will be
considered by an EEC panel. It is important that students familiarise
themselves with regulations concerning late submission, for example, EECs
will not be granted for poor time management, minor ailments, computer
failure or other such reasons.
This module conforms fully to the relevant UG regulatory framework.
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MODULE DESCRIPTION
This aim of your internship is to build on developing your personal and professional skills and
your learning in a work context. This will improve your confidence, self-awareness and a
more mature outlook to relationships and responsibilities. It should also help you structure
your learning in the workplace in a way that will help you to develop personally and as a
future professional in the industry. This internship experience is designed to provide you with
a platform to apply the theoretical and practical knowledge gained during your academic
studies and to gain a further insight into the culinary industry. An analysis of the training
position is also required including the duties and tasks performed including customer and
employment related issues and an overall evaluation of the training experience to date. It is
important that through reflection and employer evaluation you are able to identify your future
development needs to increase your employability in your chosen career.
LEARNING OUTCOMES
On successful completion of this unit students will be able to:
1. Begin to develop your confidence, self-awareness and to take a more mature outlook
in the context of relationships and responsibilities;
2. Transfer theoretical knowledge and understanding, based on previous studies, into
practical applications in a working environment;
3. Work efficiently at operative and, where appropriate supervisory level in several
functional areas, applying skills and knowledge acquired to a working situation;
4. Demonstrate enhanced social and transferable personal skills including the skills of
observation, investigation, analysis and assessment related to the types of problems
encountered in the organisation and the wider industry;
5. Identify future development needs whilst recognising the personal development that
has taken place to increase employability.
KEY SKILLS TO BE DEVELOPED
The following key skill competencies may be developed and could be used for any portfolio
reflections:
• Choose from a specified range of appropriate tools and techniques and use them for
the accomplishment of tasks (operational);
• Handle equipment and materials in a safe way (operational);
• Show an awareness of ethical issues relating to the subject area (operational);
• Manage own roles and responsibility by planning and organising tasks under
supervision (Planning and Management of Learning);
• Manage own time in achieving objectives (Planning and Management of Learning);
• Receive and respond to a variety of information in a clear and concise way for both
business and academic purposes (Communication and Presentation);
• Effectively participate in oral and non-verbal communication (Communication and
Presentation);
• Treat others’ values, beliefs and opinions with respect (Interactive and Group Skills);
• Relate to and interact effectively with individuals, groups and teams Interactive and
Group Skills);
• Understand theory and principles within an identified framework and begin to
recognise how they relate to practice (Knowledge and Understanding);
• Analyse simple routine and non-routine problems and identify possible solutions;
(Managing Tasks and Solving Problems);
• Start to recognise own strengths and weaknesses in relation to set criteria (SelfAppraisal
and Reflection on Practice);
• Transfer skills gained to new and changing situations and contexts (Self-Appraisal and
Reflection on Practice);
• Have an awareness of the industry’s occupational requirements (Employability);
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• Start to create network opportunities (Employability);
• Show a positive and enthusiastic attitude to work (New Approach and Attitude to Work);
• Demonstrate commitment and motivation to learn (New Approach and Attitude to Work);
• Be eager to make the most of opportunities available, over and above what is expected
(New Approach and Attitude to Work).
OVERVIEW OF YOUR INTERNSHIP
For many students, this internship will represent another opportunity to engage in a
professional work experience but this time in the international hospitality industry. César Ritz
Colleges believes that in order to become effective and credible leaders in the culinary
industry, professional operational experience in an international setting is crucial for your
future success. We know that there is no better way to learn than through first-hand
experience of dealing with paying and discerning guests. This is why we maintain an
internship as a graduation requirement.
There are multiple benefits for you to gain from this experience. Apart from the technical
knowledge you will gain from applying classroom theory and application kitchen exercises to
real world situations, the skills sets you are about to develop will serve you and your career
for many years. These include integration into a foreign and professional work environment,
stress management, professional relationship-building and personal development and
management among others.
As a global industry, César Ritz Colleges and the Culinary Arts Academy prepare you to
understand and express yourself in a European language. This will inherently include
knowledge of guests’ expectations, familiarity with their culture along with some of the
world’s highest standards in both hospitality and culinary arts. This is why we encourage
you to fully embrace this challenge as a means to your future development – both personal
and professional – and eventual success.
Upon graduating from César Ritz Colleges and the Culinary Arts Academy, we are confident
that you will harness the necessary skills and knowledge gained from both your classroom
education and your Internship experiences to become recognized industry leaders in the
world of Culinary Arts. We wish you much success.
Practical Internship and Assessment Rationale
• Develop a better understanding of the complexity and intensity of the culinary
industry.
• Refine practical skills, quality and speed of work, industry knowledge and general
understanding of kitchen management.
• Be able to deal with difficult situations encountered with customers, colleagues,
supervisors and senior management.
• Apply what you have learned at the Culinary Arts Academy and become experienced
in theory application to real-world situations and people.
• Develop problem solving, communication and decision-making skills and become
more self-confident and independent in the workplace.
• All students are required to submit a Portfolio upon their return to school. This
Portfolio also includes both performance evaluations and the Internship Work
Certificate.
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GENERAL ASSESSMENT GUIDELINES
General instructions:
1. The following details are all key elements of your assigned pieces of work;
2. Plan and organize your work carefully, bearing in mind submission dates;
3. When completing your work, always keep checking it carefully against the
assessment criteria attached;
4. You should always refer to ‘the Harvard referencing system’ when undertaking
different types of assignments unless you are told differently;
5. The Internship coordinator can be contacted at any time via email and appointments
can be set up (students are not on location but globally spread)
6. Work submitted or resubmitted late will only receive a basic pass mark of 40%;
7. Work not submitted by the end of the current term will receive a mark of 0 and the
matter referred to the Academic Committee;
8. Plagiarism or other forms of cheating will receive a ‘0’ grade and the matter will be
reviewed by the Academic Committee, César Ritz Colleges Switzerland.
ASSESSMENT SUBMISSION DETAILS
Submitting Portfolios:
All documents must be submitted together as a Portfolio by Midnight on the Monday Week 2
of the term following the completion of your Internship. Portfolios with missing documents
will not be accepted.
Students will be required to adhere to the following procedure to submit their Portfolios.
They are to be submitted on e-learning as follows:
Log in to Le Bouveret campus
CAA BA Second Internship Culinary Arts Academy Internship 250
Please make sure you sign in to the right program and module.
This is a self-enrolment program and the enrolment key is: bouveret On enrolment you will
find 4 documents. These include the appropriate internship syllabus, the link to turnitin and
the 2 performance evaluations.
THE DEADLINE to submit the portfolio, with its component parts, is by Midnight on the
Monday of Week 2 on the term following the completion of your Internship.
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RECOMMENDED READING
Essential Reading List: Material provided by all the relevant courses on the e-learning
platform.
Hind, D., and Moss, S. (2011) Employability Skills for Students.2nd ed. Sunderland Business
Education.
Payne, E., and Whittaker, L. (2006) Developing Essential Study Skills 2nd ed. Prentice Hall;
selected chapters
Several APPS including the Pauli-APP
Supporting Software:
Internet search engines
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ASSESSMENT ONE – PORTFOLIO OF LEARNING – 50%
Based on the achievement of learning outcome 1, 2, 3, 4 and 5
This assessment requires you to submit a portfolio of learning, of approximately 3000 words,
and this will consist of a number of component parts. It is important that all parts of the
portfolio are completed in order that you can pass your internship. The Portfolio will be a
reflective piece of work based on your work experience. It should also include at least four
specific learning situations. It will be well referenced to a comprehensive range of appendices
to support your development.
The objective of this assessment is to ensure that you are able to critically reflect on your
internship experience and apply the knowledge gained in your future studies. This will
involve you collecting a variety of information and recording the outcomes in your portfolio of
learning. The breakdown is as follows:
The Portfolio of Learning must include:
• Four specific learning situations
• Reflection on key skills development
• An action plan
Time will pass quickly when you are on your internship and it is easy to forget what you have
done on a daily/weekly basis and more importantly what you have learnt so that you can
include this in your portfolio of learning. To ensure that you do not forget and to be able to
measure your progress you should keep a learning log. The daily/weekly log includes what
you have done on a daily/weekly basis, anything new that you have learnt, what you have
observed with regards management styles, teamwork, skills developed etc. In addition you
can add special menus prepared and pictures of signature plates. The Log is not to be
submitted.
The format of the portfolio should follow the César Ritz format. We suggest the following in
no more than 3000 words:
1. Cover Page
Your report is a global representation of your Internship and as such it requires a Cover
Page which will include the following elements:
• The name and address of the internship employer
• Position held, department and dates of employment
• Name, student number and program
• Portfolio Word Count
2. Table of Contents
This presents the major sections of your report with pagination.
Your word count starts here
3. Introduction (500 words)
Your introduction should include the following elements:
• Give a description of the establishment’s facilities, location and reference to
ownership, using the following guidelines:
o General description of the hotel/restaurant – brief history, classification,
extent of service.
o Facilities – food and beverage outlets, type of restaurants, room service,
banqueting and conference facilities.
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o Clientele segmentation – business, leisure, domestic, international.
Include a breakdown of these segments including how they varied during
the training period.
o Market position held and type of food served by the establishment.
o Strengths and weaknesses of the establishment
4. Four Specific Learning Situations – format suggested below (Total 1200 words)
5. Reflection on key skills development based the grid provided (800 words)
6. An action plan (400 words)
7. Conclusions (100 words)
Provide an evaluation of your internship experience, discussing your work
environment and the knowledge and understanding gained by reflecting on your
achievements
Your word count finishes here.
8. Bibliographies
9. Appendices
You should include a few relevant appendices that will support the body of your work
and these should be referenced appropriately.
FOUR LEARNING SITUATIONS – EACH LEARNING SITUATION IS WORTH 10%
We learn from experience all day and every day. Learning is more than the acquisition of
knowledge and skills. The complete process addresses the application and reviews the effect of
that knowledge and those skills. For this reason within your portfolio of learning you are
required to present at least 4 learning situations that will acknowledge situations that you can
learn from.
The purpose of this exercise is to identify 4 critical learning situations that you experienced
either directly i.e. “This happened to me…” or indirectly i.e. “I observed…”
a) Describe the situation briefly but concisely (Who, What, Where, When, Why?) e.g.
• Where it happened?
• Who was involved?
• Time of the day (if applicable)?
• What happened?
b) Explain your feelings, emotions, and reactions to the situation.
c) Reflect on what skills, knowledge, learning outcomes you derived from the situation/project
E.g. As a result of this situation: –
• “I must learn to be more confident …”
• “I learnt that training is essential before expecting workers to perform to their best
ability…”
• “I learnt to check all details before asking the chef….”
• “I now know how to be an effective team member….”
d) State how you have changed, or how your attitude has changed, or how you would react in
similar situations in the future.
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When I become a chef, I will try and ensure that new employees are given training as
soon as they arrive in order that they can perform effectively, efficiently and in a safe
manner
e) Summarise the skills that you have developed
Example: “As a result of this situation I have developed the following skills:
• Confidence
• Working in a team
• Enhanced communication skills
• Listening
Try to avoid
• Giving a straight description of what you did, with no analysis or insight
• A lack of honesty, making everything sound fine or awful. There are few situations
where everything goes smoothly, or where nothing positive happens.
It important that you reflect carefully on these learning situations as each one is worth 10
marks – read the assessment criteria carefully.
REFLECTION ON KEY SKILLS DEVELOPMENT – SEE ASSESSMENT CRITERIA FOR WEIGHTING
Key skills development should be based on a reflection of your learning log that has been
kept on a daily and weekly basis and also the 4 critical learning situations. What individual
competencies and vocationally relevant skills you developed whilst recognising the personal
development that has taken place to increase your employability.
The following grid will help you in determining what you have learnt in the format required.
Think creatively about the examples that you write about.