Internship Guidebook

Transcription

1 Internship Guidebook

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3 What is an Internship? Internships are experiences that can be a crucial part to your success for a number of reasons. They: Give you an opportunity to take the material that you are learning in the classroom and put it into practice in the world of work. Allow you to hone your skills. Provide you with input about your field and about your own work-style preferences. Develop a professional network of contacts that can connect you to possible job openings in the future. Help you to build your resume. Result in a professional contact who can, hopefully, serve as a reference and offer you a letter of recommendation. During your work experience, you should be working with on-site professionals and performing duties that are related to your chosen career field. In most cases, as long as you are continuing to gain new experiences, you have the option of working at the same internship site for all semesters. It is important to note that not all internships are paid experiences. The Internship is a valuable part of your education at Walnut Hill College; give it your best effort everyday! 3

4 How many hours do I have to work to get credit for an Internship? Internships vary in length and number of credits. The number of hours that each student must complete before graduating will differ based on: Start Date Major Check your schedule each semester to make sure that you know exactly how many internship hours you need to complete at that time. If you d like to know the number of total hours that you need to complete over the course of all semesters in your program, you can check in the Career Success Office or with the Director of Procedural Systems. Keep in mind that most sites will expect you to work more than the required number of hours when they hire you. Internship Hours Breakdown Below is a chart to help break down and explain when you internship should start, and how many hours are expected of you. Associates Program: Culinary Arts: (240 total) 120 So2 120 So3 Pastry Arts: (360 total) 120 So1 120 So2 120 So3 Hotel Mgmt: (300 total) 150 So2 150 So3 Bachelor Program: Culinary Arts: (540 total) 90 per term Pastry Arts: (540 total) 90 per term Restaurant Mgmt: (720 total) 120 per term Hotel Mgmt: (720 total) 120 per term 4

5 Where is the best place to find an Internship? The Job Board mailing list is a great place to start. Once you are included in the mailing list, you will be made aware of all the opportunities shared with the Office of Career Success. This can be an excellent source for various kinds of opportunities. Also, the Approved Site List contains all sites that have been approved to have interns and the programs for which those sites are approved (most sites are not approved for all four programs of study). These sites can be contacted to discuss possible employment opportunities. Both of these documents are available in the Career Success Office and online. We recommend that you download the online versions and print them out, so that you can take notes, highlight, etc. While the Job Board and Approved Site List are a great help, networking is the most successful method of obtaining a position. What is networking and how can it help me to get a position? 75-80% of all jobs are obtained by this method. Networking is making useful connections with other people. A great way to network is to visit a site and inquire about opportunities. Try to go to establishments during off-peak hours when a potential supervisor would be available, but would not be too busy to talk to you. If no one is around to talk to you, ask when you might be able to come back. It is always better to talk to the hiring people than it is just to leave your resume with someone who might throw it away without giving it to the people who make hiring decisions. Once you do get to talk to someone who can hire you, here's what you want to say: "Do you have any positions for someone who (fill in the blank with a brief synopsis of your skills, how much experience you have, and what kind of educational background you have in your industry)? If they say no, don't give up. Ask them a second question: "Do you know of anyone else in the industry who might be hiring someone with those skills?" Lastly, if they still say no, ask them if they know any other people in the industry who have a lot of contacts and who could point out some places that might be hiring. It is a great way to get your name and your face out there to a large group of people. 5

6 6 How do I select an Internship site? In choosing your internship site, the main consideration that you should have is how much you will learn at a given site. Other factors to consider include: individual career goals, reputation of the site, supervisor under whom you will be working, connections that your supervisor has, work environment, whether or not there is a possibility of being hired full-time there in the future, whether or not you will be paid, location, and ability to accommodate your schedule. Also, make sure that your internship site is approved by the Career Success Office. Do not select an Internship location because it is close to home. Also do not select an Internship site because you know the chef. Choose an Internship where you will learn and be challenged and where you will grow. After choosing an internship site, the Internship Terms of Agreement form will need to be completed by you and your supervisor. The Terms of Agreement form formalizes the agreement between the employer and a student regarding the completion of work toward the Internship requirements. It clarifies the expectations from the student and from the employer. This document is required when all students begin their Internship program. The Terms of Agreement form and all other career success forms are available in the Career Success Office and on our website, under the Career Success Tab, the Internships. What makes a site an approved Internship site? All students are required to complete their internship hours at a suitable site. Hours completed at an unapproved site may not be counted toward the requirements for completion of the college program. Students are responsible for obtaining their own internships. However, guidance and assistance is given to any student who requests it. Approved internship sites may include hotels, restaurants, caterers, bakeries, resorts, clubs, corporations, colleges, or any business that utilizes professionals from the hospitality industry to serve their customers, guests, or clients. To become approved, internship sites must first apply by completing an application process involving submission of information regarding their business. Not all facilities qualify to accept and assist in the training of interns from The Restaurant School at Walnut Hill College. All sites must meet the internship site criteria before we can approve them.

7 How does a site apply to become approved for Internships? Internship Site Questionnaires are available in the Career Success Office. They are also available to be faxed or ed. In order to apply, the site must complete the front and back of this form. When seeking approval for pastry arts and/or culinary arts interns, the site must also submit a menu(s). Based on the information provided by the site, our committee may or may not approve an internship site. What are the criteria for approving an Internship site? CULINARY AND PASTRY ARTS An executive chef/pastry chef on the premises with one of the following sets of credentials: Five years of experience as an executive/pastry chef and a degree from a culinary school, OR Ten years of experience without a degree, OR Certification by the American Culinary Federation 80% or more of the menu items are made from scratch Menu offers a variety of items (meats, fish, poultry, etc) CULINARY: Variety of cooking techniques used (broiling, baking, sauté, poaching, etc.). PASTRY: The baking of a variety of items RESTAURANT MANAGEMENT The facility is a full service restaurant or catering business. Hotels. Private clubs, institutional or freestanding operations are acceptable. The apprentice position will prepare the student for a managerial position. Front or back of the house positions are acceptable depending upon the student s career goals and prior experience. Students wishing to work back of the house, must be working with an executive chef who meets the requirements noted under culinary arts. Supervisor with a minimum of either five years of experience or formal training. 7

8 HOTEL MANAGEMENT Same criteria as mentioned above under Restaurant Management. Additional sites that will be considered are meeting planning companies; hospitality related public relations firms, convention bureaus or convention center training. Consideration will be given to other sites and / or positions related to hotel operations. Each situation will be evaluated on an individual basis with consideration given to the student s career goals and prior experience. It is preferred that Hotel Management students go through a detailed training in each department while interning. Supervisor with a minimum of either five years of experience or formal training. How do I turn in my Internship hours to the college? According to your individual class schedule, internship hours must be turned in to The Career Success Office one week before the end of the semester in which they are to be worked. At that time, you will need to turn in the Internship Evaluation Form, which has been completed by the internship supervisor at your approved site. Make sure that you give your supervisor plenty of time to fill out the paperwork by providing it for them in advance. If you have your internship supervisor mail or fax us the form, check with us to be sure that we have received it. We recommend that you make copies of your completed forms for future use in portfolios or in the event that there are discrepancies. These forms are always available in our office. In rare circumstances when an evaluation cannot be obtained, our Office may accept official pay stubs as evidence of internship hours. You must obtain permission from us to use pay stubs instead of the Internship Evaluation Form. Internship hours can be faxed to (Attention Career Success Office) or mailed to Career Success Office, The Restaurant School at Walnut Hill College, 4207 Walnut Street, Philadelphia, PA

9 Please Note: All evaluation forms are subject to random verification by college staff. We will periodically check with your employer to ensure that the hours are accurately reported on our forms. Falsification of any internship records may be cause for punishment up to and including expulsion from the college. Internship hours can not be advanced to semesters that have not been completed. Hours need to be completed in the current semester. Internship hours can always go backwards for previous semesters completed for credit, but not forwards. *Please note: Should you choose to leave a job without a proper two week notice, the hours you may have accrued at that worksite will not be counted toward your internship requirement.* What happens if I cannot obtain an Internship? It is not always easy to find an internship. There are many factors that can complicate the search. The process of finding a position often becomes like a job itself. If you have searched the Job Board each week, made phone calls to Approved Internship Sites, and attempted to network, then visit us in the Career Success Office. The Restaurant School at Walnut Hill College does not guarantee employment or placement in Internship sites to any student. Students are encouraged to begin the job search process before you are required to have an internship, to avoid falling behind. The staff of the Career Success Office can review your resume, offer interviewing assistance, and help you to set up interviews with prospective employers. Your active participation in the job search process is key to obtaining a solid position in the industry. How do I know what my Internship grade is? Internships are pass/fail courses. This means that your grade does not bear weight. The pass/fail grade will not affect your Grade Point Average. Students either complete the hours and pass the course or do not complete the hours and fail the course. 9

10 What happens if I fail the Internship? Your failing grade comes as the result of not turning in an evaluation for adequate internship hours from an approved internship site. If you receive a failing grade, either you did not turn in enough hours or your site was not properly approved. To remove this F from your transcript, you must complete the necessary hours from an approved site and turn them into the Career Success Office. You will not be able to graduate until you have finished all required internship hours. *For a complete explanation of internships, hours, approved sites, evaluation forms, etc. Please visit the Career Success Office.* From What is the American Culinary Federation (ACF)? The American Culinary Federation (ACF), Inc., a professional, not-for-profit organization for chefs and cooks, was founded in 1929 in New York City by three chefs organizations: the Société Culinaire Philanthropique, the Vatel Club, and the Chefs Association of America. The principal goal of the founding chefs remains true to ACF today to promote the professional image of American chefs worldwide through education among culinarians at all levels, from apprentices to the most accomplished certified master chefs. ACF is the largest and most prestigious organization dedicated to professional chefs in the United States today. It was the pioneer responsible for elevating the position of executive chef from service status to the professional category in the U.S. Department of Labor s Dictionary of Official Titles in ACF sanctions domestic culinary competitions and oversees any international competitions that take place in the United States. ACF culinary competitions were founded on the principle of education and the sharing of culinary techniques and developments. ACF shares these ideas through videos, cookbooks, and techniques manuals such as The Art and Science of Culinary Preparation, the 600-page standard reference book of the culinary industry. 10

11 Through seminars and workshops at national conventions and regional conferences, as well as ongoing programs provided by ACF chapters and other groups throughout the United States, ACF strives to upgrade the skills and knowledge of its members. Presentations range from programs on world cuisines to food labeling, nutrition, sanitation, and management. Members are entitled to receive ACF s official monthly journals, The National Culinary Review and Center of the Plate, which keep them abreast of the ever-changing culinary industry. The American Culinary Federation helps to set professional standards for culinary education and assists in career development. Registered with the U.S. Department of Labor, ACF operates the only comprehensive certification program for chefs in the United States. ACF certification is a valuable credential awarded to cooks and chefs and pastry cooks and pastry chefs after a rigorous evaluation of industry experience and professional education and after thorough testing. More than 10,000 certifications have been awarded by ACF in the last 25 years at five different levels, from certified culinarian to the prestigious certified master chef. ACF s master chef testing process is highly regarded worldwide. ACF offers approximately 80 culinary and pastry apprenticeship programs around the country. More than 18,000 apprentices have been enrolled in the last two decades by ACF-approved supervising chefs in ACF-sponsoring houses. These establishments range from full-scale, family owned restaurants to resorts such as The Balsams in New Hampshire and The Cloister in Sea Island, Georgia, and include restaurants in large hotels like The Ritz-Carlton, Atlanta. On completion of the three-year apprenticeship program, recognized by the U.S. Department of Labor, apprenticeship program graduates are granted ACF s certified culinarian status. 11

12 12 What are the benefits of ACF membership? From Largest and most prestigious chefs' organization in America 75 years of leadership in the professional food service industry Professional networking at local, regional, national, and international levels Monthly, national, cutting-edge publication; The National Culinary Review, (NCR) Monthly, national, ACF newsletter; Center of the Plate, included inside the pages of the NCR Opportunity to attend Regional Conferences and National Conventions National, regional, and local seminars, workshops, and symposiums Earned Professional Chef/Pastry Chef or Culinarian/ Pastry Culinarian Certifications ACF Web Site - all you need to know about the ACF on the Internet Internet Career Center; service for members to post their resumes, review resumes for new employees, or look for a new job; Affinity and Partnership programs bringing products, services, and special deals to members Vendor Resource Guide, a virtual trade show on the ACF Web site Local, national, and international culinary competitions Internationale Kochkunst Ausstellung (aka 'International Culinary Olympics') held every four (4) years in Germany Automatic membership in the World Association of Cooks Societies (WACS) National and Local Awards and Honors American Academy of Chefs, ACF Honor Society Voice of helping to feed hungry children; ACF Chef & Child Foundation High School Accreditation; ACF Secondary Accreditation Programmatic Accreditation for colleges and universities Subsidized Chef-TRAC Program; chapter certification courses Member Services Center; centralized Member Call Center via a toll free number Educational Grants for professional chef members Complimentary Term Life Insurance Program Horizons 2000 Video Lending Library Discounted Alamo Rental Car Rates Apprenticeship Programs

13 13 Career Success Office The Restaurant School at Walnut Hill College 4207 Walnut Street Philadelphia Pa