Faculty of Culinary Arts and Hospitality

The Culinary Arts and Hospitality Internship Program provides students with an immersive experience in the dynamic fields of culinary arts and hospitality. This program is designed to offer hands-on training and practical exposure in professional kitchens, restaurants, hotels, and other hospitality venues. Interns will work under the guidance of chefs and hospitality managers, gaining valuable insights into the operations, management, and culinary techniques that define the industry. The program aims to cultivate students' culinary skills, enhance their understanding of hospitality management, and prepare them for successful careers in the culinary and hospitality sectors.

Objectives:

·         Practical Culinary Training:
To provide students with hands-on experience in food preparation, cooking techniques, and kitchen operations.

·         Industry Insight:
To offer students a comprehensive understanding of the culinary and hospitality industry, including current trends, best practices, and operational challenges.

·         Hospitality Management Skills:

To develop students' skills in Front office, Housekeeping, F&B, Banquette, Store, Purchasing.

·         Professional Development:
To enhance students' professional skills, including teamwork, communication, problem-solving, and time management.

·         Creative Culinary Arts:

To encourage creativity and innovation in the culinary arts, allowing students to experiment with new recipes, presentation styles, and flavor combinations.

·         Quality and Safety Standards:
To ensure students understand and adhere to food safety regulations, quality control measures, and hygiene standards.

·         Customer Experience:
To teach students the importance of delivering exceptional customer experiences, from service quality to ambiance and presentation.

·         Career Preparation:
To prepare students for careers in culinary arts and hospitality by building a portfolio of their work, gaining professional references, and increasing their industry knowledge.

Learning Outcomes:

By the end of the internship, students will be able to:

1.       Demonstrate proficiency in various cooking techniques and food preparation methods.

2.       Exhibit effective hospitality management skills, including customer service and event coordination.

3.       Understand and apply industry standards, including food safety, quality control, and hygiene practices.

4.       Create and present innovative culinary dishes with attention to detail and creativity.

5.       Operate efficiently within a professional kitchen or hospitality setting.

6.       Deliver exceptional customer service, enhancing the overall guest experience.

7.       Build a professional network within the culinary and hospitality industry.

8.       Reflect on their experiences to identify areas for personal and professional growth.

Requirements:

·         Duration: The internship typically lasts for a semester or summer term, with a specified number of working hours per week which is total 400 hours/10 weeks/ 8 hours a day/6 day a week.

·         Supervision: Students will be supervised by experienced chefs or hospitality managers within the Hotels.