CaterSource Student Internship Summary + Assessment - with additional goal question

CaterSource Internship Evaluation | Student Please complete the following questions as they relate to your individual experience with Catering Creations. Your responses will be shared with the site supervisors and the faculty internship coordinators.
Name: 


Uniform, Safety + Sanitation | Please describe a unique safety or sanitation issue that you experienced during the preparation and execution of this event.


Equipment Knowledge | Provide an example of a piece(s) of equipment that you were able to develop proficiency using.


Product Knowledge | List and describe the ingredients that you were exposed to during this experience.


Cooking + Food Preparation Methods | Pick one thing that you prepared, and describe the difference between making it in an a la carte/restaurant setting, and the production methods required for an off-site event of this nature? What kind of impact did this have on the quality of the product being offered?


Operations Management | List three challenges that you observed related to procurement of the products and equipment necessary to execute this event. Were there ways to have met these challenges more effectively?


Service | Define and describe four different service techniques that were used to present food to the guests.


Professionalism + Communication | Discuss the communication, training and leadership displayed by Catering Creations and how it prepared you for success.


Menu and Recipe Development + Writing | Consider one station from the event and measure it against what you consider to be the most important trends in food today.


Nutrition | Write the menu for your assigned station and describe how it could be adjusted in order to accommodate a guest with a special dietary need such as gluten free, or lactose intolerant, or shellfish allergy...(Be sure to choose a dietary need that actually requires a change.)


Planning + Time Management | Describe a specific behavior in your work habits that you have changed since participating in this experience that has elevated you sense of urgency in the kitchen.


Industry Engagement | What benefit do you see in the relationship between Catering Creations and CaterSource?


Information Systems Literacy | Which technologies could have been used to improve the overall quality of the event?


Sustainability Literacy | Choose one practice you participated in during the event and discuss its potential impact from a sustainability perspective.


When considering each of the following attributes as they relate to your internship experience, rate how helpful your site and supervisor were at helping you accomplish the following:

        1 2 3 4 5      
  Discover opportunities for learning Not Helpful Extremely Helpful  
  realize my own strengths and weaknesses Not Helpful Extremely Helpful  
  Gaining practical experience related to my degree Not Helpful Extremely Helpful  
  Developing professional and technical skills Not Helpful Extremely Helpful  
  Gaining self-confidence and assuming resposibility Not Helpful Extremely Helpful  
  Learning how to work with supervisors Not Helpful Extremely Helpful  
  Learning how to work effectively with colleagues and teams Not Helpful Extremely Helpful  
  Developing my ability to communicate orally Not Helpful Extremely Helpful  
  Developing my ability to communicate in writing Not Helpful Extremely Helpful  
  Learning about leadership Not Helpful Extremely Helpful  
  Developing my ability to work with people from diverse age groups, racial and cultural backgrounds Not Helpful Extremely Helpful  
  Learning about my area of specialization Not Helpful Extremely Helpful  
  Learning about technology related to my feild of study Not Helpful Extremely Helpful  
  Understanding business systems Not Helpful Extremely Helpful  
  Learning how to acquire, organize, and interpret information Not Helpful Extremely Helpful  
  Developing my ability to evaluate other people's point of veiw in reaching my own conclusions Not Helpful Extremely Helpful  
  Practicing trouble shooting, problem solving, and decision making Not Helpful Extremely Helpful  
  Learning how to manage resources such as time, money, materials, and people Not Helpful Extremely Helpful  
  Learning how to identify and exceed internal and external customer expectations Not Helpful Extremely Helpful  


Individual Goal Setting — The intern will develop at least 2 goals for either skill refinement or experience an aspect of the industry they want to learn during the internship. The goals must be reviewed with the site supervisor and discussed during the site visit. SMART Goals are statements that clearly describe specific accomplishments projected by the intern. (Specific, Measurable, Achievable, Relevant and Time bound) It sometimes helps to assume the statement starts with the phrase “I will be able to…” Example: Activity: Take one recipe to be used in an off-site catering, plan what preparation can/must be done in advance, what can be done on site, what equipment or set-up will be required to finish the product and how the product will be packed, held at correct temperature and transported to the off-site location. Measurable: All ingredient arrive safely, at the correct temperature, assembled/finished on site, successfully served at the event. Assessment: As determined by the Supervising Chef Time Frame: Within the Internship experience.





Institute for the Culinary Arts
Metropolitan Community College
Institute for the Culinary Arts
Omaha, NE