Georgia State Parks and Historic Sites
  
Internships at Georgia State Parks & Historic Sites
Culinary Arts Curriculum

15-Week Curriculum
A condensed, 10-week curriculum is also available


Week 1


  • Day 1 and 2 report to the Lodge Manager at 9:00 a.m.
  • Orientation

    Meet personnel, orient to office, site and facilities
    Review D.N.R. policies, chain of command, computer use, and housing

  • Outline internship program, plan and rewrite this curriculum to meet the needs and interest of both the division and the student intern
  • Review PMF for internship
  • Intern project – Intern should complete a project by the end of week 14. Project to be approved by manager or supervisor.

 

  • Day 3, 4, and 5 report to Food Service Director at 9:00 a.m.

    Goals:
    Discuss menus, food cost, schedules, staff, goals of the program and overall operation of the department.

Week 2


  • Report to the Assistant Food Service Director at 9:00 a.m.

    Work in the Dish Room and with Sanitation Crew to develop understanding of this operation.

Week 3


  • Report to Lead Cook at 6:00 a.m.

    Assist with breakfast preparation, ala carte and buffet
    Work with cooks to prepare lunch buffet to include soups, meats, rolls and vegetables
    Work with other cooks to clean kitchen at the end of shift
    Receive and check deliveries

Week 4


  • Report to Lead Cook at 6:00 a.m.

    Continue emphasis on breakfast and lunch buffets
    Prepare cleaning schedule for a.m. kitchen shift
    Receive and check deliveries

Week 5


  • Report to Kitchen at 8:00 a.m.

    Write two weeks of buffet menus to include soups, meats, vegetables, and starches
    Prepare small amounts of soup, six vegetables, four starches, and six meats or casseroles
    Work with Food Service Director to prepare weekly food orders
    Inventory and prepare paper and cleaning supplies order

Week 6


  • Report to Cook at 3:30 p.m.

    Assist Lead Cook with preparation for evening meal
    Work line in kitchen to fill ala carte orders
    Assist with kitchen cleaning

Week 7


  • Report to Cook at 3:30 p.m.

    Duties same as week six
    Prepare p.m. cleaning schedule
    Assist with preparation of banquet items

Week 8


  • Report to Cook at 3:30 p.m.

    Duties same as week six
    Prepare p.m. cleaning schedule
    Assist with preparation of banquet items

  • Visit other sites

Week 9


  • Report to Cook at 3:30 p.m.

    Duties same as week six
    Prepare p.m. cleaning schedule
    Assist with preparation of banquet items

Week 10


  • Report to Server at 6:30 a.m.

    Assist with morning preparation for buffet or ala carte menu
    Work with server to serve guest
    Work with server to prepare lunch salads
    Assemble salad bar
    Help with cleaning of dining room

Week 11


  • Report to Server at 3:30 p.m.

    Prepare service area for evening shift
    Refresh and replenish salad bar
    Service guest
    Assist with cleaning of dining room

Week 12


  • Report to Kitchen at 6:00 a.m

    Assist cooks with breakfast and lunch menus
    Assist with kitchen clean up

Week 13


  • Report to Cook at 6:00 a.m.

    Prepare two soups
    Prepare two entrees
    Prepare three vegetables
    Assist with kitchen clean up

Week 14


  • Report to evening shift cook at 3:30 p.m.

    Prep for evening meal
    Assist cooks with evening meal
    Assist with kitchen clean up

Week 15


  • Internship projects presentations and evaluation
  • Intern will present his/her project to site staff and/or operation team members in an oral and written format.
  • All assignments of the PMF should be complete and turned in
  • Evaluation of project and intern using PMF should be completed
  • All checkout procedures and return of supplies and equipment should be completed
  • Summary of the hiring process and application review as appropriate

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