12-minths internship:

1st phase: During this phase, the intern will receive hands on and mentored experience within the Garde Manger station, developing skills and knowledge for high volume and organizational methods. In this way, the intern will gradually develop the skills and knowledge to achieve quality production requirements and quality standards while maintaining a safe and sanitary training environment.

During this phase the intern will develop and strengthen their knife skills along with kitchen preparatory skills, which are vital to success in this phase. The intern will gain an understanding of the Garde Manger responsibilities for cold food items such as assorted salads, sandwiches, fruit trays, cheese platters, and crudités. The intern will also understand the importance of planning, order processing, maintaining inventory, rotation of stock, and quality assurance. Other techniques that the intern will acquire during this stage will include seafood preparation, safe handling and presentation. U.S. Department of Health and Safety standards for food safety in the kitchen will also be learned.

2nd phase: During this phase the intern will gain a comprehensive understanding of full service, fine dining and event service production during a-la carte, banquets and special events. This will include interacting with the managers, event planners and guests (when necessary), from planning to execution of culinary services. The main kitchen staff will train the intern in all relevant aspects of the kitchen operation as well as administrative and management procedures within the kitchen.

The intern will learn how the banquets kitchen functions differently from the restaurants within the facility. They will learn how banquet menus are planned and executed. They will gain a deeper and more advanced understanding of how to prepare cuisine for high volume events as well as learn protein fabrication for various kinds of meats to be served. They will also learn proper food storage, time and temperature control, requisitions, food storeroom procedures, and the proper chemical use in the kitchen. The intern will be delegated tasks as they relate to packing for events execution of events, cleanup, and will be responsible for learning the intricacies of a catering kitchen.

3rd phase: During this phase the intern will learn advance skills and techniques to create innovative pastries, desserts, and baked goods. They will use their prep skills in the Pastry Shop as they learn how to prepare and bake large quantities of unique pastries and desserts. The phase will also work on menu development for Lobby Tea. This will involve a specialized menu for the holiday season to include unique and specialized finger sandwiches, scones, cakes, and other mini deserts. The essential function of this phase is to plan a menu for the holiday season, accurately measure ingredients, follow exact baking times, and steadily and neatly design desserts.