LCBC 260/ LCBK26 0 Externship I Externship Project Due Week 5

LCBC 260/ LCBK260 Externship I Externship Project – Due Week 5

The externship is the final applied component of your Le Cordon Bleu Education. You will have the opportunity to further develop and refine your skills during this progressive industry experience alongside skilled food service professionals. As part of your externship experience you should have had the opportunity to rotate around the various stations within your site.

During the externship you should reflect on your experience both in school and while you are working at your externship site. As part of the course you will be required to evaluate each of the areas you work; the menu of the property, the kitchen layout and if the experience was valuable.

The project must be submitted typed with a maximum of a 12 point font and 1.5 point spacing between sections.

The Externship Assignment is due on Monday of Week 5.

1.  For each station you were assigned to work please answer the following questions:

Station Name: ______

Please describe the station set up:

·  What pieces of equipment did you use?

·  How many people worked the station with you?

·  What menu items were you responsible for preparing?

·  How well did your education prepare you to work this station?

2.  For each station you were assigned to work please answer the following questions:

Menu

·  What menu items did you think worked and why?

·  Based on the concept of the property what menu items did not work and why?

·  What menu items would you have changed?

3.  Kitchen Design

·  Diagram the layout of the kitchen – label each station

·  Did the layout of the kitchen work for the type of menu the restaurant has?

·  What would you change about the layout of the menu to make it flow better with the layout of the kitchen?

Overall Experience:

4.  How was your externship valuable to your career goals?

5.  In what ways did your education prepare you for working at your externship site?

6.  As a food service professional, what are the top five skills or attributes that you now possess that will be of value to future employers?