Programme Summary Commencing Spring Semester 2005 les Roches offers an internship programme that will allow students to develop higher competence levels in food and beverage practical skills. Through tutor led craft based learning in the kitchen, store, purchasing, banquet and restaurant students will practice hands-on supervision and gain operational skills.   The programme is designed to give students the edge in a very competitive industry. This course is packed with essential industrially relevant practices. Theory will consider training, social skills, handling complaints, effective strategies to achieve goals, events management, leading by example, menu engineering and many more. There will be seminars on time management, scheduling, how to use the meat buyer’s guide, product knowledge and quality differences and their effects. Students, through self-study, will learn about products and the newest F&B trends will be explored and discussed. Culinary skills training will be coupled with lessons on the creative application of classical cooking. Various kitchen concepts will be looked at and explained. Food and beverage operational standards from major hotel companies will be evaluated.    Student learning Students will learn through actual hands on practice, self study, individual assignments, group projects and lessons. A work journal with various competency levels will ensure that desired learning outcomes are achieved. Students on this programme have to be committed to act as a role model for other students and have to be willing and motivated to achieve and follow programme outlines.   Evaluation and Grading There will be a continuous evaluation of work according to clear criteria. Grading of the work journal, a self-evaluation including a teacher’s and course manager’s appraisal will be the basis for achievement.   On successful completion of the programme students will receive the ‘Food and Beverage Competence Enhancement Certificate’ and the programme will be recognised as their internship.     Tuition Tuition for this course is discounted to Sfr. 5500.-. In return the student has to sign an agreement to actively participate and to invest time as required by the school. Health insurance, extra professional uniforms, books, knife set and other tools including fees for field trips need to be paid for by students.