Rubric Worksheet Internship Portfolio Project Does Not Meet Requirements (0-1 pts) Meets Minimum Requirements, but Needs Improvement (2 pts) Meets All Requirements (3 pts) Exceeds Requirements (4 pts) Points 28 points possible (80% of grade) 1)Binder Presentation 10 % Binder is missing more than one of the requirements Binder is missing one of the requirements. Binder has professional appearance and includes each of the required elements (cover page, table of contents, dividers, work cited—if needed, APA format) Professional appearance of binder exceeds requirements and includes creative graphic components. 2) Supporting Documents 5 % Supporting documents are missing or lack effort Minimum requirements met, but not presented professionally (Examples: Dirty or wrinkled menus, kitchen diagram sloppy, not labeled). Labeled color photos / illustrations of dishes, A Menu included, Clean straight lines, and clear lettering for kitchen diagram, Minimum of 10 (3 month) or 20 (6 month) recipes from site, Kendall vs. Real World: clearly written comparisons, good insight Supporting documents exceed requirements and are linked to other sections of the portfolio (journal / business analysis paper). 3) Journal 25 % Entries are either nonexistent, lack effort, or inconsistent. Required minimum number of entries are provided, but lack detail. Appropriate number of entries completed (10 for 3 month and 20 for 6 month). Detailed observations of business levels, kitchen atmosphere, prep work, self assessment of performance are included. Appropriate number of entries completed. Work assignments are discussed in detail and student reflects on professional growth. Journal entries are linked to supporting documents. 4) Business Analysis Paper 4a) Company Profile 5 % Profile lacks adequate information Required information provided but lacks detail to sufficiently describe the company. Profile includes all required elements (name, location, type of cuisine, avg. number of covers, check avg., and target market). The company is described in detail. Profile thoroughly describes the company and provides additional information such as marketing collateral, promotional events, menu changes, etc.) 4b) Operations Analysis 15 % Inadequate analysis of operations. Minimal analysis of operations. Thorough analysis of operations covering management style, training, sanitation standards, ordering and receiving procedures, par levels, consistency of the final product, how the kitchen layout affects production, and how all of the above affects customer experience Student makes insightful observations and thorough analysis of operations. 4c) Critical Review 15 % Insufficient reflection. Reflection is present, but lacks depth. Student reflects thouroughly on self evaluation and response to supervisor feedback, Kendall preparation, and identifies how internship has affected career goals. Unique and insightful ref ...

1. Rubric Worksheet
Internship Portfolio Project
Does Not Meet Requirements
(0-1 pts)
Meets Minimum Requirements, but Needs Improvement
(2 pts)
Meets All Requirements
(3 pts)
Exceeds Requirements
(4 pts)
Points
28 points possible (80% of grade)
1)Binder Presentation 10 %
Binder is missing more than one of the requirements
Binder is missing one of the requirements.
Binder has professional appearance and includes each of the
required elements (cover page, table of contents, dividers, work
cited—if needed, APA format)
Professional appearance of binder exceeds requirements and
includes creative graphic components.
2) Supporting Documents
5 %

2. Supporting documents are missing or lack effort
Minimum requirements met, but not presented professionally
(Examples: Dirty or wrinkled menus, kitchen diagram sloppy,
not labeled).
Labeled color photos / illustrations of dishes, A Menu included,
Clean straight lines, and clear lettering for kitchen diagram,
Minimum of 10 (3 month) or 20 (6 month) recipes from site,
Kendall vs. Real World: clearly written comparisons, good
insight
Supporting documents exceed requirements and are linked to
other sections of the portfolio (journal / business analysis
paper).
3) Journal
25 %
Entries are either nonexistent, lack effort, or inconsistent.
Required minimum number of entries are provided, but lack
detail.
Appropriate number of entries completed (10 for 3 month and
20 for 6 month).
Detailed observations of business levels, kitchen atmosphere,
prep work, self assessment of performance are included.
Appropriate number of entries completed. Work assignments
are discussed in detail and student reflects on professional
growth. Journal entries are linked to supporting documents.
4) Business Analysis Paper
4a) Company Profile
5 %

3. Profile lacks adequate information
Required information provided but lacks detail to sufficiently
describe the company.
Profile includes all required elements (name, location, type of
cuisine, avg. number of covers, check avg., and target market).
The company is described in detail.
Profile thoroughly describes the company and provides
additional information such as marketing collateral, promotional
events, menu changes, etc.)
4b) Operations Analysis
15 %
Inadequate analysis of
operations.
Minimal analysis of
operations.
Thorough analysis of operations covering management style,
training, sanitation standards, ordering and receiving
procedures, par levels, consistency of the final product, how the
kitchen layout affects production, and how all of the above
affects customer experience
Student makes insightful observations and thorough analysis of
operations.
4c) Critical Review
15 %
Insufficient reflection.
Reflection is present, but lacks depth.
Student reflects thouroughly on self evaluation and response to
supervisor feedback, Kendall preparation, and identifies how
internship has affected career goals.

4. Unique and insightful reflection.
Does Not Meet Requirements
(0-1 pts)
Meets Minimum Requirements, but Needs Improvement
(2 pts)
Meets All Requirements
(3 pts)
Exceeds Requirements
(4 pts)
Points
28 points possible (80% of grade)
4d) Writing
5 %
Writing is not college-level. Many grammatical and mechanical
errors. If paraphrased and quoted material is used the
accompanying reference list is missing.
Writing is competent,
but not always clear.
Some grammatical and/or mechanical errors interfere with
reading.
Citations, if needed, have errors.
Writing is clear; language and sentence-construction reflect the
work of a college-level writer. Slight grammatical or
mechanical errors. APA guidelines are followed.
Writing flows, with effective word choice and sentence

5. construction. No grammatical or mechanical errors are evident.
APA guidelines are followed.
TOTAL POINTS
(Page 1 + Page 2)
Total:
Instructors your comments are very valuable. Please make
comments and notes below.
Comments/Notes:
1
2
3

6. 4
Contents
Cheesy Rolls
Lemon Sour Cream Cookies
Thin Chocolate Chip Cookies
Nutella Truffles
Oreos Truffles
Pineapple Coconut Truffles
Flat Bread
Banana Bread Muffin
Corn Bread
Cakey Brownies
Flourless Chocolate Cake
Weekly Journal
School Vs. Real World
Business Analyze

7. 5
Cheesy Rolls
Water 36oz
Dry yeast 4 tbsp.
Sugar 6 oz.
Flour 3# 15oz
Salt 2 Tbsp.
Warm Butter 6 oz.
1. Mix all the ingredients then proof for 30 minute.
2. While proofing Cut and dice up several of cheese and green
onions.
3. Once done proofing divide into 1.75oz pieces then tie them
into a single or double knot
and then proof again.
4. After done proofing wash clarify butter, bunch up a small
amount of the cheese and place

8. in the center of the dough. Bake at 350° for 12 minutes.
6
Lemon Sour Cream Cookies
Flour 1# 14oz
Baking Powder 2 tsp.
Baking Soda 1 tsp.
Salt 1tsp
_____________________________________________________
________________________
Butter 1#
Sugar 1# 5 oz
_____________________________________________________
________________________
Sour Cream 2 cup

9. Lemon Zest 2
1. Cream butter and sugar together.
2. Add in sour cream and lemon zest and mix. Then add in all
the dry and mix.
3. Chill the dough for at least an hour before scooping and
baking.
4. Bake at 325° just until golden.
Icing
Powder Sugar 6 cup
7
Lemon Juice ½ cup
Lemon Oil 1 tsp.
Yellow food dye
Mix all together.
Thin Chocolate Chip Cookies
Butter 2#

10. Brown Sugar 6 cup (7oz = cup)
Sugar 2 Cup
Eggs 8
Vanilla 4 tsp.
Flour 7 cup (2#2oz)
Salt 1 Tbsp
Baking Soda 4tsp
Mini Chips 6 cup (6 oz = cup)
1. Creaming method
2. Flatten before baking.
3. Bake at 325° for 5 minutes.
8
Nutella Truffles
Cream 2 cup

11. Sugar 1#
63% Chocolate 1#
100% Chocolate 12oz
Cream 2 cup
Nutella 8oz
Prairie paste 1 Cup
1. Boil cream and sugar. Whisk in chocolates. Add in cream,
nutella, and prairie paste.
2. Let it set. Once its firm to hold shape Scoop it up and roll
into a ball. Coat it with dark
chocolate.
9
Oreos Truffles
Oreos 2#4oz
Cream Cheese 1#

12. 1. Robocoup the oreos. Mix Oreos and cream cheese together.
Coat with white chocolate.
Pineapple Coconut Truffles
Filling
Sugar 1 1/2cup
Coconut Flask 3 cup
10
Powder Sugar 2 1/4 cup
Pineapple 3
Egg Yolks 12
1. Cut and dice pineapple and puree in robo coupe. Pour into
pot.
2. Sugar, Coconut, and powder sugar, robo Coupe together. Pour
into pot.
3. Cook over low heat until liquid evaporates, stirring often.
Color will turn a dark golden
color.
4. Temper in yolks. Cook until dry and pulling away from sides
of pot. Place in hotel pan

13. and put in cool or to chill until its scoop able.
Coating
Coconut Flask 1 1/2 cup
Sugar 1 1/2 cup
1. Place in Robo Coupe.
2. Scoop filling and roll in the Coating.
3. Wrap and place in freezer.
Flat Bread
Bread Flour 2#
Soften Butter 12oz
Baking Soda 1/4 tsp.
Black Pepper 1/2 tsp.
11
Water 15 oz
Parmesan Cheese 8 oz

14. Or
Rosemary or Chives 1 oz
1. Mix all ingredients together. Divide into 10 balls. Let it sit
for an hour. Roll through pasta
machine to number 1.
2. Freeze it.
3. Coat with oil and sprinkle salts.
4. Bake at 325° for 12 minutes.
Banana Bread Muffin
Sugar 2# 13oz 100%
Bananas 4#4oz 151.1%
Lemon Juice 1/2oz 1.1%
Egg 12oz 31.1%
_____________________________________________________
________________________
All Purpose Flour 2# 13oz 100%
Baking Powder 2 1/2 tsp. 1.5%
Baking Soda 3/4 oz 1.66%

15. Salt 1 1/2tsp 1%
1. Use a paddle attachment. Mix all the wet and sugar together.
12
2. Stiff in dry and mix.
3. Bake at 325° 25-30 minutes.
Corn Bread
Cornmeal 3#
All Purpose Flour 2# 10oz
Sugar 3# 12oz
Baking Powder 8 oz
Salt 4 Tbsp
Eggs 32
Melted Butter 24oz
Oil 2 2/3 cup

16. Whole Milk 8 cup
Butler milk 1qt
1. Whisk eggs. Add in liquid ingredient.
2. Stiff and add the dry last.
3. Scoop into muffin pans.
4. Bake at 325° for about 15 minutes.
13
Cakey Brownies
63% Chocolate 1# 11 1/2 oz
Butter 2#4oz
Cocoa 13 3/4oz
Sugar 3# 15 1/2 oz
Eggs 21
Vanilla 3 Tbsp
Cake Flour 1# 3/4 oz

17. Salt 2tsp
Baking Powder 1 Tbsp 1 tsp.
Mini Chocolate Chip 1 1/2 #
1. Melt butter in a pot and add chocolate to melt.
2. Put cocoa and sugar in mixer and add Chocolate/butter,
scrape.
3. Add egg and vanilla slowly.
4. Stiff dry and mix, add in chocolate chips.
5. Spray pan, add parchment then spray again,
6. Bake at 325° for 25 minutes with high fan,
14
Flourless Chocolate Cake
Water 3#
Sugar 2# 4 oz
Butter 5#

18. 100% chocolate 5# (unsweetened)
62% chocolate 2 1/2 #
Eggs 50
Vanilla
Sugar 1 #
1. Boil water, sugar, and butter together. Add in chocolates to
melt. Whip up egg, vanilla,
and sugar. Add chocolate and mix.
2. Babe at 350° for 30-35 minutes with a water bath.
15
Weekly Journal
Week 1: Preparing for Easter by doing small prep work to
prepare for the big buffet. Also train

19. on how to work on the line for the dining room. The first thing
I was taught was how to make
their cheese roll which they use left cheese to make.
Week 2: Easter Weekend. Preparing for Easter, bake and
decorated Easter theme desserts
cookie with chocolate. Help serves 1,400 people for brunch,
lunch was divided into 3 different
hours and had 3 different dessert table to set up. I would check
the table every 15 minutes at first
then after checking the table I would go back to forward being
back empty plate and replacing
them with new and fuller plates. It was a busy day and a great
learning experiences. And work
on the line for dinner.
Week 3: It was slow week, but there was a lot of Christian
events and celebration. Did a lot of
cake cutting and started working on the line by myself.
Working on the line again. Also I stop
calling the pastry chef and banquet chef, chef and started using
their name and I got to learn
more about my coworkers.
Week 4: Mother’s Day weekend, help prep and prepare dessert
table. Serve over 1,00 people for

20. Mother’s day lunch by setting up 3 different buffet tables and
switching out any plates that need
to be replace with more desserts.
Week 5: Had about 2-3 Bridal showers. I also help the banquet
Chef prepare dinner before
serving. And by then I was giving a list what to do and pretty
much on my own.
16
Week 6: Memorial Day weekend, prepare and serve about 800
people 2 table one inside and one
outside. The head pastry chef had a heat stroke so it was just
me and the assistant pastry chef.
We divide the work Thur out the week.
Week 7: There was a baby shower and 2 bridal showers this
week. I help the banquet chef again
with preparing food. And the head pastry was still not back yet.
Week 8: There was a wedding, decorated some crème brulee.
Work on the line and the head
pastry chef finally was feel well enough to work again. And the
head chef showed me how to

21. use the ice cream machine they had.
Week 9: This week was Medinah 90th year anniversary.
Worked about 12 hours one day. Serve
over 1,400 people again with 4 dessert buffet and also Father’s
day
Week 10: 4th of July Week was super busy preparing and
baking desserts. Had two dessert table
outside and one inside. And private firework show for member
and employees to watch outside.
17
School Vs. Real World
I work in a banquets setting, so making something new like in
school every day. In
school we have a set time limit of what we can make for that
class period. But on my internship
we would prepare food few days of ahead of time and if we
didn’t finish for the day we can
come in in early the next day to finish what we didn’t finish.
Unlike school I didn’t have a lot of room to work. Sometime I

22. would have a lot of space
sometime I would have no space and have to find space for
myself to work. Unlike school I
didn’t have to do inventory, they do it once a month I believe.
In school never learn on how to
do, but learn about it.
18
Business Analyze
Medinah Country Clubs
Medinah has a various curaine. Their lunch cover average
about 300, dinner 280 people. Lunch
is usually $18 per person and dinner $38 per person. They
target private club members and
families only. Medinah also have specialty menus and events
menus as well.
Medinah food cost is calculated based on the amount of product
we use. The formula goes as
follows:
Last month’s inventory + Current month’s purchases – Current
inventory = Product usage

23. Product usage/Food Sales
So, if last month they had $50,000 of inventory at the end of the
month and we purchased
$10,000 worth of food this month, they would be at $60,000. If
Medinah ending inventory is
$40,000 they subtract it from the $60,000 and they have our
product usage of $20,000.
Then they divide the Product usage number from the total food
sales for the month.
So, if they sold $78,000 worth of food, they would divide
$20,000 by $78,000 to come up with a
food cost of 25.6%.
Now, being a private club they run a much higher food cost than
normal places. Medinah budget
a 40% food cost when most restaurants try to stay under 31%.
They typically run a 38.5% food
cost.
The idea of the labor calculation is very similar to the food as it
is derived from sales. The
formula goes as follows:
Total labor dollars spent/Total sales
So, if last month Medinah spent $8,600 in labor and our total

24. sales (food, liquor, beverage,
catering) was $50,000 out labor percent would be 17.2%. This
is normally broken up by
19
department such as kitchen, wait staff, bartenders, and managers
so we could have a better idea
of where they are spending our labor dollars.
Medinah focus primarily on steaks and seafood. They have a
strong Mediterranean influence in
our food, but we try to remain as American as possible. Their
lunch items include things from
filet mignon sliders and fresh fish to burgers and cobb salads.
Their banquet side is primarily American steakhouse fare. They
serve prime steaks, fly fish in
from all over the country and we constantly use the finest
products we could get.
Medinah do many club events focusing on various types food
from Italian, BBQ, Sushi, and
other cultures.

25. All of my early classes basic help prepare me. I really didn’t
learn anything new, most of the
stuff I did was like review works