Internships and Employment

Additional practical experience is provided through Internships. During their final semester, students spend 15 hours weekly in unpaid, off campus internships, for which they receive college credit.

The Culinary Arts and Hospitality Management Program Advisor places students at approved internship properties, for further training in the area of their interests. Internships are an opportunity for students "to get a foot in the door" at some of the most prestigious, well-respected and well-known properties in the industry.

Students are frequently offered permanent employment at the completion of their internships. These are a few of the many businesses that participate:

Betelnut Mandarin Oriental Hotel
Bi-Rite Mark Hopkins Hotel
Bimbo's 365 Club Marriott San Francisco
Campton Place Masa's
Citizen Cake Merenda
Claremont Resort & Spa Miyako Hotel
Clementine Monticello Inn
Cliff House Oliveto
Domaine Chandon One Market
Draegar’s Culinary Center Olympic Country Club/City Club
Embassy Suites Palace Hotel
Fleur de lys PKF Consulting
Fresca Quince Restaurant
Fringale Real Restaurant Group
Gary Dranko Renaissance Parc 55 Hotel
Greens Restaurant Rex Hotel
Greenleaf SF Chronicle, Food Section
Hawthorne Lane Silks
Hilton, San Francisco Slanted Door
Home Sodexho Marriott Food Services
Hotel Nikko St. Francis Hotel
Hotel Triton
St. Francis Yacht Club
Joie de Vivre Hotels TJ’s Gingerbread House
Kimpton Hotel & Restaurant Group Waterfront Restaurant
Knights Catering Warwick Regis Hotel
Lark Creek Inn Westin Hotel
Lucas Film Viognier

 

Employment
CAHMP graduates find employment in many facets of the hospitality industry including hotels, restaurants, clubs, cafeterias, cruise ships, retirement communities, catering companies, educational institutions and as purveryors, to name just a few.

The jobs that students receive immediately upon graduating varies greatly, depending upon their career goals and practical experiences. Graduates may accept positions such as: line cook, pastry cook, baker, host, food servers, hotel reservationists, desk clerks, cashiers and night auditors; to entry level management positions, such as: sous chef, assistant restaurant managers, hotel reservations manager, assistant front office manager, and purchasing agent. Graduates progress in their careers to such positions as: Executive Chef, Restaurant and Hotel General Manager, Executive Pastry Chef, Concierge, Restaurant Owner, Food and Beverage Director, Garde Manger Chef, Sales Manager, Bakery Owner, Catering Director, Food Service Director, Sous Chef, Country Club Manager, Certified Public Accountant, Hotel Director of Sales and Marketing, Director of Banquets, Food Service Distributor, Consulting Firm President, Food Writer and Food Stylist, to name only a few.

Job Placement assistance is available to all students. Each semester, highly regarded, growing companies recruit CAHMP students.

 

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