DEPARTMENT OF CULINARY ARTS AND GASTRONOMY

FACULTY OF HOTEL & TOURISM MANAGEMENT

PUNCAK ALAM

BACHELOR IN CULINARY ARTS

HM245

GENERAL GUIDELINES
CULINARY INTERNSHIP REPORT (HTC652)

In school, we think about math, and we think about

spelling, and we think about grammar. But who ever heard
of thinking about thinking? If we think about electricity,
we can understand it better, but when we think about
thinking, we seem to understand ourselves better. Harry

Stottlemeier (Lipman, 1982, p. 17).

1.0 INTRODUCTION
The reflective report is a written document where student is required to write a report of reflective
on the work activities/task, what they have experienced, observed and learned during their
internship.
A reflective report must be wholly the students work on the experience during the internship.
2.0 OBJECTIVE:
The purpose of reflective report for Culinary Internship (HTC652) course is to help the student to
reflect their post experience and evaluate their skills and knowledge. Research has shown that
reflective writing helps students clarify their thoughts; work out strategies for solving technical
problems; understand important aspects of their course; and identify areas where they need more
help (Selfe and Arbabi, 1983).
REPORT ORGANIZATION
The reflective learning and writing process are ongoing during the internship and there must also
be element of post-internship experience and view towards several factors and student should
seek to improve over the course of the semester. The report should reflect the students ability to
learn, observe, analyze, comment and recommend. Nevertheless, it is important to be honest and
objective in the reflective writing. The content may be critical, but the responses must be in
professional and mature manner in presenting it.

The report should be organized as follows:

Chapter

Content

Page No.

1.0

Acknowledgement
Abstract
Introduction

i
ii
1-

Description on the internship in general.

Description on the establishment and the background of
operation/business.

2.0

About the establishments / kitchens that you were attached to

during the internship.
e.g. Main Kitchen

Continue
from previous
chapter

2.1 Operation
2.1a) Description
2.2b) Reflective Analysis
2.2 Plant and layout
2.2a) Description
2.2b) Reflective Analysis
2.3 Human Resources/Staffing
2.3a) Description
2.3b) Reflective Analysis
2.4 Initial tasks
You may explain the tasks elaborately and reflectively examines on
several aspects such as the knowledge gain in the university, the
practice in the industry, your level of knowledge, skill (please
elaborate deliberately) to cope with the operational standard of the
establishments and the exposure through the internship. The
exposure may include the knowledge, skills, current trends, human
resources factor, social relations and anything related to the
academic reflection that may help you to reflect yourself and the
education system for the current and future objectives.
3.0

About the management department that you were attached to

during the internship (if any)
e.g. Purchasing
2.1 Operation
2.1a) Description
2.2b) Reflective Analysis
2.2 Plant and layout
2.2a) Description
2.2b) Reflective Analysis
2.3 Human Resources/Staffing
2.3a) Description
2.3b) Reflective Analysis
2.4 Initial tasks

Continue
from previous
chapter

You may explain the tasks elaborately and reflectively examines on

several aspects such as the knowledge gain in the university, the
practice in the industry, your level of knowledge, skill (please
elaborate deliberately) to cope with the operational standard of the
establishments and the exposure through the internship. The
exposure may include the knowledge, skills, current trends, human
resources factor, social relations and anything related to the
academic reflection that may help you to reflect yourself and the
education system for the current and future objectives.
4.0

Overall Candidate Reflective Analysis

This chapter must elaborately be an analysis as based on selfreflective evaluation and also the comments from the supervisors
from the industry.

Continue
from previous
chapter

As a final year undergraduate student who is about to be graduating,

the candidate must be able to evaluate his/her level of psychomotor
skills, knowledge, mental and emotional commitment as an intern
and also as part of the organizations human resources.
In this chapter must student must be able to identify the problem,
challenges and recommend solutions. The content must be made up
of logical and attainable recommendations. This chapter will
evaluate your level of post analyzing situations, problems and
opportunities. The suggestions may describe the content of thoughts
that must of logical and maturity standard.
This chapter shall include the student ability to comment on the
trends, improvement and achievements in the industry from their
observation, exposure and also knowledge from updated reading
materials. Reflective analysis must also be able to comment on the
weakness and flaws in a professional manner.
4.0

Recommendations / Future Projection

Continue
from previous
Identify the problem, challenges and recommend solutions. The chapter
content must be made up of logical and attainable
recommendations. This chapter will evaluate your level of post
analyzing situations, problems and opportunities. The suggestions
may describe the content of thoughts that must of logical and
maturity standard.

5.0

Conclusion
-

Your general view in conclusion and summary.

Continue
from previous
chapter.

6.0

References

7.0

Continue
from previous
chapter.
Continue
from previous
chapter.

Appendixes

GENERAL LAYOUT
1.

The title page or cover page

The title page should be at the

beginning of the report.

This should also be written on

the report cover

2.

Acknowledgement
Write down a token of appreciation to those whom you received help, for example the
provision of facilities or owes a special debt to a particular source.
Limit it to not more than two (2) pages.

3.

Table of Contents
It should include the commencing page of acknowledgement, executive summary,
abbreviation (in Roman numeral eg. i, ii, iii, iv etc)
The page numbers should be stated on the centre bottom of the page.
The Roman numeral (i) appears on the first page that follows the title page (The table of
contents should also have an accurate title and commencing page (in numerals eg. 1,2,
3, etc) of all topics, major subdivisions, subdivision and appendices.

4.

Executive summary
Write one page summary of your report, highlighting on how you find the experience.

5.

Body of the report

Refer above table.

TYPING AND BINDING FORMAT

* Use APA format.
5

1.

Typing and no of words.

o The usage of Microsoft Word application is compulsory. The number of words count
exclude the table of content, chapters, references and appendixes must be between
2,500 to 3,000 words.

2.

Language
o Only Formal English Language is allowed.
o Get the report to be proof read before submission to avoid deduction on the mechanic
section (language, spelling, grammar & sentence structure) for report evaluation.

3.

Paper
o Use only good quality A4 size (approximately 210mm X 297 mm) white paper (80
gram)
o Typing should only use one side of the paper.
o Colored paper should only be used as a page separator.

4.

Font & Paragraph

o Use only Times New Roman
o Font size should be 12
o Line spacing should be 1.5 and the paragraph should be justified
o After each full stop (.) or comma (,) leave a space bar before continuing with the
next sentence.
4. Margin

o The page set up should be as below:

Top
1.0
Bottom
1.0
Left
1.5
Right
1.0
6.

Headings & Title

o Topic headings should be capitalized & bold
o Sub division headings should be typed from left hand margin in title case type
6

o The title of photograph, tables and charts should be type in title case type.
7.

Photograph, Chart & Table

o Tables should be place as near as possible to the part of the text to which they
refer.
o Photos, chart or table etc. may be placed in the appendices and should be
indicated (eg. Appendix 1: Organization Chart of Pastry Kitchen, JWW Marriot KL.)

8.

Pagination
o The project paper should be paginated continuously in numerals (numbers)
o Number should be placed at the Centre of the bottom page.

9.

Binding
o Report should be in Comb Binding. The cover page should follow exactly the title
page.
o Report cover should only be in white (A4 size)

10.

Correction
o The report that does not follow the guidelines and submitted with errors will
probably be returned to the student for correction before it is finally accepted.

11.

Plagarism

This report must be attached with turn it in report of not more than 30% of plagiarism.
Please refer to the Coordinator for the password for this purpose. Please
12.

Evaluation

Rubrics list the criteria assessed and levels of achievement in a grid format. They generally have
five levels or stages. Levels 1 and 2 are below acceptable standard. Level 3 is a passable
standard. Levels 4 and 5 indicate high levels of achievement.
You should refer to the guidelines when completing your reflections. Aspects which will be
considered include:

Length, (but quality not quantity)

Presentation and legibility,
Clarity and good observation in presentation of events or issues;
Evidence of speculation;
Evidence of a willingness to revise ideas;
Honesty and self-assessment;
7

Thoroughness of reflection and self-awareness;

Depth and detail of reflective accounts;
Evidence of creative thinking;
Evidence of critical thinking;
Evidence of a deep approach to the subject matter of the journal
Questions that arise from the reflective processes and on which to reflect further.

TITLE PAGE /COVER PAGE

UNIVERSITI TEKNOLOGI MARA

FACULTY OF HOTEL AND TOURISM MANAGEMENT

EXPERIENTIAL LEARNING REFLECTIVE REPORT (HTC403)

PLACE OF INTERNSHIP
_____________________(Duration..)

WAHIDA TANTI DOYOTI BT. WAK DOYOK

2003221122
BACHELOR IN CULINARY ARTS (HM245)

Report Submitted In Part of A Fulfillment To Complete

Culinary Internship For The Semester of
MARCH SEPTEMBER
2015
8