# Sophomore Internship

- By: William R. Thibodeaux and Jean-Pierre Daigle
- Publisher: Chef John Folse Culinary Institute at Nicholls State University
- Source: [LibreTexts](https://workforce.libretexts.org/Bookshelves/Food_Production_Service_and_Culinary_Arts/Sophomore_Internship_(Thibodeaux_and_Daigle))
- Licence: [CC BY-NC-SA 4.0](https://creativecommons.org/licenses/by-nc-sa/4.0/)
- Read at LibreTexts: https://workforce.libretexts.org/Bookshelves/Food_Production_Service_and_Culinary_Arts/Sophomore_Internship_(Thibodeaux_and_Daigle)
- PDF: https://downloads.libretexts.org/api/v1/download/workforce-20780/pdf

The internship process is structured to: (1) reduce the time required for interns to become “part” of their working environment (2) ease the traditional anxiety that accompanies learning; (3) increase productivity in less time (4) provide a system for strengthening and assuring assimilation of the their new organization culture (5) increase the number & diversity of successful internship experiences (6) increase intern-workplace collaboration and (7) increase the potential for academic success.