PROGRAM
BSG recruits interns for 6-12 month programs at some of the most prestigious private membership golf and country clubs along the east coast of the USA. Interns work in the Food & Beverage or Culinary services area. These are not management positions. Instead, they offer an experience of operational, service, and managerial protocols that are invaluable to the career-oriented student.
BSG offers various start dates each year – in January; April; May; June; August; September; and October. BSG offers a full year program and a “split program” where you gain two different experiences, spending 4 to 6 months up north (Ohio, Pennsylvania, New Jersey, Connecticut, North Carolina, New York or Massachusetts), with the other 6 to 8 months down in Florida for the “winter”.
The split program offers greater diversity in both cultural and professional experiences, whereas the 12-month option offers a deeper level of those experiences.
ELIGIBILITY REQUIREMENTS
EDUCATION
BSG first verifies that students are eligible for the program by determining that they are foreign nationals who are either: currently enrolled in and pursuing hospitality related studies at a degree, certificate or diploma-granting, postsecondary academic institution outside the United States Or that they graduated from such an institution within 12 months of the program start date.
FINANCES
Also BSG confirms that the student has the economic means to fund the visa process, pay for their flight to the US, and be financially self-sufficient for the duration of their program.
LANGUAGE
BSG must verify that the student has proficiency in English. This will enable them to participate in the program and to function effectively in an English-speaking environment.
EXPERIENCE
BSG requires that students have at least 12 months of relevant practical experience beyond the university. This allows them to maximize their prospects of gaining full benefit from the career-value aspect of the placement. The ideal experience being sought is as a server (fka waiter / waitress), in an a-la-carte menu restaurant offering multi-course meal service.
