Broaden your horizons by interning with a 4- or 5-star hotel-restaurant in the beautiful coastal region of Mauritius! Part of the Mascarene Islands located east of Madagascar in the Indian Ocean, Mauritius is a diverse country, which draws culinary and cultural influences from Europe, Africa, and Asia. Mauritius offers a rich variety of international cuisine and clientele, making it a very interesting and unique destination for culinary/pastry and hospitality students to gain international work experience.
|Program Start Dates:||2021: year-round|
|Location:||Coastal region of Mauritius|
|Compensation:||Unpaid, but employer contributes to housing costs|
|Program Fee:||From $1,700|
|Typical Application Process:||3-6 months|
CICD’s 3- to 6-month culinary or hospitality internship program in Mauritius offers culinary/pastry or hospitality students the opportunity to intern with leading international hotels in Mauritius’ coastal region. Culinary/pastry interns will work as Kitchen or Pastry Chef Assistants to chefs from around the world, and hospitality interns will work in various areas of the hotel to expand their professional skills.
Internship positions are full-time – students should expect to work about 48 hours per week and have one day off per week. Internships are unpaid, but the host company usually contributes to housing costs (at least $300.00 per month) and provides meals while on-duty.
During the internship program, students will be accommodated in shared apartments near the beach and their internship placement. Transportation is typically organized by the hotel. Housing and meal expenses are the student’s responsibility. In remote areas, the hotel may provide free accommodation on-site.
This program runs year-round, however the high season in Mauritius runs from October to March. Interns may have the opportunity to work in other departments of the hotel based on availability and their interests (restaurant, bar and reception).
- Must be a registered culinary/pastry/hospitality student at a community college, culinary institute, or university with a hospitality department
- Age between 20 – 30
- Must be fluent in English. French language experience is a plus.