Fulbertus, Fransiska Regis Fenesia (2024) INDUSTRIAL TRAINING REPORT : TRAINING REPORT AT AROUNA CAFE, BAKERY & PASTRY BALI. Project Report. OTTIMMO INTERNATIONAL.
![[img]](http://repository.ottimmo.ac.id/style/images/fileicons/text.png) |
Text
Executive Summary.pdf Download (859kB) |
|
Text
Chapter 1.pdf Download (16kB) |
|
Text
Chapter 2.pdf Download (221kB) |
|
Text
Chapter 3.pdf Restricted to Registered users only Download (1MB) | Request a copy |
|
Text
Chapter 4.pdf Restricted to Registered users only Download (15kB) | Request a copy |
|
Text
Bibliography dan Appendix.pdf Download (1MB) |
Abstract
This industrial training report presents the comprehensive account of my internship experience at Arouna Cafe in Bali from December 11th, 2023, to June 11th, 2024. The internship was undertaken as part of the requirements for the Culinary Arts program at OTTIMMO International Mastergourmet Academy, Surabaya. The objective of this internship was to develop practical skills in the field of pastry making, gain work experience, and understand the operational dynamics of a professional kitchen. During the internship, the author worked primarily in the pastry division, participating in various activities ranging from preparing ingredients to creating a variety of pastries and desserts. The author was able to hone skills in making classic French pastries such as Paris Brest, Gianduja, and Flan Pattisier, among others. Additionally, the author learned about kitchen hygiene standards, ingredient storage, and waste management. This report includes detailed descriptions of the organizational structure of Arouna Cafe, its vision, mission, and objectives. It also highlights the various products created during the internship, along with the standard operating procedures followed in the kitchen. The internship provided significant insights into the professional culinary world, emphasizing the importance of teamwork, time management, and adaptability in a fast-paced environment. It also underscored the importance of maintaining high standards of hygiene and sanitation in the kitchen. In conclusion, the internship at Arouna Cafe was a valuable learning experience that contributed to growth of the author as a culinary professional. The practical skills and knowledge gained will be instrumental in future career in the culinary arts. Keywords: Internship, Pastry, Arouna Cafe, Culinary, Hygiene Standards
| Item Type: | Monograph (Project Report) |
|---|---|
| Uncontrolled Keywords: | Internship, Pastry, Arouna Cafe, Culinary, Hygiene Standards |
| Subjects: | T Technology > TX Home economics |
| Depositing User: | Syahruly Nizar Albigaeri |
| Date Deposited: | 14 Aug 2024 04:15 |
| Last Modified: | 14 Aug 2024 04:16 |
| URI: | http://repository.ottimmo.ac.id/id/eprint/1023 |
Actions (login required)
 |
View Item |