Gunawan, Janice Aprilia (2022) INDUSTRIAL TRAINING REPORT "BLANCO PAR MANDIF". Technical Report. OTTIMMO INTERNATIONAL, OTTIMMO INTERNATIONAL.
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Abstract
The Author implements the internship program for three months, which begins on 18th May 2022 and end on 18th August 2022. The Author chose Blanco Par Mandif as their training place. During these times, the Author learns new experience in the kitchen as a professional person in culinary and pastry. Blanco Par Mandif will distribute each trainee to their kitchens randomly and must be responsible of all the preparations until the finishing of the products. During the internship, the Author was given an opportunity to learn progressive Indonesian cuisine food in Blanco Par Mandif. The Author was able to learn different sections such as Hot Section,Cold Section, Entree Section ,and Pastry Section. The Author learns about the importance of discipline, attitude and grooming standards. As well as basic kitchen knowledge, basic cooking methods, knife skills, menu variations, time management, mise en place, team work, critical thinking skills, work ethics and qualities and tending customers‟ needs.
| Item Type: | Monograph (Technical Report) | ||||||
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| Uncontrolled Keywords: | Internship, Blanco Par Mandif | ||||||
| Subjects: | T Technology > TX Home economics | ||||||
| Depositing User: | Ms Nadya Oktavian Prahardi | ||||||
| Date Deposited: | 20 Oct 2022 03:06 | ||||||
| Last Modified: | 20 Oct 2022 03:06 | ||||||
| URI: | http://repository.ottimmo.ac.id/id/eprint/677 |
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