INDUSTRIAL TRAINING REPORT : Internship at Blanco Par Mandif

Utami, Putu Nadia Pramesti (2023) INDUSTRIAL TRAINING REPORT : Internship at Blanco Par Mandif. Project Report. UNSPECIFIED.

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Abstract

"The writer’s background chooses Blanco par Mandif as the internship program is not only to fullfil Ottimmo requirements but also the Author wants to know more about the kitchen in Fine Dining Industry. The author really likes Indonesian Food, and wants to know more about Indonesian Cuisine in a modern style. The author has no experience before and chooses Blanco par Mandif to do internship for 6 months and to learn and improve the Author’s skill and knowledge especially in Modern Indonesian Cuisine. This report is written based on the internship at Blanco par Mandif which spans from 26th December 2022 until 9th July 2023. Blanco par Mandif is an Indonesian Fine Dining Restaurant. Every trainee at Blanco par Mandif has opportunities to learn in five different sections, including Pastry, Cold Kitchen, Hot Kitchen, Entrée, and Bartender. Blanco par Mandif is open by reservation and walk in customers are also welcome. Blanco par Mandif has 3 different set menus, which are Adiboga, Tirtaloka (Pescatarian), and Giriloka (Vegetarian). This internship helps the author to get more knowledge in fine dining industry, learn more cooking techniques, learn a new recipes, improve the creativity, and also Blanco par Mandif make the author realize that Indonesian Food could be modernize and worth competing with food from around the world. Keyword: Internship, Modern Indonesian Cuisine, Blanco par Mandif "

Item Type:	Monograph (Project Report)
Uncontrolled Keywords:	Internship, Modern Indonesian Cuisine, Blanco par Mandif
Subjects:	T Technology > TX Home economics
Depositing User:	Syahruly Nizar Albigaeri
Date Deposited:	21 Sep 2023 09:48
Last Modified:	27 Jun 2024 04:07
URI:	http://repository.ottimmo.ac.id/id/eprint/939

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