Industrial Training Report "Bakery and Pastry Kitchen in BRAUD Artisan Bakery Bali"
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Institusion
Akademi Kuliner dan Patiseri Ottimmo Internasional
Author
Tanri, Gladys Triana
Subject
TX Home economics
Datestamp
2023-09-07 04:22:15
Abstract :
"Industrial training activities report is a final step to complete the Diploma III of the Culinary Arts Program at Ottimmo International MasterGourmet Academy Surabaya. The author spent 6 months of the semester doing an internship at one of the best wholesale bakeries in Bali, namely BRAUD Artisan Bakery. BRAUD Artisan Bakery supplies its products to BRAUD Cafe and other hotels, restaurants and beach clubs in Bali. The internship started from January 11th, 2022 until July 11th, 2022. The author work for 6 days in a week with 8 hours of work every day. The author got the chance to join three different section in BRAUD Artisan Bakery, the bakery, pastry, and lamination section. The bakery focuses on making bread and sourdough, while the lamination team focuses on making products of puff pastry-based, such as croissant, Pain au Chocolat, Danish, etc. Pastry team focuses on making dessert that mostly available in BRAUD café such as cheesecake, tiramisu, brownies, etc. The author got so many benefit from the internship. Apart from getting experience, knowledge, and skills, the author has learned about leadership and professionalism in work. The author felt honored to once being a part of BRAUD team. All of the staff have been helpful, kind, and generous with the knowledge and experience. Keyword: BRAUD Artisan Bakery, Pastry and Bakery Department, Internship"
"Industrial training activities report is a final step to complete the Diploma III of the Culinary Arts Program at Ottimmo International MasterGourmet Academy Surabaya. The author spent 6 months of the semester doing an internship at one of the best wholesale bakeries in Bali, namely BRAUD Artisan Bakery. BRAUD Artisan Bakery supplies its products to BRAUD Cafe and other hotels, restaurants and beach clubs in Bali. The internship started from January 11th, 2022 until July 11th, 2022. The author work for 6 days in a week with 8 hours of work every day. The author got the chance to join three different section in BRAUD Artisan Bakery, the bakery, pastry, and lamination section. The bakery focuses on making bread and sourdough, while the lamination team focuses on making products of puff pastry-based, such as croissant, Pain au Chocolat, Danish, etc. Pastry team focuses on making dessert that mostly available in BRAUD café such as cheesecake, tiramisu, brownies, etc. The author got so many benefit from the internship. Apart from getting experience, knowledge, and skills, the author has learned about leadership and professionalism in work. The author felt honored to once being a part of BRAUD team. All of the staff have been helpful, kind, and generous with the knowledge and experience. Keyword: BRAUD Artisan Bakery, Pastry and Bakery Department, Internship"
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