INDUSTRIAL TRAINING REPORT : KITCHEN (HOT, COLD & PASTRY, PASS) IN KONG BALI
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Institusion
Akademi Kuliner dan Patiseri Ottimmo Internasional
Author
Natalie, Brittania
Subject
TX Home economics
Datestamp
2023-10-03 09:05:20
Abstract :
"The internship program is for six months, which begins from 26th December 2022 and ends on 26th June 2023. Kong Restaurant Bali, was chosen as the training place. Kong restaurant has 3 kitchen sections, consisting of hot stations, cold stations, and pass stations. during these 6 months, the author can try the 3 parts of the station. divided into the first 2 months the writer is in the hot kitchen, the next 2 months are placed in the cold kitchen, and the last 2 months are in the pass kitchen. The author learned about the importance of discipline, good attitude, and grooming standart. As well as basic kitchen knowledge, basic cooking methods, menu variations, time management, mise en place, teamwork, critical thinking skills, work ethics and qualities and tending customer needs. The author developed a stronger character and priciples during the internship, daily challenges and pressure of creativity pushed us to be the best version of themselves. Hygiene, attitude, and mise and place are the three things that are essential in the culinary industry, where this can be applied in our daily activities. This internship program is an extraordinary experience and made the Author appriciete the culinary industry even more. Keyword: Kong Restaurant, Bali, Station. "
"The internship program is for six months, which begins from 26th December 2022 and ends on 26th June 2023. Kong Restaurant Bali, was chosen as the training place. Kong restaurant has 3 kitchen sections, consisting of hot stations, cold stations, and pass stations. during these 6 months, the author can try the 3 parts of the station. divided into the first 2 months the writer is in the hot kitchen, the next 2 months are placed in the cold kitchen, and the last 2 months are in the pass kitchen. The author learned about the importance of discipline, good attitude, and grooming standart. As well as basic kitchen knowledge, basic cooking methods, menu variations, time management, mise en place, teamwork, critical thinking skills, work ethics and qualities and tending customer needs. The author developed a stronger character and priciples during the internship, daily challenges and pressure of creativity pushed us to be the best version of themselves. Hygiene, attitude, and mise and place are the three things that are essential in the culinary industry, where this can be applied in our daily activities. This internship program is an extraordinary experience and made the Author appriciete the culinary industry even more. Keyword: Kong Restaurant, Bali, Station. "
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