INDUSTRIAL TRAINING REPORT : Pastry kayumanis kitchen in hotel tentrem semarang
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Institusion
Akademi Kuliner dan Patiseri Ottimmo Internasional
Author
Kumowal, Wenyana Chrisanty
Subject
TX Home economics
Datestamp
2023-10-06 09:16:54
Abstract :
"The internship program is for six months, which begins from 9th January 2023 and ends on 9th July 2023. Hotel Tentrem Semarang, was chosen as the training place. During these times, the Author was placed in pastry kayu manis kitchen and learns new experience in the kitchen as professional person in culinary and hospitality services. Hotel Tentrem Semarang will distribute each trainee to their kitchens randomly and must be responsible of all preparations opportunity to learn in the pastry kitchen at Hotel Tentrem Semarang. The author learned many things such as making pancake and waffle batter, muffins, and various traditional desserts. The author learned about the importance of discipline, good attitude, and grooming standard. 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 principles 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 their daily activities. This internship program is an extraordinary experience and made the Author appreciate the culinary industry even more. Keyword: Tentrem Hotel Semarang, Pastry Kayumanis Kitchen "
"The internship program is for six months, which begins from 9th January 2023 and ends on 9th July 2023. Hotel Tentrem Semarang, was chosen as the training place. During these times, the Author was placed in pastry kayu manis kitchen and learns new experience in the kitchen as professional person in culinary and hospitality services. Hotel Tentrem Semarang will distribute each trainee to their kitchens randomly and must be responsible of all preparations opportunity to learn in the pastry kitchen at Hotel Tentrem Semarang. The author learned many things such as making pancake and waffle batter, muffins, and various traditional desserts. The author learned about the importance of discipline, good attitude, and grooming standard. 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 principles 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 their daily activities. This internship program is an extraordinary experience and made the Author appreciate the culinary industry even more. Keyword: Tentrem Hotel Semarang, Pastry Kayumanis Kitchen "
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