Practicum

In this class, I have not only put into practice what I have learned through the program by working in a food establishment, but I have also had the opportunity to try and use myself in a real kitchen, learning even more and putting all my skills to identify. strengths and weaknesses. This class in addition to that has helped me create a decent, correct, and very professional work profile as well as having at hand the different resources that it offers such as LinkedIn accounts, interviews, and much more.

week 2

This week was a great week learning about preparations for the GM station and preparing numerous amount of dishes.

week 3

A week full of work in all areas, especially in the preparation areas as there was a large list of ingredients to prepare for the next week's dishes.

week 4

This week was quite smooth, without much to do, do to all prep was already done so I start on the main dishes plaiting station.

week 5

This week was also quite smooth however unlike last week this one had to make quite a lot of ingredient preparations for all seasons.

week 6

A quiet week, not much to do and a decent amount of clients.

week 7

Another quiet week but with a lot of preparations to do.

week 8

A completely new week, new schedules, new dishes and more approach to the sushi area.

week 9

A week full of preparations and cleaning of the refrigerator and freezer to remove products that we no longer use and free up more space.

week 10

A week full of preparation, and a deeper introduction to the lunch menu.