Ojt at Restaurant
Philippine Women’S University | Practicum with Specialty | Mr. Robin T. Meneses | | Arden Benard L. Asuncion IV-BSHRM-CAT | 10/8/2012 |
Second Practicum at Bizu
At my second Practicum at Bizu Commissary which is Located at 2158 Pasong Tamo, Makati which really welcomes me to the real world of Industry is a Memorable but Learning experience. The Commissary also houses the Administration Offices headed by Mrs. Annabel Jayne L. Tanco, which is the owner of Bizu. The Catering Services are also located at the Commissary headed by Ms. Audrey Tanco-Uy.
First I was assigned at the Hot Kitchen or the Catering Kitchen, my Work there is to Peel Garlic Bulbs and Mincing some Vegetable that are needed for their Ingredients. On the catering kitchen, I was assisting in marinating the Ingredients also like my first Practicum I am also assisting in Salads and Dressings. The Days are past, I make also help in Pastry Kitchen, which is more I am Interested to Learn, but yet I am Still in Hot Kitchen but now also helping to Assist in Stove and Oven which I learned how to Sear and Broil. After 2 Weeks in Catering kitchen which I only work on Minor Chores I ask the Permission of Catering Chef to Transfer me in Pastry Kitchen. With his Approval, he endorsed me to the Pastry Chef which is one of the Best Pastry Chefs in Manila who creates cakes for Prominent Socialites.
On my Transfer to Pastry Department, First I was assigned at Cebu Pacific-PAL Pastry Sub-Department, which all the Food Items of PAL and Cebu Pacific are Produced. On Cebu-PAL I am Helping in Making mass Productions of Sandwiches, Cake Bars and Caesar Wrap. I learned from that Sub-department is the Importance of Sanitation which even Avoid single drop of Sweat from Hands. After a Month of Training in Cebu-PAL, which is I awaited for is my Transfer on Pastries and Desserts which Bizu is known for. Their Flagship Product is ‘Macarons-de-Paris’ which I learned it was the Original Formula of any Macarons
Second Practicum at Bizu
At my second Practicum at Bizu Commissary which is Located at 2158 Pasong Tamo, Makati which really welcomes me to the real world of Industry is a Memorable but Learning experience. The Commissary also houses the Administration Offices headed by Mrs. Annabel Jayne L. Tanco, which is the owner of Bizu. The Catering Services are also located at the Commissary headed by Ms. Audrey Tanco-Uy.
First I was assigned at the Hot Kitchen or the Catering Kitchen, my Work there is to Peel Garlic Bulbs and Mincing some Vegetable that are needed for their Ingredients. On the catering kitchen, I was assisting in marinating the Ingredients also like my first Practicum I am also assisting in Salads and Dressings. The Days are past, I make also help in Pastry Kitchen, which is more I am Interested to Learn, but yet I am Still in Hot Kitchen but now also helping to Assist in Stove and Oven which I learned how to Sear and Broil. After 2 Weeks in Catering kitchen which I only work on Minor Chores I ask the Permission of Catering Chef to Transfer me in Pastry Kitchen. With his Approval, he endorsed me to the Pastry Chef which is one of the Best Pastry Chefs in Manila who creates cakes for Prominent Socialites.
On my Transfer to Pastry Department, First I was assigned at Cebu Pacific-PAL Pastry Sub-Department, which all the Food Items of PAL and Cebu Pacific are Produced. On Cebu-PAL I am Helping in Making mass Productions of Sandwiches, Cake Bars and Caesar Wrap. I learned from that Sub-department is the Importance of Sanitation which even Avoid single drop of Sweat from Hands. After a Month of Training in Cebu-PAL, which is I awaited for is my Transfer on Pastries and Desserts which Bizu is known for. Their Flagship Product is ‘Macarons-de-Paris’ which I learned it was the Original Formula of any Macarons