Training in the kitchen is meant here is the practice of fieldwork is mandatory for students in the high school of tourism of Trisakti, Jakarta. Work practices it in the curriculum. Hospitality students required training during one semester in a hotel or restaurant is teaming up with the campus.
We got a chance at the Hotel Sultan, training Jakarta, semester V. I take training in the kitchen because it is like cooking.
The kitchen at the Hotel Sultan is divided into several sections. There is pastry, production, gardemanger (cold kitchen), service line, butcher, and vegetables. Again I just want to focus on pastry (pastry), but ultimately I also picked up and production as gardemanger activities in that part is not less interesting.
At the time of initial training in the kitchen, all trainees more Gets the briefing about what's in the kitchen, as well as what kind of work to be done the kitchen staff every day. These range from how to prepare the dish to the manufacturing process.
In addition, we are also learning how to make a product. Kitchen product means a wide variety of dishes that are served to guests. For example, for a product among other things there is pastry, traditional foods such as porridge and cake marrow Ant to a wide variety of desserts such as tiramisu international, red velvet cake, cake, creme brulle, opera and a fruit pie. After receiving the briefing, all trainees began helping the work of the kitchen staff.
Given the trust
The more days we can task the more engrossing. Initially we were just simply help the work of the staff. However, gradually we got confidence to prepare foods that will be served for hotel guests. In fact, we are allowed to decorate and make the product without the help of the kitchen staff.
Sometimes we feel depressed because of the given task. For example, when the kitchen should provide food for impromptu parties. The whole matter must be trainees work according to certain standards in a short time.
There are also event when the raw materials for the food request no guests so that food should be replaced by other foods that aren't too stray away from the order.
Things like that feels heavy for us, but at once gave satisfaction as we were able to complete the job well even though it is under high pressure.
We also find a variety of interesting things while training in the kitchen. We know a wide variety of foods that are rarely present in our everyday life, such as mille feuille, mango charlotte, nachos and Samosas. More fun anymore because we can try and make it your own.
Through training, we also learned a lot from the staff in the kitchen about how to decorate food, serving a good way for a type of food, and how to solve a problem in the kitchen. In fact, we also got a life lesson from them.
Dyah Ayu Warisista High School Students Trisakti In Jakarta Tourism
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