Présentation économique

971,80 €

Le Croquembouche

6 Description of tasks and responsabilities.

12· Greating

11 . Annexe

10 · Annexe

9 · Conclusion

8 · Evaluation of the internship in relation to your carreer goals

7 · Acquired skills

5 Organisation chart

4 Presentation of the internship

3 Presentation of the intern

2 Summary

1.Title

Summary

Presentation of the intern.

My name is Elena, I am 17 years old , I am in my final year of the cooking bacalaureate in the Marquenterre vocationnal high school. I want become a pastry chef in a gourmet restaurant. I love cooking and baking.After my studies I would like to continue with an additional specialty in pastry and BTS at the hotel high school in Le Touquet.I learned the taste of cooking with my stepfather and my brother.

I did my internship from 24 September at 16 November at '' Le Croquembouche '' in Abbeville. In the restaurant was 30 places. I was in a food station and desserts with Mathieu who is a chef of the restaurante. If offert local and locavor products, as weel as home cooking and made-to-order pastries and buffets for theirs guest' special occasions.

Presentation of the internship

is a waiter

Is a Boss

Mathieu and Estelle is a boss of the restaurante and Claire is a waiter

Organization chart.

Estelle

Mathieu

Claire

-Making macaroons -Set up -Cleaning -Making many pastries -Sens dish -Dishwaching -Delivery Note -Rizotto - Cookinf for the Staff

Description of tasks and responsabilities.

I learned Yule lof of Christmas

I learned how to receive an order

I learned many pastries like macaroons

I learned about chocolate crystallization

I learned to be rigorous in order to be precise, for example, to respect the rules of hygiene.

Acquired skills.

I chose to go to Le Croquembouche in Abbeville because it's an enriching experience in pastries. They make differents pastries and dish homemade. I would subsequently like to continue in this branch of profession

Evaluation of the internship.

I loved working in this restaurant because I experienced the demands of the work, being rigorous in this type of business and the hardness and speed in preparing and the dishes . I was very well receivedby the staff, the atmosphere was very funny and welcoming. To conclude i love my intership.

Conclusion.

Breaded rizotto arugala and larded monkfish

Breaded scallops, spaghetti squash and rizotto

Falafels.

Lotte.

See you soon!