Présentation économique

Le Croquembouche

971,80 €

Summary

7 · Acquired skills

1.Title

2 Summary

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

3 Presentation of the intern

4 Presentation of the internship

9 · Conclusion

10 · Annexe

5 Organisation chart

11 . Annexe

6 Description of tasks and responsabilities.

12· Greating

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.

Presentation of the internship

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.

Organization chart.

Mathieu

Estelle

Is a Boss

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

Claire

is a waiter

Description of tasks and responsabilities.

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

Acquired skills.

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

I learned about chocolate crystallization

I learned many pastries like macaroons

I learned how to receive an order

I learned Yule lof of Christmas

Evaluation of the internship.

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

Conclusion.

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.

Breaded rizotto arugala and larded monkfish

Breaded scallops, spaghetti squash and rizotto

Lotte.

Falafels.

See you soon!