I know it's been very late to post this, but cannot help!
The very first week, immediately after the orientation day, we had a day long "Level 2 Award Food safety Certification in Catering" course of 8 hours, followed by an exam.
This course is compulsory to all and it gives a thorough grounding of food hygiene to those who wish to work in the food industry. If passed the exam successfully, one will be entitled with the valuable Certificate.
I was nervous upon hearing about the exam, initially. But as the session progressed, it seemed okay, and it turned out pretty easy actually. :)
We had a day off on Friday. It was necessary to get geared up for a very long day on Saturday, where we had 3 back to back sessions of 3 hours each, from 8 am till 6pm - First recipe demo, followed by it's practical, and then the second recipe demo! There is half an hours break between every two sessions.
It was Fruit Salad as first recipe. Chef took a roll call and started with the demo sharp on time. I was like, why one would need a recipe and a whole 3hrs demo for mere fruit salad? Isn't it something far far simple thing to teach in a school like LCB?
But I got my answers as the demo progressed..It was not just about cutting fruits!
Learning basics of sugar cooking and getting used to your tool kit, using all the knives without getting cut yourself, was the main aim of this class. One has to use correct knife for different purposes, cut the fruits correctly with precision, with less wastage and clutter is the key. Chef plated the fruit salad and a fruit plate. Now it was our turn to do it! :D
As you can guess, working in the kitchen of Cordon Bleu for the first time was an exciting, overwhelming and at the same time nervous experience. I tried to be as calm and attentive to instructions as much as possible, was worried about using those sharp knives, the most. We had to achieve all sugar cooking stages and prepare the fruit salad and plate. I finished all the tasks as explained in the demo and as briefed by the practical in-charge Chef. I was happy that I didn't cut my fingers as many other girls did, in the group.
Finally I was ready with my Fruit Salad, and Fruit Plate to be presented to the Chef and getting it evaluated.
We will get evaluated for all practicals from now onwards and 45%of these marks will be considered for the final assessment at the end of the course.
It was a jittery experience. He looked at the plates, I was holding my breath and he said, "the fruits are cut nicely and evenly and good that you tried to incorporate all varieties of cuts shown, well presented!" Hush!!! I was so relieved to hear this :) :).
But as expected, this being our first encounter in the kitchen, we were all confused and disorganised. So Chef commented in general to all about being organised and implementing correct work methodology for the next practical onwards. We all (we are all ladies in our group)were like headless chickens running all around the kitchen, in Chef's words :( :P
Happy to get good comments, now look forward to the next practical and a jam packed week!
The very first week, immediately after the orientation day, we had a day long "Level 2 Award Food safety Certification in Catering" course of 8 hours, followed by an exam.
This course is compulsory to all and it gives a thorough grounding of food hygiene to those who wish to work in the food industry. If passed the exam successfully, one will be entitled with the valuable Certificate.
I was nervous upon hearing about the exam, initially. But as the session progressed, it seemed okay, and it turned out pretty easy actually. :)
We had a day off on Friday. It was necessary to get geared up for a very long day on Saturday, where we had 3 back to back sessions of 3 hours each, from 8 am till 6pm - First recipe demo, followed by it's practical, and then the second recipe demo! There is half an hours break between every two sessions.
It was Fruit Salad as first recipe. Chef took a roll call and started with the demo sharp on time. I was like, why one would need a recipe and a whole 3hrs demo for mere fruit salad? Isn't it something far far simple thing to teach in a school like LCB?
But I got my answers as the demo progressed..It was not just about cutting fruits!
Learning basics of sugar cooking and getting used to your tool kit, using all the knives without getting cut yourself, was the main aim of this class. One has to use correct knife for different purposes, cut the fruits correctly with precision, with less wastage and clutter is the key. Chef plated the fruit salad and a fruit plate. Now it was our turn to do it! :D
As you can guess, working in the kitchen of Cordon Bleu for the first time was an exciting, overwhelming and at the same time nervous experience. I tried to be as calm and attentive to instructions as much as possible, was worried about using those sharp knives, the most. We had to achieve all sugar cooking stages and prepare the fruit salad and plate. I finished all the tasks as explained in the demo and as briefed by the practical in-charge Chef. I was happy that I didn't cut my fingers as many other girls did, in the group.
Finally I was ready with my Fruit Salad, and Fruit Plate to be presented to the Chef and getting it evaluated.
We will get evaluated for all practicals from now onwards and 45%of these marks will be considered for the final assessment at the end of the course.
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| This is how the evaluation journal looks like! |
But as expected, this being our first encounter in the kitchen, we were all confused and disorganised. So Chef commented in general to all about being organised and implementing correct work methodology for the next practical onwards. We all (we are all ladies in our group)were like headless chickens running all around the kitchen, in Chef's words :( :P
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| Fruit Salad |
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| Fruit Plate |
Best of luck meeenakshi
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