Module #6: Six Week Summary

From your weekly experiences and observations during weeks 4 through 6 complete the following module. Mention the following topics: raw products, techniques and methods, preparation, presentation, flow of service, utilization, new culinary ideas and consistency.

To make the most of your experience you should also consider gaining some exposure to areas outside your assigned location. Asking to be rotated, coming in early or staying late to help with special projects or events will increase your learning level significantly.
One full page is required (single space, font size 12pt.) Utilize spell check and proofread to ensure proper grammar and punctuation. Present your work neatly and professionally. Supervisor's signature must be on the typed page.

Date: __________________________________ Position/Station: Cook Garde Manger Supervisors Signature: Gerald Ford______________ Title: EXECUTIVE SOUS CHEF
Please sign here. If the actual student work is begun on a different page, your signature is required on that page.

Submitted at the end of week six:

Yes

No

SIX WEEK SUMMARY:

Externship Week 4 at the WCC my assignment to the WCC Sports Club became official. The Sports Club is the second most active location for dinner on the premises and as such the pressure levels are higher. Being assigned to a Chef fixated upon abuse and demeaning those in his charge, particularly females have created even greater pressure yet I forge a head and imploy all of my interpersonal interactive strategies. My ability to delve outside of my area is a challenge because my working hours have been further amended because I was the only Extern assigned to split shifts. 10:00 am 2:00 pm and 6:00 pm 11:00 pm. While I am reluctant to point this out I record this as a part of my learning process. During the day hours I worked with Marco Lopez a cook who has been with the WCC for some time, dinner service was generally completed with one of the Apprentices or another Extern.

Orders
All requisitions were communicated to directly to Chef Dan by the Senior people during the day and a follow-up was made in the evenings. The game plan
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 Relocation of all the appropriate appliances The expedited moving schedule of these item Menus Summer objectives Chef Dan paired me with Chef Diane and Krystle and designated us as the moving crew to ensure everything was efficiently relocated from the Main Kitchen. Chef Dan and Antonio address the cleaning and stocking all of the supplies. Just prior to the move I approached Chef Diane concerning all the raw products and their preparation. Questions: 1. How does The Sports House get all of their raw food? The Sports House ordering is identical to The Main Kitchen. Requisitions are sent direct to the Hannah, Store Room Manager o Entered into separate account for accurate tracking and accounting. During the explanation phase I was somewhat confused because left to my own designs I thought one just went to the storeroom and got whatever we needed. I never imagined separate accounts for each group of people that did any cooking at the club, and that was just the beginning of understanding The budget. 2. What was the type of prep for the day with the Sports House opening the next day with a completely new menu? Each station would be responsible for their own prep according to the normal prep schedule was going to do whatever prep they felt was necessary so they would not be behind tomorrow afternoon when the daily prep time started. Hot Apps Station - would make and try to roll out all of their pastas, Plancha Station - would butcher all of the fish that was available and gather the mise en place for the side dishes. Roast Station - would butcher chicken and clean lamb, Grill Station - would work on the new side dishes Garde Manger - prep as much as possible while also keeping the ingredients as fresh as possible. I think that during the great many weeks that I was assigned to work Garde Manger afternoon and evening split shifts - I have a greater understanding what is entailed in this area.

C. Meachem Externship 2013

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