NORZAGARAY COLLEGE

Municipal Compound, Norzagaray, Bulacan

COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT

PRACTICUM DAILY WORK REPORT

Name:MENDOZA, JAYSON F.
Establishment: KANGAROO JACK SM NORTH EDSA
Training Officer: _____________________________________________________
Indicate Status of Hours Worked: _____________ Hours this Week:_____________
Total Hours to Date: ________________ Hours remaining: __________________

Week: _________________________

First day of my training(Saturday), I was excited and

somewhat nervous because of the new environment and
the new people surrounding me. I didn’t have any idea
what kind of people they are and it made me realized to
adjust my self with their personalities and attitudes. But
as time goes by, I've noticed some chef’s were cool and
easy to get along with. On the second day of my
training(Sunday), chef taught me the proper way of
handling of chef’s knife when cutting to avoid accident.
On this day I peeled and cut more than five kilos of
baguio beans and carrots that were used as garnish for
some sizzling meals, and peeled potatoes to make
mashed potato as a side dish or substitute to rice. On my
third day of training(Monday) chef taught me how to
make onion rings and how to coat it, and after coating
chef taught how me to make Californian maki(sushi),
plitters (smallturon), burgerslider, flavoured jelly,
butterjam sandwich, and pizza for merienda buffet. On
the Forth day and Seventhday(Tuesday-Friday) same
rotation of tasks in the morning and afternoon because
every weekdays kangaroo jack offered their merienda
buffet.

NORZAGARAY COLLEGE
Municipal Compound, Norzagaray, Bulacan
COLLEGE OF HOTEL AND RESTAURANT MANAGEMENT

PRACTICUM WEEKLY WORK REPORT

Name:MENDOZA, JAYSON F.
Establishment: KANGAROO JACK SM NORTH EDSA
Training Officer: _____________________________________________________
Indicate Status of Hours Worked: _____________ Hours this Week:_____________
Total Hours to Date: ________________ Hours remaining: __________________

Week: _________________________

On the Second week, (Sunday)I peeled and cut again

more, more and more carrots and baguio beans because
every weekend kangaroo jack didn't offer merienda
buffet and many customer preffered sizzling meals, and I
coated more than 4 kilos of onion rings in the afternoon
and some chicken fillet, shrimp tempura and creamdory.
(Saturday) morning I peeedl potatoes and mise-en-place
all the ingredients and after that I made mashed potato.
In the afternoon chefs taught me how to make burger
patties, and portioning some pasta, calamari and salmon.
(Monday-Friday) I mad again more burger slider, plitters,
flavoured jelly, Californian maki, pizza, and butterjam
sandwich. And in the afternoon after merienda buffet I
coated again some onion rings and creamdory and after
that i peeled and carrots na baguio beans for tommorrow
operation.
 NORZAGARAYCOLLEGE
MunicipalCompound,Norzagaray,Bulacan
COLLEGEOFHOTELANDRESTAURANTMANAGEMENT

PRACTICUMWEEKLYWORKREPORT
Name:MENDOZA, JAYSON F.
Establishment: KANGAROO JACK SM NORTH EDSA
TrainingOfficer:_____________________________________________________
IndicateStatusofHoursWorked:_____________ HoursthisWeek:_____________
TotalHourstoDate:________________ Hoursremaining:__________________

Week:_________________________

On the third week and last week of my training (Monday-

Friday) Same routinary tasks like the first and second
week, I made again some dishes for merienda buffet and
after this I coated some onion rings and creamdory fish
fillet. In the afternoon after break time I peeled and cut
again some carrots and baguio beans for tommorrow
operation and portioning of some calamari, baby back
ribs and salmon. (Saturday) I tried to cook some dishes of
the restaurant to experience the real industry, I tried also
to cook the pasta marinara in sautéing station and baby
back ribs in the grilling station and I tried to make salad
dressing in the pastry and dessert station. And I learned a
lot in my training for at least less than a month.