Final Report in Pract01: an Internship Experience
Final Report in PRACT01: An Internship Experience
Submitted by: Mercado Submitted to: Mr. MPJ Practicum Adviser
Overview of the Establishment
Green Cuisine is the catering service of De La Salle-College of Saint Benilde. Handled by students, Chief Abe Alegarbes, Chief Jing Abac, Chief Jeffrey Pamintuan, and Chef Mae Montalban as the faculties-in-charge in Green Cuisine. Green Cuisine has its own chef station in AKIC which is the snack bar located at the 8th floor of the building. The snack bar sells different kinds of snacks and beverages for the students like juices, sandwiches, pastas, croquettes, bread puddings and any food that is easy and fast to prepare. Snack Bar is popular to AKIC students especially those who are in a rush who have a limited time to take a break and for the professors who need a break after a long lecture. Green Cuisine is basically open for everyone even to the school staff in need of a quick snack.
The kitchen of Green Cuisine is located at the 6th floor of the Angelo King Campus. The kitchen is in front of the CLU department and beside the ice maker machine. Inside the kitchen, it has the complete kitchen equipment mainly needed for the mass production of food and catering services some examples are: large chiller, 4 large stoves, 6 small stoves, salamander for broiling, an industrial kitchen aid, bowls, trays, containers and dozens of knives. Sometimes Chefs in Progress – an organization of DLS-CSB mainly for Culinary Students uses our kitchen for the preparation for their function.
This term, Green Cuisine has the busiest schedule because it has a lot of catering services. At the start of the term we catered 200 persons in Ayala Museum, 300 persons in College of Saint Benilde main campus, 400 persons at De la Salle University. Every Wednesday, Green cuisine serves around 15 Brothers at De La Salle University and after the midterm, Green Cuisine serves the students of the SPACE department, the continuing
Submitted by: Mercado Submitted to: Mr. MPJ Practicum Adviser
Overview of the Establishment
Green Cuisine is the catering service of De La Salle-College of Saint Benilde. Handled by students, Chief Abe Alegarbes, Chief Jing Abac, Chief Jeffrey Pamintuan, and Chef Mae Montalban as the faculties-in-charge in Green Cuisine. Green Cuisine has its own chef station in AKIC which is the snack bar located at the 8th floor of the building. The snack bar sells different kinds of snacks and beverages for the students like juices, sandwiches, pastas, croquettes, bread puddings and any food that is easy and fast to prepare. Snack Bar is popular to AKIC students especially those who are in a rush who have a limited time to take a break and for the professors who need a break after a long lecture. Green Cuisine is basically open for everyone even to the school staff in need of a quick snack.
The kitchen of Green Cuisine is located at the 6th floor of the Angelo King Campus. The kitchen is in front of the CLU department and beside the ice maker machine. Inside the kitchen, it has the complete kitchen equipment mainly needed for the mass production of food and catering services some examples are: large chiller, 4 large stoves, 6 small stoves, salamander for broiling, an industrial kitchen aid, bowls, trays, containers and dozens of knives. Sometimes Chefs in Progress – an organization of DLS-CSB mainly for Culinary Students uses our kitchen for the preparation for their function.
This term, Green Cuisine has the busiest schedule because it has a lot of catering services. At the start of the term we catered 200 persons in Ayala Museum, 300 persons in College of Saint Benilde main campus, 400 persons at De la Salle University. Every Wednesday, Green cuisine serves around 15 Brothers at De La Salle University and after the midterm, Green Cuisine serves the students of the SPACE department, the continuing