A Culinary Journey

Week 1:

1. 1. 1. 1. 1. 1. 1. 1. • Shown all facets of operation. Assist assigned station.

Week 2:

1. 1. 1. 1. 1. 1. 1. 1. • Preparation of daily menu.

1. 1. 1. 1. 1. 1. 1. 1. • Execution of dressings and vinaigrettes.

Week 3:

1. 1. 1. 1. 1. 1. 1. 1. • Preparation of daily menu.

1. 1. 1. 1. 1. 1. 1. 1. • Execution of marinades, spice and herbal rubs.

Week 4:

1. 1. 1. 1. 1. 1. 1. 1. • Preparation of daily menu.

1. 1. 1. 1. 1. 1. 1. 1. • Education in fabrication of fish

Week 5:

1. 1. 1. 1. 1. 1. 1. 1. • Preparation of daily menu.

1. 1. 1. 1. 1. 1. 1. 1. • Education of stocks and broths.

Week 6:

1. 1. 1. 1. 1. 1. 1. 1. • Preparation of daily menu.

1. 1. 1. 1. 1. 1. 1. 1. • Education in sauces

Week 7:

1. 1. 1. 1. 1. 1. 1. 1. • Pastry Production

1. 1. 1. 1. 1. 1. 1. 1. • Preparation of daily menu.

1. 1. 1. 1. 1. 1. 1. 1. • Education in fabrication of meat.

Week 8:

1. 1. 1. 1. 1. 1. 1. 1. • Preparation of daily menu.

1. 1. 1. 1. 1. 1. 1. 1. • Education in quick breads.

1. 1. 1. 1. 1. 1. 1. 1. • Education in lacto fermented foods.

Week 9:

1. 1. 1. 1. 1. 1. 1. 1. • Preparation of daily menu.

1. 1. 1. 1. 1. 1. 1. 1. • Execution of Garde Manger menu items.

Week 10:

1. 1. 1. 1. 1. 1. 1. 1. • Preparation of daily menu.

1. 1. 1. 1. 1. 1. 1. 1. • Execution of meat menu items.

Week 11:

1. 1. 1. 1. 1. 1. 1. 1. • Preparation of daily menu.

1. 1. 1. 1. 1. 1. 1. 1. • Execution of fish menu items.

Week 12:

1. 1. 1. 1. 1. 1. 1. 1. • Preparation of daily menu.

1. 1. 1. 1. 1. 1. 1. 1. • Execution of hot appetizer menu items.

Week 13:

1. 1. 1. 1. 1. 1. 1. 1. • Preparation of daily menu.

1. 1. 1. 1. 1. 1. 1. 1. • Work as Bus and Bread server in dining room.

Week 14:

1. 1. 1. 1. 1. 1. 1. 1. • Preparation of daily menu.

1. 1. 1. 1. 1. 1. 1. 1. • Confectionary production

1. 1. 1. 1. 1. 1. 1. 1. • Ganache

1. 1. 1. 1. 1. 1. 1. 1. • Molding

Week 15:

1. 1. 1. 1. 1. 1. 1. 1. • Preparation of daily menu.

1. 1. 1. 1. 1. 1. 1. 1. • Confectionary production

1. 1. 1. 1. 1. 1. 1. 1. • Ordering of all products

1. 1. 1. 1. 1. 1. 1. 1. • Produce

1. 1. 1. 1. 1. 1. 1. 1. • Dried goods

Week 16:

1. 1. 1. 1. 1. 1. 1. 1. • Preparation of daily menu.

1. 1. 1. 1. 1. 1. 1. 1. • Reinforce weeks 4 and 7.

Week 17:

1. 1. 1. 1. 1. 1. 1. 1. • Preparation of daily menu.

1. 1. 1. 1. 1. 1. 1. 1. • Reinforce week 11 and 12.

Week 18:

1. 1. 1. 1. 1. 1. 1. 1. • Preparation of daily menu.

1. 1. 1. 1. 1. 1. 1. 1. • Prepare a mystery basket meal for staff and owners to celebrate the completion of the program.