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Training Evaluation Report

Training Evaluation Report
Training Evaluation Report

Training Evaluation Report

1.0 Introduction

The course of “Food and beverage management placement” is operating 3 months and total 9 lessons. The course provides the students the kitchen skills, food safety, nutrition, and service. The lesson offer the students the skill to prepare the food within the kitchen, and the skill to service the in the different types of restaurant, such as the service for the a la carte and banquet menus. The students will have the better understanding of their career for their future position in the hospitality industry by learning from this course. For example, the human resource policy and the cost control. In this report, it will first address the training course, and then identifies the skill and the understanding from the training course. Finally, describing the knowledge from the training that will be used in the future position.

2.0 The training outline

The kitchen beginning of every Friday (16th March, 23rd March, 4th May and 11th May) of the first 5 weeks of the training course, and the lesson of food safety and nutrition was introduce on 27th April, and the 3 lesson of restaurant service were introduced during 12th May, 19th May and 26th May. People were formed 5 people each group. The first step of the food preparation, is the hand washing processing. It seems as the easiest things

but one of the most important things to do. Also, it is easy to ignore. After the brief tour of the kitchen, the work-station would be taught to set up, and the safety issue is important around the kitchen, students need to pay attention when they cutting and carrying the knife walking around the kitchen. Operating the scale is also important, which is used to weight that you need for your cooking. Also, the better vegetable cuts significant relate with the cooking. Cutting the different size and shape of the vegetable would make the meal the better looking. The béchamel sauce is the basic sauce for the cooking. On 16th March, our group started to work on the sweets, which include the fruit flan, carrot cake, and crepes filled with apple and apricot. The second lesson is starters, which included the minestrone soup, brioche, and stir-fried vegetables. The third lesson of the kitchen duty is mains and vegetables, which contained the lemon grass and chilli steamed chicken, curried lamb, and pork escalops parmigani. According to the experience from the three lessons in the duties, there is important to weight the material and follow the method of the meal preparation. Also, the time for cooking each meal is important, because it would affect the quality of the material and the size of the food. Additionally, it is significantly to control the cost control during the food operational process. So, it is important to know the quantity for each meal.

3.0 food safety and nutrition lesson

On 27th April, the food safety and nutrition was introduced. The food safety is extremer important in the food and beverage production. Lacking of the knowledge would cause the food poisoning outbreaks and sometimes death. The good food safety could build up a good reputation of the restaurant and reducing the failure costs and business risk and increasing profit. A good food handling needs to consider the personal hygiene. For example, hands cause most of the cross-contamination in the kitchen. In this reason, hands need to be cleaned, which include people need to keep nails short and do not wear nail varnish, do not use the fingers to taste food. Also, hair is constantly falling out and along with dandruff can result in contamination of food. Thus, the long hair back securely under hat, wearing a hat, cap or net to prevent hair falling into food, and washing hair regularly. Additionally, the jewellery need to be moved, otherwise it may cause bacteria and may be lost in food. The clothing needs to be cleaned, and do not wear work clothing outside the work environment and the aprons need to be changed as soon as they become dirty. Furthermore, the person carrying pathogenic microorganisms can contaminate food by direct contact or indirect via equipment and utensils. Therefore, a sickness policy should be developed by the food business. The food storage is also a important aspect in the food hygiene. The foods need to be store in the right condition to keep

fresh, and avoid bacteria, toxins or become spores. In this reason, the temperature of the storage is very important. People need to consider the different material and store in different place.

Nutrition

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