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Lyceum of the Philippines University - Cavite

MONTHLY WORK JOURNAL


Month of May Year 2023
Week Activities / Tasks Learning Reflections

• Vegetables peeling and cutting. I watched what they did every day until I was comfortable in the kitchen. In addition, our
• Putting together culinary products in head chef frequently reminds us to keep the kitchen tidy so that we may work freely.
the pantry.
• Setting up storage room.
W1
• Cooking egg drop soup.
• Cooking chicken tocino, scrambled
eggs, and hotdog for breakfast.
• Food plating for buffet.
• Keeping the kitchen clean.
• Slicing the ingredients for the ala carte We are allocated to work in the restaurant kitchen throughout the week, and in order
menus. to assist the cook, we study and get familiar with all of their recipes. In order for us to know
W2 • Kitchen cleaning. where to buy all the ingredients we need and what ingredients are missing, we also categorized
• Food plating for ala carte orders. the food they had in their refrigerator and freezer.
• Organizing the food items in the chiller
and freezer.
• Vegetables peeling and cutting. We learned how to properly cook a fish fillet from the chefs in our kitchen, as well as
• Cleaning of the cooking area. how to make some delectable pasta. Following that, we prepared the food that will be served
W3
• Breading & frying of fish fillet. at the buffet.
• Making pasta.
• Plating food for the buffet.
• Vegetables peeling and cutting. I had the opportunity to learn how to create a baked mac this week. I can still make this
W4 • Setting up the for the breakfast buffet. since it was so good. In addition, I assisted in setting up the breads, salads, fruits, and other
• Plating food for the buffet. dishes for the morning buffet.
• Cooking baked mac.

Prepared by: Validated by: Received and Reviewed by:

Bren Carlo A. Atienza __________________________________________ ___________________________________


Student’s Signature over Printed Name Site Supervisor’s Signature over Printed Name/Date Adviser’s Signature over Printed Name/Date

Rv. 06/07/21
Lyceum of the Philippines University - Cavite

MONTHLY WORK JOURNAL


Month of June Year 2023
Week Activities / Tasks Learning Reflections

• Organizing the food items in the To keep bacteria and viruses at bay, we always maintain our kitchen spotless and always
pastry. clean the entire kitchen area whenever we have free time. We prepared buttered vegetables after
W1
• Cleaning the kitchen. the cook asked me to blanch the vegetables for the dish they were going to create.
• Blanching vegetables.
• Cooking buttered vegetables.
• Preparing the meat for the barbecue We are assigned to prepare the meat and grilled different kinds of meat like chicken
night. barbecue, pork barbecue, isaw, vegetable skewer, and etc.
W2 • Grilled different kinds of meat.
• Breading & frying of fish fillet.

• Vegetables peeling and cutting. One of the chefs in the hotel taught us how to properly cut the meats, so we got to learned
• Organizing the food items in the to cut the proper way. During this week, we have a lot of function and this is where we got to
storage room. marinate the chicken, put it in a breading, and fry it after.
W3
• Plating food for the buffet.
• Cutting of meats.
• Marinating, breading and frying of
chicken.
• Vegetables peeling and cutting for During this week, we are again assigned in the restaurant kitchen. We cleaned and did the
the ala carte menus. inventory of the food items in the kitchen. We organize them, list down the food items that are
W4 • Cooking bulalo soup. missing and lacking.
• Cleaning the kitchen area in the
restaurant.
• Inventory of food items.

Prepared by: Validated by: Received and Reviewed by:

Bren Carlo A. Atienza __________________________________________ ___________________________________


Student’s Signature over Printed Name Site Supervisor’s Signature over Printed Name/Date Adviser’s Signature over Printed Name/Date

Rv. 06/07/21
Lyceum of the Philippines University - Cavite

MONTHLY WORK JOURNAL


Month of July Year 2023
Week Activities / Tasks Learning Reflections

During my first week of May, my tasks We consider how to present the desserts we will serve based on the number of guests attending
were the following: the event. If the quantity is small, it is served in a small serving dish; if it is for more than 100
➢ I peeled and sliced the fruit and people, it is served in a large serving dish as a buffet.
prepared it for release.
➢ Arranging it from refilling the empty
ingredients, peeling, and cutting
fruits, and releasing the loaves of
bread, Maja, puto, cookies, cupcakes,
W1 salads, jams, and sauces.
➢ Making Maja and Puto, as well as
helping the other trainees to bake
the cookies.
➢ Plating pastries and desserts
whenever there's a function, making
desserts such as mango sago, buko
pandan, mango graham, coffee jelly,
creme brulee, tiramisu, etc.

Prepared by: Validated by: Received and Reviewed by:

Bren Carlo A. Atienza __________________________________________ ___________________________________


Student’s Signature over Printed Name Site Supervisor’s Signature over Printed Name/Date Adviser’s Signature over Printed Name/Date

Rv. 06/07/21

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