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    Y Comida. It Has Been Used For Students For Their Practicum As Kitchen Staff

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    DOni Corleone
    The document describes La Azotea, a food service laboratory established at the CHM Food Service Laboratory. It provides students opportunities to hone their food preparation and serving skills. It discusses its mission, vision, objectives, and rules for students. La Azotea handles catering for school events and the biggest event was a cocktail party for the President's investiture.

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    Y Comida. It Has Been Used For Students For Their Practicum As Kitchen Staff

    Uploaded by

    DOni Corleone
    61 views12 pages
    The document describes La Azotea, a food service laboratory established at the CHM Food Service Laboratory. It provides students opportunities to hone their food preparation and serving skills. It discusses its mission, vision, objectives, and rules for students. La Azotea handles catering for school events and the biggest event was a cocktail party for the President's investiture.

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    The document describes La Azotea, a food service laboratory established at the CHM Food Service Laboratory. It provides students opportunities to hone their food preparation and serving skills. It discusses its mission, vision, objectives, and rules for students. La Azotea handles catering for school events and the biggest event was a cocktail party for the President's investiture.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    61 views12 pages

    Y Comida. It Has Been Used For Students For Their Practicum As Kitchen Staff

    Uploaded by

    DOni Corleone
    The document describes La Azotea, a food service laboratory established at the CHM Food Service Laboratory. It provides students opportunities to hone their food preparation and serving skills. It discusses its mission, vision, objectives, and rules for students. La Azotea handles catering for school events and the biggest event was a cocktail party for the President's investiture.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 12

    Part I.

    Its been a year since the CHM Food Service Laboratory was
    established. Room A101 of the alumni building was then furnished with the
    kitchen, dining and bar facilities and they named the place La Azotea Tapas
    Y Comida. It has been used for students for their practicum as kitchen staff
    and food servers for the catering services during school events. It is here
    where students are given the opportunity to hone their skills in food and
    drinks preparation, making elegant centerpieces, elaborate table skirting and
    table setting.
    Unfortunately, the room wasnt able to accommodate La Azotea alone
    because of the lock of place for class lectures, so they decided to use the
    back portion of the room to serve lunch and use the front area for lectures
    and activities during classes.
    The biggest event that La Azotea handled was the cocktail party during
    the Investiture of President Teodoro C. Robles. CHM freshmen became the
    kitchen staff and were given the task in food preparation. They served
    canaps, sandwiches, fruit skewers and many more. Sophomores, on the
    other hand, were foods servers. For the daily operation of La Azotea,
    students themselves are the once preparing food be it viand or short orders.
    Person who manage La Azotea:
    Asst. Prof. Evelyn Y Barzabal
    Mr. Armando Hisuan Jr.
    Mrs. Ana Liza B. Dejando
    Mission:
    Our mission is to continue to efficiently facilitate diverse method of
    empowerment and professionally disseminate performance based
    deliverables to meet our customers needs.
    Vision:
    Our passion is to satisfy our customer every time they eat our food and
    doing it better than any other.

    Objectives:
    To make La Azotea to establish good friendship among teachers
    and students.
    To show examples of superb service by applying proper catering
    practices to please the customers
    To give both workers and customers a good insight of what an
    ideal service should be.
    To make Azotea a training ground for students to develop their
    knowledge and skills as future hotel and restaurant
    managers/owners.
    Rules:
    1. Only students who are officially enrolled in the class are allowed
    inside the laboratory.
    2. Wear proper laboratory attire:
    *Chefs uniform
    *Hairnet
    *low-healed close shoes for women
    3. Utensil & appliances must not be taken out of the laboratory.
    4. Bring
    ingredients/supplies needed for the activity. Leaving the class to buy
    ingredients is
    not encouraged. Perishable supplies
    may be stored in the refrigerator.
    5. Follow proper procedure in the use of equipment. Breakage of
    utensils due to improper use will be charged to the students account.
    6. Observe safety and sanitation during laboratory class. Clean as you
    go.
    7. Cooking and serving utensils used during the activity should be
    wash, dried and returned to the cabinet.
    8. Refrain from talking in a loud voice so as not to disrupt the whole
    class.
    9. Do not comb your hair inside the laboratory.
    10. Courtesy, honesty, cooperation and consideration to others must be
    observe at all times.
    11. At the end of the laboratory, the class must:
    * Sweep and map the floor
    * Wash and hang the rags and dish towels
    * Empty garbage bins.
    * Store excess ingredients properly.
    * Bring home leftover food.
    *turn off gas regulator, lights, exhaust and ceiling fan.

    Part II

    Part III

    Part IV

    Part V

    Part VI

    Part VII

    Part I.

    Its been a year since the CHM Food Service Laboratory was
    established. Room A101 of the alumni building was then furnished with the
    kitchen, dining and bar facilities and they named the place La Azotea Tapas
    Y Comida. It has been used for students for their practicum as kitchen staff
    and food servers for the catering services during school events. It is here
    where students are given the opportunity to hone their skills in food and
    drinks preparation, making elegant centerpieces, elaborate table skirting and
    table setting.
    Unfortunately, the room wasnt able to accommodate La Azotea alone
    because of the lock of place for class lectures, so they decided to use the
    back portion of the room to serve lunch and use the front area for lectures
    and activities during classes.
    The biggest event that La Azotea handled was the cocktail party during
    the Investiture of President Teodoro C. Robles. CHM freshmen became the
    kitchen staff and were given the task in food preparation. They served
    canaps, sandwiches, fruit skewers and many more. Sophomores, on the
    other hand, were foods servers. For the daily operation of La Azotea,
    students themselves are the once preparing food be it viand or short orders.
    Person who manage La Azotea:
    Asst. Prof. Evelyn Y Barzabal
    Mr. Armando Hisuan Jr.
    Mrs. Ana Liza B. Dejando

    Mission:
    To ensure that each customer receives prompt. Friendly and courteous
    service, to provide nutritional and fresh well prepared meal using only quality
    ingredients the high quality of attitude, fairness, understanding and
    generosity between management, staff and customer.
    Vision:
    To serve our customer with best quality food and environment.

    Objectives:
    To
    To
    To
    To
    To

    enhance the skills of every CHM students.


    develop the physical and mental strength of being a student.
    train the student to become a good model in the industry.
    maintain good quality as a CPU student.
    teach them how to be a successful manager

    Rules:
    1. Only students who are officially enrolled in the class are allowed
    inside the laboratory.
    2. Wear proper laboratory attire:
    *Chefs uniform
    *Hairnet
    *low-healed close shoes for women
    3. Utensil & appliances must not be taken out of the laboratory.
    4. Bring
    ingredients/supplies needed for the activity. Leaving the class to buy
    ingredients is
    not encouraged. Perishable supplies
    may be stored in the refrigerator.
    5. Follow proper procedure in the use of equipment. Breakage of
    utensils due to improper use will be charged to the students account.
    6. Observe safety and sanitation during laboratory class. Clean as you
    go.
    7. Cooking and serving utensils used during the activity should be
    wash, dried and returned to the cabinet.
    8. Refrain from talking in a loud voice so as not to disrupt the whole
    class.
    9. Do not comb your hair inside the laboratory.
    10. Courtesy, honesty, cooperation and consideration to others must be
    observe at all times.
    11. At the end of the laboratory, the class must:
    * Sweep and map the floor
    * Wash and hang the rags and dish towels
    * Empty garbage bins.
    * Store excess ingredients properly.

    * Bring home leftover food.


    *turn off gas regulator, lights, exhaust and ceiling fan.

    Part II

    Part III

    Part IV

    Part V

    Part VI

    Part VII

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