Second Practicum at Bizu Essay Example

prevent even a single sweat droplet from your hands. After a month's training at Cebu-PAL, which I eagerly awaited, my transfer to Pastries and Desserts occurred – an area well-known in Bizu. The brand's signature product is 'Macarons-de-Paris.' I learned this is the original recipe for any macaroons produced in the Philippines since 2002 when Mrs...

Tanco obtained the recipe from Paris, drawing inspiration from Le Herme Macaron-de-Paris. Initially, making macarons was quite challenging, as it required intense handwork, especially for whipping the meringue batter to form the macaron shell. However, with perseverance, I managed to master it. In fact, I wished to make my own, with Macaron-de-Paris becoming my most cherished dessert. Apart from Macaron-de-Paris, I also learned to craft numerous other desserts that are available at every Bizu outlet, including L’Opera, Chiboust (French Cheesecake), Naomi (Chocolate Mousse), among others.

The Commissary's Pastry Department is arguably the most complex yet rewarding and imaginative area, as it imparts the correct techniques of meticulously managing desserts without harming their form and toppings. My transfer to the Pastry section reminded me of my Sugar Arts Course, as it teaches creativity particularly with desserts - the most artistic segment of any meal. The functions during my training at Bizu were integral; this was where I grasped the significance of teamwork, collaboration, precision, and effective time management.

Particularly when engaged in a Plated Service, I need to master clean Food Plating, regardless of perfection in timing. Throughout my time at Functions, I acquired extensive knowledge about adding an attractive visual touch to food through plating. This reminds me of my Food Styling class, in which I

was outstanding. However, alongside this I need to perfect my Time Management when it comes to plating. Even if the plating is not perfect, the key is that the food should be impeccably clean, neatly arranged and pleasing to the eye of the guest. My experience at Bizu was essentially a culmination of the training I received for various courses during my academic journey.

Undoubtedly, I will always treasure the challenges presented to me and the nurturing mentors who assisted in cultivating my Resourcefulness, Self-Assurance, and Proficiency. Indeed, there were instances when my emotions were affected - but these moments consistently served as signals that I had transitioned from being a beginner to a skilled Expert capable of adding Value to any Business. In conclusion, Bizu is not merely an OJT training ground but also a nurturing space for budding professionals. Above everything else,I am thankful and wholeheartedly embrace my passage into the real world - the realm of the Hospitality Industry.