Pictures and a short write up from my co-teaching sessions with Mrs. K.L. Tan.
Students of the Diploma in Hotel and Tourism Management 1were on their last week of kitchen and restaurant practicals. It was an exciting session because it was also their practical exams.
Preparations in the kitchen start one day early.
The roasting chicken was still quite alive so it had to be stuggled with.
Lunch menu for the day.
Sauce-boats in a row.
Mrs. K.L. Tan makes her sauces from scratch. And they're really good.
Mrs. K.L. Tan explaining the silver service to the kitchen team.
Outside in the restaurant, the service team gets ready setting up their tables; polishing crockery and glasses.
Their work will later be evaluated by the Restaurant Service lecturer, Mr. Saiful.
Manual labour is the only way you're going to get it all sparkly clean!
Napkin folding.
I never knew you had to place these elements on the table at a certain distance apart! It's always 1 inch away from this or 2 inches near that. It's no wonder everything looks impeccable.
Precision precision!
Crystal clear water goblets, neatly folded napkins, shiny forks and spoon all perfectly arranged on the table whilst Mr. Saiful walks around inspecting.
And just before the restaurant opens for business, Mr. Saiful has the restaurant team line up whilst he checks their general appearances and personal hygiene.
Everyone looked quite professional in their uniforms.
Final look at the table setting.
Guests started arriving by 12noon.
The restaurant quickly fills up and the team starts attending to their respective tables.
Back in the kitchen, there is a lot of bustling around as food is being readied for guests.
Carrot and Red Pepper Soup with Cheesy Pita Triangles
The main course team becomes busy too shortly after the soups are done.
A whole roasted chicken is sent outside for carving by the restaurant staff.
The chicken is carved in front of the guest and then plated at their tables.
Think twice cut once!
Or was it the other way round? LOL
Herbed Roast Chicken au Jus
Rosemary Potatoes
Cauliflower with Cheese
Saute Baby French Beans and Carrots
The 'barker' keeps the captain orders from the restaurant in check and 'barks' them out as they come in.
Mrs. K.L. Tan.
In the background I mean, not the bird :p
And of course the plates won't clean themselves!
Dishwashing is part of the work :)
Presentation of wine to the guests.
It was white wine that day to be paired with the roast chicken.
A full house!
It's almost time for the Flambe desserts!
Always the most exciting part of the day.
It's fun watching the service staff cook your desserts in front of you and adding the final addition of the alcohol to produce the flames.
Pineapple Flambe with Vanilla Ice-cream
Well done IHTM1!
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