Daniel Don B. Failano
To undergo in actual kitchen operations in the Philippine hotel/ restaurant industry where the principles of culinary arts and kitchen management can be applied and,
To interact and learn more from experience chefs here in the Philippines.
On the job training at Dolcelatte Quezon Ave.
-Undergone trough various stations following the standards of the restaurant. Assigned to work at the cold station for 4weeks doing salads, sandwiches, appetizers and pizzas under supervision of a chef. After completing the cold section im assigned at the saute section. Where we do the side dishes and pasta under supervision of a chef for 4weeks.
January2015 – April 2016 Diploma in Culinary Arts and Kitchen Management
International School for Culinary Arts and Hotel
Katipunan Avenue, Loyola Heights
High School Diliman Preparatory School
Commonwealth Avenue, Diliman
SKILLS AND TRAINING:
–Has completed theories and lectures classes on both and non- culinary subjects under the culinary arts and kitchen management program
-Has undergone comprehensive lecture in the preparation of
stocks and sauces, processing of the different vegetable cuts
HACCP principles, cooking methods and cooking techniques
–Has completed alternative weeks of kitchen laboratory on knife skills, vegetables and potato cuts, meat, fish and
-Has been trained to do mise-en-place and make stocks on a
-Prepare, process, cook and serve over 60 main courses,
side dishes, starches, soups and appetizers ranging from
European to Asian cuisines
-Has a good communication skills with the team.
-Can work well under pressure.