First job hunting

This is the first day of our hotel hopping and job hunting at Bacolod. Look at us. We look like a withered grass.haha Because of the late distribution of the endorsement, some hotels are full and weren't accepting practicumers anymore. its because as what i had mentioned on my previous post, they don't have such things like ours. those interview thingy, trainings and seminars of which, on our side, is a big advantage compared to the other schools. why? our school, La Consolacion College-Bacolod has been training the students well in all aspects - like the series of events at school. Their primary purpose is to let us experience what would it really be in the world of hospitality industry..

4 STAGES before the issuance of ENDORSEMENT Letter:

A)THE ORIENTATION - the DO's and DONT's on duty. its all about the same old stuff being reminded to us again and again. and that no-comment demo from a practitioner for our practical exam on baking.

B) THE INTERVIEW- wearing our executive uniforms, some students went to school as early as seven in the morning like those that happened when applying jobs. the early you came, the early your chance to be interviewed. This is for us to gain knowledge about the basic questions and also experience the tension on how it feels to be interviewed by the hotel practitioners *LOL*

C-1)THE COMPREHENSIVE EXAM (Housekeeping subject) - to test back our learnings during the past 2 semesters. if it stayed on your memory or not. (Like that?hahaha)

C-2) THE PRACTICAL EXAM (Baking subject) - this part is really easy but that time its kinda frustrating.

Setting: all the ingredients are placed on top of the long table. the flour, oil, butter, salt, sugar, eggs, the fruits(for garnish) and the fountain of life.. i mean the choco fountain. ^^ for dips..and on the second divider are the utensils to be used.

one by one, all the ingredients were given and measured according to the recipe by the lab assistant. and then its up to you what to do next. not that hard because the recipe is just short and easy. well after doing the step by step procedure accurately based on the demo the day before, i'd still come up with a batter of super wet texture. the one on which you can't pipe your own design in a baking sheet. and so i head back to the long table to add some flour. what do the lab assistant said that flamed me up? you can have an extra flour provided you should put your name on the list. For what? for deduction? wow. it's been said in the demo that if the mixture is too wet, you can add flour. But what had happened? They won't allow. i asked why, my adviser said, "we have baked it right with the given measurements meaning there is no problem with the measurement. it depends on how you do the procedure. "

I've been thinking what made me wrong. i mean us wrong. because all of our mixtures are very light in consistency. too light to decorate the design you want. My teacher said the mixture should be cooled off before mixing it with flour. We insisted because we just followed the demo from "somebody". in other words the demonstrator is wrong? if that's the case, they should've not invited somebody outside the school. well, thank God the first batch of my Eclairs i baked, the one i plated for my presentation, had puffed up. LUCKY!! the second batch? its very similar to pancake. haha very useless! and guess what? i got 100% on my exam.haha those frustrating moments had paid off.Thanks God! *whew*

D) ENHANCEMENT TRAINING - (im already lazy in typing.haha barely noticed ive been typing long)