Pastry shop, internship report, pastry chef, Elementary Pastry, SAS, student internship, pastry making, professional life, work experience
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Abstract
A student's internship report detailing their experience at Elementary Pastry Shop, including daily activities and insights into the world of pastry making.
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[...] Organisation of working time The organization of working time is rather difficult being a baker or pastry chef. It varies a lot depending on the periods of the year. Let's take the example of Ap**. Normally, she should start her day around 5-6 am in the morning and end it at 1 pm. She explained to me that in general, the 5-1 pm period is a bit exceeded, and she sometimes finishes at 2 or 3 pm instead of 1 pm. [...]
[...] I made my CV and motivation letter, and I went to see them; a saleswoman asked the pastry chef to come and talk to me, I gave him my CV and motivation letter. He read it and immediately accepted my application. He told me that I had to come back three weeks before the internship so that he could sign the contract. Finally, about two months before the internship, I went to the bakery for the signature, because I wanted to avoid returning it at the last minute. [...]
[...] I entered and put on my apron. First task of the day assigned by to make the bases of round and square tartlets, which will then allow us to make pastries, with this: I get to work, I make several dozen, and that, from 6:15 to 8:00 approximately. Around 8:00, asks me to stop making the tart bases to come and help Margaux, who is a salesperson, but who is also in charge of the sandwiches and wraps for lunch. [...]
[...] My internship week 1. First day of internship For this first day of internship, I left my home at 5:30 am, and I arrived in front of the pastry shop at 5:50 am, which is 10 minutes ahead of schedule, knowing that I was supposed to be present at 6:00 am. I waited 10 minutes, and at 6:00 am I called the pastry shop on the phone so they could open the entrance door for me. It was who welcomed me, I was a bit stressed, but happy to make her acquaintance. [...]
[...] A few weeks before my internship, they returned my contract to tell me it wasn't valid, because there were a total of 35 hours of internship, and that the maximum was 30 hours for me. I therefore modified it later by removing a day, fortunately, (the pastry chef) agreed. I finally returned it, and this time it was complete. And I would really like to know if this job could potentially interest me for later . My experience in this wonderful bakery will be fully detailed in this internship report. II. The Company 1. [...]
