Daily Activity(English Version)#40

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At 6:00 a.m., on a sunny Monday. The road is still quiet and there are still a handful of people starting their morning activities. At that time I was preparing to go to campus to study. Maybe you are wondering why I left very early to campus. I left for campus at that time, because the distance from my house to campus was around 23 km. Actually the lecture hour starts at 8:00 a.m., but to avoid congestion on the way. So at that time I decided to leave when the road was still quiet.
Arriving on campus, it was seen that many other friends had gathered in front of the kitchen of Makassar tourism politehnic . When everyone was gathered the practice activities began. This activity begins with reading prayer first. So that all activities can run smoothly. Today is the first day we get an A la carte menu. This menu type is very different from the previous menu type. so we have to study harder and try to adapt to the menu. The difficulty level of A la carte is quite high. Because we are required to be more agile, more reliable, and more disciplined than before.
Maybe some of you are wondering, what is A la Carte? A la Carte is an expression derived from French which means "from card" (food menu), and is often used in restaurants. The definition of a la carte  indicates that the restaurant has a menu that is still fresh and not cooked. The menu will only be cooked when we order it. So the manufacturing process is also a bit long. If we order a certain menu, then we will be charged an additional fee for the additional food menu option that we ordered. In other words, the price of the meal remains or does not change.
Source: http://www.pengertianmenurutparaahli.com/pengertian-a-la-carte/ 
Okay, then we return to the activities we do on campus. Today the activities we are doing are just preparing. We only prepare the ingredients that we will use the next day. All ingredients are prepared, from appatizer courses to dessert. On this occasion we were divided into a new group consisting of the cold kitchen group, main kitchen, pastry and bakery and butcher. Each group is responsible for each section.

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