FACULTY OF SOCIAL SCIENCE AND LEISURE MANAGEMENT

Taylor’s Culinary Institute

Reflective Learning Assignment

January 2022

MODULE NAME : CUISINE DE GRAND CHEFS

MODULE CODE : CUL50508

SUBMISSION : Week 14
1)What challenges or difficulties did you face during this practical subject?

- During my second semester in advance diploma, we were required to do many practical

activities and assessments. One of them was creating a menu inspired from several famous
chefs and restaurants and to organize a dinner at Truffles restaurant in Taylors. The whole
tasks of menu creating and dinner was to make sure students gets familiarised with the
operation as a Chef de cuisine and other chefs as well in a culinary industry. Each of us from
my group we given the chance to become a chef de cuisine and during my turn to be the chef
de cuisine, I was required to create a menu from Thomas Keller’s French Laundry restaurant.
While preparing the dinner for my week, there were many difficulties and obstacles that I had
to face in order to make my dinner happening and successful. One of the main difficulties I
had was to instruct my kitchen team to follow the plating time and also executing the menu
during mise en place

2) How did you overcome these challenges or difficulties? If you were not able to overcome
these challenges, what do you think prevented you from doing so?

- In life, we must learn to overcome our problems and not run away from it because it will
only make our lives harder. I had to overcome these problems and obstacles to become
better. Since I was having a hard time communicating with my team to get the plating’s for
demo on time, I made sure everyone was ready with their dishes or components of dish and
made sure all of them finished their tasks that was assigned to them.