Surabaya — The first-year Culinary Arts students and the second-year Baking & Pastry Arts students at OTTIMMO International recently collaborated on an amazing small project event. Students were able to test their knowledge and practical abilities by organizing, preparing, decorating, and serving in a real restaurant-style setting at the event, which was held on the OTTIMMO International campus.
The project was divided into three main concepts: Fine Dining (Japanese food), À la Carte (Malay cuisine), and Buffet (French, Italian, and Spanish cuisine). In a real-world simulation that tested their culinary and hospitality skills, each group was in complete control of their own restaurant theme, menu design, room décor, and guest experience.
Based on the designated topic, students were encouraged to make their own meals and pastries. Additionally, they had to extend an invitation to dine at their restaurant and make sure that every detail, including the menu and table settings, was carefully considered and expertly done.
Each group was organized similarly to a front-of-house and professional kitchen crew. The Head Chefs, Chef de Partie (CDP) for the Culinary and Pastry departments, Service Leaders, and Team Members were appointed. By serving as serving staff and baristas and making sure that every plate and cup delivered complied to professional standards, the service crew was in charge of providing the greatest possible guest experience.
One of OTTIMMO’s signature academic programs, this modest project’s goal to develop students’ leadership, collaboration, creativity, and practical knowledge in a controlled setting that focuses inspiration from real life. The project was a huge success, demonstrating once more how OTTIMMO International continues to develop the next generation of culinary and pastry leaders with inventiveness evident in every dish and design. Public Relation/Cindy
