Kerneels Myburgh Hotel and Lodge Management

SSB

2010-03-29T03:57:00.000-07:00

Welcoming in the Guest House

2010-03-29T03:46:00.000-07:00

In the Guest House welcoming works a bit different.

We make flap jacks

A slice of Pineapple

Kiwi and Strawberry or Grape.

we flambay if with brandy and serve the Guest

The Country House

2010-03-29T03:28:00.000-07:00

Today I worked in the Guest House Kicthen with Chef Ruan. On the Menu. In the correct order.Asian salad with bushveld sushi.Apple and Spinach soup served with croutons and bran bread.Angel fish served with blached asperigus, patato and carrots and topped with herbs.Pinacolada sorbet with grinadella pulp.Fillet served with grilled bringel, beetroot cooked in sour cream, topped with feta and pepadew.Isamold bowls with fruit and yougurt.It was amazing. Its awsome to work in with 5 star quality

The Assessment

2010-03-25T00:03:00.000-07:00

Evaluation Examination Assessment

Preperation of work place 10 / 8
Handling of raw materials 20 / 16
Using correct utensils 5 / 4
Applying the correct technique and skill 15 / 14
Process raw material as per recipe 5 / 4
Cleanliness and hygienic work 10 / 7
Waste 5 / 4
Taste and appearance 15...4/4/5......5/5/5
Presentation 10....7/....9
Time keeping 5...5/5
Total for assessment... ....85'/.

On The Menu

2010-03-24T04:05:00.000-07:00

Starter

Lemon Butter grilled Haddock

Resting on Potato Rosties & Carrot Vichy

Main Course

Eland Lion Roll

Served with Puffy maize & roasted Vegetables

Dessert

Roasted Sweet and Creamy Mossbolletjie

Cooking Assesment at Tambuki

2010-03-23T23:06:00.001-07:00

Criteria Outline
1. There will be a practical cooking assesment @ Tambuki4x4 camp
2. This will be a bush cooking sesion where each student will cook a 2 course meal for 4 guest.
3. The menu and dishes will be made by each student induvidial
4. The ingridients will be given in a mistery basket and chef needs to make his own creation
5. The mistery basket will be given at the Training kitchen @ 11:00 - This will help the imagination start flowing & creativity
6. Dinner will be 'SERVED' @ Starter 18:45 & Main course @ 19:15

What the Chef will LOOK AT!!!!!!!!!!!
1. Your menu
2. Your actual Planning of the dishes & event (WWWWW)
3. The Frensh word for planning(Mise en Place)
4. Hygien & Safety at work... See More
5. The actual applying of cooking methodes(wastage)
6. The final presantaion
7. Taste , Colour , Flavour , Texture
8 . Cleaning up!!!!!!!!!!!!!!

Moselesele Housekeeping

2010-03-23T22:53:00.001-07:00

Some other way of cleaning. Iworked at Moselesele Housekeeping. I made the beds, Sweeped the floor, moped the floor, And do some spring cleaning. The new guest will get a clean tent.

Cooking Methods

2010-03-23T22:52:00.000-07:00

Braising
Stewing
Steaming
Grilling
Baking
Roasting
Saute
Blanch
Frying
Shallow frying

Basic Knife Skills

2010-03-15T23:03:00.000-07:00

French Cooking Terms

We started with our basic knife skills.
Brunoise
Very fine cutting, like onions

Julienne
Match size, like for stir fry

Chiffonade
Folding leaves and shaving it, like Herb's and spinach

More Phrases

Bain-marie
A roasting pan or baking dish partially filled with water to allow food to cook more slowly and be protected from direct high heat. Used for custards and terrines.

Bouquet Garni
A mixture of fresh herbs tied together with string and used to flavor stews, soups etc. It refers to a mix of pars

Canapé
An appetizer consisting of a small bread or biscuit base covered with a flavored topping.ley, bay leaf, thyme (and sometimes celery stalk). The bouquet is removed before serving.

Consommé
Broth that has been made clear.

Court Bouillon
Flavored liquid used for cooking fish.

Crêpes
Very thin pancakes.

Croquettes
A mixture of potato with ground cooked meat, fish or poultry formed into balls, patties or other shapes and coated with a breading before frying.

Croûte
Crust. Sometimes refers to a pastry crust, sometimes to toasted or fried bread.

Croûtons
Small cubes of bread used as a garnish is salads and soups

Déglacer
To deglaze, to loosen browned juices and fat from the bottom of a frying pan or saucepan by adding liquid, bringing to a boil and stirring. The liquid is usually water, wine or broth.

Cleaning The Training

2010-03-15T23:00:00.000-07:00

We all jumped in together and cleaned the training kitchen from floor to roof. Cleaning, Sweeping, Mopping and Washing. We started off by washing all the pots and utensils with Dish washing liquid. Then we washed all the counters and sanitized them. We also scrubbed the stove tops. Cleaned the extractor fan with de greased and sanitizer. We now know how to use cleaning chemicals

Begining of HTL Management

2010-03-04T22:20:00.000-08:00

End of the Gap Year

2010-03-04T22:18:00.000-08:00

The Gap Year ended 4/5/2010. I must Say. These past 4-6 weeks was brain teazing. I learned alot. I went from managing conflict to house inspection and commity meeting.

People I Study With

2010-03-04T22:16:00.000-08:00

Commity
Kerneels Antonet
Natalie Christian
Chery San-Marie
Dewaldt, Eddy, Skigh, Nico, PG, Terry
Zenobia, Chenelle, Monica, Michelle, Sumaya, Lana

18 Different people with different personalities.
Sounds like fun

Sondela Sports Day

2010-03-04T22:12:00.000-08:00

Everybody got out of there work place to join in groups for this day. It was nice to blow off some steam after working and some more working. This showed us that everybody that work on Sondela can work together in groups.

Planning For Meet the Management

2010-03-04T22:09:00.000-08:00

Caravan Park

2010-03-04T22:08:00.000-08:00

This is very friendly enviroment. In the CVP you deal with the friendly campers. From doing you rounds to filling in the evulation sheets.

Cocktailbar

2010-03-04T22:07:00.001-08:00

The cocktail bar is very colourfull. Cocktail list:

Bloody Mary

Blue Monday

Pina Colada

Tequila Sunrise

First Aid Cource

2010-03-04T22:06:00.000-08:00

Commity Meetings

2010-03-04T22:05:00.001-08:00

Communication & Conflict

2010-02-28T21:56:00.000-08:00

We did a lot af communication and conflict roleplays. Where the fun came in is were we had to sort out our own and group communication and conflict. I learned alot for communication and conflict dae to me being the Student Commity Chairman.

Welcoming

2010-02-28T21:43:00.000-08:00

Welcoming is very good for communication skills. We get to know all kind off people. From receving the at the main gate to receving the at reception. By the time we go to great the we already know there name.

Bela Bela Commentary

2010-02-03T03:27:00.000-08:00

Information Centre

Well organized
Well informed
Very friendly
All Bela Bela info

Grave Yard

Very old
Town build around it
Grass was long
Christina Pretorius berried

African Market

Lots to buy
Very tourist friendly
Everyone there is from another country
Lots of handmade ornaments

Block House

Used to protect the railway
Operated by 7 people
Big stone walls and small windows for safety
Railway goes all the way to Zimbabwe

Silo’s

7 Big silo’s – 45m high -37.7m in diameters-35 ton
4 Small silo’s- 45m high – all 4 take 45 ton
Owned by NTK

The Beginning

2010-02-01T22:49:00.000-08:00

My life on Sondela started on the 6th October 2009.
Then everyting began to change. I found myself.

I came to Sondela to study the art of cooking and cullinary arts.
I started out in the kitchen at Piccinini's and learnd alot. But after a while i wanted to work with people. Thats where i began to live. I went from a introvert and a very shy person to a extrovert and being able to communicate to people openly.

In the kitchen i learn different cutting and cooking methods. Even changed my way of looking at food I eat. The real fun was when I helped out in our 5 Star Guest house, I helped with real 5 coures Gourme meals, Plating, and serving. We made from Chicken Rollan and Rosotto to Vegetables and Cray fish.

After 2 months I moved to F&B at Piccinini's Bistro. In my First week we had a year end function at Piccinini's, We ran up and down but it was worth the while.

1 Desember 2009 my fellow 1ste year students arived. Then we started with Event Management and P.H (profesional helper). They tought us to worh with people and how to manage events. This was done by Mark McGuire the owner of Blue Hat Entetainment.

There we were introdused to the - Baby Five ( age 3-6)
- Ugly Five ( age 7-12)
- Teens ( age 13-17)
- Adults ( age 18- /)

We all had the chance to work with all of the groups. I arranged functions like braai's, dances, Wii nights, and sind alongs to Christmas Carrols in Candle Light and End year Function. we also did Quade trails, Archery, Target Shooting, Paintball, and lots more for the deffirent age groups.

I really learned to take lead with some of the students and I developed alot with everything that happend through out Desember 2009.

Through out Desember Mark McGuire said afer the school holiday he will choose a 'Student of Desember' and that he will give away a price. Before i went home he anounced me the winner.

We all went home for 2 weeks in January 2010.

I came back to start with the Hotel and Lodge Management course. On 24 January 2010 all the new studens arived and moved into the boys/girls houses. Thats were the fun started

In our hole group of 17 students there are 5 Hotel and Lodge Management Students
and 12 Nature Consevation/ Field guide students

In out first week we went through all the Rules and Regulations
Policy and Procedures
Group Student Commity
and so on
(Im chairman of the Hotel and Lodge Commity)

Will update from here on