An unforgettable internship life is over. We must have learned a lot. It's time to sum up the gains and losses during this period and write an internship summary. Don't think that the internship summary can be handled casually. The following are five internship summaries of cooking major that I have carefully compiled, hoping to help everyone.
1
In order to improve the teaching quality of cooking major and realize the professional training goal, according to the overall arrangement of the teaching plan, we organized the second-year students of cooking major to carry out the professional course internship from May 1 to October 31, and now the specific situation of the internship is summarized and reported as follows:
First, the content of professional internship
In this internship of cooking major, we arranged this internship closely around the professional training goal. Specific content of the course practice:
For the second-year students majoring in cooking, the content of the course practice is more professional because of their previous understanding practice in the first year, because the second-year students majoring in cooking have accumulated some professional practical experience by using the professional practice class during their school days, and because they have mastered some professional theoretical knowledge after more than one year of professional study. In this course practice, according to the practical needs of Broad Sky, during the practice, the students learned the production technology and related operational procedures, and visited some old customers of Broad Sky on the spot. The practice process was organized in an orderly manner and the practice content was pragmatic.
Second, professional internship experience
Although similar internships are organized every year, each internship gives us more updated experience for professional internships, and also enables us to have a deeper understanding and understanding of marketing teaching in secondary vocational schools.
1, the professional characteristics of professional practice are the basic elements to ensure the practice effect
The course practice arranged this time closely revolves around the professional training objectives, the professional practice plan is launched, and the practice process is close to the hotel's reality. The practice results reflect the win-win effect of hotels, schools, majors, students and students to varying degrees, basically completing the tasks stipulated in the practice plan and achieving the internship goals.
2. A thorough and detailed internship plan is a powerful guarantee for completing the internship task.
Before this internship, in order to make a detailed and feasible internship plan, all the teachers in the culinary specialty cooperated fully, not only actively tried to implement a reliable enterprise with various social contacts, but also gave full play to their professional advantages. Together with the relevant professionals in the enterprise, they worked out an understanding internship and course internship plan, which reflected the enterprise goals, reflected the professional requirements and combined with the characteristics of students.
3. Giving full play to the role of enterprises is the necessary support for professional practice.
With the strong support and help of Horizon Hotel, the pertinence of the practice plan, the professionalism of the practice process, the reality of the practice teaching and the objectivity of the practice results are fully demonstrated.
4. Professional practice is also an objective evaluation of schools, majors and teachers.
This course practice is effectively linked with hotels, which is not only an effective docking between hotel needs and school professional education, but also a direct test of the professional teaching and practical value of schools, teachers and students. Whether it can be supported by hotels and rewarded by hotels requires not only students' efforts, but also teachers' seriousness and professionalism.
Third, the problems reflected in the professional practice
Although this practice has achieved outstanding results, it also reflects the problems that need to be paid attention to and solved in professional teaching.
1, the foundation of professional construction needs to be strengthened
This problem has been manifested in previous professional practice teaching, such as the lack of professional teachers, professional practice guidance teachers, insufficient professional practice bases and insufficient development of new professional practice bases. These problems have once again affected the practice effect to a certain extent in this practice.
2, the teaching content needs to be adjusted
The teaching content pays more attention to the professional issues such as what it is and why, while the content that can really touch on what to do is less, the main reason is the poor pertinence of the curriculum system.
3. Students' professional quality should be improved.
There is a lot of work in professional practice that students need to work hard with their unique hard-working spirit and solid professional work skills. They also need to encourage and support each other. However, many students are more or less lacking in these aspects, some show their inherent disdain in their attitudes, and some show their lack of resilience in persistence.
Fourth, measures and suggestions to improve the problems
As far as the current practical conditions of professional teaching are concerned, to solve the problems reflected in professional practice, we should start from the following aspects:
1. Strengthen the contact with the practice cooperation unit and expand it into a new training base when the conditions are ripe. In this practice, the good performance of the students has also been fully affirmed and widely recognized by the enterprise, and this foundation of deepening cooperation is enough to arouse our inner concern for strengthening the contact.
2. Give play to the role of training base, pay attention to the practical problems of enterprise management, and find more targets for professional teaching. In theoretical teaching and classroom teaching, if more problems are found from familiar enterprises and enterprises around them, it is obviously more conducive to stimulating learning interest and solving targeted problems of professional teaching.
3. Deepen the process of "tutorial system", guide students to understand and establish the concept and style of cooking professionals. The implementation of "tutorial system" has really promoted the quality of professional teaching, which should be vigorously promoted in future teaching. It is necessary for students to establish contact with full-time and part-time professional teachers as soon as possible, provide students with direct and effective guidance and help, improve students' professional quality, clarify the direction of professional development, and stimulate students' consciousness of renewing their ideas, laying a solid foundation and tempering their style of work.
In short, this cooking practice has also achieved remarkable results and outstanding problems, which further laid a foundation for our future professional teaching and professional construction, and defined the direction. All our marketing teachers will start from their own efforts, continue to maintain and carry forward the professionalism of being serious, dedicated and dedicated, and with your help and support, continuously improve the level of professional construction and the quality of professional teaching.
Summary of the practice of cooking major 2
On October 28th, 2111, we organized students of cooking major to practice in specialized courses, and now the details of the practice are summarized and reported as follows:
1. Contents of professional practice In this practice of cooking major, we arranged this practice closely around the professional training objectives. As for the specific content of course practice, for the students majoring in cooking, the content of course practice is more professional because of their previous understanding practice in the first grade, because the students majoring in cooking have accumulated some professional practical experience by using the professional practice class during their school days, and because they have mastered some professional theoretical knowledge after more than one year of professional study. In this course practice, according to the practical needs of Broad Sky, during the practice, the students learned the production technology and related operational procedures, and visited some old customers of Broad Sky on the spot. The practice process was organized in an orderly manner and the practice content was pragmatic.
A thorough and detailed internship plan is a powerful guarantee to complete the internship task. Before this internship, all the teachers of culinary specialty cooperated fully to make an accurate and feasible internship plan. They not only actively worked hard to implement reliable enterprises with various social contacts, but also gave full play to their professional advantages. Together with the relevant professionals of enterprises, they worked out an understanding internship and course internship plan, which reflected the enterprise goals, reflected the professional requirements, combined with the characteristics of students, and standardized the internship process.
Professional practice is also an objective evaluation of professional teachers in schools. Course practice is effectively connected with hotels, which is not only an effective docking between hotel needs and professional education in schools, but also a direct test of the professional teaching and practical value of schools, teachers and students.
As far as the current practical conditions of professional teaching are concerned, to solve the problems reflected in professional practice, we should start from the following aspects:
1. Strengthen the contact with practice cooperation units, and expand into a new training base when conditions are ripe. In this practice, the good performance of students has also been fully affirmed and widely recognized by enterprises. This foundation of deepening cooperation is enough to arouse our internal motivation to strengthen contact, and should be guaranteed by organization and system.
2. Give full play to the role of training base, pay attention to the practical problems of enterprise management, and find more targets for professional teaching. In theoretical teaching and classroom teaching, if you find more problems from familiar enterprises and enterprises around you, it is obviously more conducive to stimulating learning interest and solving targeted problems of professional teaching.
3. Deepen the process of "tutorial system", guide students to understand and establish the concept and style of cooking professionals. The implementation of "tutorial system" has really promoted the quality of professional teaching, which should be vigorously promoted in future teaching. It is necessary for students to establish contact with full-time and part-time professional teaching as soon as possible, provide students with direct and effective guidance and help, improve students' professional quality, clarify the direction of professional development, and stimulate students' consciousness of renewing their ideas, laying a solid foundation and tempering their style of work.
In short, the practice of culinary specialty has also achieved remarkable results and outstanding problems, which has further laid a foundation and defined the direction for our future professional teaching and construction. All our teachers will start from their own efforts, continue to maintain and carry forward the professionalism of being serious, dedicated and dedicated, and with your help and support, continuously improve the level of professional construction and the quality of professional teaching.
Summary of the practice of cooking major 3
I am a class 1 student of cooking major in Grade 11. After obtaining the certificate of intermediate Chinese cook in October last year, I entered the Dongfang Hotel in-city for an internship on October 7, 2111.
At the end of the eight-month internship, I am writing this internship report to tell about my work and life during my internship.
On October 2nd last year, I first went to a hotel in Ningbo for an internship, and then returned to Lishui after only four days of internship for various reasons. At that time, I personally thought it would be a failure in my life. I also have a lot of discomfort in my heart. I think I'm embarrassing the school myself. But I felt that it was difficult to show my strength by working in a place I didn't like, so I returned to Lishui. After learning the news, the chef of Dongfang Hotel, who had previously worked, offered me an olive branch and welcomed me back to work in the East. So I went back to work in the Oriental Hotel.
Before returning to the East, the chef said that he would put me in an important position, which was just a brand-new beginning. My previous job in the East was as a tailor chef. When I came back, the chef put me in the cold dish room. In the eyes of others, the cold dish room may be a paradise. However, I always remind myself that I come to the cold dish room not to enjoy, but to learn. Be sure to consult other older teachers in the cold dish room with an open mind. This is what our head teacher warned us before the internship. Came to the cold dish room, in a brand-new unfamiliar environment, I am learning all the time. Growing up from a bottom apprentice.
tell me my first story in the cold dish room. At that time, when I entered the cold dish room, I was completely blind and could do nothing. But everything can be learned, and it is true. For example, I can say that I can't put this dish on any plate or decorate it. Study patiently. Learn bit by bit. Take my master. In fact, he will leave the East to work in other places in a month. Therefore, I naturally became his "successor".
In cold dishes, there are many girls. This may be a feature. At that time, I didn't know them very well, except that they were classmates in the class downstairs. But they don't know each other. Every time I study hard, I keep in mind the essentials of each step. I can't remember the formula of some spices, so I wrote a small note and carried it at any time. Because a good memory is not as good as a bad writing! This is also true. Time passed very quickly. A month passed and the master left, so I took over his job. In the eyes of others, I am the successor of a future monitor.
once, Li Shifu, the manager of the catering department, had a good relationship with us. Then he said to me: Tang Hang, do you know? We have thought about putting you in the cold dish room. Girls may not be reflected in cold dishes, but a boy can be reflected in cold dishes. Not only the quality of the dishes, but also the bits and pieces in all aspects, which must be meticulous. It can be said that you should have both the ferocity of a man and the meticulous strength of a girl. At that moment, in fact, I felt that I was carrying more than just an intern, but I wanted to be a real chef and a qualified chef. This has become one of my goals!
summary of internship for students majoring in cooking 4
I am a class 1 student majoring in cooking in Grade 11. After obtaining the certificate of intermediate Chinese cook in October last year, I entered the Dongfang Hotel in-city for internship on October 7, 2111.
At the end of the eight-month internship, I am writing this internship report to tell about my work and life during my internship.
On October 2nd last year, I first went to a hotel in Ningbo for an internship, and then returned to Lishui after only four days of internship for various reasons. At that time, I personally thought it would be a failure in my life. I also have a lot of discomfort in my heart. I think I'm embarrassing the school myself. But I felt that it was difficult to show my strength by working in a place I didn't like, so I returned to Lishui. After learning the news, the chef of Dongfang Hotel, who had previously worked, offered me an olive branch and welcomed me back to work in the East. So I went back to work in the Oriental Hotel.
Before returning to the East, the chef said that he would put me in an important position, which was just a brand-new beginning. My previous job in the East was as a tailor chef. When I came back, the chef put me in the cold dish room. In the eyes of others, the cold dish room may be a paradise. However, I always remind myself that I come to the cold dish room not to enjoy, but to learn. Be sure to consult other older masters in the cold dish room with an open mind. This is what our head teacher warned us before the internship. Came to the cold dish room, in a brand-new unfamiliar environment, I am learning all the time. Growing up from a bottom apprentice.
tell me my first story in the cold dish room. At that time, when I entered the cold dish room, I was completely blind and could do nothing. But everything can be learned, and it is true. For example, I can say that I can't put this dish on any plate or decorate it. Study patiently. Learn bit by bit. Take my master. In fact, he will leave the East to work in other places in a month. Therefore, I naturally became his "successor".
cold dish room, female