Student name: Amber Meadley S00164459

School of Arts (NSW)

TECH307 Design and Technology Internship
Daily work journal

Date:

6/8/16

Day:

Location:

Otis Bar and Grill

Task:

Familiarising with equipment & menu, questioning

Skills and
knowledge
acquired

The intern day consisted of an overview of the various

industrial equipment used when developing high tea.
Mitchell and I sat down and discussed various elements of
the high tea (pressure points, overview of my project, idea
generation). I conducted an interview to answer initial
project questions on the design.

(Maximum 100
words)

Annotated
photographs/sket
ches

How might this

activity impact
on the Internship
outcome

10

11

12

The current high tea menu in which I will

base my project.
Gluten Products: brownie, tart case, clair
(pastry and choc), scones, tart case,
sandwiches, sausage roll pastry, prawn
cocktail sauce

During todays visit, I sat down with Mitch and identified the
products including gluten. These items will require
modification in my project. Outlines desired outcome and
goals

Student name: Amber Meadley S00164459

School of Arts (NSW)
TECH307 Design and Technology Internship
Daily work journal

Date:
Day:

13/8/16
1

10

11

12

Location:

Otis Bar and Grill

Task:

Assist in making the current high tea menu

Skills and
knowledge
acquired

I assisted in making the scones, piping the macaroons and

presentation of a high tea function for 60 people.

(Maximum 100
words)

Annotated
photographs/sket
ches

Today gave me an understanding of the

importance of presentation and the
importance of delicacy and neatness
when presenting a meal.
The high tea in which I assisted
plating was styled with linen (as
pictured). The high tea was to match
the class of the function.

How might this

activity impact
on the Internship
outcome

I gained a greater understanding of the process and time

management of developing a high tea (coordinating
cooking times, preparation times)

Student name: Amber Meadley S00164459

School of Arts (NSW)
TECH307 Design and Technology Internship
Daily work journal

Date:
Day:

16/8/16
1

10

11

12

Location:

Otis Bar and Grill

Task:

Help prepare high tea

Skills and
knowledge
acquired

I prepared the mise en place for the upcoming week. I

converted bulk recipes to smaller batch quantities in
accordance with the weeks bookings. I baked a half batch
of brownies and assessed the flavours of the high tea menu
for comparison.

(Maximum 100
words)

Annotated
photographs/sket
ches

N/A

How might this

activity impact
on the Internship
outcome

Tasting the various elements of the food and items as a

whole gave me an understanding of desired textures and
flavours.

Student name: Amber Meadley S00164459

School of Arts (NSW)
TECH307 Design and Technology Internship
Daily work journal

Date:
Day:

19/8/16
1

10

11

12

Location:

Otis Bar and Grill

Task:

Learning current menu

Skills and
knowledge
acquired

As the restaurant was quiet, I was able to prepare test

batches of the current menu. I made the entire menu over
the course of the day in small portions with the assistance
of Mitch.

(Maximum 100
words)

Annotated
photographs/sket
ches

How might this

activity impact
on the Internship
outcome

Practicing Mocha and Lemonade scones.

The other staff were very excited to share
in the taste testing phase

Assisting in my cookery skills of the products

Student name: Amber Meadley S00164459

School of Arts (NSW)
TECH307 Design and Technology Internship
Daily work journal

Date:
Day:

30/8/16
1

10

11

Location:

Otis Bar and Grill

Task:

Research and assisting in plating of high tea

Skills and
knowledge
acquired

Due to the business of the kitchen and an audit officer

present, I used the intern day to research and format my
Weebly page.

(Maximum 100
words)

12

I later assisted in presenting the high tea and prepare

complimentary cream and jam pots.

Annotated
photographs/sket
ches

This is the layout I have

chosen to use for my efolio

How might this

activity impact
on the Internship
outcome

Continual updating of the e-folio and journal assists in the

development of the project. The practical activities gained a
feel for industry situations

Student name: Amber Meadley S00164459

School of Arts (NSW)
TECH307 Design and Technology Internship
Daily work journal

Date:
Day:

6/9/16
1

10

11

12

Location:

Otis Bar and Grill

Task:

Research and problem solving

Skills and
knowledge
acquired

Mitchell assisted me in developing a list of GF ingredients

available in the stock and suppliers availability, which
could be used as alternatives in the project.

(Maximum 100
words)

I also spoke with Andrew (executive chef) and Matt (Sous

chef) about solution generations of the products and what
they believe will work/ wont work.

Annotated
photographs/sket
ches

N/A

How might this

activity impact
on the Internship
outcome

Conversation with the chefs led me to consider the

absorbency of the flours and understand why they
may/may not work in each product.

Student name: Amber Meadley S00164459

School of Arts (NSW)
TECH307 Design and Technology Internship
Daily work journal

Date:
Day:

16/9/16
1

10

11

12

Location:

Otis Bar & Grill

Task:

Cooking the current menu

Skills and
knowledge
acquired

Mitch supervised and assisted me in making a 2 pax high

tea from prep to service. This included the activities such as
baking scones, filling both tarts & clairs, sandwiches and
cooking hot selection.

(Maximum 100
words)

Annotated
photographs/sket
ches

How might this

activity impact
on the Internship
outcome

High Tea made (majority) by me

Need to work on sharpening my
finger sandwiches, cooking of
sausage rolls and lemon tarts

Developing the skills to assist in my project cooking and

experimentation

Student name: Amber Meadley S00164459

School of Arts (NSW)
TECH307 Design and Technology Internship
Daily work journal

Date:
Day:

20/09/16
1

10

11

12

Location:

Otis Bar and grill

Task:

Preparing for upcoming high teas

Skills and
knowledge
acquired

Mitch left me in charge of make multiple batches of sweet

pastry for upcoming weeks high tea lemon tarts. I used the
resting and cooking time of the pastry to work on the e-folio

(Maximum 100
words)

Annotated
photographs/sket
ches

N/A

How might this

activity impact
on the Internship
outcome

Transferable skills and knowledge to create a gluten

Student name: Amber Meadley S00164459

School of Arts (NSW)
TECH307 Design and Technology Internship
Daily work journal

Date:
Day:

29/9/16
1

10

11

12

Location:

Otis Bar and Grill

Task:

Peeling prawns, panna cotta and dolce de leche cream

preparation

Skills and
knowledge
acquired

I learnt how to properly peel prawns and prepared a each of

batch of panna cotta and dolce de leche cream for next day.

(Maximum 100
words)

I made an error in the measurements of ingredients for the

panna cotta and understood the importance of the recipe

Annotated
photographs/sket
ches

N/A

How might this

activity impact
on the Internship
outcome

Making errors in the kitchen assisted in identifying

undesired qualities and resilience

Student name: Amber Meadley S00164459

School of Arts (NSW)
TECH307 Design and Technology Internship
Daily work journal

Date:

30/9/16

Day:
1

1
0

11

12

Location:

Otis Bar and Grill

Task:

Sandwiches, prawn cocktail, piping of macaroons and filling/

topping of the clairs

Skills and
knowledge
acquired

Improving my sandwich finger skills. Ensuring the knife is

clean of crumbs and filling to ensure a smooth, crisp cut.

(Maximum 100
words)

Annotated
photographs/sket
ches

How might this

activity impact
on the Internship
outcome

Macaroon work is very delicate and requires concentration.

Many macaroons were harmed in this acquisition of this
knowledge

Practicing Piping skills-used a star piping

head

Practice for preparation of Viva/ final product

Student name: Amber Meadley S00164459

School of Arts (NSW)

TECH307 Design and Technology Internship
Daily work journal

Date:

10/10/16

Day:
1

10

1
1

12

Location:

Otis Bar and Grill

Task:

Client taste testing and high tea preparation assistance

Skills and
knowledge
acquired

Mitchell, Andrew and I tasted all the modified recipes I had

developed and he assessed their suitability. His findings
reflected my solution generation selections.

(Maximum 100
words)

Annotated
photographs/sket
ches

How might this

activity impact
on the Internship
outcome

I later assisted in making and preparing the scones and

condiments

I practiced my food photography

skills for the high tea

Food styling and photography is important in the

presentation of the project

Student name: Amber Meadley S00164459

School of Arts (NSW)
TECH307 Design and Technology Internship
Daily work journal

Date:

14/10/16

Day:
1

10

11

Location:

Otis Bar and Grill

Task:

Stying preparation for function high tea

Skills and
knowledge
acquired

Mitchell gave me tips and worked on the different styling

techniques for plating for the viva.

(Maximum 100
words)

Annotated
photographs/sket
ches

N/A

How might this

activity impact
on the Internship
outcome

Assists in the VIVA presentation

1
2