Matthew ness. I have never seen so calm person as a supervisor. Moreover, the work environment is very good over there. It is fast paced work atmosphere. UNIT 2 (Professional and Ethical Behaviour in the Workplace):When I started my placement, firstly there was an orientation of the whole kitchen and process of work over there. I started my placement on May 6th, which is the first day of my placement along with some of my classmates. Placement is the first place where I can practice everything that I studied in my class. It is the first time in my life that I got the opportunity to work as a professional. I followed the same behavior pattern which is followed by our college. The workers in my place are very cooperative. And they have almost 1-year experience of working in the kitchen because we all are students and learning how to work in the real kitchen. We all had attend lab classes to learn culinary skills. But honestly, this is a very different from practice labs. My supervisor has more than 10-years experience of working in a kitchen. Even if I am doing my placement there, I feel like a professional job. With the help of my team members and manager, I studied one by one over there. I also got the uniform and other pieces of stuff for being a member of Centennial college student team. My managers and supervisors are really helped me to understand things. Later I started to do that alone. Apart from this, we have very good communication while working in the kitchen. UNIT 3 (GOAL SETTINGS):One of the important things that I did in the being of my placement is goal setting. My goal is to develop my communication skills and also to improve my culinary skills. I started to mingle with the co-workers and try to
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Cook, supervisor, Culinary art, Centennial College
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