Pros: the freedom to bake the breads and desserts of my choice.
Cons: the co-op position ended.
I was a baker at the student-run restaurant. I did this co-op job well enough that I was asked back for a second term. I learned all aspects of a restaurant business; front of the house as well as back of the house. I was trained as a server, (fine dining), a line cook, a prep cook, and my personal favorite, in the bakeshop.
While doing my co-op position, – more... I was in charge of the desserts for the restaurant, and I baked all of the specialty breads and rolls for all of the buffets.
I enjoyed working for the 5101 restaurant, Henry Ford Community College's student-run restaurant. All of the Chefs were completely professional and taught me a lot.
I was able to work in a diverse setting within a team and also I had the chance to work independently. – less