This quarter, my class schedule looks like this:
Monday:
Bar Operations Management 1:20pm-3:00pm
Kitchen Chemistry 5:00pm-7:45pm
Tuesday:
Advanced Food Preparation (Lecture) 8:00am-8:50am
Advanced Food Preparation (Lab) 9:00am-2:45am
Wednesday:
Advanced Food Preparation (Lecture) 8:00am-8:50am
Bar Operations Management 1:20pm-3:00pm
Menu Planning & Dinning Services 7:00pm-8:40pm
Believe it or not, I actually registered early - this crazy schedule was the only way to get all the classes I wanted this quarter. In fact, all of them except HMT 114 (Advanced Food Preparation) were only being offered in one time slot this quarter, so it's not like I had a lot of choice. The good thing about this schedule is I have reeeeally long weekends, and lots of time between classes (especially on Wednesday - yikes!) to get my homework done so that I can enjoy those long weekends. The bad thing is, so much for attending my weekly church activities on Monday and Wednesday nights this quarter... sorry guys.
I gotta tell you, I am pretty danged psyched to be taking nothing but food courses this quarter. I did really, really lousy last quarter, which was the first quarter in ages that I had financial aid, and thus the first quarter in ages in which I was a full-time student. Sufficite it to say life threw a lot of little curveballs at me before and during the first part of the quarter (such as being without electricity in my house for a week and a half) and by the time I'd gotten my head back in the game, it was too late to catch up. I still managed to pull out a B in my culinary class, but the other stuff I was taking, like English and a Dietician elective, fell by the wayside. So this time I'm taking classes that aren't only required for my major, but are classes that I actually want to take.
Bar Operations Management
Yes, believe it or not, that's a required course for Culinary Arts majors. Yes, we learn how to mix drinks in the class, and no, we don't use any actual alcohol in the class - it's a school for crying out loud! The actual consumption of alcoholic beverages holds little interest for me - having an older brother commit suicide due to alcoholism (back in 2001, in case you're wondering) will do that to you - but for some reason, the art of mixology and the process of brewing drinks fascinates me, so I'm pretty excited to be the class.
Kitchen Chemistry
This was the class I was most excited about this quarter; it's only offered at Sinclair once a year, by a retired guy who comes over especially to teach it, and I am all about food science. Well, all I can say is, I sure hope the rest of the class is more interesting then today, where we basically just talked a bunch about chemistry. Well, at least I know that if I can hold out to the end of the class, we get to make ice cream with liquid nitrogen.....
Advanced Food Preparation
So the way it works at Sinclair is, HMT 112 (Basic Food Prep) and HMT 114 (Advanced Food Prep) take place at the same time, taught by different instructors and in different classrooms, and we all spend one week practicing the menu (that the Menu Planning class from last quarter wrote), and then the next week, actual paying customers come in and we wait on and serve them, 112 handling the side dishes and 114 handling the entrees. So in other words, this is my actual cooking class, and I'm looking forward to it.
Menu Planning and Dinning Services
This class is pretty self explanatory (you learn how to write menus) so I won't say much about it, other then I wanted to take both this and the bartending class last quarter, but didn't sign up early enough.
Monday, January 5, 2009
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sweet... in the blogging world now :)
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