Tomorrow
I get to do a trial class at the Culinary Academy of Austin.
Yay!
Not looking forward to getting up so early though.
Yay!
Not looking forward to getting up so early though.
Tomorrow
915 views · started by Smithno13 ·
Get used to it. >_>
I get up at 5
0 am every damn morning.
My friend was going to go there for pastry arts, but changed her mind because I told her she can't bake a real cake to save her god damn life, or take the stress of the kitchen. And wait, isn't that school affiliated with Le Cordon Bleu? >_>
I get up at 5
0 am every damn morning.My friend was going to go there for pastry arts, but changed her mind because I told her she can't bake a real cake to save her god damn life, or take the stress of the kitchen. And wait, isn't that school affiliated with Le Cordon Bleu? >_>
No, that's the Texas Culinary Academy, and it costs twice as much.
And besides, I wont have to get used to it, classes that start in november are evening classes
And besides, I wont have to get used to it, classes that start in november are evening classes
I get up at 6:25 every morning.
Evening classes? what's the time schduele?
o_o Sounds like it will be even more of a hell for you if you're not getting a full day advantage like me. Also, how are the classes separated there?
Is it like:
Sem 1:
sanitation (6 day class)
Pro Cooking class 1 [pc1] (aka knife skills) (12 days)
PC2 (stocks,soups & sauces) ((14 days))
PC3 (Veggies) ((8 days))
PC3 (meats) etc, etc, etc. ((14 days))
With some other added bullcrap classes in between?
or say like a community college where you go to this class at 30, then ____ at 5pm >_>;[/pc1]
o_o Sounds like it will be even more of a hell for you if you're not getting a full day advantage like me. Also, how are the classes separated there?
Is it like:
Sem 1:
sanitation (6 day class)
Pro Cooking class 1 [pc1] (aka knife skills) (12 days)
PC2 (stocks,soups & sauces) ((14 days))
PC3 (Veggies) ((8 days))
PC3 (meats) etc, etc, etc. ((14 days))
With some other added bullcrap classes in between?
or say like a community college where you go to this class at 3
0, then ____ at 5pm >_>;[/pc1]I'm trying to find an easy way to sum it up...
Basically, 5 hours of classes per day. First hour is lecture/theory and then 4 hours in kitchen work. There are some pure lecture courses squeezed in, but no bullshit classes - This is a certificate program, not associates.
Basically, 5 hours of classes per day. First hour is lecture/theory and then 4 hours in kitchen work. There are some pure lecture courses squeezed in, but no bullshit classes - This is a certificate program, not associates.
Ok, I see now.
Once you get into cost control and start costing out recipes, hit me up. (if you do have that) I want to know if you guys get taught a more simple way of doing it >_> or the same way.
Currently converting portion size/getting recipes ready for my kitchen lab work , and studying for my final exam tomorrow. Stocks, sauces, and soups is a bitch course. Information overload.
Have to make 5 difference soups tomorrow and have a good presentation in under an hour. Easy stuff, just hate the group I was assigned X_X means I'm going to be doing all the work.
Once you get into cost control and start costing out recipes, hit me up. (if you do have that) I want to know if you guys get taught a more simple way of doing it >_> or the same way.
Currently converting portion size/getting recipes ready for my kitchen lab work , and studying for my final exam tomorrow. Stocks, sauces, and soups is a bitch course. Information overload.
Have to make 5 difference soups tomorrow and have a good presentation in under an hour. Easy stuff, just hate the group I was assigned X_X means I'm going to be doing all the work.
Kk. Well, as it turns out, may not be going. Americorps called while I was there, and I just got the voicemail - There is a position open.
I get up at 7:15am and don't get home until around 7:00pm.