This would be the first time since my return to college that my first day coincided with the big kid’s. I think they changed our start dates to eat up potential snow days later on. It made for a crazy morning today, but I think we’ll make it!
Things are buzzing right along at Pulaski Technical College Arkansas Culinary School. The classes this morning were packed full. Another new development is a new AND continuing student orientation specific to the program. I’m curious to see what it’s about. If you’re a student, I believe it’s on August 22 (further details to come).
I am still of the opinion that they should do this before a new student’s first day in class, but no matter. Maybe nobody else freaked out their first day like I did, wondering what I was supposed to wear/bring/do!
My “classroom class” (meaning, we’re not in the lab, cooking), Restaurant Industry, seems okay. It covers some good information such as personnel management and food costs, reasons that many restaurateurs don’t make it. A little dry, maybe, but necessary.
The class I’m super excited about, however, is Garde Manger. I can hear you through the screen….what the heck is that? Well, after you read the link…(pausing)…now. We’ll be making stuff from composed salads and canapés to sausages, pickles and cured meats. Squee!!
I. Am. So. Jazzed.
I also like it that this instructor is funny, passionate, and particular. She’s gonna check for proper uniforms, cleanliness and preparedness. I like that.
I’ll fill you in as the rest of the week progresses…I still have Food Production 4 (another well-known passionate, particular chef) and Banquets & Catering (taught by one of the area’s top caterers, no less).
Curious about any of these things? Shoot me a question and I’ll pass it along to the instructors. Maybe. Don’t be too weird.
Until next time…