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August 31, 2005

4th Quarter Registration

It's that time again. To start planning for the next school quarter when we
aren't even finished with the one we are in. Yes, folks, that's right... its
Registration Time. I left work about an hour early yesterday afternoon and went
to the school. I went to the financial aid office to sign a couple of forms and
pick up the information to renew my loans for the next year and then I went to
my advisor. I had spent my lunch hour going thru the course catalog and figuring
out the best schedule for me to keep my sanity while working full time. While
doing my own planning on the degree plan I created on a spreadsheet from the
original course catalog, it was looking as though it was going to be June 2007
before I finished school. This was pretty disgusting as this was only supposed
to take about 23 months. Starting October 3, 2005, you, my lovely readers can
look forward to pictures from the following courses. Purchasing and Cost
Control: This course covers the basic principles of purchasing food, beverages,
equipment, and supplies, as well as working with contract services. Primary
focus is on product identification, supplier selection, and the processes of
ordering, receiving, storing and issuing. This course is also designed for the
student to understand the basic processes of the planning, costing and control
processes in the food and beverage industry. Menu pricing, cost analysis, food,
beverage, and labor costs are included. Areas of inventory control, sales
projections, cost determination, costs associated with labor training as well as
costsaving techniques will be covered. Nutritional Cooking: *I'm taking this
class online, so I will be cooking at home.. anybody want to be my guinea pig?*
This course centers on an explanation of the basic principles of nutrition and
their relationships to health. The structure, functions and sources of nutrients
including carbohydrates, fats, vitamins, minerals, and water are discussed.
Current issues in nutrition are reviewed, including dietary guidelines, energy
balance, vitamin supplements, and food fats. Students also focus on the
principles of planning wholesome, nutritionally balanced meals using traditional
foods and ingredients. Students will plan, analyze and prepare menus that meet
nutritional guidelines. Classical Cuisine: Through lectures, demonstrations and
hands-on cooking, students are introduced to the techniques, ingredients and
spices unique to "Classical French Cuisine." Timing, organizations, mise en
place and plate presentations are stressed. The utilization of proper culinary
techniques will be enforced. Asian Cuisine: Prepare, taste, serve, and evaluate
traditional, regional dishes of Asia. Emphasis will be placed on ingredients,
flavor profiles, preparations, and techniques representative of the cuisines of
India, the four regions of China, Japan, Vietnam, Thailand, the Philippines and
Indonesia. Schedule. This quarter, despite all the Chairi commotion, has run
pretty smoothly schedule wise. I don't ever want to go back to the 5:30-10:30
FOUR days a week on top of a 40hr/week job again. Next quarter, after getting
permission from my boss (to take a 3pm class), I will be in class from 3 - 10:30
on Mondays and 5:30 - 10:30 on Tuesdays and then I will be off the rest of the
week. I think I'm loving this new schedule before it even gets here. Graduation
News While discussing classes and schedules with my advisor, she printed out a
copy of the degree plans for both of my majors, Culinary Arts and Restaurant &
Catering Management. We crossed off classes that were duplicated in both degrees
and checked off classes I had already finished, am currently taking, or was in
the process of registering for. It turns out that I'm not as far behind as I had
thought. If all the classes are offered when I need them, and at night where I
can take them and still work, then I should be able to graduate with my AAS in
Culinary Arts in September 2006 and my AAS in Restaurant and Catering Management
in December 2006. I know its only 6 months less than what I had thought it was
going to be... but right now, that seems like a lifetime.

Posted by FutureFoodTVStar at August 31, 2005 01:59 PM

Comments

Posted by: Kami at August 31, 2005 05:27 PM

Posted by: misfit at August 31, 2005 08:14 PM

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