What an interesting and informative day! The instructor and I are about the same vintage, no one else comes close. As expected, there are more males wanting to be chefs. One of the females has orange hair, pierced lip, pierced nose, and paper clips in her pierced ears. We are told that more people are applying to the program because unemployment is up in this area.
Today, we are in class from 7AM to 1PM, with many breaks and lunch at 10:30AM. We have a daily"free" lunch, paid by our lab fees, and must be chosen from the hot foods and salad bar before the cafeteria opens for lunch to the general college population.
The instructor tells us that magazines and newspapers are a good way to learn about food trends and recipes. He reads an article telling about "dump cake", which he has never heard of before, and all of us home cooks recognize instantly.
George, the instructor, gives us a list of the things we will be covering during this 11 week quarter. They are: making sauces, making entrees,
learning to clean as we go, washing pots, making salads and salad dressings, running the dish washing machine, setting up the food line, running the snack bar grill, running the cash register, serving customers, end of day clean up, preparing vegetables, making sandwiches and beverages for the snack bar, setting up and waiting on tables.
We will be rotating through 10 stations and each station has an instructor, a manager, an advanced first year student, and a new student.
We all must wear the same uniform and once in a while we have a banquet to serve on a Friday or after hours.
Tomorrow is more orientation in the class room, and then Wednesday we go to the kitchen. The normal day is one hour of class and 5 hours of hands on learning. We have home work and quizzes from our fat, 20 pound book, every other week.
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