Pastry school is just around the corner!
Last Thursday, I had a ‘pre-registration’ evening at culinary school. I was quite excited as I thought i might meet some new classmates etc., but because I will be attending the Art Institute, all of the people I met were starting programs like Graphic Design, Fashion, etc. No other future pastry chefs in the 20min I was there.
Here’s what I did accomplish:
1. I got my photo taken for my ID and it’s half decent. I tend to have a way of appearing like a chipmunk in those ultra-digital photos (my costco card photo is horrific) so this was a landmark moment for me. At the table where you pick up your ID, they had long silver chains, and those ID card clippy attachments. The guy handed me my ID and said “you’ll want to choose a clip, so you don’t end up dunking your ID in chocolate.” Hehehe I’m going to love this program!
2. I got my schedule! It’s still a prelim version, but here’s my schedule as of today:
Tuesday: 9am – 12:00pm Sanitation and Safety (lecture class – topic is fairly self explanatory)
Wednesday: 7am (!!!) – 12:00pm Fundamentals (kitchen class – not pastry specific.) Every future chef, pastry or regular, needs a general base level of french cooking technique. So yes, I’ll be trussing chickens, making stocks and learning the 14 ways of cutting a potato at 7:00am. Pastry-specific classes start in the 2nd quarter)
Thursday: 7am – 12:00pm Fundamentals again. (yup – 10 class hours of this class over two days!)
Friday: 8am – 12:00pm Concepts and Theories ( very similar to Fundamentals. In fact, I really don’t know what the difference is.
12:30pm – 3:00pm Dimensions of Culinary ( lecture class about the industry as a whole; career opportunities; communication skills; etc
Really, I’m just excited to get my chef whites, my knife roll, and do orientation! March 31 is when it all begins…