Back To School
Last night I washed my chef whites and cleaned off my knife kit because today is the first day of my second year of culinary school. This semester looks to be the busiest and most difficult I will face. That said I plan to discuss here the ideas and talk about the skills I learn. Here is what I am taking, ACC’s description along with my initial thoughts.
Fundamentals of Baking
Fundamentals of baking including dough, quick breads, pies, cakes, cookies, tarts, and doughnuts. Instruction in flours, fillings, and ingredients. Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the use of proper flours.
While I don’t plan to work with pastries and desserts who can say “No” to learning how to make delicious treats that (hopefully) put a smile on people’s faces. As a bonus I will be taking this with my friend, Kat.
Hospitality Human Resources Management
A study of the principles and procedures of managing people in the hospitality industry.
One of two Hospitality Management classes I am taking this semester. While the title and the description of this class doesn’t exactly screen “Excitement!” it’s an important aspect of the industry to know about even if you aren’t running your own restaurant.
Purchasing for Hospitality Operations
Study of purchasing and inventory management of foods and other supplies to include development of purchase specifications, determination of order quantities, formal and informal price comparisons, proper receiving procedures, storage management, and issue procedures. Emphasis on product cost analysis, yields, pricing formulas, controls, and record keeping at each stage of the purchasing cycle.
I’m strangely excited about this class. I enjoyed Food Production and Planning my first semester and this seems along those same lines. I’ll be taking this with Kat as well.
Dining Room Service
Introduces the principles, concepts, and systems of professional table service. Topics include dining room organization, scheduling, and management of food service personnel. Departmental approval required.
Each semester ACC runs a Bistro where the food is prepared by the students enrolled in the “American Regional” class. The front of house is run by the students enrolled in this class. I will be acting as maître d’, waiter, and busser during the semester as well as learning about the organization of the front of house.
Meat Identifying and Processing
A study of the identification and characteristics of wholesale and retail cuts of meat; hotel, restaurant, and institutional cuts of meat; U.S.D.A. quality grades; quality control; and the Federal Meat Inspection Regulation.
Every semester people have been telling me how much fun this class is. I have heard that during the class we will be doing such things as cooking lobsters and breaking down a full pig. I am probably looking forward to this class the most.