Almost

Almost time to get back in the swing of all this.

Schedule is a bit stranger this time, and also a bit easier thank goodness. :)

• Mon - Dining Room & Banquet Management-- 10:15A - 12:35P
• Tue - Charcuterie and Butchering------------------- 8:00A - 2:30P
• Wed - Custards, Creams & Desserts----------------- 10:15A - 4:30P
• Thu - A La Carte Cooking-------------------------------- 8:00A - 2:00P
• Fri - Food Service Nutrition----------------------------- 8:00A - 9:45P

The colors are because of the colors of the folders I use in those classes. Yep, super dorky. :D

I like that the week starts and ends on easy/short classes. :D Going to be especially nice on the first week, since I'm barely going to be used to waking up early at all.

The biggest difference is that, instead of Dining Room being a day that I always dreaded, it's now simply a lecture class! The first term students aren't going to have that luxury. >:D Now, on Thursdays; days that were usually Dining Room days, we'll be the ones in the kitchen cooking the meals. The only instructor we haven't yet worked with is on Thursdays as well.
Still 3 days of kitchen, but only two are strictly learning classes now, the third being service day. Really curious how that class works... kind of nervous that it doesn't actually work so well, judging from how rocky last term was in terms of communicating between dining room and kitchen.

Really dreading Charcuterie and Butchering, obviously. Looking forward to Desserts, though! Besides the whole getting out at 4:30PM part.. that doesn't sound so fun.
Also looking forward to Food Service Nutrition being only a 2 credit class as opposed to last term when Fridays were Food Service Management, a 4 credit class with a workload to match. D:

11 weeks and then I'm done with kitchen class stuffs! Then I just need to get rid of the 3-4 terms worth of other classes I need to get an AAS degree! Whoo! :D