This semester looks to be a busy one for me. I have a job at the motel working weekends so it looks like my time off during the week will have to be utilized to catch up on missed sleep!
My class schedule is pretty full, taking 21 credits this semester to stay ahead of the game and not end up at Sheridan College for more than 2.5 years. Here's a look at what my weeks consist of:
Monday: 8-8:50am Purchasing
10:30-11:20am Bar and Beverage Control
11:30-12:30 Hospitality Practicum
5:00-10:00pm Cooking class
Tuesday: 9:00-10:20 Supervision
5:00-10:00pm Cooking
Wednesday: 8-8:50am Purchasing
10:30-11:20am Bar and Beverage Control
5:00-10:00pm Cooking class
Thursday: 9:00-10:20am Supervision
Friday: 8:00-8:50am Purchasing
2:00-10:00pm work at Super 8
Saturday: 2:00-10:00pm work at Super 8
Sunday: 6:00am-2:00pm work at Super 8
So far in Basic Baking we've made all kinds of yeast breads, quick breads, cookies, pies, and starters. My favorite was the sourdough, we made a simple starter of organic wheat flour and water, fed it for 2 weeks while it fermented and then used it to make some delish sourdough bread! We also made a Poolish, which is a starter that includes yeast, so you only ferment it over night, but it adds more flavor to simple breads.
Some days I do really well in the baking classes, others I have a hard time because I like to do things my way but in class I would rather follow the recipe and not mess up, but inevitably I do. Oh well things still taste pretty good!
This coming week is our last week of Basic Baking, then we move into Garde Manger 2 which is more salads, sandwhiches and cold dishes. After 10 days of that we do Advanced Baking followed by Breakfast and Lunch Cookery. Its going to be a good semester!
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