(Untitled)

[ufos8mycat]

Since I've been sick, I've kinda gotten back on my "go to bed early, wake up early" schedule that I've always liked. I LOVE waking up before the sun comes up, so I can watch it come up. But it's so funny because anyone in my family would argue that I hate waking up early. I love my sleep. It's just I've always liked staying up late more than I

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[ufos8mycat]

wow, that sounds like a really good deal. :( I wanna go.

I think the best way for me to explain is just show you our curriculum.

I highlighted the classes I've taken or am going to take this semester. (Highlighter color means nothing except blue is what transferred from Clemson)

[zpdali]

FCI doesn;t have the curriculum listed anywhere right now, but it's something like this:

Culinary Arts

1: Intro to culinary principles
Food history
Sanitation (ServSafe certification)
Knife skills
Food ID (herbs, spices, everyday things)
Starches (potatoes, rice, pasta, grains)
Basic cooking techniques
Breakfast cooking
Salads and sandwiches

2: Advanced culinary
Classical stocks, sauces, soups
Cooking methods and butchering of meats (Beef, Pork, Poultry, Lamb Veal, Fish, Seafood)
Nutrition
Menu planning
Foodservice math

3: Intro bakeshop
Functions of ingredients
Basics of:
Yeast doughs
Laminated doughs
Cookies, muffins, quickbreads
Cakes
Pies
Pate a choux
Ice cream
Plated desserts
Nutrition
Baking math

4: Global Cuisine
Presentation
Food ID
Ethnic foods, traditional methods and techniques
Purchasing
Food history

5: Garde manger
Garnishing
Ice sculpting
Buffets
Hors d'ouvres
Sausage making
Cheese (tasting, making mozzarella)
Vegetables
Smoking (chicken, salmon)
Pates and terrines
probably more, I haven't had this one yet

6: Hospitality management
Accounting
Legal and taxes
Facility layout
Wine tasting

International Baking and Pastry

1: Intro to culinary principles

2: Intro bakeshop

3: Breads, cookies, bread showpieces

4: Cakes, baking and decorating, ice cream

5: Chocolate and sugar
Choclate showpieces
Sugar showpieces
Chocolates (boxed type stuff, truffles)

6: Hospitality Management

I'm not exactly sure what the curriculum is for the IBP courses, I don't get there until January.

besides the main courses, we've got 6 general classes to take:

Psychology (self-applied stuff)
Art Appreciation
Cultural Patterns (Sociology)
Public Speaking
Ethics
Biology and Nutrition

everybody takes the same stuff, it's purely a tech school (part of New England Tech of Palm Beaches), so there's not much for electives. Florida Culinary is getting to the point where we're being compared to Johnson and Wales and CIA. we've had a few transfers from J&W saying that J&W isn't worth the money, they weren't learning enough, etc.

the only thing we're missing is things like internships and something like your retail baking course.

[ufos8mycat]

pfft... all retail baking is is working at one of our Chef's bakery. He basically gets free labor while we "learn the business side to baking". I think a bunch of people have been able to sweet talk Mr. Teehan into counting Retail as our Co-op. I think I'm covered either way. I'm pretty sure my job could qualify as co-op too.

Garde Manger is awesome. I dropped about halfway through. Too long of a story to get in to, but you read through my journal so you've seen the cute lil squash ducks and radish roses and my butterfly ice sculpture.

[zpdali]

the butterfly actually looked as good or better than some of the laser carved ones we get at work.

I'd still like some kind of an internship, that was one thing that almost got me to go to New England Culinary in Vermont...