And the semester is ovah!

Tonight marked the last date of my prerequisite classes – Food and Bev. Management, and Food Safety and Sanitation. I’m officially through the first semester.

Food and Beverage Management, which I’m sure most of you have already taken, basically defined what the industry takes for granted as good common sense. We automatically follow certain procedures without really stopping to think about their definition, and this class took 13 weeks of my life to define them. Overall, the class was informative and entertaining at times. We did a really cool marketing project where we had to create our own restaurant and then market it internally and externally. I created an all-grilled-cheese restaurant.

Food Safety went so far beyond what I expected. And although my brain is fried from information overload, this was by far my favorite class. Our instructor was absolutely amazing – there wasn’t one dull class, not one dull moment of which I can speak. And, now I’m super-food-safety girl, certified in HACCP. I’m not, however, certified in food safety. The state would not allow the school to certify students this year, so I’m checking to see if I can piggy back onto a testing date at Disney.

I’m eager to apply all of this new found knowledge to my next semester class – summer session. Because I’m also working, I can only handle 6 credit hours per week, which means only one cooking class during summer session. I’m disappointed I can’t take more, but excited to dive right in.

I’m going to begin my Disney trails across property in about two weeks – everything from quick service to fine dining. I’ve trailed 4 catering events so far at Disney. The best, by far, was trailing Bocuse at Epcot last fall. None have been as exciting, but definitely just as educational.

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            Culinary Arts (AS)
            • Program areas include Culinary Arts, Culinary Management, and more
            • Students are taught cooking styles from around the globe, including Classical European, Asian, and Latin cuisine
            • Curriculum designed to prepare students for a career as a chef, with course topics that include Culinary Techniques, Management by Menu, and Nutrition
            • Alumni have appeared in reality competition shows such as Top Chef
            • Flexible Scheduling
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            • Transferable Credits
            Intensive Sommelier Training
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
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            Culinary Arts
            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            • Flexible Scheduling
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