Baking, basic, boring
Baking II continued this afternoon. Despite winning baking contests in the past, I don’t enjoy baking in the least, and I had been putting off my 2nd baking class (even trying to get out of it at one point) until the last possible semester. Now that I’m in the thick of it, I wish I had taken it immediately after Baking I, because I’m finding it incredibly remedial along side my upper level classes. Don’t get me wrong, our chef instructor is amazing – he’s insightful, passionate, and everything you’d want in an instructor. But, I can’t seem to get excited about making quick breads for the millionth time.
Chef gave the thumbs up for me to test some gluten-free recipes in class, which would make things a little more interesting, but I’ve hesitated because I have two other baking partners who are really enjoying the regular baking assignments we’re receiving, and I don’t want to ruin their experience.
Next week we’ll be diving into yeast breads, so that should be more challenging since most of my yeast bread experience has only been with pizza dough.
Moral of the story, don’t put off your lower level classes — get them out of the way as soon as possible so you feel like you’re always learning and being challenged, instead of feeling like you’re going backwards.
Browse Baking and Pastry Arts Schools & Colleges
- 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.
- Flexible Scheduling
- Financial Aid
- Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
- Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
- Offers programs in design, media arts, fashion, and culinary.
- Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
- Over 50 campus locations nationwide.
- Flexible Scheduling
- Financial Aid
- Transferable Credits
- 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
- Students get real-world experience through the required externship at the end of the program.
- Curriculum includes laboratory sessions, academic preparation and hands-on experience.
- Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
- Accredited by the American Culinary Federation (ACF).
- Has campuses in Melbourne, Sarasota, and Tallahassee, Florida
Lackawanna College is the premier, private, accredited two-year college serving the people of northeastern Pennsylvania. With a focus on keeping higher education affordable and accessible to our immediate community, Lackawanna draws 80 percent of its student population right from our own region.
With a main campus situated in downtown Scranton, Lackawanna’s expanding footprint also includes satellite centers in Hawley, Hazleton, New Milford, and Towanda.
- Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
- Ranked the 13th Best College for Veterans in 2015 by U.S. News and World Report.
- A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
- Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
- Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.