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.

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            5 Program(s) Found
            • 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.
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            • 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.
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            • Flexible Scheduling
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            • 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).
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            • Hands-on culinary education with focused attention on each student
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            • 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.
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            • Founded in 1979 as the Star Technical Institute school group, offering career training in drafting and design.
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            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
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            The Chef's Academy , Morrisville
            • Listed on the 2013 President’s Higher Education Community Service Honor Roll by the Corporation for National and Community Service (CNCS).
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