Crunch Time

There is only one week left before exams start here at Johnson and Wales.Like any school, this time is filled with presentations, large final projects, and multiple tests and quizzes to practice for exams.And, like any school, these next few weeks are going to be very stressful.

Menu Planning and Cost Controls
The final project due for my menu planning and cost controls class is a labor and wages project.What is this project you ask?Well, I couldn’t tell you.The current teacher of this class has been with Johnson and Wales sense the Denver campus opened 8 years ago, but this is his first time teaching Menu Planning and Cost Controls.This means for the students that there are a lot of kinks that are being worked out on us, and our grades.

Am I actually Learning?
Our teacher is a good man and I have had him for several classes so far, but as far as this menu planning class; every day is a test in my patients.Our tests are designed on content that was never addressed in class, our homework does not match up with what we studied that day, and the book I spent $450 on hasn’t been used once.I understand that sometimes this has to happen, to figure out how to make this class run smoothly in the future.But, I really don’t want to be the guinea pig.

Huh?
So for this project, we are require to make a labor schedule for servers and kitchen staff based on a fictional restaurant that we have made up in a previous assignment. Our teacher emailed us a blank template of what to turn in, the only problem is the blank template is too blank.There is no information given on what our teacher wants or even how to do it.When questions have been asked of him in class to elaborate on how to do the project, he replies to everyone with a “read the assignment”.

This leaves us with no clue what to do for this project and what to turn in.I only have a few more days to turn it in and its worth 10% of our grade, and I am very worried what the outcome of me just guessing how to do this project will end up.As of right now I have an ‘A’ in the class, so even if I completely fail the assignment it would not be the end of the world.But, who doesn’t want to get 100% on their project and ace the class?

I guess I will just have to wing it the best I can, and hope for a passing grade!

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            5 Program(s) Found
            • Received the 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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            Good for Working Adults
            • Flexible Scheduling
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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.
            • 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.
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            Good for Working Adults
            • Flexible Scheduling
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            • Transferable Credits
            3 Program(s) Found
            • Culinary Arts program includes the 3-week Farm To Table® Experience, where students gain a direct, in-depth look at where food comes from.
            • Numerous scholarship opportunities and financial aid are available to students who qualify.
            • Accreditation from the Accrediting Council for Continuing Education and Training (ACCET), and the Council on Occupational Education (COE).
            • 2 campuses located in Boulder, Colorado and Austin, Texas.
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            Good for Working Adults
            • Flexible Scheduling
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            3 Program(s) Found
            • A part of the Select Education Group (SEG).
            • Offers several scholarship and financial aid opportunities for students who qualify.
            • California campuses accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC), and accreditation for the Salem campus from the Accrediting Council for Continuing Education and Training (ACCET).
            • 4 Campuses located in Clovis, Modesto, and Redding in California, and Salem, Oregon.
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            Good for Working Adults
            • Accredited
            • Flexible Scheduling
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            • Transferable Credits
            1 Program(s) Found
            Eastwick College , Hackensack
            If you want to get into the workplace quickly or advance your existing career, Eastwick College and the HoHoKus Schools offer job-focused programs that can be completed in as little as six months. Flexible schedules and scholarships for selected students make getting your education more convenient and less expensive than you may have imagined.
            3 Program(s) Found
            • First opened its doors in 1980 as the Academy of Medical Art and Business.
            • Students can choose from a variety of diploma or degree programs, as well as continuing education courses.
            • Provides programs in massage therapy, dental assisting, criminal justice, cake decorating, and more.
            • 7.5 acre campus is located in the foothills of Blue Mountain, north of Harrisburg, PA.
            • Involved with many community service organizations, including the Central Pennsylvania Blood Bank (CPBB), March of Dimes, and Central Pennsylvania Food Bank.
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
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            • Has been training students in the culinary arts since 1946.
            • Teaches hands-on culinary training in French, Asian, Mediterranean, Latin and American cooking, along with professional baking and pastry techniques.
            • Helps students gain professional skills in culinary management.
            • Offers an Italian Culinary Arts program where students get to externship in Italy.
            • Its instructors are respected chefs who put their dedication and life experiences into their instruction.
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