Swamped

It was recently finals exam week for the winter trimester here at Johnson and Wales Denver. With trying to finish up three classes, along with my regular array of other activities and tasks to complete, the past two weeks have just been swamped!

On-Site Food Service Management
We ended the trimester with a final exam in the form of a case study. We basically wrote up another mock proposal to a fictitious company that wanted us to come in and run the food-service facilities on the campus of a college. � The project itself was easy to finish; I was glad to not spend hours and hours working on it! In the end I got a decent grade in the class, with a B+

Literary Generes’
ENG1001 ended up with a little more work. Not only did we still have a few more “in class discussions” (or a forum) to finish, but also another 5 page essay and a 3 page essay-format exam to finish and turn in. I did enjoy the class and the different works that we read, but I don’t think I will miss this class much. For me, there just wasn’t much that we talked about that I hadn’t read before.

Food In Film and Lit
There was a lot of work to be finished for this class, but it was enjoyable to do. Along with a essay-format final exam we had a final project to do as well. We were allowed to choose the movie or text that we wanted to write about; and to write about how the food in the story effected the characters and development of the story.

The only caveat was that we were to pick something that we hadn’t read in class before, and that is where it got difficult. It was hard to figure out exactly what I wanted to write about that was also new to the class. I finally settled on the TV show Pushing Daisies, about a man who owns a pie shoppe.

On to the next Trimester
This past Tuesday marked the start of the spring trimester. While I am a bit anxious about the course selection; which are all math related classes, but it should be fine!

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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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            • 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
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            • Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
            • Located in Norfolk and Newport News, Virginia.
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            • Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).
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            • Ranked among the Best Online Bachelor’s Programs in 2015 by U.S. News and World Report.
            • Lets undergrad students try classes before paying any tuition.
            • Has an average class sizes of 18 for undergraduate and 13 for graduate-level courses.
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            • Tends to educate degree-seeking online and campus-based students who are adult learners with families and students who work while pursuing higher education.
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            • Online Courses
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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).
            • 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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            • 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.
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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.
            • 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
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