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Sophomore Year Culinary

Sometimes you have to remove yourself from what is normal to find what out who you truly are. As for me I had to remove myself from what I thought was normal to find out what I wanted to be. I was a student formally from Burrillville High School not really caring about my grades or where I went in life. It was not until an argument that me and my mother had about my grades that I realized that I’m going to end up no where in life if I don’t get my act together. So I asked my mom if I could transfer over to a different school. Then the school search began. We started looking all over the state for a different type of school for me to go to. We wanted different not normal. Then we found Beacon, I was immediately in love. The one thing that stuck out to me was the culinary program. You usually do not find a “cooking” class inside of a normal public school. But Beacon was different. I then transferred to Beacon as a Sophomore Culinary Major.

 

On my first day at Beacon I went into culinary class more excited than everyone else. The first thing I wanted to do was cook, I wanted to cook until my hands were numb. But I soon realized that culinary is still a class, sure you still cook but you still got grades and assignments. That was the only bummer for myself. As the day went on we received the rubric as to what we will be learning over the course of the year. Sophomore year’s course was appetizers and baking and pastry.

 

For the first semester we learned about appetizers. This course helped us learn about appetizers and the importance about them. Over the course we completed various projects about appetizers. One assignment that was a favorite was when we had to look up different types of appetizers from chain restaurants such as, Chili’s, Applebee’s, and T.G.I Friday’s. We had to compare and contrast the different appetizers from each restaurant and see which one is the best and I chose, Chili’s. The first semester was an awesome way to start my culinary experiences and things only got better for the next semester.

 

For the second and last semester of the year we learned about baking and pastries. This course helped us learn the differences between different baked goods and how the textures of the food are very fragile. One assignment that was my favorite was when we did a PowerPoint slide show on our favorite baked good. My favorite baked good that I chose was a cannoli. After completing the assignment I learned many more things that I did not know about the cannoli itself. After completing both semesters I learned so many things.

 

With both semesters completed with a passing grade in both courses, I was more than ready for my Junior Year Culinary. Sophomore year only made me more skillful and more useful. The skills I had learned helped me in a way that I could use the skills outside of school. I could now cook for my ill grandmother along with helping my mom prepare a chicken for dinner. With these new skills I could only want maturity within them, and that’s what my expectations were for Junior Year.

 

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