Here I am, back in class. When I graduated from culinary school in 2011, I thought that was the end of it but nope ... I'm now in a Nutrition Specialist program. This semester is food science and it's kicking my butt. The best part though, as you might imagine, is that we get to actually cook! A science class usually has a lab, so this FOOD science's lab is a commercial kitchen. What's not to love about that?
So first of all, a little about the class. Food science, like I said, and the students are all over the spectrum as to cooking experience. Nobody else has a culinary degree and some just took the class because they needed an elective. I just wanted to ask ... "um, what about this four-hour class looked like an easy A to you?" Many don't do the assignments, don't show up for class, don't participate in the lab portion, and I really wonder why they're there. But anyway ...
This gets right down to the nitty-gritty, molecular level of all foods and their components and which molecule is where on the double bond past the third amino acid on a chain ... LOST ME. I smile and nod and wait for the part where we get to go in the kitchen to cook. Meanwhile, I'm absorbing a little bit of the structure part but am sure that if I had a scientific mind, I'd do much better. A passing grade is what I'm after, and so far <<fingers crossed>>, so good.
Next semester will be more about nutrition and how it relates to health, and less about food composition. Whew.
'Nuff said about school. On to bigger and better and more entertaining things ...
No comments:
Post a Comment