Second day of orientation. Once we got our hemmed pants, we had to report bright and early in full brigade, meaning pants, cooking shoes, buttoned jacket, hat, and name tag. We found out our schedules as well as our block – the group is broken down into blocks, groups of six or seven students who will be together for the entire program. This is, in many respects, our family for the next two years. We’ll be attending classes together, working in the kitchen together, and are expected to watch out for each other. We exchanged phone numbers so we can keep up with each other, especially if someone doesn’t show up for class (overslept?)
We also got our schedules. I was lucky enough not to be in the block that had to start Saturday morning. Yes, there are Saturday classes, and some start as early as 4am if you’re working the breakfast line. There are three main kitchens we’ll be working in – The Main Street Grill and Chef’s Table on Main Street, and the cafeteria at Vermont College. I don’t have to do that this time around, but I will next time.
The pogram is divided up into four Modules, or Mods. Mod 1 is from June to August, Mod 2 is September to November. Then we have our first internship, which can be just about anywhere in the US. We have from December to May 2007 to do 700 hours of work experience, usually paid $7-10 per hour, at a place that will enhance our interests and studies. Then we report back in June for Mod 3, continue with Mod 4 in September 2007, then another internship. The second internship is another 700 hours, but it can be anywhere in the world. Upside is we get to travel overseas if we can get the job, downside is that most European countries do not pay their interns (you must be a citizen to work and thus get paid.) Then we graduate in June 2008, at which time I’ll get an Associates Degree in Culinary Arts. From there I can either pursue employment or continue my education, maybe get a Bachelors.
My first classes start Monday morning. Meat Fabrication is one of the hardest classes in Mod 1, and lucky me I am starting with it. I guess that’s kinda good, as it will be done and over with. That’s where we’ll learn how to butcher a cow, or a pig, or take apart a chicken, and what parts come from what. Tests will consist of “okay, here’s a side of beef. I want 2 filet mignons, four strip steaks, 2 london broils, blah blah…” I’ll also be taking a course in Inventory Management (how to know what to order to maintain supplies without waste) and there’s a continuing course in Kitchen Sanitation and Safety.
For now, I’m kicking back and enjoying one of the few quiet weekends I’ll probably have for some time.