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[Im4Pizza]

I'm in the same boat...I started Monday and had my "Food and Beverage Management" class and my "Food Service Sanitation Management" class. Then Tuesday morning I had my "Baking and Pastry 1 class" some class work then right to the kitchen (I made some Biscuits) this is a lot of work for someone who hasn't been to School in 30 years and there throwing things my way awfully quick. I'm fiquring out a schedule to do my study and class assignments. My Food and Beverage Teacher (Chef) already gave us our Final Project.... Starting a Business, Name it, Menu, Recipes, Calculate Portion Costs, Food Purchase List, Daily Prep List, Design, Layout, Equipment, etc. etc. etc. All I can say is WOW.

[Revalator]

Well now that I'm over the shock of beginning English class, I start my sanitation class and menu planning classes Friday. Ill be OK, just the initial shock was mighty stunning But with Gods help and Patience Ill be OK. Along with my wife who is just amazing. She helps with the school work when I start to pull my beard out

[Smurfe]

I know how you feel with the shock and awe of school on an old dude as well. I finished my MBA in 2006. I started in 1984. 

[Finntheirish]

I am a college freshman (in for business) and In High School I took 5 advanced placement classes and two dual enrollment (community college classes while in high school) and my first semester in college was like WHOA so I feel you on that. Actually right now I really wish I were going to culinary school I just don't have the money and I don't think I want a career in a kitchen. I love cooking and I don't want to make it a career and take some of the fun out of it by turning my way of relaxing into a high stress nightmare. I still want to go to the school tough because I want to know everything I can about cooking...

[Im4Pizza]

I'm in the same position, all the school work is overwhelming especially for a 53 yr old. Lot's of studying, quizzes, homework and insanely large class projects. Sometimes I just have to stop (Study,Homework) because I can't comprehend anymore and my brain just gives up and says hey.....I need a break. For those students who are going to have a career this is excellent stuff as they sure as hell teach us a lot.

[Im4Pizza]

I forgot to mention that I'm a Culinary student...see what I mean...brain freeze!

[aatibor]

Hi  it never to late to change in your life the most important thing is to do what you like  when you wake up in the morning .

You will have time to think in which field you will like to pratice

In a restaurant  or a school restaurant  and for a private catering business  all options are open

i am really interested to know what you do learn  and how much was it .

Hello from the Belgium army  i am a chef cook there .,30 years of experience .

Albert

[DigitalSorceress]

I'm 39 and thinking of doing the same. In the end, I think it's down to the fact that I'd rather look back and my life and regret things I DID rather than looking back and regretting things I DIDN'T DO.

Much luck with your studies - If I have the courage, I may follow suit.

[Revalator]

Finals week, ok in my sanatation class so far, menu planning looks alright, eng 111 might be another story

[Revalator]

OK just turned in my final paper fro this semester, Here are the results I know of
For Safety and sanitation I got a 90 and I passed the National restaurant association Save Serv test and am certified for 5 years
Also got my Red Cross certification

Menu planning, received somewhee around a 80 to 90 in that class

Eng 111 don't know but should at least pass


Next up Today's Hospitality for summer, done in 1 months time.
Then in the fall I get to cook!!!
I have professional cooking

Intro to baking and purchasing

[Dannyh]

Sounds cool, I'm going to a community college for its culinary arts program...probably not what a "culinary school" is defined as, but I'll probably be doing most of the same stuff you're doing now Revalator

[Jacob Burton]

@Dannyh,

There's plenty of community colleges that have great culinary programs and instructors. No matter what though, you always get the farthest by constantly self educating, which it sounds like you're doing (or else I don't think you'd be hanging around this website).

[Dannyh]

@ Jacob - Yeah, my teachers have all reccomended the school for its culinary program, and they have been saying that it is a really nice program. The only thing that gets me is that "community college" seems to set off alarms for me, it makes me think that theyre not the same level of education as other colleges.

But yeah, the best way for me to learn is to just dive head first into a job/externship

[Smurfe]

OK just turned in my final paper fro this semester, Here are the results I know of
For Safety and sanitation I got a 90 and I passed the National restaurant association Save Serv test and am certified for 5 years
Also got my Red Cross certification

Menu planning, received somewhee around a 80 to 90 in that class

Eng 111 don't know but should at least pass


Next up Today's Hospitality for summer, done in 1 months time.
Then in the fall I get to cook!!!
I have professional cooking

Intro to baking and purchasing

Don't Pre-Req's just drive ya nuts? They put it all together though.  Congrat's on the progress and keep up the good work.

[Revalator]

Well the only pre req was ENG 111 and yes it does drive ya nuts.

BTW Northwest Community Collage is just that a community collage. Waqy to liberal for me but still a good school

A big plus was a 10 million dollar cullinary school the built about 5 years ago

Of course this year the cullinary scool of michigan opened. That sounds like a great place