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Friday, September 04, 2015

American Baking and Pastry - Lecture 1

Today was the first day of school for the fall semester at SCCC, and one of the few times in my long college career where I was looking foward to it. First day of class and we were already assigned homework.

And I already finished it. Something that I don't think I've ever actually done. So for all you kids out there, this is how it looks when you take classes you actually like - you do the homework right away.

Enough about that.

As with the first day of classes, it was basically an overview of the course and what to expect for the semester. There was a little bit of teaching, but mostly going over things we should have learned in Intro to Baking. This is a five hour class, but tonight we stayed for a little over two.

There are a handful of familiar faces in my class, which is a relief. The make up of the class is about 50-50 younger students to older adults. And I fall into the older adult side. But because this is an upper level class, I think people will be taking things seriously.

Homework tonight was going over the handout on common liqueurs used in baking and their corresponding flavor. Most of the items on the list I already know, such as Amaretto, Cointreau, Drambuie, Grand Marnier, Pernod.

Next week is another lecture, but according to the schedule it's the last time we'll be in a classroom before the final exam. The rest of the semester will be spent in the kitchen.

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