What’s a typical day look like for a Culinary Management student?
Our student, Alexander Cardamis, is a first-year William Blue College of Hospitality student studying his Associate Degree in Culinary Management.
I am currently a first-year student, studying an Associate Degree in Culinary Management. My day in the life experience begins by attending a practical class at the Crows Nest William Blue commercial kitchen.
The class, Introduction to Patisserie, kicks off at 8 am and finishes at 3 pm. Learning the basics of patisserie has been great so far, it’s a very interactive class.
“I catch public transport every Tuesday morning. The journey through the city offers spectacular views of Sydney’s most iconic sites. On some days, I can spot large cruise liners docked in Sydney Harbour, overlooking the Opera House.”
I catch public transport every Tuesday morning, commencing my journey from Kingsford to Crows Nest. The journey through the city offers spectacular views of Sydney’s most iconic sites. On some days, I able to spot large cruise liners docked in Sydney Harbour, overlooking the Opera House. My final bus stop is right outside the Crows Nest commercial kitchen. I hop off and greet the Chef and my fellow classmates.
We change into our chef uniforms and set up by collecting tools and equipment that are required for the day. With our recipe books ready, my classmates and I wait patiently for our Chefs instructions to begin.
At present, we are making Danish pastries and Apple Strudels with a variety of glazes and sweet sensational sauces as garnishes.
Studying patisserie is an enriching learning experience, I am learning about so many historical worldwide desserts. Discovering the origins of certain desserts, and how pastries rise and cook because of different ingredients is fascinating. The friendships I have made with my peers has also been a very rewarding experience. It’s like a family-friendly environment.
“Discovering the origins of certain desserts, and how pastries rise and cook because of different ingredients is fascinating. The friendships I have made with my peers has also been a very rewarding experience…its like a family-friendly environment.”
At the end of the lesson, my classmates and I sample our creations and take them home for our friends and family. I never fail to bring home a variety of desserts every week. Once we finish sampling, we clean up together as a team and each week a class member volunteers to act as Head Chef, to communicate and give instructions on what each person is to do. By the end of the day, I am always excited about what I have learned and am keen to practice at home. The practical subjects are by far my favourite part of studying this degree.
I look forward to discovering more in this course and seeing where this career will take me.
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