Rotations

My school doesn't work on the normal quarter, semester, type deal. Oddly enough, it took me awhile to realize this. Basically we work in 3 week rotaions, every 3 weeks you go on to the next course. During that 3 week period you have 3 practicals, 3 one week block worth of check offs, 2 written tests, and 1 large individual written project. The class is on based on 1 subject and through out the 3 weeks you are taught various products of that subject. Weekly we have check off sheets and we have to produce and present everything on the list (usually about 10-15 items) and have the sheet turned in by Fridays. Things for check offs don't have to be perfect (this is our learning time). On Fridays we have the practicals, which is products from the weeks learnings, ( per Chef choice), that we have to create, plate/present in a timed and graded process. Also on the 1st and 3rd Fridays we have a written test of what we have learned up to that point. And once in every 3 week rotation, usually during the 3rd week sometime, we have a project due. This is usually writting a research or thesis story and presentaions.

So far I am 15 weeks down and still maintaining my 4.0! Currently I am in the first week of a new rotation, which is the International custards and fillings class. So far we have made creme brulee, creme caramel, pots de creme, clafoutis, bread pudding, and apple charlotte. I have come to realize, the only thing I like about creme brulee is cracking the sugar, other then that I'm not a huge fan of classic flavored creme brulee.