I get to school at 8:15 now instead of 8:45, which is lame because we don't get out any earlier. Nutrition seems like it will be super easy, as does Cost Control and Purchasing. Our kitchen for Foundations III is way smaller than the other one, and we have three extra people. I'm really wondering how we are all going to cook on just 24 burners; in fact, 23 people on 24 burners is next to impossible, even for a one-dish meal.
I guess I'll let you know. The chef instructor seems cool, but I need to be in real class before I can say for sure. Today we introduced ourselves and watched a gross video about beef production.