Pressure Cooker

1) This film was about a catering class in some northern state.  Well it was a cooking class that was filmed throught their year.  So it tyes in with catering because it was a catering class, and FCCLA because the scholar ships given away to some of the kids was for FCCLA.

2) The girl who was from Africa stood out to me because she was from a different country, english second language, the city was nothing like her life before, she didn't even grow up with kitchen supplies.  I felt like she went above and beyond on top of having to work twice as much as the other kids.  She went and got a scholar ship and was able to go to college in the states.

3) Because they are something kids really want to do in life and they are able to get ahead in their carree before others.

4) Catering has been a fun class that I still have learned things.  We have been taught techinques and different recipies.  Marketing taught me a lot about money management.

Hospitality and Tourism Career Investigation

The first thing I learned was my personality type, I am a helper.  Also, I learned that DeVry University is a decent option as a school if you can't get into a traditional 4 year college.  Next, I learned that there are many career paths that I have not investigated that could be a viable option for me after I finish my education.  Also, I learned that the class sizes are very small so you can have a more one on one experience with your professor.  Finally, there is no out of state tuition so every person has an equal chance of getting in and will pay the same amount of money.

1. Hotel general manager
Responsibilities: Directs everything involved in the operation and financial result of the property; creates standards for personnel administration and performance, service to patrons, room rates, advertising, publicity and food selection.
Training: A combination of more than two years of directly-related training and/or experience.
U.S. average salary: $149,456

2. Hotel clerk
Responsibilities: Performs an assortment of services for hotel guests, such as guest check-in and check-out, assigning rooms and answering inquiries to hotel services.
Training: A combination of three to six months of directly-related training and/or experience.
U.S. National average salary: $19,710

3. Bellhop
Responsibilities: Escorts incoming hotel guests to rooms; assists with luggage; offers information about available services and facilities of hotel and entertainment attractions; inspects guest's room to make sure things are satisfactory.
Training: Short-term on-the-job training.
U.S. average salary: $15,995

4. Meeting and convention planner
Responsibilities: Plans meetings and special events of various sizes. Coordinates such logistics as budgets, speakers, entertainment, transportation, facilities, technology, equipment, logistical requirements, printing, food and beverage, and other related issues.
Training: A combination of six to 12 months of directly-related training and/or experience.
U.S. average salary: $60,245

5. Concierge
Responsibilities: Assists guests with everything from making restaurant reservations to acquiring tickets to special events to helping with travel arrangements and tours of interesting places to visit.
Training: Short-term on-the-job training.
U.S. average salary: $16,262                        

Resource
Johnson and Wales University has 4 campuses, two in Rhode Island, one in Miami, Florida, and one in Denver, Colorado.
They offer many degree programs, noted in this list below.
The average tuition, before any scholarships or financial aid is around $24,000.
Yes, there are nearly limitless scholarships available, ranging from for being short to having brown hair.
No, I would not consider this school an option for me, I am interested in attending a traditional four year university.
Hospitality Manager
A hospitality manager will oversee employees, hire and train new staff, and manage finances of facility.
Room Attendant/Housekeeper
A room attendant will be in charge of cleaning floors and balconys, also they have the responsibility of making the beds and making sure that the bathroom is clean.
Guest Service Agent
A guest service agent will make sure that people leaving and entering are given helpful news and directions and other services.

Majors & Degrees A-Z

College of Business	Campus
Bachelor's Degree
Accounting	PVD
Advertising & Marketing Communications	PVD
Business Administration	PVD	NMI	DEN	CLT
Creative Advertising	PVD
Criminal Justice	PVD	NMI	DEN
Entrepreneurship	PVD
Equine Business Management	PVD
Equine Business Management/Riding	PVD
Fashion Merchandising & Retail Marketing	PVD	NMI	DEN	CLT
Finance	PVD
Food Service Entrepreneurship	PVD
International Business (J)	PVD
Management	PVD	NMI		CLT
Management Accounting				CLT
Marketing	PVD	NMI		CLT
Risk Management	PVD
Bachelor's Degree for AS Degree Holders
Management (accelerated)	PVD	NMI		CLT
Programs for Undecided Students
Undeclared (2)	PVD
College of Culinary Arts	Campus
Associate Degree
Baking & Pastry Arts	PVD	NMI	DEN	CLT
Culinary Arts	PVD	NMI	DEN	CLT
Bachelor's Degree
Baking & Pastry Arts (J)	PVD
Culinary Arts & Food Service Management (4)	PVD	NMI	DEN	CLT	OL
Culinary Nutrition (J)	PVD		DEN
Food Service Entrepreneurship	PVD
Baking & Pastry Arts and Food Service Management (4)	PVD	NMI	DEN	CLT	OL
The Hospitality College	Campus
Bachelor's Degree
Culinary Arts and Food Service Management (5)	PVD	NMI	DEN	CLT	OL
Hotel & Lodging Management	PVD	NMI	DEN	CLT
International Hotel and Tourism Management (J)	PVD
Baking & Pastry Arts and Food Service Management (5)	PVD	NMI	DEN	CLT	OL
Restaurant, Food & Beverage Management	PVD	NMI	DEN	CLT
Sports/Entertainment/Event Management	PVD	NMI	DEN	CLT
Travel-Tourism & Hospitality Management	PVD	NMI
Programs for Undecided Students
Undeclared (2)	PVD		DEN
School of Technology	Campus
Associate Degree
Computer Programming	PVD
Computerized Drafting	PVD
Robotic Engineering Technology	PVD
Bachelor's Degree
Electronics Engineering (3)	PVD
Engineering Design & Configuration Management	PVD
Graphic Design & Digital Media	PVD
Network Engineering	PVD
Software Engineering	PVD
School of Arts & Sciences
Bachelor's Degree	Campus
Counseling Psychology	PVD	Resource

Saw Mill Gravy and Sweet Potatoes

Two keys to success with making gravy that I learned from Alton Brown were the importance of scraping the bottom of the pan in order to get more flavor for your gravy, and that is is key to add the milk slowly so as to avoid spilling any and burning it.
Sawmill Gravy Recipe
Sweet Potato Biscuits

Our recipe turned out incredible which we were not expecting because we did not mash out sweet potatoes correctly but somehow cooking them at a higher than usual temperature managed to break down the potato chunks, creating a perfectly layered and flaky biscuit.  I actually really enjoyed this recipe even though I don't usually enjoy gravy, ours turned out wonderfully and I thoroughly enjoyed consuming it.

Recipe Demo - HoneyComb

I chose this recipe because it is so delicious, and I really enjoy the process of crafting it from scratch.  I began by putting sugar, honey, light corn syrup, and water.  Next I heated it until around 300 degrees F, then I added baking soda which dramatically foamed up the recipe.  Finally, I let it dry out and dipped it in chocolate.  Two techniques that I used were whisking of the baking soda, and also the usage of a pastry brush to get all of the sugar off the sides of the pan so that it would not burn.  My presentation went wonderfully, everyone was captivated by my expertise.  I really enjoyed Michaels pasta with the sauce which accented wonderfully with the sauteed pine nuts, also Freds zucchini bread was delicious although it didnt cook fully, finally Devins pasta with some sort of spice in it was a revelation to encounter with my mouth.  Recipe

Homemade Tortellini and Tomato Sauce

The difference between fresh and dry pasta is that fresh pasta contains eggs and additional water and fresh pasta is more tender than dried and takes about half the time to cook.  Dry pasta is made of little more than semolina flour, water, and salt.  Dried pasta can be stored at room temperature almost indefinitely.  Most shapes double in size when cooked (http://www.realsimple.com/food-recipes/shopping-storing/food/dried-vs-fresh-pasta-10000001609408/index.html).  It is important not to over mix the dough because it can become dry and absorb too much flour, making the dough too thick.  If the dough is too think it won't be possible to fold the dough over the ingredients that go inside.  Our pasta turned out decent, but not amazing.  It was a little too hard, and it tasted a little dry.  


Recipe

Potato Rolls?

The potato is incorporated into the dough by chopping up the potatoes and mixing them in with the dough. The dough has to rise for a total of 3 times in this recipe.  Proofing is letting the dough "un-freeze" and soften up so that they aren't hard, and are more of a roll-like texture.  Our rolls surprisingly turned out very good.  A few rolls might've been undercooked, and this was most likely due to the difference in thickness of all the rolls.  Our group worked quite well on this recipe.  The only thing that caused problems was the mashing of the potatoes, due to them not being soft enough.

Recipe

Vanilla Bean Custard and Focaccia

 About 58% of the worlds vanilla comes from Madagascar. It is better to use vanilla bean versus extract because it is purer and is not a mixture with alcohol.  It is important to temper the eggs when mixing them in because if you don't than the eggs can cook when they meet the heated surface which would ruin the recipe.  Our pudding was a little slow to start but after a little patience it developed and became a beautiful and delicious culmination.  Recipe.

Foccacia Recipe
Yeast is used in this recipe to help the dough to rise and become fluffy and delicious.  It needs to rise to give it that bread like texture and feeling, It creates the holes in the bread which makes it taste airier.  Kneading the dough is important because it help to combine all of the ingredients properly.  Gluten gives bread its strength, texture, and flavor.  It connects all of the flower together to make it stick.  Our recipe came out perfectly and this is due to the fact that we can cook wonderfully.

Hummus from scratch

Creating our hummus was created by masterful use of a food processor combined with the mixed use of gorganza and other beans.  The main key to success was probably properly measuring of the ingredients so that no one has the ability to overpower your taste buds.  Also we combined a plethora of ingredients to masterfully display a chocolate souffle.  The four main ideas that helped us to get our souffle successfully our of the oven were, the appropriate separation of the yolks from the whites, the exuberant whisking, the perfect amount of baking time, and the correct amount of cooling before cutting.  Souffle recipe.  This is a healthy appetizer becuase it is low in fat and high in the correct type of protein.

Crepes

  Today we crafted some wonderful crepes in catering II class.  There were many masterful techniques involved in the creating of these delicious french treats.  One of these was the art of whisking the batter into a cream so that it would cook easier and more evenly.  Also involved was the task of flipping the cakes once they were halfway ready.  This was difficult and we had quite a few mishaps involving crepe on the floor.  Overall they came out extremely well and we enjoyed them to the fullest.  We made three variations of crepes, one was a mexican sort with beans, corn, and sour cream.  It was not that good in my opinion because I am not a fan of Mexican cuisine.  Also we prepared a more filling one with potatoes, onion, celantro, and cheese that was quite delectable due to the culmination of the flavors.  Finally we had a great one that was a combination of strawberries and chocolate sauce.  It was my favorite one and it was tasty.

Chicken Stir Fry

Yesterday we concocted a delicious culmination of asian foods in the form of chicken stir fry.
     It was a very simple recipe only involving 3 steps.  The first step was to create the sauce. Next we had to cook the chicken and sliced vegetable. Finally, we poured the chicken/veggie mixture over rice.  Some of the techniques highlighted was slicing and dicing vegetables, cooking rice, and preparing chicken in a safe and efficient manner.

I love smoothies

Yesterday in catering 2 class, we made some delicious smoothies. Our group manufactured some delicious strawberry banana smoothies.  They were good except we dropped them on the table and they spilled everywhere.