Thank you!

[grassangel]

Thank you to all of you who wished me luck with my assessment. I got 54 out of 60 marks and my ratatouille was apparently one of the best in class. (Which is fairly good considering I put it on late AND I didn't finish it properly when we made it in class.)

Our assessing tutor was very nice however. Another group being assessed apparently all failed some way or another.

Comments

[raelynae.livejournal.com]

Congratulations! ﾟ∀ﾟ That's great!

How often do you have these assessments? Are they on a meal to meal basis or are they every few weeks or so? Just curious.

[grass-angel.livejournal.com]

We have them every week we're in the kitchen. (Usually. Last week was stocks and sauces, which we couldn't have an assessment for on account of it taking so long.)
And the tutors seem to have arranged it so it's more or less a complete meal for each assessment. Which is awfully handy if you get the munchies afterwards.

[raelynae.livejournal.com]

Wow, that's pretty consistent! I never met anyone in a culinary school before. It's completely different. *,*

[grass-angel.livejournal.com]

Consistent compared to what? And different to what?
The course structure wasn't always this consistent though. My intake is guinea pigs for this particular way of assessment.

[raelynae.livejournal.com]

*laughs* Sorry, Art/Interior Design education. Based on my school experience, they will randomly, one time twice in the same week, decide to take up our notebooks/sketchbooks for a while during class and you are judged based on percieved skill and/or dedication, and creativity. And then of course at the end of major projects and mid-projects. It's purely based on when the teacher feels it needs to be addressed. It definitely keeps us on our toes.

But you know the two areas are different so you know it makes sense that they are a little different in schools.

[grass-angel.livejournal.com]

See, the four years for the design course I wanted to take scared me slightly. Things like that makes me really want to find other ways to save the world from bad book covers.

[lina-kun.livejournal.com]

*\o/*

You go, girl! Congrats.

[outou.livejournal.com]

Congratulations! \o/ What did you make to go with the ratatouille? It's strange, but I've never actually eaten ratatouille.

[grass-angel.livejournal.com]

Navarin of Lamb (a lamb stew) and Chateau potatoes (a type of roast potato).
And I didn't have a clue as to what it was aside from a type of stew.