The Science : The Adventure, The Passion

All these mentioned courses have a purpose. First, culinary arts. It is a necessity to eat, so it should be a necessity to be able to prepare food for one’s self. A recent study from ijr.com states that an estimated 30% of college students do not know how to boil an egg. So how many students know how to prepare a full meal? It’s questions related to this that shouldn’t have to be asked. Not knowing how to cook a meal affects the lifestyle of success. Even if a student is provided a meal is it healthy? Therefore, nutrition should be incorporated into a culinary

Frankenstein, written by Mary Shelley, explores the theme of the pursuit of knowledge and scientific discovery through the main characters; Victor Frankenstein, the Creature and Robert Walton. This pursuit of knowledge drives the plot of the novel, leading Victor to create the Creature in his attempt to break down the mortal barriers that surround him and unlock the secret of life. Robert Walton’s quest for discovery leads him to the North Pole, far beyond the reach of Humans at that time. Ultimately Victor’s thirst for knowledge and scientific discovery did him more harm than good with Victor’s hatred of his creation driving him to death. Frankenstein’s message to the modern is age is simply put as “humans should not meddle in the business of the gods”. Mary Shelley’s is using Frankenstein and the actions of the characters in the novel to warn us that although we have the technology to for example, create a human being, some things are better left to nature. In our quest for knowledge we can do ourselves more harm than good. Through her novel Shelley tells us that on our path of scientific discovery there are some trails better left unexplored.

Being in this class gave me insight on the way that I learn. I’ve had my share of jobs along with schooling and various other learning experiences. Some good, some bad but I can honestly say that I never noticed the pattern on how I learn. Now I know I learn more by being more of a hands on person. Also utilizing my thinking and problem solving skills has helped with my growth. I also found it important to use my reflective observation too. Mostly combining different learning styles have helped me in life to understand the way I learn and the benefits that could come if I use my strengths to further my ambitions.

I decided to take GPP3O because of my interest in teaching and the science behind living a healthy life. I hoped that peer tutoring in a food and nutrition class would give me the chance to experience a teacher-like role in a class partially related to my field of interest. My expectations were met and I enjoyed a semester of growth as a tutor, as I also watched the tutees around me grow and learn. Throughout the course I have made connections with students and become a better leader, all while learning new things about myself and others.

Reflect on what you have learned in this course and discuss how it might influence your work as a professional

In this class, I have learned a lot of valuable food and alcohol safety rules. Throughout this class, I learned a lot from the food portion. I learned the different temperatures of cooking for the different types of food including; chicken, red meat, and seafood. I also learned forms of contamination, the flow of food and cleaning and sanitizing. Learning these things will help impact my career plan and employability because this is an area within events that sometimes goes overlooked and will make me stand out from the crown with these certificates.

Dailey and Ellin quote Levine by saying, “‘The idea is to fight obesity and not obese people’”(579). By learning to cook nutritional meals, students will have the tools neccessary to fight the disease that is plaguing their country. To show that households have lost their way of food preparation, Pollan recalls a conversation with Harry Baltzer: “‘Not going to happen,’ he told me. ‘Why? Because we’re basically cheap and lazy. And besides, the skills are already lost. Who is going to the next generation to cook? I don’t see it’”(584). Schools are designed to supply students with the knowledge to thrive. Therefore, they should include information on culinary arts because it will help reestablish the ideals once thought to be traditional. Likewise, Beebe and Thompson state, “By changing our children’s environment so they have access to healthy foods and physical activity, we improve the opportunity for all members of a community to improve their health”(1). Their statement reinforces the idea that students who learn healthy recipes in school are more likely to lead a healthy

Growing up in America, the majority of people are never worried about where their next meal is coming from or how it was prepared. I have personally been spoiled throughout my life always having an abundant supply of food along with a mother that cooked every meal for me. I dreaded waking up at 5am every morning to head off to the chicken house and pick up, at times, hundreds of dead chickens. Taking Food Science 1000 this semester, I now have a wealth of knowledge about food and food science. I now have a greater appreciation for farmers worldwide as their hard work provides billions of families with food. It has shown me that even small family operations, like my family's, still make a huge impact on the world. Before this class I never really

            All things changed my sophomore year with the decision to take culinary. I had finally found my niche in high school. Here I met the infamous Chef Rick! Chef is definitely not like any other teacher, he has no filter, which surprising is probably the reason that he is one of the best teachers at Sickles. He is real and up front and will make you become a hard worker. Culinary has taught me more about life than any other class I’ve taken. “Never be

The book is highly informative and educational, and as Michael Ruhlman wrote I could feel his learned passion for the craving to become a cook. He did the greater part of the course, both preparing to be a gourmet expert and expounding on it as a writer. Ruhlman learned the fundamentals of cooking stocks, roux, vegetables, and sauces; also, he gained the experience of working the front of the house by waiting tables. Most importantly, he gained the knowledge of the meaning of being a chef to become a leader within the industry. You were expected to know the answers to all the questions in the Culinary Institute of American (CIA), and know why things happen the way they do. As chef Pardus would add, “you better know how to do it” (35).

Culinary art is a momentous part of my life.When I was around the age of nine I was living with both my mom and dad. I was always in the kitchen helping my mom cook dinner. I made baked ziti, empanadas, sweet potato pie, and other foods.When I was in high school, I lived with my father,and after my older siblings grew up it was just me and my little sister so I was responsible for cooking the meals. I was cooking for my family an average of seven days a week and I was never tired or bored, I enjoyed it. I developed a strong passion for culinary arts. I am passionate about it because it excites me, inspires me, and encourages me to open a restaurant.

Through these programs I have been able to work with the chefs and I love how they are more than willing to go above and beyond to make sure that we are able to widely succeed in the culinary industry, they are also very honest with you and tell you all of the good and the bad about the industry. Through my high school Culinary teacher, Brandi Eades who attended Jefferson State Community College's Culinary program- and loved it!- I was able to learn about and participate in all of the wonderful programs that they have to offer for high school students. I was also able to compete in the Prostart competition on a small team consisting of me and another student where we placed sixth for the state, and all throughout the day chefs that I have worked with wished me good luck and asked me how did we do and they continuously go above and beyond to help with whatever I

Science has and always will play a constant important role in my daily life, maybe more so than others. Science for me has not always been my strong subject in school and I very easily tend to get intimidated. But when I look at my daily life and realize how much science plays a role in it, I cannot help but smile. Science is not at all bad, it has allowed me to do many things every day, even if I do not take the time to stop and think about it, it is there. From the way the microwave heats up the water for my coffee every morning or the way my body digests the food I eat every meal and makes

My interest in Food Science is never-ending and I am really looking forward to finding out more about the food industry. I hope to gain the scientific knowledge and practical experience from this course so that I will be able to contribute to achieving a better quality of life in the

Why do young bright minds of India want to take up science or research as a promising career path in the first place? Doesn’t it feel like a risk? What career opportunities does one have after getting a PhD? These questions are bugging me quite a lot these days. For most of us, born and brought up in middle class urban society are taught right from the start to work hard and be well educated enough to secure a good job. Seemingly it is the gateway to lead a comfortable life. I think in India it is the most important thing in life. Getting a decent job. It’s the only thing that matters. No matter how creative you are and harbor any kind of alternate ambitions otherwise it becomes secondary after a point. So growing up, the thought of pursuing science and research could only be such a far-fetched dream for many of us I guess.