Brad K

5 11 2009

I think the “management” classes such as Cost Control, Hospitality Supervision, and Menu Planing, were the most valiuable.  skills 1 was the worst class as we learned very little and were plagued with students that would not make the cut and used up valuable instructor time.  I believe I have earned the approval of all the instructors and chefs, this is very important to me as it shows that I can make it in this industry and even rise to the top.  I wish that the office staff could be more informative and more truthful to incoming students as most promises and assurances were not as accurate as they should have been.

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