tgc802

Apple or leigh, i'm assuming you are both students and 106 is the freshman culinary class? can we take a test to place out of it? Cornell won't accept my college credit for a food service course I took but I wasn't sure if there was any other way out of it. worst that could happen is an easy A i guess.

Appleapple

No...106 is introduction to food service operations 236 is culinary. You almost CANT place out of them unless you were in a culinary program... and 106 is NOT an easy A, neither is 236...as a matter of fact, those two are often regarded as two of the hardest classes in the hotel school. Here's why:

1. 106 is not that hard but is soo much work. And so few assignment. You are going to be tested on percentages of foodsales in a specific restaurant. But then again, Label is not teaching it so who knows.

2. Culinary is BY FAR the hardest classes ive taken (no I am not retarded, I took calc II and physics and I think they are easier) because you don't really have control of your grade. You have weekly lab out of 15..and they take off points if your lab partners were messy. For example, I got a 11 out of 15 one week because I worked with REALLY messy people. How is that fair. The test i s also badly worded. Ive worked in back of house and front of house...Ive had kitchen experiences...I still thought it was hard.

leigh787

Yeah 106 is a lot of work for a 1.5 credit class... mostly because they condensed it from a 3 credit course a few semesters ago. LeBel's questions were always... wacky, adding to the difficulty.

236 is frustrating for the exact reasons Apple gave. Even the notorious real estate finance class (321) is easier simply because your grades don't depend on the random whims of the TAs who take points off when you do things EXACTLY the way the prof told you to. Then you have to cast all your dignity aside running after them trying to get points back.

Appleapple

ohh and I forgot to add..chef white...is a character. Watch out for him. Culinary overall just seem disorganized. Trust me, I love to cook...but they seem to be messy in terms of grading, entering grade, etc. You just never know! and you get a weird question on the exam where all the choices are correct...you just have to select the BEST one or something like that. I can't explain it. Stats is just numbers, finance is just numbers. You add it together, and it makes sense. Culinary is a box of chocolate, you never know what ya gonna get

colgatehopeful09

*UPDATE (since i can't directly update my original post): i found out that i will be working in the banquets dept as a server at my local marriott!
(originally, i wrote 'most likely' because i wasn't sure if i got the job or not..)

What would my chances be now, and what else could I improve/focus on to strengthen my chances for the Hotel School? Thanks!

Appleapple

thats really good colgatehopeful!!! Congrats! you're stats actually sound ALOT like mine..just keep working hard and hope for the best!!

leigh787

Hey appleapple, what DO we do in the weekly banfi shifts in 305 anyway? Taking it next sem and all I ever hear from students is that it's a drag but no idea why.

Appleapple

You do everything: room-service, bartend, wait on tables, run food, host, kitchen, etc. That's why you had to get that stupid servsafe thing. They are suppose to be really easy...but susskind's test are the kiss of death.

asya800

im glad this thread was started so dont let it die lol
im also super interested in the hotel school at cornell
i actually just got a job at the holiday inn and should be working there (hopefully) all the way until college (im a soph right now) - that should look good for applications from what ive read on here
anyone else want to post stats?
im just a bit nervous about my gpa and sats..once i take them

eddie34

SAT 2100
SATII MathII 750, Physics 700
Full IB 41/45
ECs - some varsity sports, some club leadership
Worked at a restaurant throughout junior year

eddie34

I got in this year*