Day 464

The last final exam of the third semester, for Sensory Evaluation,was divided into two parts, covering the material we had learned from Chef Michael Olson about brewpub food and costing, and the material from Jennifer Wilhelm about wines. I found the most challenging part to be the 5-course menu Chef Olson had created–we were required to pair both a wine and a beer to each course, and justify each choice.

Sadly, there was no tasting component to the exam.

I still have the take-home exam for History of Rock & Roll  and a paper for FCF to complete, but as soon as I have finished those, I will share some thoughts about third semester.

 

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