My education at the Culinary Institute of America (Year One)

[CardSharpCook]

If I were to have stayed on for the Bachelor's Program, I would have had to take a language class. As is, I merely learned culinary terms that only have a french name. However, I found out the hard way that there used to be a class called Culinary French. I say the hard way because during my "practical" - a year end solo test to confirm we are ready for the field - the Chef asked me something like What is a Bouillibase? I answered incorrectly whereupon he informed me of the former course. Sadly, I could have arrived at the correct answer if I had reasoned through it a different way.