This week has been a blur:

Monday: Science lecture about proteins, fats, lipids and water. The lecture explained what all were and how they effect cooked and baked products. After the lecture, I did homework and took a nice walk in to town to get some bread and cheese.

Tuesday and Wednesday: I was in lecture both days: Math, Baking Equipment and Technology (BIET), Food Safety and First Year Seminar. I had a quiz in food safety and a midterm in BIET. Because of the crazy amount of studying, I did not get to go to Yoga. I went to piping tutoring on Wednesday. Piping is much harder than it looks and so far has been one of the more frustrating tasks I have had to complete. After almost two hours of piping lessons, I finally picked up on some of the techniques. Piping will be duw every Thursday and Friday for the first semester and then every day Monday-Friday for the rest of my time at the CIA.

Thursday: I was in the kitchen. We made Spritz cookies, Russian Tea cookies and Blueberry muffins. We piped the Spritz cookies on a tray and baked them. When they cooled, we put jam in between two and some were dipped in chocolate. These cookies don't do much for me, mostly because of the almond paste and they are a pain in the ass for such a small cookie.
The Russian Tea cakes are okay, but I definitely prefer the recipe and method my family uses. We used walnuts instead, didn't chop them and didn't round out the bottoms or fully cover them in powdered sugar, only dusted the top. I still ate one.
The blueberry muffins were awesome. I can't wait to make these again. Chef showed us how to not have runny blueberries in our muffins (smurf muffins). The recipe is a base and is designed to have any flavored swapped with the blueberries.

Friday: I made Polenta cake, Roman Apple (we ran out of apples so I used pear) cake and Baked Apple Bran muffins with struesel. My partner and I served our Roman Pear cake for lunch service.