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Last updated 29th September 2005 by Estelle
Bakercraft Apprentice Classes: Cooking
Article by: Sara
Cooking classes are mainly reserved for apprentices and junior students, as a full understanding of every part of the Pernese diet should be gained before moving onto more complex classes.
Beginner courses cover the basics of these courses, and ensure that all students are at the same level of knowledge. Intermediate courses add on to the foundation that the beginner classes have built, and are reserved for senior apprentices, or students aged approximately 15-16.
Meats
A popular class among young apprentices, this course teaches the preparation of various meats, including the common herdbeast, fish, and wherry, as well as the more rare poultry, ovine, caprine, and porcine, and whersport. This includes how to identify a suitable beast, how to strip and gut a carcass, as well as teaching which meats are edible, inedible, and which are the best for their purposes.
Much of this class is spent in theory or out in the stables. Once the students do begin their practical classes, their finished products are used for their next meal: the Hallmaster has found that this is a wonderful incentive to do a good job.
Vegetables
This class outlines the preparation of vegetables and tubers. Although many students see this as a waste of their time, it is a necessary skill for Bakercrafters who will move on to supplying large amounts of food to hungry Gatherers.
At the same time, this class is usually enjoyed by its pupils because it involves trips to the Farmercraft Hall, as well as into the gardens that surround the Hall. Students are taught the basics of how to recognise a sick plant, and which vegetables are good to serve with certain dishes.
Soups, Stews, and Casseroles
This class is extremely important class for students who intend to work in small holds, or holds in cold climates. Students are taught how to make savoury and filling meals using whatever is at hand, as well as how to stretch a budget or supply of food to make it last the longest amount of time possible.
This is one of the only junior-level classes that actually serves its products to the Hall in general. After class, the meals that have been deemed edible by the teacher are kept warm in an oven, and served for lunch or supper to the Hall.
The Pernese Diet
This is one of the few times when Bakercrafters and Healercrafters can collaborate on an issue pertaining to a person's health. After this course, bakercrafters are expected to understand the fundamentals of how diet can affect a person's well-being. They are also taught which meals are most palatable to sick persons, and how to ensure that wherever they work, the people who subsist on their food are getting a well-balanced diet. This class is taught in classroom form only, with little or no practical.
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Cooking classes are mainly reserved for apprentices and junior students, as a full understanding of every part of the Pernese diet should be gained before moving onto more complex classes.
Beginner courses cover the basics of these courses, and ensure that all students are at the same level of knowledge. Intermediate courses add on to the foundation that the beginner classes have built, and are reserved for senior apprentices, or students aged approximately 15-16.
Meats
A popular class among young apprentices, this course teaches the preparation of various meats, including the common herdbeast, fish, and wherry, as well as the more rare poultry, ovine, caprine, and porcine, and whersport. This includes how to identify a suitable beast, how to strip and gut a carcass, as well as teaching which meats are edible, inedible, and which are the best for their purposes.
Much of this class is spent in theory or out in the stables. Once the students do begin their practical classes, their finished products are used for their next meal: the Hallmaster has found that this is a wonderful incentive to do a good job.
Vegetables
This class outlines the preparation of vegetables and tubers. Although many students see this as a waste of their time, it is a necessary skill for Bakercrafters who will move on to supplying large amounts of food to hungry Gatherers.
At the same time, this class is usually enjoyed by its pupils because it involves trips to the Farmercraft Hall, as well as into the gardens that surround the Hall. Students are taught the basics of how to recognise a sick plant, and which vegetables are good to serve with certain dishes.
Soups, Stews, and Casseroles
This class is extremely important class for students who intend to work in small holds, or holds in cold climates. Students are taught how to make savoury and filling meals using whatever is at hand, as well as how to stretch a budget or supply of food to make it last the longest amount of time possible.
This is one of the only junior-level classes that actually serves its products to the Hall in general. After class, the meals that have been deemed edible by the teacher are kept warm in an oven, and served for lunch or supper to the Hall.
The Pernese Diet
This is one of the few times when Bakercrafters and Healercrafters can collaborate on an issue pertaining to a person's health. After this course, bakercrafters are expected to understand the fundamentals of how diet can affect a person's well-being. They are also taught which meals are most palatable to sick persons, and how to ensure that wherever they work, the people who subsist on their food are getting a well-balanced diet. This class is taught in classroom form only, with little or no practical.
See Also: No articles yet
Referenced By: No articles yet