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If one did not finish one of their Picture assignments in Professional cooking course , how many extension do they need to completely done with their certification ? I mean in terms of getting scored by your administration?

Open Office Hours

Eric Wynkoop - Open Office Hours

Recorded

This event was on August 23, 2022

Join Chef Eric Wynkoop in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to ask anything – from cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Eric is ready to answer them all.

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Question

Mehrdad Mir Hosseini

If one did not finish one of their Picture assignments in Professional cooking course , how many extension do they need to completely done with their certification ? I mean in terms of getting scored by your administration?

Answer

An extension is 30 days. And you know within that 30 days it's going to be up to you to submit assignments. And you know, our turnaround is you know, it's usually to two or three days. Okay, so it's conceivable that if you prepare all of your assignments got all your photos ready. Bought yours your extension and then all at once uploaded all of your assignments and turn them in that. Yeah, you know, let's say within a I don't maybe within a week, you know that we would have time to to work through those. If you bought your extension and then started cooking and doing your photo upload assignments, it would depend upon your pace. For completing those assignments. So, you know in the Pro cook course, there are like 30 or more than 30 assignments. And so there's quite a lot of work to do. So just depends on your approach. Okay, but it's possible to get all of that graded, you know within one extension. All right. Thank you.

Eric Wynkoop

Director of Culinary Instruction

Eric Wynkoop previously served as a founding faculty member at The International Culinary School, instructor in anthropology at Portland State University, and Senior Instructor at the Le Cordon Bleu program at Western Culinary Institute, in Portland, Oregon. He holds Master’s Degrees in postsecondary education and cultural anthropology, as well as credentials in Ayurveda wellness and cooking. Eric has spent more than twenty years in the food and beverage industry. His experiences include banquet management, catering, personal chef, winery cellar hand, educator, textbook contributor, consultant, and ethnographer. He also brings food and cultural insight from nearly a decade of residence in Japan, studies in Mexico, and research in India as a Fulbright Scholar. After graduating from the University of Oregon with a dual degree in Japanese and Asian Studies, he went on to receive his formal culinary training at Western Culinary Institute, in Portland, Oregon. Eric’s role with Rouxbe is central to enhancing the student experience through quality course content and new course development at Rouxbe. Eric is also the lead instructor in Rouxbe courses, a role which he has enjoyed since 2016.