Culinary Arts student at CSULB feeling overwhelmed - tips on balancing coursework and work?

[KevinParker]

My dream is to travel abroad for a study program and explore different cuisines. lowkey when i'm not in the kitchen, you can find me hiking in california's national parks - gotta balance out all that food tasting somehow! right now, i'm struggling with imposter syndrome and finding it hard to juggle my cooking techniques, food safety, and menu planning courses with work.

Practical exams, recipe development, and kitchen management are no joke! Any tips on how to balance coursework and work without burning out? How do you fellow Cali students handle it all?

 

[MattFlarr]

The practical exams are brutal but honestly the kitchen time is the best practice. For balancing: I use Google Calendar for EVERYTHING. Class blocks, work shifts, study time, even hiking (gotta balance!). Color coding helps me see when I'm overbooking. Also, the CAPS counseling center is free and helped me with the imposter syndrome stuff. You're not alone in feeling this way!