SC - Kitchen Authorization

[Bonne of Traquair]

>I don't remember anything about the degrees that are granted
>(the attaboy for sitting in classes) saying anything about a particular 
>track.

That a degree exists at all is new to me, so I appreciate your 
clarifications.

>Also, as
>there are no exams or anything, there would be no way of ascertaining the 
>quality of the
>training received.
>However, I still don't think we should be certifying people
>to work in kitchens.

Right, that's my point.  I don't think we should be certifying until and 
unless outside forces demand we must use their certification.

University and other A&S classes are a step above chance as chance can 
training done while cooking feasts.  That should never be discouraged but 
it's not optimal.  Regular offerings at University, w/ a 'degree' to 
demonstrate you've taken all 4 or 6 or 10 sounded like a fine thing:  
existing system, internal, informal, no new paperwork and no going overboard 
with schemes and tokens.  However, since the system recognizes X hours of 
all sorts of classes rather than x hours of classes in one area, that won't 
fly.  But, I'd like to see more internal, informal training done as part of 
the overall fun.

Ah well.

Bonne--who is looking into getting a license as a matter of fact.  But 
that's more  because this cross-country move is a life change opportunity 
than because it would be of any SCA use.
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