Back to school

Remember Domestic Science lessons, or Home Economics, or maybe you're not quite as old as me? It's Food Tech now. Anyway, I was too clever at school to bother with anything like that. So I did my few years before I started my 'O' Levels: boiled an egg, made toast and moved on to learn how to make flaky pastry (and turned it into a vanilla slice), baked a mackerel and made gooseberry sauce for it (how bizarre that seems now) and I've forgotten the rest. Then I moved on to more academic pursuits and a job, then another job.

So when I started selling my baking last year I have to admit to a certain nervousness. After all, I wasn't professionally trained, just a good homebaker. And there are a lot of good homebakers around, not to mention those women who've been to cake-decorating classes and regularly turn out stunning creations for family and friends.

I researched a few courses and did nothing. And then I phoned Trafford College and a very friendly tutor phoned me back and really seemed to want me on his course. I went to meet him the same day and he showed me the Pastry Kitchen, talked me through all the elements of the course (pastry, bread, hot desserts, cold desserts, cakes) and I was hooked. I signed up, paid for my uniform (yes, a real chef's uniform!) and knives, and turned up a week later for my induction.

Not all the others are seventeen years old, there are a few other "returners" like me. But I do feel old, both in the class and in the college. A few rules and regulations to get used to: no mobile phones in class (I was pulled up for texting in the first hour, oops!), no hats or hoodies, no sitting on the floor in the corridor, 100% attendance expected or they phone your parents (I'd love to see my tutor phoning my mum about my attendance!) and lots of other stuff. It all felt very odd.

And then we got in the kitchen, and everything made sense. We made apple pie and it was wonderful, no kids, no phone, no email, no multi-tasking, just baking and lots of help and advice while we were doing it. So just one more hurdle to get over: our outward bound day for bonding purposes. It does make a lot of sense to get to know each other quickly, given we'll be working together in a restaurant pastry kitchen for the next year. Even so, it sounds like we'll be getting wet doing something or other outside for the day.

My kids thinks it's a hoot, their mum being back at school. And they loved the apple pie. I absolutely can't wait for next week and our second session in the kitchen. There is a lot to be said for vocational education and making things. It can be very very satisfying.