In Weeks 1, 2 & 3, I was writing everything down in my notebook, and then re-typing my notes at home (see photo below).
However, mid-way through the term, I decided it was easier to take notes in this way:
I basically have two columns. The left column is for ingredients, and the right column is for the process (what to do with the ingredients). For the process, I write abbreviated notes, because we learn many of the basic techniques early on (e.g. blanchir, which basically means "creaming") and we use these techniques often, so there's no need to write them out in full.
I ended up preferring handwritten notes, because I remember them a lot better. When I close my eyes, I can almost see my own handwriting (like a picture/image), whereas all the typed notes just look the same to me (in my mind, the black words on white paper just blend together and I cannot remember much).
