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So You Want To Go To Culinary Art School?
By Colin McArthur
I'm guessing if you're readiing this you might already
have an interest in or be attending a culinary art school.
Perhaps you're interested in starting a catering business,
working in food research and development, or as a food
critic, a culinary instructor or food inspector.Or even
working toward opening your own restaurant?
If so then you'll need to become familiar with a broad
array of culinary theory and practical experiences
necessary for success in the food industry. The
following is a sampling of the training you can expect at
Culinary Art School:
Ice Sculpting
Mis en Place
Crudit¨¦s
Wine knowledge & tasting
International Cuisine
Cheese making
Sushi making
Basic knife skills
Mother sauces and small sauces
Soups and stocks
Meat fabrication (butchering)
Nutrition
Fruit and vegetable carving
Tallow carving
Pate
Desert menu development
Menu design
Facility (restaurant) design
Basic cooking methods
History of Culinary Arts
Culinary students come to from different levels of
experience but they all generally share the same thing ¡ª
a passion for cooking. And they know something else: there are
no shortcuts to a great culinary education.
At culinary art school students learn traditional, fundamental
cooking skills. And they learn the realities of working in
restaurants and the food industry.
Watch the professionals at work the next time you pass by the
kitchen of your favorite restaurant. I think you'll agree that it looks
like orchestrated chaos and hard work. But it¡¯s also opportunity
for you in a thriving industry that supplies the demand for
something that we all need and love to do. Eat!
And with the proper education and experience, you can succeed
at it very well.
Here's a quick overview of the process that you go through at
culinary art school. You begin with the basics, from knife skills
and kitchen procedures to nutrition, speed and timing, and
presentation. From here, you progress to more advanced areas
such as baking and pastry, garde-manger (cold kitchen),
international and American cuisine, ¨¤ la carte, and dining
room operations.
You are thoroughally prepared for entry-level positions
such as line cook, pantry cook, assistant dining room
manager, or sommelier. You may gain experience in
settings ranging from cruise ships and resorts to hotels,
restaurants, and corporate dining rooms.
And when you graduate, a rewarding career as a chef,
caterer, baker, or pastry chef can be yours. You'll be
prepared to apply the skills and managerial talents
you've developed in as little as 15 months at culinary art
school.
About the Author
Executive Chef Colin McArthur has been crafting his culinary delights since 1977. He brings a vast expertise and colorful flair to all of his culinary creations: http://www.culinary-art-school.info/
Article Source: http://www.simplysearch4it.com/article/19219.html
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