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