Culinary Arts

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                      Culinary Arts

Culinary arts is the art, science, and business of cooking, baking, and preparing foods and
beverages of all types for public and private institutions, agencies, and eating establishments. It
exposes the student to the practices and techniques of quantity and fine food preparation as well
as presentation, food storage, customer service, budgeting, purchasing, equipment use,
recipe/menu development and use, sanitation, employee supervision, management, and
governmental regulations. A few of the major specialities are bakery, pastry, buffet catering,
meat cookery, cold meat and seafood preparation, soups and stocks, salads, vegetables, fish and
shellfish, and sauces.

                                     Related Majors
Baking & Pastry Arts--Culinary Arts Management--Dietetics--Entreprenuership--Food Science--
  Home Economics--Hospitality--Hotel/Motel Management--Nutrition--Restaurant & Resort

                                                High School Courses
                                                   Foods Cooking
                                              Home Economics     Health
                                                  Baking Chemistry

                                           Related Occupations
                                 Baker—-AA/V           Broiler Cook—-V
                                        Butcher—-V Caterer—-V
                                     Chef—-V       Coffee Maker—-V
                                       Cook—-V       Dietitian—-B
                                Executive Chef—-V Food Scientist—-B
                        Food Service Supervisor—-B/V         Kitchen Manager—-V
                                   Meatcutter—-V        Nutritionist—-B
                              Pastry Chef—-V        Restaurant Owner—-V/B
                               Salad Maker—-V        Sandwich Maker—-V
                               Sous Chef—-V          Technical Writer—-B

C=Certificate (usually requires 1 yr. or less of study; could be pre/post HS or college) AA= Associates Degree (usually equivalent to 2
full yrs. of study beyond HS) B=Bachelor’s Degree (usually equivalent to 4 or more yrs. of study beyond HS)       M=Master’s Degree
  (usually equivalent to 1-2 full yrs. of study beyond a Bachelor’s)   D=Doctoral Degree (usually equivalent to 3-5 full yrs. of study
   beyond a Bachelor’s) P=First Professional Degree (post-Bachelor’s training/study varies; may require up to 6 or more yrs. of
combined study/interning & residency for some medical majors)        V=Training/study varies greatly, is often technical and may require
                                                           an apprenticeship)

                                         Leisure Activities
Attending lectures, clinics, and workshops related to food preparation; working part-time or as a
volunteer in a school or community cafeteria or restaurant; baking and/or cooking for church or
    at home; reading publications related to culinary arts; joining an organization such as the
 American Culinary Federation; entering baking or food contests; attending conventions, trade
     shows, or fairs that highlight culinary interests; engaging in a part-time food endeavor.


                      Good motor skills, manual dexterity, and eye-hand coordination

                                                   Good health and vision

                                  Ability to read and interpret recipes and menus

                            Ability to meet deadlines and work well under pressure

                              Ability to clearly communicate and understand others

            Ability to see and feel differences among shapes, shading, colors, and textures

                                      Ability to work well alone and with others

                 Ability to adapt well to extreme temperature, noise, and odor variations

                                           Proficiency for accuracy and detail

             Ability to stand or sit in uncomfortable positions for extended periods of time

                                 Ability to cope with frequent change and variety

                                        Good mental and emotional well-being

                                         Keen sense of taste, smell, and touch

                                    Ability to organize and coordinate activities

                                             Values and Attributes
                               Desire for recognition and appreciation from others
                          Strong interest in cooking and baking
                        Tendency to maintain good health habits
              Willingness to work long and irregular hours and on weekends


                                       Masi, Mary.

                   Culinary Arts Career Starter. Learning Express, 1999.

                              American Culinary Federation

                                   10 San Bartola Drive

                                 St. Augustine, FL 32086

(sponsors apprenticeship programs, provides information about certification, a job bank, and

                             National Restaurant Association

                                  Educational Foundation

                                   1200 17th Street, NW

                                  Washington, DC 20036

(offers information about scholarships, career assistance, training, and student membership)

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