Culinary Arts School - Your Culinary Career There are more than 900,000 restaurant locations in the United States, and the industry provides jobs for more than 12.2 million employees. Whether you are interested in science or supermarkets, in engineering, accounting, human relations, or flower arranging for fancy parties, in cookbook reviewing or judging cooking contests, there is a job in the food field for you. Or you can dream up something that has never before been done and make it happen. Food Careers
Culinary Arts schools and universities offering degrees in hospitality management do a dis-service to the food-service industry by narrowly focusing on potential career opportunities, usually citing only restaurants or hotels as possible venues for employment. In fact, job opportunities stretch to the furthermost horizon. Whether an individual is interested in becoming a chef, eventually moving up the ladder to sous chef, chef de cuisine, and executive chef, or has a goal of entering advancement and a proper balance of job to life that is becoming increasingly important to those now entering the workplace. The American Culinary Federation Educational Institute has a three-year apprenticeship program in which students can learn on the job while still earning an income. The designation of certified cook is received when an apprentice successfully completes the program. Culinary Arts School
There is no degree program currently available anywhere to qualify as a restaurant critic or a freelance food writer, though training at a professional cooking school or having a journalism degree or BA in liberal arts is undeniably helpful. It is useful, too, to have some business knowledge before setting out as an entrepreneur. This means that the short answer is yes, it is wise to obtain formal qualifications for certain positions, but it is also important to gain experience on the job and to keep learning. To stay a heartbeat ahead of the competition means following food trends and keeping up with what is happening in all sectors of the food universe. And bear in mind that, in the end, it will be your charming personality that lands you the job.
Careers Through Culinary Arts Program Long co-chaired by chef Marcus Samuelsson, Careers through Culinary Arts Program (C-CAP) is a workforce development nonprofit that provides underserved teens a pathway to success. Annually, C-CAP provides culinary, job and life skills to over 20,000 middle-and-high school students in seven regions across the United States: New York City, Newark, Philadelphia and Camden, Chicago, Los Angeles, Washington DC/Maryland/Northern Virginia and Arizona, including 7 Navajo Reservation school. Careers Through Culinary Arts Program
Students from all over the world attend American cooking schools. They arrive from Thailand, Vietnam, Korea, China, Japan, Singapore, India, Mexico, Peru, Brazil, Israel, Canada, Belgium, England, and many other countries. Even the sons and daughters of illustrious French, Michelin-starred chefs attend U.S. and Canadian cooking schools. Dorlene Kaplan, editor of ShawGuides'Guide to Cooking Schools says,"Over the past decade and particularly since 2001, enrollment at schools with professional culinary programs has jumped anywhere from 20 percent to 100 percent." And Meredith Moore, a culinary school spokeswoman, says,"Applicants are entering professional cooking schools with high SAT scores and impressive records of extracurricular activities that could easily earn them admission to top colleges." Gone are the days when fourteen-year-old boys sweated through apprenticeships in cramped kitchens ruled by menacing ogres before beginning their painstakingly slow ascent up the ladder to the fish station. Nonetheless, students who have completed courses at culinary schools and gone on to successful careers tell new cooking school graduates to be realistic. Restaurant work is backbreaking. It requires considerable physical effort and emotional stamina. It's stressful. The hours are long-and few restaurants close on holidays and weekends.
Many students are admitted to professional cooking school straight from high school and are armed with little more than a diploma and a willingness to learn, though some professional cooking schools may require at least a year of experience, preferable working in a restaurant kitchen. As many as one-third of the culinary-Student community are career changers in their mid- to late-thirties and older. They come from all walks of life and include former airline pilots, lawyers, advertisers, engineers, scientists, nurses, and entertainers. They previously worked in offices, schools, hospitals, and even in prisons. Some have served in the military and civil service. Many have already worked in restaurants and decided the in-depth education from a cooking school will advance their career options. What they all share is a passion for food, though not necessarily for cooking.
Article source: Culinary Arts School - by Irena Chalmers
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