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Culinary Cooking

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Index : General View | Large Eating Places | Specific Responsibilities | Advancement Opportunities

 

Culinary Arts SchoolsInformation About Earning a Culinary Arts Degree, Associate of Science in Culinary Arts degree or Certificate in Baking and Pastry Arts or Le Cordon Bleu Restaurant and Hospitality Degree. Many of our cooking schools also offer a Restaurant Management Degree Programs. Earn specialty certifications and degrees for pastry professionals, culinary educators, chefs and cooks, working chef, executive chef, and master chef. Become a Great Chef

Job Highlights for Cooks and Great Chef's

Many young people work as chefs, cooks, and food preparation workers almost 20 percent are between 16 and 19 years old.
Chefs, cooks and food preparation workers held more than 2.8 million jobs in 2000.
Job openings are expected to be plentiful through 2010, for those who hold degrees and certificates.
Chefs
A reputation for serving good food is essential to the success of any restaurant or hotel, whether it offers exotic cuisine or hamburgers. Chefs, cooks, and food preparation workers are largely responsible for establishing and maintaining this reputation. Chefs and cooks do this by preparing meals, while other food preparation workers assist them by cleaning surfaces, peeling vegetables, and performing other duties.

General View

Chefs and Cooks measure, mix and cook recipes according to ingredients. During The evaluation of their course of their work use a variety of pots ,pans and other equipment ,including ovens ,broilers ,grills ,slicers ,grinders and blenders .head cooks and chefs are responsible for fulfilling needs and redirecting the work of other kitchen workers, estimating food requirements and ordering food supplies. they are also involved in developing new menu and meals.


Large eating places

large eating places tend to have varied menus and kitchen staffs often include several chefs and cooks, sometimes called assistant or apprentice chefs and cooks, along with other less skilled kitchen workers. Each chef or cook usually has a special assignment and often a special job title vegetable, fry, or sauce cook, for example. Executive chefs and head cooks coordinate the work of the kitchen staff and often direct the preparation of certain foods. They decide the size of servings, plan menus, and buy food supplies. although the terms chef and cook still are used interchangeably, chefs tend to be more highly skilled and better trained than most cooks. Due to their skillful preparation of traditional dishes and refreshing twists in creating new ones, many chefs have earned fame for both themselves and for the establishments where they work.

Specific Responsibilities

Responsibilities of most cooks are determined by a number of factors, including different types of restaurants in which they work. Institution and cafeteria cooks. For Each Meal they prepare a large quantity of a limited number of entrees, vegetables and desserts .Restaurant Cooks usually prepare a wider selection of dishes, cooking orders individually. Their job discipline involves hamburgers, prepare sandwiches, fry eggs and cook French fries, often working on several orders at the same time. . Fast food cooks prepare a limited selection of menu items in fast-food restaurants. They cook and package batches of food, such as hamburgers and fried chicken, which are prepared to order or kept warm until sold. Private household cooks plan and prepare meals, clean the kitchen, order groceries and supplies, and also may serve meals.


Other food preparation workers, under the direction of chefs and cooks, perform tasks requiring less skill. They weigh and measure ingredients, go after pots and pans, and stir and strain soups and sauces. These workers also clean, peel, and slice vegetables and fruits and make salads. They may cut and grind meats, poultry, and seafood in preparation for cooking. Their responsibilities also include cleaning work areas, equipment, utensils, dishes, and silverware.

The number and types of workers employed in kitchens depends on the type of establishment. For example, fast-food establishments offer only a few items, which are prepared by fast-food cooks. Small, full-service restaurants offering casual dining often feature a limited number of easy-to-prepare items supplemented by short-order specialties and ready-made desserts. Typically, one cook prepares all the food with the help of a short-order cook and one or two other kitchen workers.

Across the Nation , a number of schools offer culinary courses. The American Culinary Federation has accredited over 100 training programs and a offers a number of apprenticeship programs around the country. Typical apprenticeships last three years and combine classroom and work experience. Accreditation is an indication that a culinary program meets recognized standards regarding course content, facilities, and quality of instruction. The American Culinary Federation also certifies pastry professionals, culinary educators, and chefs and cooks at the levels of cook, working chef, executive chef, and master chef. Certification standards are based primarily on experience and formal training.

Important characteristics for chefs, cooks, and food preparation workers include the ability to work as part of a team, a keen sense of taste and smell, and personal cleanliness. Most States require health certificates indicating that workers are free from communicable diseases.

Advancement opportunities

Advance opportunities for chefs and cooks are better than for most other food and beverage preparation and service occupations. Many chefs and cooks acquire high-paying positions and new cooking skills by moving from one job to another. Besides culinary skills, advancement also depends on ability to supervise less skilled workers and limit food costs by minimizing waste and accurately anticipating the amount of perishable supplies needed. Some chefs and cooks go into business as caterers or restaurant owners, while others become instructors in vocational programs in high schools, community colleges, or other academic institutions. A number of cooks and chefs advance to executive chef positions or supervisory or management positions, particularly in hotels, clubs, and larger, more elegant restaurants.

 

Document Keywords : Culinary Cooking , Chefs and Cooks , Recipes and Dishes
 


Online Programs Here

The Art Institute Online is accepting students from through out the United States offering Advertising, Arts & Design, Graphic Design, Interior Design and Culinary Arts.
PCDI Gourmet Cooking and Catering, Hotel and Restaurant Management.
Stratford University offers and A.A.S. Degree in Hotel and Restaurant Management.
Stratford Career Institute offering cooking and catering programs.
Thomson Education Direct Catering & Gourmet Cooking School.

Campus Programs Here
Academy of Medical Arts and Business is located in Harrisburg, PA., offering Culinary Arts Specialist courses.
California Culinary Academy is located in San Francisco, CA., offering Le Cordon Bleu Hospitality & Restaurant Management, Culinary Arts, and Baking and Pastry courses.
California School of Culinary Arts is located in Pasadena CA., offering Le Cordon Bleu Culinary Arts, Patisserie and Baking, and Hospitality & Restaurant Management programs.
Branford Hall Career Institute teaches Culinary Arts and is located in Springfield, Massachusetts.
Culinary Academy of Long Island is located in Westbury, New York offering Culinary School.
Kansas State University offers Food Science & Industry, Food Business & Operations Management, Registered Dietitians (RD's) degree program.
Keiser College has 2 campuses in Florida offering Associates Degrees in Culinary Arts and Baking and Pastry Arts.
L'Ecole Culinaire is located in St. Louis, Missouri offering Culinary and Restaurant Hospitality programs.
Le Cordon Bleu College of Culinary Arts is located in Atlanta, GA., offering Le Cordon Bleu Culinary Arts courses.
Le Cordon Bleu of Las Vegas is located in Las Vegas, NV., offering Le Cordon Bleu Culinary Arts courses.
New England Technical Institute is a Center for Culinary Arts and has (2) campuses located in Cromwell and Shelton Connecticut offering Culinary Arts degree.
Orlando Culinary Academy is located in Orlando, FL., offering Le Cordon Bleu Culinary Arts, Hospitality and Management, and Patisserie and Baking programs.
Pennsylvania Culinary Institute is located in Pittsburg, PA., offering Culinary Art degree programs.
Stratford University in located in Falls Church, VA offers Diploma Associate and Bachelor degrees in Culinary Arts.
Scottsdale Culinary Institute is located in Scottsdale, AZ., offering Le Cordon Bleu Culinary Arts, Patisserie & Baking, and Hospitality and Management courses.
The Art Institute of California San Diego Offering Culinary program features French style, kitchen management, meal planning, meat cutting, meat fabrication, menu and facilities design, nutrition, nutrition and food service, patisserie; restaurant opportunities.
The Art Institute of Orange County Campus located in Los angeles CA- Program: Associate of Science in Culinary Arts focus on controlling costs in food service; culinary skill development; food preparation; grade-manger; international cuisine; kitchen management; management and human resources; menu and facilities design; sanitation, baking and pastries, la carte kitchen.
The Art Institute of Phoenix is located in Phoenix, Arizona, offering Baking & Pastry and Culinary Arts.
The Art Institutes International is located in Minneapolis, Minnesota offering Culinary School and Restaurant Management.
The Salter School offers cooking programs and Culinary Arts.
The Cooking and Hospitality Institute of Chicago is located in Chicago, IL., offering Le Cordon Bleu Culinary Arts, and Le Cordon Bleu Patisserie & Baking programs.
Western Culinary Institute is located in Portland, OR., offering Hospitality and Management, Le Cordon Bleu Culinary Arts, and Patisserie and Baking courses.
York Technical Institute located in York PA., offering degrees in Culinary Arts & Restaurant Management and Pastry Arts.

 

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