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Culinary Schools

For those who are born to cook and spent their early years clutching their mother’s apron strings to get a look at what kind of souffle she was making, culinary schools provide the opportunity to develop an interest in food into a profession.

Those who work as chefs find the work demanding and rewarding, and culinary schools can help one find a situation as well as train to become a chef. The best chefs do not always go to the best culinary schools, but it is a good idea to enroll in the best-quality program you can, since the food industry is growing, but at the same time, is still quite competitive.

Usually, the more elite the restaurant, the higher the chefs are paid, and the best culinary schools usually provide staff for these fine restaurants. Therefore, the money spent on programs at fine culinary schools usually pay off in the form of excellent job opportunities.

Those who attend culinary schools do not always become chefs. There are also programs for caterers, wine stewards, bakers and for current chefs who want to train to become instructors at culinary schools.

There are many areas of study available at culinary schools, including: –

  • Pastries
  • International Food
  • Wine
  • Sauces

Pastry chefs are in demand to create gorgeous and tasty desserts that are usually rolled around on elegant trolleys at the end of a fine dining experience. An artistic eye as well as a keen palette is usually required of a pastry chef who is often expected to come up with his or her own creations, as well as mastering pastry classics.

A popular concept in modern cuisine is “fusion cuisine” which involves a blending of different food styles (for example, Californian and French, Southwestern and Jamaican).

Therefore, many culinary schools have increased their emphasis on International and Ethnic food to allow chefs to accommodate the palettes of clientele who are used to exotic food and new creations. At culinary schools, students can choose to specialize in a certain style of cuisine, or to learn various techniques from around the world.

Wine is an essential accompaniment to a fine dining experience, and most culinary schools offer courses on wine in addition to their other offerings. Chefs need some knowledge of wine, but wine stewards require more thorough training, and there are usually courses available on several levels.

A good recipe usually requires a good sauce, and culinary schools often offer opportunities to specialize in making sauces. Many fine restaurants hire a sous chef, or a chef whose special job it is to invent new and interesting sauces.

The amount of time it takes to earn a degree in culinary schools varies according to the type of degree and the school. Most schools are full-time, but some offer part-time options for those who area already employed. Some culinary schools allow students to take a portion of the course online and a portion in the classroom setting.

Students are required to complete classroom and practical work. Half of the day is usually spent cooking, sometimes individually, in groups, or under the supervision of an instructor.

The final exam is partly written, but mainly dependent on cooking an entrée, a sauce or a pastry. Many graduates from culinary schools find the restaurants they worked for during their internships are open to hiring them full time or at least to recommend them highly to another restaurants.

Therefore, it is sometimes not difficult for a new graduate of culinary school to gain contacts for work while he or she is in school. These recommendations coupled with a high mark on the exam can enable recent graduates to be placed in the nation’s top restaurants.

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