Culinary Arts Training

Education

If you choose a culinary arts program, you may take advanced cooking courses. Check with the registrar's office for an updated schedule of culinary arts certificate classes, registration deadlines, and a list of cooking school requirements. The science of nutrition extends beyond a biochemical analysis of food, assimilation, and digestion within the body. Whole foods provide the energy and nutrients you need to maintain health.

It takes more than superior cooking skills to become a chef. Most chefs and head cooks learn their skills through work experience at a restaurant. Others receive their initial training through community college cooking courses or in a technical school. This training can be grueling, from attending a culinary arts program to serving a long apprenticeship in a commercial kitchen, under the watchful eyes of a master chef. Be sure that any cooking school that you attend is certified by either the American Culinary Federation or the National Restaurant Association.

Certification

The American Culinary Federation accredits more than 200 academic training programs at culinary arts schools, and sponsors apprenticeships around the country. Apprentices will receive about 2,000 hours of both instruction and paid on-the-job training per year. If you are thinking of opening your own restaurant someday, it's wise to gain actual restaurant experience, and save up money to cover starting costs.

ServSafe Certification is essential for anyone working in the food service industry. It covers topics such as proper food handling, storage, and preparation to prevent foodborne illnesses. ServSafe certification ensures that individuals understand crucial concepts like cross-contamination, temperature control, personal hygiene, and cleaning and sanitizing practices. It's often a requirement by local health departments.

Pastry arts certification focuses specifically on the art of baking and pastry making. Students learn the science behind baking, including ingredient functionality, dough preparation, and baking techniques. They also develop skills in decorating cakes, pastries, and desserts, using techniques such as piping, fondant work, and chocolate tempering.

Authentic Pizza

Chef Gordon Ramsay

Handmade Pasta

Thai Green Curry

Culinary Arts Curriculum

The Culinary Arts program will train students in the necessary skills to become a successful chef. Alternatively, some students with exceptional initiative, may take on the challenge of starting their own restaurant. Graduates may specialize in a number of areas, including pastry, confections, grilling, or soup preparation.

• Knife Skills: Techniques for chopping, slicing, dicing, and knife maintenance.
• Cooking Methods: Mastery of dry and moist heat cooking techniques (grilling, roasting, braising, etc.).
• Sauces and Stocks: Preparation of basic stocks, sauces, and their derivatives.
• Baking and Pastry: Fundamentals of baking, pastry doughs, and dessert preparation.
• Garnishing and Presentation: Techniques for plating and garnishing dishes for visual appeal.

• Regional Cuisines: Exploration of diverse culinary traditions from around the world.
• Asian Cuisine: Techniques and ingredients used in Chinese, Japanese, Thai, and Indian cooking.
• European Cuisine: French, Italian, Spanish, and Mediterranean culinary influences.
• American Cuisine: Traditional and contemporary American cooking styles and flavors.
• Latin American Cuisine: Flavors and techniques from Mexico, Central and South America.

• Menu Development: Principles of menu design, balancing flavors, and dietary considerations.
• Nutrition Basics: Understanding dietary guidelines, nutritional balance, and dietary restrictions.
• Special Diets: Catering to vegetarian, vegan, gluten-free, and other dietary preferences.
• Menu Costing and Pricing: Techniques for calculating food costs and setting menu prices.
• Sustainability in Culinary Practices: Incorporating sustainable and locally sourced ingredients.

• Wine and Beverage Pairing: Principles of pairing wines, beers, and spirits with food.
• Cocktail Mixology: Techniques for creating classic and contemporary cocktails.
• Coffee and Tea Appreciation: Brewing methods, flavor profiles, and serving techniques.
• Beverage Trends: Exploring current trends in non-alcoholic and specialty beverages.
• Bar Operations: Managing bar inventory, customer service, and responsible alcohol service.

• Front-of-House Management: Customer service, dining room operations, and guest relations.
• Back-of-House Management: Kitchen organization, staffing, and workflow management.
• Restaurant Marketing: Strategies for promoting and attracting customers to dining establishments.
• Financial Management: Budgeting, cost control, and profitability in restaurant operations.
• Legal and Regulatory Compliance: Understanding food safety regulations and labor laws.

• Culinary Competition Preparation: Techniques and strategies for culinary competitions.
• Advanced Cooking Techniques: Molecular gastronomy, sous vide cooking, and modernist cuisine.
• Artisanal Food Production: Techniques for making cheese, charcuterie, and specialty breads.
• Culinary Innovation: Experimentation with flavors, textures, and food presentation.
• Culinary Research and Trends: Staying updated on emerging culinary techniques and trends.

Healthy Food

Whole foods provide the energy and nutrients you need to maintain health. Required nutrients include proteins, carbohydrates, fats, vitamins, minerals, and water in abundance. Healthy eating isn't hard in fact, but it's a skill that must be learned. The key to nutritional science is to eat a variety of foods, including vegetables, fruits, and whole-grain products. Further, rehydrate with lots of alkaline, ionized mineral water, and limit your intake of salt, sugar, alcohol, saturated fat, and trans fat in your diet. The high water and fiber content in most fruits and vegetables makes them hard to overeat.

Start the morning by skipping high-sugar, processed cereals, and replace the eggs and some of the cheese in your omelet with vegetables. Swap out some of the meat and cheese in your sandwich with healthier veggie choices such as lettuce, tomatoes, sprouts, cucumbers, and avocado. Instead of a high-calorie snack, such as chips and dip, try baby carrots with hummus, or crunching on a fresh apple.

Soft drinks including soda and energy drinks are a huge source of calories in many poor diets. One can of soda contains between 10-12 teaspoons of sugar and 150 calories, so a few soft drinks can quickly bloat your daily calorie intake. Switching to diet soda isn't the answer either. Instead, try switching to water with lemon, unsweetened iced tea, or carbonated water with a splash of juice.

Culinary Arts Specialization

Ask yourself if you can see yourself as a professional chef, having daily contact with the public. In today's competitive environment, culinary arts students may choose to hone their skills in one particular area. While classes and internships will prepare you well, certain innate qualities that you bring to bear will help you succeed.