With the popularization of culinary arts, several schools have been established to cater to the demand for professional culinary training. Almost every university in Europe, Canada, Australia and the U.S. now offer culinary classes for fees between $18,000 and $45,000. And then there are those privately owned dedicated culinary schools that cater only to culinary students for $8,000 to $36,000. Other types of intuitions that have contributed to this learning experience include vocational and community schools, which offer programs at more affordable tuition payments. And of course, there’s recreational culinary schools that provide short-term credit-less classes, tours, and workshops on cooking that more or less prepare a person for a field-related career.
These cover being a chef, restaurant and hotel manager, food researcher, nutritionist, caterer, food seller, food stylist, and cooking classes New Orleans instructor.
Here are some of the job opportunities expounded:
Chef – This is a person who cooks food for a living and they can be employed privately, in cafesm hotels, cruise ships, resorts, and restaurants. There are several titles associated to the profession and each come with their own roles. The head chef is the one who manages the entire kitchen – from purchasing, to inventory, scheduling, and human resource management – as well as provides creative input into the menu and plating of each dish.
The sous chef comes next-in-line in terms of authority and he usually is delegated scheduling, inventory, maintenance and training responsibilities. The chef de partie is also known as a line cook and he is directly involved in the production of meals. The commis is in the bottom of the hierarchy and usually assists the chef de partie in delivering the goods.
Food researcher – These are chefs who are employed by food companies or restaurant chains and asked to find out how to improve products. They usually experiment with how to make it healthier, last longer, taste better or look a certain way. They work hand in hand with chemists to develop new food processes and ingredients.
Nutritionists – These are chefs commonly found in hospitals, health care and education institutions that assist in planning meals for certain people. They are usually tasked to compromise dietary requirements with taste preferences to enhance the food consumption experience without compromising the health goals established.
Hotel and Restaurant Management – A few years of experience as a head chef and a person will be able to take on bigger responsibilities in the hospitality sector. There is very little difference in trying to run a kitchen and a business wherein it is a huge part of.
New Orleans cooking school Trainers – Experienced chefs usually take on this professional option to upgrade the quality and breadth of culinary education as well as add another star to their badge. The life of a chef is very hectic. This gives them a chance to earn an income, doing what they love, minus the pressure.
This should provide you a clearer picture of your options after enrolling yourself in a culinary institution. With a forecasted 6% increase in the job opportunity rate by 2018, you should feel confident about having a bright future in the industry.