Culinary Arts Schools

faier asked:


hi, im planning on study culinary arts and i wanted to know if its a good option for my career, does anybody know any other good options tu study culinary arts in dallas?
P.S. Im a foreign student.

Maureen

thatgurrl33 asked:


I’m considering attending the Kitchen Academy in Hollywood and was wondering if any graduates or people familiar with the school can give me information on the school. Basically is the Culinary arts diploma program worth the $20,000? They say they have recently linked with the Cordon bleu (California school for culinary arts) and I don’t know if that means they now have a better reputation or not. Does the school provide a quality education?

Jon

Annabell Amaretto asked:


Culinary arts school is a booming career option in recent times. Any individual who enjoys food and cooking can surely benefit by choosing this as a career. Such school trains the students to become professionals in this field. After completion of the course, many students successfully set up their own culinary ventures. Most people think that making food is an extremely easy task and that these schools only teach to create dishes. But today, many culinary schools have dynamic programs in their course structure which not only includes preparing various cuisines, but also offer safety and hygienic business information. So, culinary is a serious profession which includes combination of science and art as well.

A well trained and skilled chef can make food become more than a biological necessity. It’s an art form meant to be savored. You can’t taste a painting or smell music - but good food is meant to be consumed and appreciated on many different levels.

Choosing The Right Program:

Students need to decide on programs that they are interested in making the career. If students desire to become soup chefs then, need to ensure that the school they choose has reputation in that course. If individuals want to start their catering venture, then they have to locate the school that specializes in that course itself. After enrolling, individuals need to attend the school regularly. It enables them to learn the course more efficiently and systematically.

Ask as many questions to instructor, observe their tactics and try to imbibe the qualities for improvement. The feedback given by the teachers is always important, using which individuals excel not only in their exams but also in the future professions.

Maintain a good rapport with teachers and friends, because there references might prove useful after completion of courses. Some schools provide extra tutorial or workshops to students on weekdays, which are not included in the syllabus. Notable people from culinary fields are invited to give the lectures. By attending such classes, an individual get the idea about the actual culinary world. Hence, gain maximum benefits from the facilities provided at the school. Some schools also take study trips to different locations to understand the food habits of various cultures.

Attending a culinary arts program isn’t the only way into the culinary industry. However, formal training can provide you with an extensive knowledge of proper techniques, high-end ingredients and the ins and outs of the business. Attend into a culinary arts program with the determination to learn as much as you can, and you’ll come away with a valuable education that can help you reach your career goals.

Summary:

To become a successful in every field, an individual has to put in efforts and same is in case of culinary art. Culinary schools of recent times provide excellent training and facilities, but it totally depends upon the students how much knowledge they acquire from it. While pursuing the culinary program, do the best as these qualities remains for lifetime and this is what required by employers too. Arts culinary schools thus, help in fulfilling the dreams of students of becoming eminent chefs.



Kathleen

shawnmp93 asked:


Im looking for a school that offers culinary art and/or photography as a major.

Josephine

Josh Stone asked:


Your kitchen career starts here.

They say cooking is the first art. Before mankind learned to speak, draw, or write, he learned to prepare a meal. And this art is passed down to your generation, in the form of a wide and diverse field of culinary specialties to choose from. A cooking career is limitless; it can take you anywhere, and you can explore it all of your life and never find the end of it.

Applying with a culinary arts program is basically no different than applying to any other program or course at a college or a university. As a standard practice, there is a process that you need to follow and you may need to meet with a career counselor in the department to see which program is right for you, as there are plenty of options available.

Considerations with regards to the school’s reputation, location, tuition, and financial aid programs available are essential in choosing what is best for you. You will be pleased to know that as a general rule, culinary arts courses go for a more reasonable fee than what you would expect for, say, a computer scientist. But the more elite schools tend to be pricey, too. Particularly if they can boast a celebrity chef on Food Network as one of their alumni.

Some small starting places are researching online via their website, or simply request their catalog by mail. These programs will range from general cooking and food safety to highly specialized positions like for pastry chefs.

Many who attend culinary arts college are aiming to become professional chefs or work in the food industry in some capacity, but don’t be surprised to find several students also attend culinary arts colleges to improve their own home cooking. The “cooking renaissance” has produced a growing population of culinary arts colleges and cooking schools in the country, and plenty of interest amongst the population in attending them.

Many varieties of people and companies, even from local restaurants and supermarkets, are setting up cooking classes so that anyone can improve their kitchen crafts. For the aspiring career chef, culinary arts colleges offer the greatest opportunity to landing a great career. Some go for prestige, such as a cruise ship chef or banquet chef to the celebrities, while others are happier with a small, secure position in an institution or restaurant.

Due to this increased popularity, there are now over five hundred programs in the United States that offer top educational courses in the field of culinary arts. Colleges, universities, and private programs all offer these courses.

There will be several things to consider when choosing a culinary arts college. You should consider what avenue you want your career to follow after you have taken the course, such as restaurant managerial work or owning your own private catering company. After deciding on this, you can easily narrow your search down for the right program quite dramatically, since there are many courses set off for those specific fields.

You will need to determine what is important in a college for you. Lengths of the program may be a consideration, and also what qualifications you will need in order to be accepted. Course fees need to be heavily considered, and if you are on a tight budget you will need to find out about student or college financing as well.

This is also a good time to ask yourself if you have the right kind of skills to stick with a culinary career in the long term. A chef will need many attributes to make it. You will need physical stamina, because this is a very demanding job with the need to move fast when the time counts. Cleanliness is one of those things that goes without saying, but only the fastidiously neat need apply. The demanding maneuvers of prepping food require good fine motor dexterity.

Because the repetitiousness of much of the chef career may lead to burn-out, you need to have real enthusiasm for it. In a contrast, you need a strong tendency towards creativity, while also being conformist enough that you have the ability to follow rules and standards of the industry. Last, and this is something that’s often overlooked, but math skills are also important in this job. We can’t have you standing over a stove with a calculator converting milliliters to teaspoonfuls, now, can we?



Nellie

Paul D. Rosevear asked:


Do economics courses leave you craving a bit more crunch? Find yourself wanting to take a bite out of bio? Are your literature courses a bit too sweet, and your poly-sci courses a little too sour? Maybe a traditional liberal arts education isn’t exactly your cup of tea… What is? Culinary study.

The Call of the Kitchen

If you’d rather spend time studying a cookbook than a chem book, you probably know it already – most culinary schools seem to have an inclination toward the kitchen before they graduate high school. What you may not know is that your passion can translate to a very exciting and lucrative culinary career.

“I spent my freshman year at New York University (New York, NY),” say Debbie Shure. “I had a kitchen in my dorm and I would always cook for my friends. It was a great hobby, but I never knew that I wanted to make a career out of it.” Things have since changed, as Debbie recently graduated from Johnson … Wales’ (Providence, RI), a world-renowned culinary school, and now has a successful culinary career at Chocolatier magazine.

The same held true for Nathan Rhodes, who worked in Enterprise Rent-A-Car’s corporate office after high school. “I always had a passion for food, and I picked up on that early on,” says Nathan, now 24 and studying at The Culinary Institute of America (CIA, Hyde Park, NY).”I was working a corporate job, because that’s what I thought I was ’supposed’ to do. Then I saw a television special on WOLFGANG PUCK [a famous chef and restaurant owner]. It inspired me to apply to culinary school, and now I love it to death!” Well – death by chocolate, maybe.

Nathan was able to find just the right recipe for his culinary career dreams. How to start? By finding the right culinary school for you.

Culinary Schools: Not Your Average Classroom

You may have a knack for whipping up late-night mac n’ cheese or adding just the right amount of cream and sugar in your morning coffee, but culinary school will probably be a bit more demanding.

“CIA’s associate’s program is about 85 percent hands-on learning,” says Nathan. “The day starts with a lecture that reviews recipes and answers questions, and for the next five hours you’re in the kitchen. Then there’s a lecture to close the day.”

But the hard work pays off. “The thing about culinary school is you get out what you put in,” says Debbie. “If you work hard, you’ll learn a ton. Your instructors are completely willing to help you as long as you’re motivated.”

The Real (Culinary) World

As the recent reality show, “The Restaurant” showed, the day-to-day operations of a culinary career – particularly within a popular eatery – are frantic, fast-paced, demanding, and most importantly, exciting. Most culinary schools have some kind of externship program, where you work on site, to help give you a taste of what a culinary career is like.

“CIA’s externship lasts 21 weeks and you can go to any of the 1,700 approved sites,” explains Nathan. “It’s sort of like a job application, where the restaurants are looking to hire students. You apply, go on an interview, and then hopefully get the position.” For students embarking on such study, finding a culinary school that places great value on in-the-kitchen experience is vital to your future culinary career.

A Culinary Career Smorgasbord

Perhaps the most important thing to know about earning a culinary degree at culinary school is that it won’t limit you to the kitchen. “The food industry is experiencing a huge boom right now, and there are many more jobs than there used to be,” says Colleen Pontes, a CIA graduate and former Chocolatier food writer. “The popularity of MARTHA STEWART opened the door for food media and food TV, and the industry in general is generating so much excitement and interest at the moment.”

“We want to show people the culinary career opportunities that are out there,” says Kathy Shaw, sales and marketing director at Le Cordon Bleu (Ottawa, Ontario), and graduate of the school’s culinary school programs in Paris. “I started out wanting to be a chef, now I do the school’s marketing. There are many ways to make this passion a career.”

“There are countless culinary careers beyond being a chef like catering, food TV, food writing, food art, event planning, food critic positions,” agrees Nathan. “Even research and development at major food companies like Hershey’s or Campbell’s – all of the sauces, candies, soups and flavors those mega companies put out are designed by people with culinary abilities.”

And you’ll never be stuck in one place. “When I first started, I wanted to be in the kitchen making desserts for people,” says Debbie. “Now I realize I want to be a food writer, which will be great. I can combine all of my food knowledge with my writing skills and help Americans understand what good food is all about!”

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Kimberly

Culinary Academy Of India asked:


Sculpture is something of a ‘dying art, with very few chefs having the skills and the patience necessary for blowing and pulling sugar into elaborate and decorative master pieces. And masterpieces they are , Attractively complimenting patisserie displays, or standing as table centerpieces in the dining room, making a delicious introduction for the feast to follow. Lately, I have been thinking a lot about the heights I want to reach in the Culinary world. I’m finding that the more I work with sugar, the more I want nothing else! But sugar craft seems to be taken less seriously these days, and in many cases completely overlooked. It takes years of dedication and perseverance to  master this art, not to mention “a few burns” along the way. Since childhood, I have had this embedded in my mind that, perfection- in all that I do & make is my forte! And it is this quality of mine, which has helped me to take up this profession which requires a lot of artistic ability& innovativeness. A glimpse of how the sugar is prepared will show the technical artistry involved in sugar work.. good quality sugar in granulated form is boiled with water  and glucose to a caramel. It is at this stage that tartaric acid and food colors are added. The sugar is then cooled a little and with this hot mass of sugar, the artist goes to work molding, pulling and blowing the sugar into the shapes he requires.

A part from this, pastillage & nougatine are also popular sugar works. Pastillage is made using icing sugar, egg white, gelatin & lemon juice, which is pliable enough to be molded & made into beautiful & intricate center pieces. Nougatine is easier to work with as its basic ingredients being sugar & almonds, it can be made & cut into a template & then brought together using royal icing. Royal icing is used to dainty & delicate filigrees which impart a sense of beauty and finesse in every centerpiece.  

Unfortunately, it seems the art of pastry is quickly becoming a lost art form. This is because it requires a lot of initial investment in setting up, with equipments which have to be imported from abroad at exorbitant prices. Also, there is a lot of hard work that goes in making a sugar sculpture, by putting in time, money & labor. Being  a pastry freak. I find this to be quite disturbing, & I along with my team are making efforts to bring back this dying art, through the curriculum we impart to students in the Culinary Academy of India, which aims at creating individuals who are creative, inventive & discoverers.   



Greg

The Art Institutes asked:


Jacquelyn P. Muller, AVP - Public Relations, (412) 995-7262 Devra Pransky, PR Specialist, (412) 995-7685

(PITTSBURGH - September 12, 2005) The Art Institutes announced today that it will assist both domestic and international students from universities in New Orleans, southern Louisiana, Mississippi and Alabama universities, which have been closed for the foreseeable future due to the devastation caused by Hurricane Katrina.

The Art Institutes will make available both on-campus and online courses that might be able to permit dislocated students to progress in their academic careers during this semester of disruption. Students at a university forced to close by Hurricane Katrina may register at any of The Art Institutes 31 locations across the nation for courses, on a space-available basis, for the fall semester.

The Art Institutes will waive tuition for dislocated students who have already registered and paid tuition at their home institution for the fall 2005 semester. If dislocated students have not yet paid their tuition at their home institution, they will be assessed the lesser of the current published tuition and fees at the home institution, or The Art Institutes’ published tuition and fees for the fall semester, as determined by the school president.

“The Art Institutes strives to assist college students who have been affected by Hurricane Katrina,” says Dave Pauldine, president of The Art Institutes. “The Art Institutes offers this initiative as a way to reach out to the students in the Gulf Coast region whose lives and education have been impacted by Hurricane Katrina and do what we can to assist those students.”

The Art Institutes is a group of 31educational institutions located throughout North America. Offering a broad range of programs including: audio production, culinary arts, culinary management, fashion design, fashion marketing, graphic design, industrial design technology, interior design, media arts & animation, multimedia & Web design, photography, restaurant management and video production. Not all programs are offered at all schools.

The Art Institutes operate in Atlanta, Arlington, VA (as The Art Institute of Washington), Boston (as The New England Institute of Art), Charlotte, Chicago and Schaumburg, IL, Cincinnati (as The Art Institute of Ohio - Cincinnati), Dallas, Denver, Fort Lauderdale, Houston, Las Vegas, Los Angeles (as The Art Institute of California - Los Angeles and California Design College), Miami (as Miami International University of Art & Design), Minneapolis, New York, Orange County, CA, Philadelphia, Phoenix, Pittsburgh, Portland, San Diego, San Francisco, Seattle, Tampa, Toronto , Vancouver (as The Art Institute of Vancouver, York, PA (as Bradley Academy of the Visual Arts) and The Art Institute Online, a division of The Art Institute of Pittsburgh.

Students seeking additional information about The Art Institutes’ initiative can view the policy in its entirety at (www.artinstitutes.edu/katrina) or call the National Admissions Information Center at 1-888-328-7900.

The Art Institutes (www.artinstitutes.edu), with 31 education institutions located throughout North America, provide an important source of design, media arts, fashion and culinary professionals. The parent company of The Art Institutes, Education Management Corporation (www.edmc.com) is among the largest providers of private post-secondary education in North America, based on student enrollment and revenue. Student enrollment exceeded 66,000 as of fall 2004. EDMC has 71 primary campus locations in 24 states and two Canadian provinces. EDMC’s education institutions offer a broad range of academic programs concentrated in the media arts, design, fashion, culinary arts, behavioral sciences, health sciences, education, information technology and business fields, culminating in the award of associate’s through doctoral degrees. EDMC has provided career-oriented education for over 40 years.



Joan

cαяσℓ ♥ asked:


I have to make food for my Culinary Arts class tomorrow. I can make something with Penne pasta. I don’t have like any ingredients at home– our pantry and fridge are clean.

So this is what I’m thinking:
Penne Pasta,
Butter,
Corn,
Red Onion,
and Cherry Tomatoes.

Tell me what you think.
It’s is very simple.
+ Green peppers

Pedro

Andy West asked:


Culinary arts careers have been pursued by generations of people wanting to cook for living. In the past, however, most people who wanted to become chefs did so because they grew up familiar with gourmet cooking and fine dining. The thought of a career in the culinary arts wasn’t one that caught the interest of many middle-class Americans.

In the last ten years, however, gourmet dining and cooking has gone mainstream. One reason is the greater availability of cookbooks and cooking utensils geared toward “gourmet cooking,” which has sparked a great interest in cooking schools in recent years. A greater influence, however, has been the rash of gourmet cooking shows that have flourished on television networks such as the Food Network and other cable networks.

Television and Culinary Arts Careers

Many people grew up watching traditional cooking shows such as Julia Child or the Galloping Gourmet, Graham Kerr. These shows were strictly utilitarian, with a chef instructing viewers on specific recipes and had an audience made up primarily of gourmet food fans. In the last several years, food programming has turned up the heat by adding elements that broaden its appeal.

Shows like Iron Chef America, Hell’s Kitchen and Dinner: Impossible feature difficult culinary challenges and high-stakes competition as well as fine cuisine. Some viewers begin watching to enjoy the fierce competition, the personality clashes and the inevitable drama and end up developing a real interest in the foods being prepared.

Educational shows like Good Eats with Alton Brown make food interesting by educating viewers about food history, the scientific basis of cooking and various cooking cultures. More than one culinary arts career has been sparked when someone has discovered that cooking goes far beyond simply making food taste good. It’s also about applying both science and art to food and understanding cultural tastes. Shows like BBQ with Bobby Flay and Simply Delicioso illustrate that gourmet cooking isn’t just about cream sauces and rare vegetables you can’t pronounce; it can be about elevating home cooking and back-yard favorites to the next level.

The Personalities of Cooking Shows

The many food programs on television today have opened up the door to culinary careers in another way as well. They have shown that people from all backgrounds and walks of life can pursue culinary arts careers successfully. One of the most popular shows, America’s Next Top Chef, features competitions between cooks from around the country. Although many have had some type of training, others are self-taught chefs who have become successful in restaurants or catering businesses.

There are tough guys, moms, self-made business owners and classically trained cooks on a level playing field in competition. The program is inspiring more people each year to explore a culinary arts career, something many wouldn’t have considered otherwise.

It is apparent that the popularity of food-focused programs won’t wane any time soon. Fortunately, the increased interest in culinary arts careers is a bonus that we can all enjoy, since more people from diverse backgrounds can only add spice to the foods we dine on.



Dana