Welcome to cooking school Guide
Cordon Bleu Cooking School Paris Article
. For a permanent link to this article, or to bookmark it for further reading, click here.
You may also listen to this article by using the following controls.
Cooking School - Things To Know Before You Go
from:If you are attracted to the thought of pursuing a culinary career, you may be interested in attending cooking school. Although it is not strictly necessary, a culinary arts degree is a major asset to those interested in pursuing cooking as a career. The degree will show potential employers that you are serious about your career. Even more importantly, your education will prepare you for the real-world challenges that you will face in a professional kitchen. If your goal is restaurant management or ownership, look for a program that combines classroom instruction in the business aspects of running a restaurant with hands-on experience in the kitchen. If your desired career is within the kitchen, consider a cooking school that offers a shorter program with an intensive focus on the practical skills necessary to become a chef.
Kitchen Facilities: It is critical that the cooking school you select offers kitchen facilities that mirror what you are likely to encounter in a professional kitchen. During training, you should use the equipment that is generally used by professional chefs. Every piece of equipment you use, from knives to blenders, will have an effect on the final product that you are able to prepare. Be sure to tour the kitchen before deciding on a cooking school.
Accreditation: It is very important that the school you select is properly accredited. This will ensure that your training follows generally accepted guidelines, as well as provide you eligibility for federal financial aid programs. Additionally, certifications from accredited schools carry much more weight in the competitive job market.
Degree Programs: Culinary schools may offer any or all of three types of programs: Associate's Degree, Bachelors Degree, and Certification. Of these, the Bachelor's Degree is considered the highest ranked, and is roughly equivalent to any other four year Bachelor's Degree. A certification program is generally shorter and holds less weight than an Associate's Degree. Look for a school that offers all three types of programs for maximum flexibility, or seek out the shortest program if your goal is to get out into the real world as quickly as possible. Either way, you will need to pay your dues in the kitchen, so it is really up to you whether you would rather do so on a campus. Pastry chefs generally follow a separate track from other types of chefs so if your interest is in baking, look for a school that offers a pastry chef track.
Externship: One of your basic criteria for selecting a cooking school should be the externship program. An externship will give you real-world experience working in an off-campus restaurant. Some externships have even led to job offers.
Getting Accepted Into a Program: This is dependent on the cooking school that you select. Many schools are willing to admit anyone who has a passion for cooking and a desire to pursue a career in the field. Others are much more competitive. You may need to pass an interview, submit proof of prior restaurant work experience, or meet other requirements. Be sure to check into admissions requirements for any school that you are considering.
Cooking school is a very rewarding experience for those who have a passion for food. While a degree may not be required for those who are willing to put in time working their way up in a restaurant, it is important to remember that the field is competitive. A degree will demonstrate to potential employers that you have both the passion and the skill set required to be successful. Take the time to research several schools to find the one that will best meet your needs.
Andy West is a freelance writer for The Culinary Institute of Virginia College. Culinard offers two outstanding culinary programs. For information on cooking schools, please visit http://www.culinard.com
Cordon Bleu Cooking School Paris News
Mayberry advances to final 2 on ‘Rachael Ray’ - Iowa State Daily
Daily staff writer Madison Mayberry, junior in pre-journalism and mass communication, advanced to the final two of the “So You Think You Can Cook?!” competition in Monday’s episode of “Rachael Ray.” If she wins, Mayberry, of Orange City ...
Read more...Food Stuff - Calgary Herald
COFFEE - One of the world's top coffees is now in Calgary. The Panama La Carleida, the Best of Panama winner in 2008, is now at Caffe Artigiano (332 6th Ave. S. W., phone 403-699-9855.) Is it the best in Calgary? You be the judge. A half-pound costs ...
Read more...Meet the chef - Batavia Sun
Between the two chefs who mentored him - their respective flair for cuisine headquartered on opposite sides of the cranium - Jimmy Sneed essentially wound up with one complete culinary brain. The chef at Sugar Toad, perched just off the lobby of ...
Read more...Once-shy Giada De Laurentiis savors the culinary spotlight - Philadelphia Daily News
All she really wanted was to work behind the scenes in a kitchen where she could make food, then watch from afar as people enjoyed her creations. Instead, fate stepped in and snatched petite, sweet Giada De Laurentiis for stardom. In the last five ...
Read more...Chocolate-drenched dreams are born in Fran Bigelow's cozy little ... - Seattle Times
A grand old Wolf range is the starting point for developing the flavors that have made Fran's Chocolates an icon in the candy-making world. Here Fran is experimenting with, among other things, chocolate-covered apricots and figs in a chocolate ...
Read more...