Culinary Arts

What is Culinary Arts?
Culinary Arts is simply the art of cooking. A Culinary Artist is required to have a vast knowlege of deits, and nutrition. Culinary Artists should be able to produce food that is not only scrumptous, but also appealing to the eye. People who like to cook, decorate, and organize are often best fit for the job of a Culinary Artist.

Many jobs are open to people interested in the Culinary Arts! If you prefer cooking overall, then you would be able to take a job at a resteraunt as a chief. Or maybe you like organization more? Then a Culinary Design specialist is more your calling. Food and Beverage Managers, work strickly in hotels and make sure that the hotel is always well stock with both food and beverages. So much to chose from, how ever will you decide?!?


Related Careers:

Chefs, Cooks, and Preperation -prepare, season, and cook a wide range of foods—from soups, snacks, and salads to entrees, side dishes, and desserts. They work in a variety of restaurants and other food services establishments. Chefs and cooks create recipes and prepare meals, while food preparation workers peel and cut vegetables, trim meat, prepare poultry, and perform other duties, such as keeping work areas clean and monitoring temperatures of ovens and stovetops.
Specifically, chefs and cooks measure, mix, and cook ingredients according to recipes, using a variety of equipment, including pots, pans, cutlery, ovens, broilers, grills, slicers, grinders, and blenders. Chefs and head cooks also are responsible for directing the work of other kitchen workers, estimating food requirements, and ordering food supplies.
Food preparation workers perform routine, repetitive tasks under the direction of chefs and cooks. These workers ready the ingredients for complex dishes by slicing and dicing vegetables, and composing salads and cold items. They weigh and measure ingredients, go after pots and pans, and stir and strain soups and sauces. Food preparation workers may cut and grind meats, poultry, and seafood in preparation for cooking. They also clean work areas, equipment, utensils, dishes, and silverware.
Consultants and Design Specialists-Works with restaurant owners in development of menus, layout and design of dining room and establishing cosina protocols

Dining Room Service—the profession of managing a restaurant. Associate, bachelor, and graduate degree programs are offered in restaurant management by community colleges, junior colleges, and some universities in the United States.

Entrepreneurship- A large percent of the cuklinaries decvelope their own businesses like restaurants, bakeries, and specialty food manufacture (chocolates, cheese etc).
Food and Beverage Managers—they are responsible for the daily operations of restaurants and other establishments that prepare and serve meals and beverages to customers. Besides coordinating activities among various departments, such as kitchen, dining room, and banquet operations, food service managers ensure that customers are satisfied with their dining experience. In addition, they oversee the inventory and ordering of food, equipment, and supplies and arrange for the routine maintenance and upkeep of the restaurant's equipment and facilities. Managers generally are responsible for all of the administrative and human-resource functions of running the business, including recruiting new employees and monitoring employee performance and training.

Research and Development Kitchens-Develop new products for commercial manufacturers, they can also be test kitchens for publications or others can be kitchens for restaurant chains or grocery chains

Salespeople—Introduce chefs and business owners to new products and are able to demonstrate the proper use at equipment. They may sell any range at products needed in the industry from various food products to equipment.

Teachers- Experienced culinary artists may become teachers to train beginners in the Culinary Arts.

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