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Culinary and Cooking Degree Course Curriculums |
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Get a degree
or certification in Culinary
Arts .
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| Culinary Course Curriculums |
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The
major fields of Culinary are Culinary Arts, Professional Chef. Large eating places tend to have varied menus and kitchen staffs often include several chefs and cooks, sometimes called assistant or apprentice chefs and cooks, along with other less skilled kitchen workers. Each chef or cook usually has a special assignment and often a special job title—vegetable, fry, or sauce cook, for example. Executive chefs and head cooks coordinate the work of the kitchen staff and often direct the preparation of certain foods. They decide the size of servings, plan menus, and buy food supplies. Although the terms chef and cook still are used interchangeably, chefs tend to be more highly skilled and better trained than most cooks. Due to their skillful preparation of traditional dishes and refreshing twists in creating new ones, many chefs have earned fame for both themselves and for the establishments where they work. The specific responsibilities of most cooks are determined by a number of factors, including the type of restaurant in which they work. Institution and cafeteria cooks, for example, work in the kitchens of schools, cafeterias, businesses, hospitals, and other institutions. For each meal, they prepare a large quantity of a limited number of entrees, vegetables, and desserts. Restaurant cooks usually prepare a wider selection of dishes, cooking most orders individually. Short-order cooks prepare foods in restaurants and coffee shops that emphasize fast service. They grill and garnish hamburgers, prepare sandwiches, fry eggs, and cook french fries, often working on several orders at the same time. Fast food cooks prepare a limited selection of menu items in fast-food restaurants. They cook and package batches of food, such as hamburgers and fried chicken, which are prepared to order or kept warm until sold. Private household cooks plan and prepare meals, clean the kitchen, order groceries and supplies, and also may serve meals. Other food preparation workers, under the direction of chefs and cooks, perform tasks requiring less skill. They weigh and measure ingredients, go after pots and pans, and stir and strain soups and sauces. These workers also clean, peel, and slice vegetables and fruits and make salads. They may cut and grind meats, poultry, and seafood in preparation for cooking. Their responsibilities also include cleaning work areas, equipment, utensils, dishes, and silverware. The number and types of workers employed in kitchens depends on the type of establishment. For example, fast-food establishments offer only a few items, which are prepared by fast-food cooks. Small, full-service restaurants offering casual dining often feature a limited number of easy-to-prepare items supplemented by short-order specialties and ready-made desserts. Typically, one cook prepares all the food with the help of a short-order cook and one or two other kitchen workers. Search
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