Food is entering a revolutionary era. Chefs are becoming superstars, restaurants are hotter than nightclubs, and cooking-related shows are saturating the airwaves. For those that dream of entering the culinary field, there are countless ways to do so. From cooking in a restaurant to writing about food to owning a catering company, the careers in this field are just about limitless.
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A Guide to Comparing Culinary School Curriculums
There are many different paths available to enter the world of culinary arts. Attending a culinary school is an excellent way to learn many different culinary skills and to make contacts in the culinary field. Figuring out which degree or certificate program to complete can be difficult. The following table provides information on what basic degree and certificate programs offer culinary students so you can make the right choice for what you want to achieve.
| Program | Year One | Year Two | Year Three | Year Four |
|---|---|---|---|---|
| Culinary arts certificate | ||||
| Cooking Skills Fundamentals | ||||
| Foodservice Sanitation | ||||
| Baking Fundamentals | ||||
| Quantity Food Production | ||||
| Cooking Stock, Sauces and Soups | ||||
| Cooking Meat, Fish, and Poultry | ||||
| Nutrition | ||||
| Associate’s degree in culinary arts | ||||
| Food Prep I | Cost Control and Menu Planning | |||
| Foodservice Sanitation | Baking and Pastry | |||
| English Composition I | International Cuisine | |||
| Mathematics | Cooking Meat, Fish, and Poultry | |||
| Interpersonal Communications | Cooking Stock, Sauces and Soups | |||
| Garde Manger | Wines Studies | |||
| Technical Writing | Food Prep II | |||
| Nutrition | Formal Restaurant Cooking | |||
| Quantity Food Production | Hospitality and Service Management | |||
| Cuisines of the Americas | Intro to Dining-Room Management | |||
| Summer: 18-week externship required | ||||
| Bachelor’s degree in culinary arts | ||||
| Food Prep 1 | Fundamentals of Baking | Principles of Economics | Advanced Garde Manger | |
| Foodservice Sanitation | Service Operations Management | Quantity Food Production | Advanced Sauce and Fish | |
| English Composition | Introduction to Hospitality Management | Cuisines of the Americas | Advanced Sauce and Meat | |
| Introduction to Computers | Social Science/Humanities | Mathematics | Culinary Internship | |
| English Composition 1 | Nutrition | Interpersonal Communications | Composition II | |
| Garde Manger | Food Prep II | Cost Control and Menu Planning | Algebra | |
| Culinary Skills Lab | Classical Baking and Pastries | Wine Studies | Catering | |
| Principles of Accounting | International Cuisine | Human Resources Management | Restaurant Management | |
| Food and Beverage Purchasing and& Cost Control | Hospitality Law | Volume Cooking | Professional Development | |
| Introduction to Marketing | Food Science Chemistry Lab | Formal Restaurant Cooking |
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The Top Culinary Schools in the United States
The United States is home to some of the top culinary institutions in the world. Training at one of these schools can put you on the road to success to many of the culinary fields you wish to pursue.
The Culinary Institute of America
The CIA’s educational programs include
Associate’s degree programs: Culinary arts, baking and pastry arts
Bachelor’s degree programs: Culinary arts management, baking and pastry arts management
The International Culinary Schools at the Art Institutes
The degree offerings and areas of study at The International Culinary Schools at the Art Institutes can be broken down into the following categories:
Certificate programs: Culinary arts, baking and pastry arts
Associate’s degree programs: Culinary arts; baking and pastry arts; wine, spirits, and beverage management
Bachelor’s degree programs: Culinary arts, culinary management, hospitality leadership management, hospitality food and beverage management
Le Cordon Bleu Schools North America
Following is a breakdown of the areas of study and degree offerings at Le Cordon Bleu Schools North America:
Certificate programs: Culinary arts, bakery and pastry arts
Associate’s degree: Culinary arts, bakery and pastry arts, hospitality and restaurant management
The French Culinary Institute
The French Culinary Institute, which has campuses in New York and California, offers
Diploma programs: Culinary arts and classic pastry arts
Specialized training: Options include cake techniques and design, essential techniques for food styling, fundamentals of wine, new directions in school meal planning for culinary professionals, restaurant management; and sous-vide (a method of cooking food at low heat in air-tight containers for a specified length of time)
The Italian Culinary Academy
The Italian Culinary Academy offers the following two ways to learn about cooking Italian cuisine:
Italian Culinary Experience: This option involves 10 weeks of training in New York City followed by 9 weeks of training at ALMA, The International School of Italian Cuisine in Parma, Italy. Students also spend time working at a top Italian restaurant. The Italian Culinary Experience is not an accredited program and is intended only for personal enrichment.
Essentials of Italian Cooking: If you prefer to remain stateside, this track includes plenty of hands-on experience in a fast-paced learning environment. Students study eight units during weekend classes offered in five-hour blocks on Saturdays and Sundays over a one-month period. Essentials of Italian Cooking is an amateur course. It is not an accredited program and is intended only for personal enrichment.
The French Pastry School
The French Pastry School offers two full-time certificate programs:
L’Art de la Pâtisserie: A 24-week professional pastry and baking program
L’Art du Gâteau: A 16-week professional cake decorating and baking program
National Center for Hospitality Studies
NCHS offers the following associate's degree programs:
Baking & Pastry Arts
Culinary Arts
Culinary Arts/Baking & Pastry Arts
Culinary Arts/Hotel & Restaurant Management
Culinary Arts/Professional Catering
Hotel & Restaurant Management
Professional Catering
Event Management & Tourism
Beverage Management
NCHS offers the following diploma programs:
Professional Baker
Travel & Tourism
Personal/Private Chef
New England Culinary Institute
Following is a breakdown of the degree offerings and areas of study at NECI:
Certificate programs: Professional cooking, professional baking, and professional pastry
Associate’s degree programs: Culinary arts, baking and pastry arts, hospitality and restaurant management
Bachelor’s degrees: Culinary arts, hospitality and restaurant management
The Restaurant School at Walnut Hill College
Students at The Restaurant School can choose from four majors:
Associate’s degree programs: Culinary arts, pastry arts, hotel management, restaurant management
Bachelor’s degree programs: Culinary arts, pastry arts, hotel management, restaurant management
The Institute of Culinary Education
Students at ICE can receive diplomas in four areas:
Culinary arts
Pastry and baking arts
Culinary management
Hospitality management
L’Academie de Cuisine
L’Academie de Cuisine offers programs for both professionals and recreational chefs. The two professional programs are
Culinary arts
Pastry Arts
Arizona Culinary Institute
Students who complete their studies at ACI will earn a diploma in
Baking
Culinary arts
Restaurant management
San Diego Culinary Institute
Students can earn a
Diplome Professionnel du Commis de Cuisine
Diplome Professionnel du Commis de Patisserie/Boulangerie
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Identifying Cooking Jobs in Restaurants
Restaurants are key places for people interested in making their marks in the culinary field. Following are some of the main cooking professions that are found in restaurants:
Executive chef: The executive chef is the kitchen’s head honcho. The job responsibilities include planning menus, ordering and purchasing supplies from vendors, hiring and training new staff, and assigning tasks to the kitchen staff. Executive chefs have significant restaurant experience and often formal schooling as well.
Sous chef: The sous chef is the second-in-command in a kitchen. A sous chef assists the executive chef, oversees the kitchen staff, makes purchases for the kitchen, creates feature dishes, and assists in cooking. A sous chef also has many years of restaurant experience and often formal schooling.
Specialty chefs: In a large kitchen, each cooking station may have its own chef, or supervisor. Specialty chefs include the fish chef, fry chef, grill chef, pasta chef, pizza chef, pantry chef, sauté chef, and vegetable chef. Specialty chefs usually have restaurant experience and training related to their specialty.
Pastry chef: The pastry chef is a type of specialty chef who may work in a restaurant or in an establishment that sells desserts to restaurants. Pastry chefs have schooling related to their specialty and usually have restaurant experience as well.
Line cooks: Most restaurants have at least a few line cooks. A line cook may work a particular station under a specialty chef or may work wherever needed at the moment. A line cook is an entry-level position. Line cooks sometimes work their way up the culinary ladder to other positions even if they don’t have formal schooling.
Prep cooks: Prep cooks prepare the food that line cooks make. They often come in earlier and make broths and soups and chop vegetables. This position is entry-level, and, similarly to line cooks, prep cooks may work their way up to other positions.
Roundsman: A roundsman is also called a swing cook. This person is trained to work at any station in the kitchen and goes wherever needed. A roundsman has many years of experience working every station in the kitchen.
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Keying In On Non-Cooking Jobs
You don’t have to be a chef to love food or want to work with food. There are myriad jobs available for those that want to work with food, just not cook it! Check out the following places for non-cooking professions in the culinary field along with a sampling of the job titles available:
Publications such as magazines and newspapers
Cookbook writer/editor
Food critic/reviewer
Food photographer
Food stylist
Recipe writer/editor
Television or radio programs
Host
Producer
Director
Writer
Crew
Schools
High school instructor
College instructor
Technical school instructor
Specialty food stores or grocery stores
Specialty food store manager
Grocery store manager
Cookware and kitchen equipment stores
Cookware store manager
Kitchen equipment store manager
Restaurant supply distributors/companies
Assistant salesperson
Sales representative
Assistant buyer
Regional buyer
National buyer
District manager
Public relations or marketing firms
Advertising manager
Advertising sales director
Communications specialist
Event coordinator
Market analyst
Market researcher
Media buyer
Media coordinator
Product development manager
Public relations director
Sales manager
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Source:http://www.dummies.com/how-to/content/culinary-careers-for-dummies-cheat-sheet.html
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