Culinary arts training programs can offer a swift way to enter this high-growth profession. Many students begin careers by accepting entry-level dining positions as they concurrently enroll in the Associate of Applied Science degree in Culinary Arts. As a culinary arts student, you'll learn about the culinary business, food preparation techniques, menu planning, and nutrition.
A well-rounded culinary education prepares graduates for a wide range of career opportunities. Executive head chefs often begin their careers as food preparation workers or bakers' assistants, mastering the skills they've learned at culinary arts school. With experience you may be able to move on to positions as sous chefs, sauciers, dessert bakers, and wine stewards. An Associate in Applied Science degree in culinary arts lays a solid foundation for a lasting career.
Coursework typically includes an introduction to culinary operations, health and nutrition, preparing food by precise measurement and mixing techniques, the use of knives and other key kitchen tools, wines and beverages, menu planning, and public-health requirements, as well as pastry and desert preparation.
The National Restaurant Association lists the food service industry as the largest employer in the country, following only government organizations.(1) The U.S. Bureau of Labor Statistics (BLS) estimates that over 200,000 new positions will be created in the restaurant business each year through the end of the decade, adding up to an 11 percent increase at hotels, inns, fine-dining restaurants, bakeries, cafes, bars, casinos, spas, resorts, and cruise ships. Competition for the better kitchen roles will favor graduates of formal training programs.(2)
(1) Career Voyages (http://www.careervoyages.gov/hospitality-restaurantsandfood.cfm)
(2) Bureau of Labor Statistics: Occupational Outlook Handbook, 2008-09 Edition: Chefs, Cooks, and Food Preparation Workers (http://www.bls.gov/oco/ocos161.htm)
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