Culinary Arts Degree Program and Career Information
Culinary art is defined as the art of cooking and of food preparation in general. A study of the culinary arts concentrates on the techniques and terminology of preparing food and beverages in a professional and aesthetic manner. Cooking, baking, and hospitality management all cluster under this tasty domain.
Culinary Arts Education, Training and Degrees
A bachelor's degree in culinary arts is generally the basic requirement for employment; there are, however, numerous culinary schools and cooking schools which offer certificate programs and associate degrees that provide essential vocational training. These can often be used to obtain employment in restaurants, bakeries, and other food service and preparation facilities.
Colleges and culinary schools alike offer various career programs and degrees in food preparation, chef training, baking and pastry creation and decoration, and restaurant management. Online degrees in culinary arts are in high demand for those seeking to take up culinary arts as a career, as well as for individuals looking to expand their skill in this art.
Below are a few of the degrees available in the culinary arts field:Certificates
Art of Cooking
Baking & Pastry
Associate's Degrees
Culinary Arts
Restaurant & Catering Management
Bachelor's Degrees
Culinary Management
Explore Career Opportunities in Culinary Arts
According to the U.S. Department of Labor, the culinary and hospitality field is currently the second largest industry in the U.S., based on the number of people employed. Expectation of future growth is even better, as this field is currently one of the fastest growing industries in the country, and has been for over two decades. Figures compiled by the National Restaurant Association for its 2005 Restaurant Industry Forecast indicate that more than 13 million job openings are expected to open up during this decade.
Below are a few of the most popular careers in the culinary and hospitality industry. Below are more details concerning careers within this field.
Chef
Chefs design dishes, meals and menus, prepare food, and supervise the kitchen staff. There are many levels of chef, from the sous chefs who prepare ingredients for the cooks to the head chef, who is responsible for every aspect of kitchen operation.
Baker
Bakers concentrate on the sweeter side of food, especially desserts. They might specialize in bread, donuts, cakes, wedding cakes, or various pastries, baking and decorating them artistically.
Caterer
Rather than prepare meals to be served in a restaurant, caterers prepare and deliver meals to the site of parties, banquets, meetings and other events. They work closely with clients to custom design events in areas such as menu planning, food preparation, food and beverage service and often even decoration.
Food Service Manager
In addition to food preparation and service, the food service and hospitality industry also requires management and supervisory personnel such as director of sales and marketing, general manager, corporate food and beverage director, restaurant manager, and consultant. This area requires knowledge of business practices as well as the specific demands and health requirements of the food service industry.
Culinary Educator
Teaching the culinary arts to students is a position which requires knowledge of both food preparation and teaching methodology. Leadership and people skills, and professional experience in the field, are also necessary.
Food Stylist
A food stylist prepares and arranges food with appropriate props for still or video photography, for advertising, menus, magazines or television shows. This visual aspect of the culinary arts ensures that the food and its presentation are both appetizing and visually appealing. A food stylist needs both cooking and photography skills.
Product Development Specialist
These culinary artists are the experimenters and trendsetters who develop new recipes, products, and sometimes even new cooking styles or cuisines. Product development specialists might work for a restaurant chain or a food manufacturer, where they develop new products, evaluate ingredients, and ensure that the products currently on the market meet company standards and public expectation for taste, consistency and quality.
