Soups, sauces, chutneys, starters, noodles, confectionery; this is how their course curriculum looks like. Yes, this article is going to introduce you to a rarely chosen college course. Chefs are the final product of these schools. Culinary skills are honed during this stint. Your office and work station is a kitchen.

Cooking could be opted as a casual vocation or a full-time occupation. Some training and structure would help the aspiring chef or cook to know their profession better. For those who think that this course is all about making new recipes and tasting food, may have to add some more subjects into their study hour.

Curriculum of a culinary course

If you are choosing a bachelor’s course, it lasts for 3 years. There are post-graduate courses also available with specializations like international cooking, bakery and confectionery, restaurant management, bread and pastry, oriental cusine, mediterranean cusine and so on. Below is a brief outline of a culinary course curriculum:

First Year

  • Orientation – Fundamentals of Food Production
  • Safety and Sanitation
  • Product Identification
  • Food & Beverage Service
  • Basics of Hospitality
  • French culinary
  • Basics of communication in English
  • Basics of Kitchen training
  • Basics of computer application

Second Year

  • Principles of Baking and Pastry making
  • Food & Beverage Matching-I
  • Nutrition & Food Science
  • Principles of Management & Organizational Behaviour
  • Basic Accountancy
  • Principles of Gastronomy
  • Regional bulk cooking
  • Contemporary Cakes
  • Desserts and Breads
  • Food and Beverage matching
  • Training and project presentation

Third Year

  • Culinary Art & Concepts
  • European Confectionery
  • Food & Beverage Matching – II
  • Labour Legislation & Hotel Law
  • International Baking
  • Materials Management
  • Sales & Marketing Management
  • Cuisine Facility Planning & Design
  • Advanced Edible Sculpture & Culinary Arts
  • International Visual Confectionery
  • Bread Art, Oriental & Far eastern Cuisine.

The curriculum listed above blends into both theoretical and practical classes. This course remains as formal as  any other known professional course. It includes project work and internship.

Where do we get placed?

For a not so popularly opted course, the next obvious question would be “what is my job?”. How do I earn a living after this course. After finishing this course students get placed in restaurants, hotels, catering service houses, food technology firms. Apart from these jobs, one may choose to be self employed, by being a food taster/tester, food critic (more to do with writing), independent chef, specialized chef, start your own bakery or restaurant or be a teacher for other aspirants.

In India chefs start with an initial pay pack of Rs. 1.5 lakhs p.a and grow depending on their specialization Rs. 12 lakhs p.a.

Current trends

Sanjeev Kapoor, Tarla Dalal, Anjum Anand, Vikas Khanna and Hari Nayak are some of the known veterans in this field. With a lot specialization and technological improvements, satellite tv shows have carved some time to host cooking shows and competitions to draw a common man’s attention.

Some useful links:

http://www.iactchefacademy.com

http://www.lecordonbleu-usa.com/Home

http://www.napavalley.edu/CookingSchool/

http://en.wikipedia.org/wiki/Cooking_school

http://www.ciachef.edu/

http://www.schoolcraft.edu/

http://www.stratford.edu/content-pages/about-us/bic-foundation

http://www.redcarpetacademy.edu.in/cooking-college-india.php

http://www.chefs.edu/Chicago

http://www.nitamehta.com/

http://www.indianfoodsguide.com

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