Culinary Arts Training

If you’re serious about getting into the culinary arts as a profession, a culinary training program will help you immensely as you get your feet wet in this growing and competitive field.

Why Get Professional Training?

Sure, you can get a job in the culinary arts without any professional credentials, and many have, but going through a training program gives you a breadth of knowledge that allows you to take advantage of a wide variety of opportunities in many places. Do you want to specialize in Asian cuisine? Do you want to become a chocolatier? Do you want to run your own restaurant? Formal training can help you do all that.

Also, your credentials give your potential employers the assurance they need that you can perform the functions of the job for which you are applying. And, if you’re looking to move up to a management position, many organizations require an advanced degree. In short, a professional culinary training program is an investment that goes a long way.

What Will I Learn?

There are many levels of training that are available, from the basic online correspondence course that may get your foot in the door to an entry-level job, to the graduate degree that could help you on your way to your high-end restaurant management ambitions. Depending on the kind of employment you aspire to, you can certify in as little as six months or get your Masters degree in two years.

No matter whether you’re just getting started or heading towards upper management, a job in the professional culinary industry will require you to know the fundamentals: keeping a clean kitchen, knowing your ingredients, basic methods of food preparation. You’ll have to know these things as an entry-level line cook so you can get that first kitchen job; you’ll have to know these things as a gourmet restaurant manager so you can step in when needed on a busy night. Caterers and private chefs will also have to tailor their knowledge of these basics to apply them to the homes and venues they work in as well.

Hands-on experience counts when it comes to moving up in your career; most, if not all programs require a certain amount of work or lab experience. The point of externships and work experience is to prove that outside of the theoretical aspect of cooking, you have the technical skills to perform the job. Because the job often requires you to work closely with others in fast-paced, ever-changing high-pressure situations, work experience also proves you have the communications and social skills to be part of a team.

Advanced degrees may take a combination of externships and work experience to qualify. Entry-level certifications provide practical laboratory work, and opportunities to work around the community; at this point even fast-food kitchen work is a plus. The most basic of training assumes that you will use it to get the work experience you need to get in or move up in the culinary field.

Accreditation, Accreditation, Accreditation

In all cases, accreditation is important. Without accreditation, the time, money and effort you spend on a culinary program could be for naught. It’s even possible that you could lose your job or face other penalties for taking a job based on a program that is not accredited by a U.S. Department of Education-recognized accrediting agency, even if you had no intention of doing any wrong.

If you’re ready to take on the exciting and creative career path into the culinary arts, or bump your skills up into a better job in the restaurant and hospitality industry, the only thing you need to do is decide to get started. Once you do, the culinary programs will take care of giving you the skills, experience, and even the connections you need to get ahead in the culinary field.


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