What Can I Do With A Major In Culinary Arts?

There are many pieces in the makeup of a professional chef. Just like any other craftsman, you must begin with a thorough knowledge of how to work as a professional, including a code of behavior, knowledge of the tools of the trade and the raw materials you will use in plying your craft. These courses will encompass what it means to be a chef. Education, networking, teamwork and a survey of the current status of society and how it impacts the definition of "chef" will be the topics studied. You will be able to work in a safe manner. This means not only handling foods carefully to avoid transmitting a food borne disease to a guest, but also to prevent the numerous accidents that seem to be part of a job that puts you in contact with hot, sharp and heavy objects. Nutrition is brought into the scheme of things since chefs and patrons alike are wondering how they can eat better to ensure greater energy. Weight control, health concerns and an upsurge of interest in vegetarianism will be discussed. Small equipment, knives and hand tools will be used on a daily basis. Larger equipment such a convection ovens, mixers and ware washing machines will be over viewed to arm the student with proper operation and safety procedures. Basic ingredients will be used to create items to be offered on a menu.