So, I think it is about time that I get ahandle on my budget. School is about to begin and I want to be able to afford it. So, here it goes!
May 10, 2012
January 28, 2009
Thinking of going to culinary school but not sure what to do after you complete your degree? When you complete a degree in culinary arts many doors will open for you. Below is a list and description of careers open to graduates of culinary schools. (Taken from: http://www.culinary-schools.us/culinary-careers.htm).
“Culinary Careers & Culinary Job Profiles
There are several types of culinary careers that direct food preparation and plan cooking activities in commercial kitchens and restaurants. Chefs are typically employed in restaurants, hotels, bakeries, food commissaries, catering companies, cruise ships, healthcare institutions, vacation resorts and similar establishments.
Cooks prepare a wide variety of foods and desserts. They are employed in the same establishments listed above, but often are working under the guidance of a head chef, or executive chef. These cooks are often referred to as “apprentice cooks” or “apprentice chefs.”
Executive chefs plan and direct food preparation, and they also coordinate preparation activities for multiple restaurants within an establishment. They plan menus, ensure food meets quality and health standards, estimate food requirements, and estimate food and personnel costs. They also supervise activities of apprentices, sous-chefs, specialist chefs, chefs and cooks. They also recruit and hire kitchen staff.
Sous-chefs oversee the activities of specialist chefs, chefs, cooks and other kitchen workers. They demonstrate new cooking techniques and equipment to the kitchen staff in addition to menu planning, food purchases and preparation.
Chefs and specialist chefs prepare and cook complete meals, banquets or specialty foods, such as soups, salads, sauces, pastries, vegetables, meat, poultry and seafood dishes. Chefs instruct cooks in preparation, cooking, garnishing, and presentation of food. They also do menu planning and buying of food and kitchen supplies.
Cooks prepare and cook complete meals or individual dishes. In some cases, they supervise kitchen helpers that assist in preparation, cooking, and handling of food. They may also plan menus, determine food requirements, costs, etc.
Typical kitchen staff titles include:
chef de cuisine
chef de partie
dietary cook executive sous-chef
line cook pastry chef
If you are looking for a diversified and well-versed school, check out the Culinary School in Houston, Texas (www.culinaryinstitute.edu). The Culinary Institute offers degrees and diplomas in: Culinary Arts, Pastry and Baking and Cuisine.
Perhaps you have always wondered what career path you would like to take, and not fond of typical pencil and paper school work. Maybe you are one of those students that likes to get their hands dirty and do more hands-on, than working with paper and pen. If you are one of those types, you may want to consider culinary school. In culinary school, one is able to learn by doing and obtain professional experience for their career. Below is a brief profile explanation of culinary school and the culinary industry (taken from: http://www.careereducationadvisor.com/Profile-Culinary-Industry.htm).
“Profile: Culinary Industry
The culinary industry is unique because, as long as you create a dish that appeals to at least a small segment of the population, you are bound to be successful. Most people eat three times a day, and when they are not actively eating, they are considering what and where their next meal will be. Most industries do not experience this sort of stability when it comes to the demand for their products. This is not to say, however, that becoming a chef is easy or that the job itself is glamorous.
The culinary industry is one in which you will likely be required to work your way up through the ranks, from pantry cook to line cook to sous-chef for example. Your career path, however, depends upon many factors. If you choose to work in a smaller restaurant there might only be one or two assistants to accompany the head chef, but in a larger, busier restaurant there could be multiple chefs, cooks, apprentices, busboys, dishwashers, etc.
As a sous-chef or an executive chef, you will do more than the standard chopping, slicing, dicing, mixing, simmering, baking, broiling, etc. and you will use more than simply pots, pans, grinders, ovens, and any other kitchen utensil or appliance you can imagine. The head-chef can also be in charge of coordinating the kitchen staff and assigning each person a specific job, such as sauces or pastries. Management duties may also include planning menus, estimating food requirements, handling food budgets, and ordering food supplies, but this will depend on the type of environment you choose to work in.
A restaurant, however, is by no means the only option for a work environment. There are plentiful opportunities for chefs outside of the restaurant setting. You could work in hospitality, on a cruise or at a resort; as an industry chef in the kitchens of schools, businesses, hospitals, cafeterias, and other institutions; as a personal chef in someone’s home; you could specialize as a pastry chef or baker; the possibilities are endless. For these reasons it is difficult to pin down the general job description of someone working in the culinary field. However, that can be good news because it means that unique opportunities abound. “
One culinary school, located in Houston, Texas, USA– The Culinary Institute (www.culinaryinstitute.edu), has 90% hands-on learning; making it one of the highest percentage schools for the actual hands-on approach to learning.
January 27, 2009
The Culinary Industry at a Glance (Taken from http://www.culinaryacademy.edu/pdf/at_a_glance.pdf)
Sales: $440.1 billion
Locations: 878,000 — serving more than 70 billion meal and dessert
Employees: 12 million — the industry is the largest employer besides
Restaurant-industry sales are
forecast to advance 4.4% in
2004 and equal 4% of the U.S.
gross domestic product.
The overall economic impact of the restaurant industry is expected to
exceed $1.2 trillion in 2004, including sales in related industries such
as agriculture, transportation and manufacturing.
Between 1970 and 2004, restaurant-industry sales posted a compound
annual growth rate of 7.1%.
The restaurant-industry share of the food dollar is estimated at 46.4%,
up from 25% in 1955.
an estimated 12
making it the
work for nearly 9% of those employed in the United States.
The typical employee in a foodservice occupation is:
o Female (55 percent)
o Under 30 years of age (52 percent)
o Single (67 percent)
$1.2 billion — restaurant-industry sales on a typical day in 2004
Three out of five — percentage of table service operators who plan to
make capital expenditures for new equipment in 2004
Seven out of 10 — adults who agree that there are more nutritious
foods available to them in restaurants now than there were five years ago.
No matter where you are from, going to school in Houston, Texas definitely has it’s perks. The multi-cultural city is filled with learning new foods around every corner. Not to mention there is plenty to do in this town; everything from parks to nature, to nightlife and great food!
The Culinary School in Houston, was created by Alain and Marie LeNotre from France. Alain comes from many generations of fine chefs, which shows in their chef training. This Texas Culinary School is focused on learning practical skills for the real world. 90% of all the curriculum is hands on. The Culinary School is known for it’s large number of recipes that it teaches over a semester.
Culinary School in Houston, Texas, will introduce you to the real world of the Culinary industry.
How to Choose a Cooking School
An education opens doors. It’s an investment—a foundation that you’ll be able to draw upon for years to come. A formal culinary education provides you with a broad overview of culinary cuisines, theories, ingredients and techniques that restaurant experience alone cannot deliver. A culinary education will allow you to:
* Gain the advantage in a competitive job market.
* Demonstrate your commitment to future employers.
* Acquire a wide range of culinary knowledge.
* Have the time to indulge your culinary creativity.
Find Culinary Schools
What to Look for in a Cooking School
There’s no cookie cutter approach to culinary education. Different culinary schools suit the needs of different kinds of students. With a little investigation, you’ll find the right program for you. Consider adding the following items to your checklist:
* Visit the school to see classes in action.
* Talk with students and faculty.
* Compare the curriculum and course descriptions.
* Find out if the school is accredited.
* Compare the student to faculty ratio.
* Make sure the cuisine focus matches your interests.
* Check for flexibility in class schedules.
* Check for externship opportunities.
* Ask how many graduates find jobs after graduation.
* Find out if the graduates are working where you’d like to work.
Differences Between Culinary Programs
Different types of schools offer different kinds of training. Determine what your goals are, and choose the education that’s right for you.
Culinary institutes offer cream of the crop education for those who are serious about becoming certified culinary professionals. They generally offer degree, diploma, or certificate programs, ranging in length from 2 months to 4 years.
Cooking schools are smaller versions of culinary institutes for serious cooks who want specialized training. They generally offer certificate or diploma programs only. Program lengths range from 2 months to 4 years.
While cooking classes don’t award certificates or diplomas, they are great for serious cooks who want to learn more about cooking. Short seminars range from 2 days to 2 months.
Find Culinary Schools
Culinary School Tuition
Keep in mind that at public institutions, out-of-state tuition is higher than resident tuition. When estimating costs for each school, remember to include program fees, textbooks, supplies, uniforms, housing and travel expenses. A culinary education is an investment in your future career, so be sure to look into your school’s financial aid packages and scholarship opportunities.
Average Length of Culinary Programs
Standard programs require 300 to 400 classroom hours and 200 to 300 externship or internship hours. Many schools offer several degree/certificate and schedule options so that total program lengths range from 10 weeks to 4 years.
* Certificate / Diploma: 1 month to 2 years
* Associate’s: 9 months to 2 years
* Bachelor’s: 4 years
* Master’s: 2 years
* Doctorate: 6 years
Training on the Job vs. Formal Education
Training on the job is certainly an option; however, it’s a slower track. On the job, you’ll learn only the type of cuisine served in the kitchen where you’re working and only the techniques associated with your position.
Remember, kitchens are about production, not about teaching. Also, without an education, you’ll start out in a lower position than culinary school graduates because you’ll require more training.
January 26, 2009
What You Need to Know
Finding the right cooking school & hospitality management program that meets your needs is the first step to an incredible new career in the field of Culinary Arts. Yes, a good culinary school is lot’s of work and once you graduate the hard work continues. However, becoming a professional chef has its rewards too. Right now there is a huge demand for well trained cooks as America has a new found attraction to “celebrity” chefs.
Culinary Institute Alain & Marie LeNotre
Houston, TX 77022
Why Choose Culinary Institute Alain & Marie LeNotre
The motto of the Culinary Institute Alain & Marie LeNotre (CIAML) is “tradition, quality, respect,” and it describes the school’s approach to culinary education. The courses are based on the tradition and competencies of French cooking, which can be applied to any cooking style and venue.
The school strives to provide the highest quality in culinary education for students and to graduate the finest quality chefs for employers. Deep respect for the students, the culinary community and the local community are conveyed by involvement in the Culinary Endowment and Scholarship (founded by Marie LeNotre to raise funds for culinary arts students), and by professional and community memberships and activities.
CIAML opened in 1998 as a training center for people seeking a culinary arts career, for food enthusiasts and for continuing education. Recently, the school added academic associate degree programs to its menu. CIAML currently offers three diploma programs, two associate degree programs, “Chef Club” classes and summer camps. Intensive, hands-on, fast track programs prepare graduates for employment in the food services industry, which is rapidly expanding and experiencing a shortage of good sous chefs and managers.
Programs of Study
houston texas culinary schoolsCIAML offers five career programs: three diploma programs and two associate degree programs.
Program A is a 748 hour Cooking and Catering program that leads to a diploma as Sous Chef de Cuisine.
Program B is also 748 hours in Pastry Baking. Students earn a diploma as Sous Chef Patissier-Boulanger.
Program C requires 1122 clock hours and leads to a diploma in Culinary Arts.
Students can also earn an Associate Degree in Culinary Arts or in Baking and Pastry Arts. Associate Degree programs take 60 weeks for the morning program and 100 weeks for the evening program. Both Associate Degree morning programs can be completed in 76 weeks.
The AD programs spend 15 weeks in general education classes, 20 weeks in hotel and restaurant or bakery management, 20 weeks in hands-on cooking classes and 5 weeks in an internship.
All students in Program C and the AD programs receive a one-year junior membership to the American Culinary Federation, which introduces them to professionalism, allows them to compete in cooking competitions (the 2007 CIAML team won the Texas State Culinary Federation competition) and includes no-cost training for culinary certification.
Class sizes are limited to 12 students, giving students plenty of individual attention from the teaching chefs. Students who excel and complete Program C or the AD programs with a 4.0 GPA can apply for internships in France, which the school facilitates. All students and graduates can receive placement assistance from the Student Services Office.
CIAML is accredited by the Accreditation Commission for Career Schools and Colleges of Technology, the American Culinary Institute Educational Assurance Program and the Texas Higher Education and Coordination Board. It is also a certified American Culinary Institute Practical Exam Center.
Students are encouraged to complete a FAFSA (Free Application for Federal Student Aid) and meet with the Financial Aid officer to discuss ways to pay for college. CIAML is an approved educational provider for all Federal Student Aid programs, including grants, work-study and educational loans, and for Veterans and Active Military Duty educational assistance. It is also approved by the State of Texas to offer vocational training through the Department of Assistance and Rehabilitative Services.
A number of scholarships are available through the Culinary Endowment & Scholarship, Inc. Students can apply for these scholarships through the Financial Aid office.
CIAML works with several private lenders to assist students and parents with private loans for college. Tuition payment plans are also available.
Faculty and Facilities
The school recently remodeled to include additional facilities for the Associate Degree programs. That included the addition of a Learning Resource Center/Library and new classrooms.
The faculty at CIAML are all French trained chefs with extensive worldwide industry experience.
The City of Houston, Texas
Houston, with its multicultural, international population, is an ideal place to start your culinary career. It is the largest city in Texas, with a population of over 2 million. Houston has always had a thriving economy. Initially it was a seaport and railroad center. It is still one of the largest houston culinary schoolports in the world.
After oil was discovered in 1901 it became—and still is—a petroleum production center. It has the world’s largest healthcare and medical research center, Texas Medical Center, and Houston’s Lyndon B. Johnson Space Center leads the space and technology industry in the area.
Houston has scattered neighborhoods and business centers instead of a central business hub surrounded by suburbs. This enhances the diverse culture and helps a large city “feel” surprisingly neighborly and friendly.
You’ll find plenty of parks and outdoor activities, lots of museums, visual and performance arts, and wonderful music of all kinds. It’s a great place to live, work and go to school.
If you are interested in any of these great programs at Culinary Institute Alain & Marie LeNotre of Houston , please click on the button below, fill out the form and a representative will contact you to answer your questions and send more information about the school including an application.
The cooking school in Houston, Texas, USA (www.culinaryinstitute.edu), has all of the materials one needs to enter into the cooking field/ culinary industry. One of the prime degrees and diplomas that the Culinary Institute has to offer is the associates degree in culinary arts and the diploma of culinary arts.
The culinary arts diploma, “prepares students for entry-level to mid-level food services management positions in the hotel, restaurant, and hospitality industry”. Typically and associate graduate with a degree in culinary arts will lead to careers starting as: “sous chefs, leading to positions as executive sous chefs and chef de cuisine in reputable hotels, restaurants, country clubs, and caterers. Positions in institutional food services in schools, hospitals, and commercial establishments are also available to them”.
The curriculum consists of the following:
Curriculum Summary – (60 Weeks Day / 120 Weeks Evening)
Sanitary practices, control of illness by food contamination, workplace safety standards.
Mathematic principles to the solutions of business problems.
Overview of product and service in the hospitality industry, role of the manager at all organization levels.
Nutrition, menu planning, diet healthy cooking techniques.
Basic computer applications and software for the hospitality industry.
* Fundamentals of “hands-on” baking, cake, pastry, benchwork, bread, chocolate candy, ice cream and décor, bakery equipment.
* Introduction to “hands-on” classic and modern cuisine, saucier, garde manger, entremetier, poissonnier.
* Basic principles of psychology, motivation, and behavior.
* Beverage service, spirit, wine, beer, purchasing, legislation, marketing, food and wine pairing.
* Essential verbal and non verbal electronic communication.
* Public and professional speech.
* High level of writing business composition and professional communication.
* “Hands-on” classes on rotisseur, legumier, regional French cuisine, hot and cold buffet preparation.
* The eight marketing principles, marketing plan, mission statement, strategy plan, sales technique in the hospitality industry.
* Menu planning, profitability, facilities and service method, lay out and design. A la carte, banquet, product mix, pricing, profit contribution.
* Financial control of Food and Beverage service, budgeting, cost analysis, procedures.
* Study of purchasing and inventory management of food and supplies, specifications, price comparisons, receiving, storage, yield, record keeping.
* Managing people, hiring, firing, federal law.
* Five types of table service, dinning room organization, scheduling and management of personnel, equipment related to service.
* Career venues, job search, application, resume, interviewing skills.
* Great classic chef recipes, innovative modern dishes, sousvide, catering and charcuterie, American, regional and Italian cuisine.
* Practicum, general workplace training, supported by an individualized learning plan.
January 23, 2009
At the Culinary Institute in Houston, Texas (www.culinaryinstitute.edu), students have a variety of diploma and degree options to choose from in the culinary industry. One of which is the pastry and baking program, where students can obtain a “Diploma: Sous Chef Patissier – Boulanger”.
The length of the program is 20 weeks for the day program, 40 weeks for the evening program; a total of 748 clock hours. This program is designed for beginners in the cooking field. The Texas cooking school instructors make it easy to learn with their 90% hands-on curriculum. “Students will master proficiency skills in traditional and innovative ways of baking, decor and aerograph, etc”
After completing the pastry and baking program at the cooking school in Texas, “students are expected to become employable as Sous Chef de Patisserie, or Bakers, and are prepared technically to operate their own bakery with the goal of becoming Executive/Chef Patissier.”
Level I, consists of learning the following: pies, tarts and dough, quiches, danishes, cakes, petits fours, chocolates candies, breads, ice cream and sorbets, viennoiserie, pate a choux and entremets.
Level II, includes: classic and modern cakes, cake decoration, pastries, French cookies, chocolate bonbons, light cakes, croquembrouche, wedding cakes, sugar decoration, regional and international breads
And finally, level III, which is advanced pastry and baking includes: wedding cakes, sugar decoration, center piece, banquet desserts and chocolate techniques
The Culinary Institute– cooking school in Houston, Texas (www.culinaryinstitute.edu), participated in the January 2009 ACF Competition. “A silver medal was awarded to cooking school student Nancy Villareal for 3rd best of the show and bronze medals were awarded to Jennifer Ramos, Patti Bernard,Tatiane Campedelli, Robin Nieland, Brianna Sales, Luz Maria Sarmiento, LaQuecha Strait & Marie Gain.
Alumni Chef Jillian Orr-Eberhart was awarded a silver medal & Chef Gina Theffo took a silver and a bronze medal.
Chef Pastry Instructor Phillippe Richard, CEPC triumphed in taking the gold medal for Best of Show.
Chef Kristopher Jakob, CEC was awarded a silver medal for his work.”
Congratulations to all the cooking school students in Texas at the Culinary Institute!