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Culinary Schools : An Insight in to Curricula and Course Details :

Culinary Schools

CULINARY SCHOOLS: An Insight in to Curricula and course details:


Introduction: Culinary schools teach and train students in the art of COOKING.

The major subjects and disciplines, Which Culinary Schools cover are :


• Culinary Skill development
• Food preparation
• Meat cutting and meat Fabrication
• International Cuisine
• Culinary – French
• Culinary - Italian
• Meal planning
• Soup , Stock , Sauce
• Starch Production
• Wines and spirits
• Introduction to Food services
• Kitchen Management
• Management of Human resources
• Food Purchasing
• Food service math
• Menu and facilities design
• Bakery
• Sanitation
• Buffet Catering
• Controlling Cost in Food services
• Convenience Cookery
• Garden Management
• Nutrition
• Restaurant Opportunities

Normal Infrastructure and Facilities of Culinary Schools attached to this field of education :

Classrooms; Computer laboratory; Culinary Demonstration laboratories; Food production kitchens; Garden; Culinary Lecture rooms; Culinary Library; Public restaurant (attachment); Student lounges; Culinary Teaching kitchens; State of the art wine appreciation room. Gourmet Dining Room

Age range of Culinary school Students who undertake this study is :
1. Under 25
2. Between 25-45
3. Above 45 years

• Faculty Classification for culinary school programmes:
Full timers
Part timers
Master chefs;
Master baker;
Culinary-certified teachers.

• Normal Faculty-student ratio: 1:8.

Special Programs
1. Internships in local restaurants/hotels/wineries.
2. Long Tours ,
3. Private customized cooking classes.
4. Employment placement services
• Housing
• Apartment-style housing available. Average on-campus housing cost per month: around $1000.00
• Estimated Course fees:
Application fee: Around $100. Culinary School Tuition Fee: Around $6000 per semester full-time, $3000 per monthly part-time.
Normally Program-related fee includes $300 for student service fee.

Program Affiliation:
• American Culinary Federation;
• National Restaurant Association.

Published: 2006-05-01
Author: Chockalingam Eswaramurthi

About the author or the publisher
Iam a Professional writer dedicated to sharing the knowledge on topics of Public interest, be it Management , Leadership , Social service , World Politics , Personalities , Industries , Health , Computers , Policy making , Governments , Book review etc., Iam from Singapore . My e mail id is :

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