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Culinary Schools - Career Guidance and the future forecast:

culinary schools

Culinary Schools - Career Guidance and the future forecast:

START UP WORKS: JOB TRAINING:

For becoming a professional in culinary arts, there are two paths they can choose between.
1. One method is to go through on the job training.
There is plenty of unskilled work available in
• kitchens,
• restaurants,
• fast-food outlets
• cafeterias, and
• school kitchens.

Entry-level positions such as kitchen porter or dishwasher will be unskilled and usually low paid.
2. Students of culinary school or culinary institute will be taught a range of skills and gain lots of practical experience.

In most cases, this allows the successful culinary school students to bypass the unskilled entry-level positions available to their less well-educated colleagues learning on the job.

Positions available might include
• Sauce Chef,
• Short-order Cook,
• Fast-food Cook,
• Food Preparation Assistant, or
• Vegetable Cook.

These jobs involve a large amount of preparation work such as vegetable peeling.

Further Training at Culinary Schools:

Further training and practice is necessary if the individual is interested in becoming a Head Chef, opening his or her own restaurant, has a view to teach or a desire to specialize in a certain area e.g. Patisserie.

Bright employment opportunities for Culinary School students:

Employment opportunities for a culinary career, in general, are good and look set to increase in certain areas.

Ageing Population and demand for Table service:

With the World wide aging population, demand for table service restaurants and other eateries is increasing; and it follows that jobs available for these types of more highly trained chef will do likewise.

For the same reason, it is expected that there will be a decline in fast-food outlets and the requirement for short order cooks.

Other career information which is of interest is hours and pay.

Most workers work on shift systems; frequently including weekends, evenings, and early mornings.

To cover mornings and evenings these shifts are often ‘split’

i.e. the cook or chef will be expected to work for several hours at the beginning of the day, take several hours off and then return in the evening.
Pay depends on the amount of skill and experience being offered, and on the exclusivity of the establishment. Fast food outlets pay approximately $6-8 per hour, restaurants about $9-12 per hour.
Career Information for Culinary & Hospitality Jobs

On the Job traiing:

Many establishments are only too happy to offer on the job training in exchange for unskilled/semi-skilled, low paid labor such as kitchen porter.

Whilst this is an attractive option for those needing an income, the work itself is usually unpleasant, tiring, involves long hours and often leaves the individual with little time or inclination to learn at the same time.

Training from Culinary schools :

Training in a culinary institute is a far better option if finances allow.

Composite skills imparted at Culinary Schools:

This education allows the student to learn all the skills and knowledge he or she will need in starting a culinary or hospitality career.

These might include,

• baking,
• braising,
• sauces,
• food hygiene,
• food management,
• preparation,
• customer management and food science.

The Main advantage for Culinary School students:

Beside having a systematic learning experience at Culinary School ,The main advantage of learning at a culinary school is that a teacher is always available to discuss with students how and why mistakes were made and how techniques can be improved.

This is not always possible in a busy commercial kitchen.

Successful students of a culinary school or institute have a wealth of opportunity at their feet.

The number of these restaurants, hotel restaurants, diners, cafes, and bars are reflecting this demand.

Higher levels of disposable income are allowing people to visit restaurants far more frequently than they used to, luxury restaurants are also seeing increased custom.

Jobs in these areas are following suit and are growing at a faster rate than those available at self-serve establishments.

The best jobs will be offered to the best students from Culinary schools.

So anybody who has aspiration of being an executive or head chef will need to excel at culinary school or college in order to secure further education and mentoring from the most exclusive dining rooms.

Always information can be got from culinary schools or institutes.

Future Forecast for Culinary Careers in USA :

Services is the largest and fastest growing major industry group and is expected to add 13.7 million new jobs by 2010, accounting for 3 out of every 5 new jobs created in the U.S. economy.

Many young people work as chefs, cooks, and food preparation workers - almost 20 percent are between 16 and 19 years old.

Almost 1 out of 2 food preparation workers are employed part time.

Job openings are expected to be plentiful through 2010, primarily reflecting substantial turnover in this large occupation.

Chefs, cooks, and food preparation workers:

Job openings for chefs, cooks, and food preparation workers are expected to be plentiful through 2010.

Almost 60 percent of all chefs, cooks, and food preparation workers were employed in restaurants and other retail eating and drinking places.

About 20 percent worked in institutions such as schools, universities, hospitals, and nursing homes.

Grocery stores, hotels, and other organizations employed the remainder.

While job growth will create new positions, the overwhelming majority of job openings will stem from the need to replace workers who leave this large occupational group.

Minimal educational and training requirements, combined with a large number of part-time positions, make employment as chefs, cooks, and food preparation workers attractive to people seeking a short-term source of income and a flexible schedule.

Projected employment growth, however, varies by specialty.

Increases in the number of families and the more affluent, 55-and-older population will lead to more restaurants that offer table service and more varied menus - resulting in faster-than-average growth among higher-skilled restaurant cooks.

Place and the placement :

Wages of chefs, cooks, and food preparation workers depend greatly on the part of the country and the type of establishment in which they are employed.

Places of High income:
Wages usually are highest in elegant restaurants and hotels, where many executive chefs are employed.

Bakers and pastry makers:

While high-volume production equipment limits the demand for bakers in manufacturing, overall employment of bakers is expected to increase due to growing numbers of large wholesale bakers, in store and specialty shops, and traditional bakeries. In addition to those of cookie, muffin, and cinnamon roll bakeries, the numbers of specialty bread and bagel shops also have been growing, spurring demand for bread and pastry bakers.

Bakers often start off as apprentices or trainees.

Apprentice bakers usually start in craft bakeries, while in store bakeries such as supermarkets often employ trainees.

Bakers need to be skilled in baking, icing, cake decorating and making calculations.

They also need to be able to follow instructions, organize others, have an eye for detail, and communicate well with others.

Knowledge of bakery products and ingredients, as well as mechanical mixing and baking equipment, is important.

Many apprentice bakers participate in correspondence study and may work towards a certificate in baking.

Working as a baker's assistant or at other activities involving handling food also is a useful tool for training.

The complexity of the skills required for baker certification often is underestimated. Creating and marketing bakery products requires knowledge of applied chemistry, ingredients and nutrition, government regulations, business concepts, and production processes, including the operation and maintenance of machinery.

Technology innovation and its effect in the market:

Modern food plants utilize high-speed, automated machinery that often is operated by computers.

C.EASHWER – SINGAPORE
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 : eashwer@pacific.net.sg

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