Culinary Schools

The globalization of both food and cuisine has made the art of cooking a truly international endeavor. The number of choices and techniques open to the modern cook has made education and training paramount in an expanding, but crowded, industry. The skills and techniques taught at culinary schools allow graduates to work in traditional, gourmet, or fusion restaurants.

Culinary schools offer diploma programs of varying lengths and intensities. Many offer an associate's or bachelor's degree in the culinary arts. An associate's degree takes about half as long as a four-year bachelor's degree to fulfill all of the credit hours required. Students study both theoretical and practical material.

Courses are taught in food safety, handling, and fabrication. More practical skills like knife handling and developing a palate to identify flavors and ingredients are also taught. Cooking methods are covered, from sautéing to poaching. Finally, classic dishes are cooked, with instruction on making roux, reductions, and sauces and working with vegetables, meats, fish, and spices. Many schools specialize in a certain cuisine, like French, Italian, or Asian, allowing their students to prepare for a career in a specific kitchen. Making desserts and baked goods is often a specialty or elective course. In addition, schools have restaurants, or send students to work in local partner restaurants, to gain hands-on, real-time experience.

Culinary school graduates find a great deal of opportunity in kitchens around the world. Their expert technique, knowledge of flavors, and work experience set them apart from the other cooks. They can work as line cooks, sous chefs, or head chefs. Moreover, many culinary school graduates open up their own restaurants and take control of their own future.

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