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Course Description | Chefs,
cooks and other kitchen workers are largely responsible for the success
of a restaurant and the reputation it acquires. Chefs and cooks must
prepare food that is not only tasty, but attractively presented.
Other kitchen workers, under the direction of chefs and cooks perform such
tasks as weighting and measuring ingredients, cleaning, peeling and slicing
vegetables and fruits or stirring and straining soups and sauces.
An increasing number of chefs and cooks are obtaining their training through high school and post-secondary school programs and in 2- or 4-year colleges. Apprenticeships are also available for chefs and cooks. The two-year program in Culinary Arts at The Pruden Center teaches students to operate large and small kitchen equipment as well as the basics of meat and vegetable preparation, baking, food and merchandising. The student is provided hands-on experience by preparing and serving catered affairs at The Center, including breakfasts, luncheons, banquets and receptions. |
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Characteristics | Students who enroll in Culinary Arts should have an enthusiasm for good food, a pleasing personality and a good attitude toward work. Personal cleanliness and good grooming are important, and an artistic flair would be an asset. Basic math skills are important as they apply to measuring ingredients, converting and costing recipes and conducting inventories. A good science background may also be helpful. |
| Employment
Opportunities |
Not only is food service a rapidly growing industry, but also one with a high turnover. Because of this, employment in this field will grow at a faster rate than the average for all occupations. | |
| Youth Organization |
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