Culinary art is the art Art is the process or product of deliberately arranging elements in a way to affect the senses or emotions. It encompasses a diverse range of human activities, creations, and modes of expression, including music, literature, film, photography, sculpture, and paintings. The meaning of art is explored in a branch of philosophy known as aesthetics of preparing and/or cooking Cooking is the process of preparing food by applying heat. Cooks select and combine ingredients using a wide range of tools and methods. In the process, the flavor, texture, appearance, and chemical properties of the ingredients can change. Cooking techniques and ingredients vary widely across the world, reflecting unique environmental, economic, foods. The word "culinary" is defined as something related to, or connected with, cooking or kitchens A kitchen is a room or part of a room used for cooking and food preparation. A culinarian is a person working in the culinary arts. A culinarian working in restaurants A restaurant prepares and serves food, drink and dessert to customers. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and service models is commonly known as a cook A cook is a person that prepares food for consumption. In Germany, Austria, Switzerland and Canada this professions requires government approval . The profession requires profound knowledge concerning nutrition. Personalities acting without profound knowledge are called (or in the position) Kitchen Helper(s) or a chef The word "chef" is the abbreviated form of the phrase chef de cuisine, the "chief" or "head" of a kitchen. The title chef in the culinary profession originates from the roots of haute cuisine in the 19th century. The English-language use of the word chef has become a term that is sometimes used to mean any. Culinary artists are responsible for skillfully preparing meals Meals occur primarily at homes, restaurants, and cafeterias, but may occur anywhere. Regular meals occur on a daily basis, typically several times a day. Special meals are usually held in conjunction with such occasions as birthdays, weddings, anniversaries, and holidays that are as pleasing to the palate The palate is the roof of the mouth in humans and other mammals. It separates the oral cavity from the nasal cavity. A similar structure is found in crocodilians, but, in most other tetrapods, the oral and nasal cavities are not truly separate. The palate is divided into two parts, the anterior bony hard palate, and the posterior fleshy soft as to the eye. Increasingly they are required to have a knowledge of the science of food Food science is a study concerned with all technical aspects of food, beginning with harvesting or slaughtering, and ending with its cooking and consumption. It is considered one of the life sciences, and is usually considered distinct from the field of nutrition and an understanding of diet In nutrition, diet is the sum of food consumed by a person or other organism. Dietary habits are the habitual decisions an individual or culture makes when choosing what foods to eat. With the word diet, it is often implied the use of specific intake of nutrition for health or weight-management reasons . Although humans are omnivores, each culture and nutrition Nutrition is the provision, to cells and organisms, of the materials necessary (in the form of food) to support life. Many common health problems can be prevented or alleviated with a healthy diet. They work primarily in restaurants A restaurant prepares and serves food, drink and dessert to customers. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and service models, fast food Fast food is the term given to food that can be prepared and served very quickly. While any meal with low preparation time can be considered to be fast food, typically the term refers to food sold in a restaurant or store with preheated or precooked ingredients, and served to the customer in a packaged form for take-out/take-away. The term " chain store franchises Franchising is the practice of using another firm's successful business model. The word 'franchise' is of anglo-french derivation - from franc- meaning free, and is used both as a noun and as a verb, delicatessens Delicatessen is a term meaning "delicacies" or "fine foods". The word entered English via German, with the old German spelling , plural of Delikatesse "delicacy", ultimately from Latin delicatus, hospitals A hospital, in the modern sense of the word, is an institution for health care providing patient treatment by specialized staff and equipment, and often, but not always providing for longer-term patient stays. Its historical meaning, until relatively recent times, was "a place of hospitality", for example the Chelsea Royal Hospital, and other institutions. Kitchen conditions vary depending on the type of business, restaurant, nursing home etc.

Careers in culinary arts

Related careers

There are a wide variety of opportunities in the culinary arts profession. Below is a non-exhaustive list at some opportunities available to those interested in working as culinary professionals The word professional traditionally means a person who has obtained a degree in a professional field. The term professional is used more generally to denote a white collar working person, or a person who performs commercially in a field typically reserved for hobbyists or amateurs.^[1]

• Chefs The word "chef" is the abbreviated form of the phrase chef de cuisine, the "chief" or "head" of a kitchen. The title chef in the culinary profession originates from the roots of haute cuisine in the 19th century. The English-language use of the word chef has become a term that is sometimes used to mean any and cooks A cook is a person that prepares food for consumption. In Germany, Austria, Switzerland and Canada this professions requires government approval . The profession requires profound knowledge concerning nutrition. Personalities acting without profound knowledge are called (or in the position) Kitchen Helper(s) - Work directly with the preparation at food for service in various establishments including full-service restaurants, catering facilities, institutional dining, corporate dining, and various other venues.
• Dining Room Service Restaurant management is the profession of managing a restaurant. Associate, bachelor, and graduate degree programs are offered in restaurant management by community colleges, junior colleges, and some universities in the United States-The profession of managing a restaurant. Associate, bachelor, and graduate degree programs are offered in restaurant management by community colleges, junior colleges, and some universities in the United States.
• Food and Beverage F&B is a common abbreviation in the United States and Commonwealth countries, including Hong Kong. F&B is typically the widely accepted abbreviation for "Food and Beverage," which is the sector/industry that specializes in the conceptualization, the making of, and delivery of foods. The largest section of F&B employees are in Managers - Manage all food and beverage outlets in hotels A hotel is an establishment that provides paid lodging on a short-term basis. The provision of basic accommodation, in times past, consisting only of a room with a bed, a cupboard, a small table and a washstand has largely been replaced by rooms with modern facilities, including en-suite bathrooms and air conditioning or climate control and other large establishments
• Food and Beverage Controllers - Purchase and source ingredients An ingredient is a substance that forms part of a mixture . For example, in cooking, recipes specify which ingredients are used to prepare a specific dish. Many commercial products contain a secret ingredient that is purported to make them better than competing products. In the pharmaceutical industry, an active ingredient is that part of a in large hotels A hotel is an establishment that provides paid lodging on a short-term basis. The provision of basic accommodation, in times past, consisting only of a room with a bed, a cupboard, a small table and a washstand has largely been replaced by rooms with modern facilities, including en-suite bathrooms and air conditioning or climate control as well as manage the stores and stock control.
• Consultants A consultant is a professional who provides advice in a particular area of expertise such as management, accountancy, the environment, entertainment, technology, law (tax law, in particular), human resources, marketing, emergency management, food production, medicine, finance, life management, economics, public affairs, communication, engineering, and Design Specialists - Works with restaurant owners in development of menus, layout and design of dining room and establishing cosina protocols.
• Salespeople A sale is the pinnacle activity involved in the selling products or services in return for money or other compensation. It is an act of completion of a commercial activity.[not in citation given] - Introduce chefs The word "chef" is the abbreviated form of the phrase chef de cuisine, the "chief" or "head" of a kitchen. The title chef in the culinary profession originates from the roots of haute cuisine in the 19th century. The English-language use of the word chef has become a term that is sometimes used to mean any and business owners to new products and are able to demonstrate the proper use at equipment. They may sell any range at products needed in the industry from various food products to equipment.
• Teachers In education, a teacher is a person who provides schooling for others. A teacher who facilitates education for an individual student may also be described as a personal tutor. The role of teacher is often formal and ongoing, carried out by way of occupation or profession at a school or other place of formal education. In many countries, a person - teach others how to pursue goals in culinary arts.
• Food Writers The terms food critic, food writer, and restaurant critic can all be used to describe a writer who analyzes food or restaurants and then publishes the results of their findings. While these terms are not strictly synonymous they are often used interchangeably, at least in some circumstances. Those who share their opinions via food columns in and Food Critics The terms food critic, food writer, and restaurant critic can all be used to describe a writer who analyzes food or restaurants and then publishes the results of their findings. While these terms are not strictly synonymous they are often used interchangeably, at least in some circumstances. Those who share their opinions via food columns in - Establish a public contact with the public on food trends, chefs and restaurants. Many write for newspapers A newspaper is a regularly scheduled publication containing news, information, and advertising. By 2007 there were 6580 daily newspapers in the world selling 395 million copies a day (55 million in the U.S). The worldwide recession of 2008, combined with the rapid growth of web-based alternatives, caused a serious decline in advertising and, magazines Magazines, periodicals, glossies or serials are publications, generally published on a regular schedule, containing a variety of articles, generally financed by advertising, by a purchase price, by pre-paid magazine subscriptions, or all three. Magazines can be distributed through the mail; through sales by newsstands, bookstores or other vendors; and some publish books. Notables in this field include Julia Child Julia Child was an American chef, author, and television personality. She introduced French cuisine and cooking techniques to the American mainstream through her cookbooks, beginning in 1961 with Mastering the Art of French Cooking, and her television programs, notably The French Chef, which premiered in 1963, Craig Claiborne Craig Claiborne was an American restaurant critic, food writer and former food editor of the New York Times. He was the author of numerous cookbooks and an autobiography. Over the course of his career, he made many contributions to gastronomy and food writing in the United States and James Beard
• Food Stylists Food photography is a still life specialization of commercial photography, aimed at producing attractive photographs of food for use in advertisements, packaging, menus or cookbooks. Professional food photography is a collaborative effort, usually involving an art director, a photographer, a food stylist, a prop stylist and their assistants and Photographers A photographer, from the Greek φωτός, "light" and γράφω, "I write", is a person who takes photographs using a camera. A professional photographer uses photography to earn money whilst amateur photographers take photographs for pleasure and to record an event, emotion, place, or person - Work with magazines, books, catalogs and promotional and advertising to make them visually appealing.
• Research and Development New product design and development is more often than not a crucial factor in the survival of a company. In an industry that is fast changing, firms must continually revise their design and range of products. This is necessary due to continuous technology change and development as well as other competitors and the changing preference of customers Kitchens - Develop new products for commercial manufacturers Manufacturing is the use of machines, tools and labor to make things for use or sale. Also it can be used for selling things. The term may refer to a range of human activity, from handicraft to high tech, but is most commonly applied to industrial production, in which raw materials are transformed into finished goods on a large scale. Such, they can also be test kitchens for publications or others can be kitchens for restaurant chains or grocery A grocery store is a store established primarily for the retailing of food. A grocer, the owner of a grocery store, stocks different kinds of foods from assorted places and cultures, and sells them to customers. Large grocery stores that stock products other than food, such as clothing or household items, are called supermarkets. Small grocery chains.
• Entrepreneurship Entrepreneurship is the act of being an entrepreneur, which is a French word meaning "one who undertakes innovations, finance and business acumen in an effort to transform innovations into economic goods". This may result in new organizations or may be part of revitalizing mature organizations in response to a perceived opportunity. The. Many culinarians develop their own business with examples including restaurants, bakeries A bakery is an establishment which produces or/and sells baked goods from an oven such as: bread, pies, bagels, pastries, cakes and cupcakes, biscuits, cookies, crackers, muffins, rolls, pretzels, doughnuts, and other items prepared by bakers. Some retail bakeries and many new bakeries are also cafés, serving coffee and tea to customers who wish, specialty food manufacture (chocolates Chocolate (pronounced /ˈtʃɒklɨt/ or /ˈtʃɒkəlɨt/) comprises a number of raw and processed foods produced from the seed of the tropical Theobroma cacao tree. Cacao has been cultivated for at least three millennia in Mexico, Central and South America, with its earliest documented use around 1100 BC. The majority of the Mesoamerican peoples, cheese Cheese consists of proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. It is produced by coagulation of the milk protein casein. Typically, the milk is acidified and addition of the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout etc.).

Occupational outlook

The occupation outlook for chefs The word "chef" is the abbreviated form of the phrase chef de cuisine, the "chief" or "head" of a kitchen. The title chef in the culinary profession originates from the roots of haute cuisine in the 19th century. The English-language use of the word chef has become a term that is sometimes used to mean any, restaurant managers, dietitians, and nutritionists A nutritionist is a person who advises people on matters of nutrition. In jurisdictions such as the UK, Canada and most US states the term "nutritionist" is not legally protected. As a result, people who refer to themselves as "nutritionists" may sometimes have no officially recognized credentials. Dietitians by contrast, have is fairly good, with "as fast as the average" growth.^[2] Increasingly a college education with formal qualifications is required for success in this field. It has been recorded that 54% of all Culinary art professionals are female.

Culinary colleges around the world

North America North America is the northern continent of the Americas, situated in the Earth's northern hemisphere and in the western hemisphere. It is bordered on the north by the Arctic Ocean, on the east by the North Atlantic Ocean, on the southeast by the Caribbean Sea, and on the west by the North Pacific Ocean; South America lies to the southeast:

• International Culinary Schools at The Art Institutes The Art Institutes is a collection of private, for-profit educational institutions for career preparation in the visual, creative, and applied arts, including design, media, fashion, and culinary programs. There are 45 Art Institutes located in major cities across North America, and have over 125,000 graduates. The Art Institute Online, a division (46 locations in North America North America is the northern continent of the Americas, situated in the Earth's northern hemisphere and in the western hemisphere. It is bordered on the north by the Arctic Ocean, on the east by the North Atlantic Ocean, on the southeast by the Caribbean Sea, and on the west by the North Pacific Ocean; South America lies to the southeast)
• United States of America:
  • Cypress Community College Hotel, Restaurant Management, & Culinary Arts Program in Anaheim^[3]
  • California School of Culinary Arts, Pasadena, California
  • California State Polytechnic University, Pomona, California
  • Sullivan University Louisville, Kentucky
  • California State University Hospitality Management Education Initiative^[4]
  • Cooking and Hospitality Institute of Chicago
  • Classic Cooking Academy, Scottsdale, Arizona
  • Culinary Institute of America in Hyde Park, NY
  • Culinary Institute of America at Grey Stone in St. Helena, California
  • Institute for the Culinary Arts at Metropolitan Community College, Omaha, Nebraska
  • Johnson and Wales University (RI,FL,NC,CO)
  • Secchia Institute for Culinary Education: Grand Rapids Community College, Grand Rapids, MI
  • Kendall College in Chicago, Illinois
  • L'Ecole Culinaire in Saint Louis, Missouri and Memphis, Tennessee
  • The Southeast Culinary and Hospitality College in Bristol, Virginia
  • Lincoln College of Technology
  • Manchester Community College in Connecticut
  • New England Culinary Institute in Vermont
  • Orlando Culinary Academy
  • Pennsylvania Culinary Institute
  • Scottsdale Culinary Institute
  • Texas Culinary Academy
  • The Culinary Institute of Charleston, South Carolina
  • The Restaurant School at Walnut Hill College, Philadelphia, Pennsylvania,
  • Coosa Valley Technical College; Rome, GA

Canada:

• • Camosun College, (Victoria, BC)
  • George Brown College, (Toronto, ON)
  • Le Cordon Bleu Culinary Arts Institute, (Ottawa, ON)
  • Liaison College (several Ontario locations, including Barrie, Brampton, Hamilton, Kitchener, Oakville and Toronto)
  • Niagara Culinary Institute, Niagara College, Niagara-on-the-Lake, ON
  • Pacific Institute of Culinary Arts, (Vancouver, BC)
  • The Culinary Institute of Canada (Charlottetown, PE)
  • NSCC Canada (Nova Scotia)
  • Canadore College (North Bay, ON)
  • Institut de tourisme et d'hôtellerie du Québec (Montréal, QC)

Europe:

• Westminster Kingsway College (London)
• Culinary Arts, Cork Institute of Technology(CIT) Cork, Ireland
• School of Culinary Arts and Food Technology, DIT, Dublin, Ireland
• Scuola di Arte Culinaria Cordon Bleu, Florence, Italy
• Apicius International School of Hospitality, Florence, Italy
• École hôtelière de Lausanne, Lausanne, Switzerland
• DCT University Center, Vitznau, Switzerland
• Institut Paul Bocuse, Ecully, France
• Le Cordon Bleu, Paris, France
• École des trois gourmandes, Paris, France
• Ecole Hôtelière du Périgord, Périgueux, France
• HRC Culinary Academy, Bulgaria

Africa:

• School of Tourism and Hospitality, University of Johannesburg, South Africa, Africa

http://www.uj.ac.za/Default.aspx?alias=www.uj.ac.za/sth

Australia and New Zealand:

• North Shore International Academy, Auckland, New Zealand

Caribbean:

• International School Of Tourism and Hospitality Management
• Universidad del Este, Puerto Rico, USA

Latin America:

• Academia de Artes Culinarias de Guatemala, Guatemala.

Asia:

• Hong Kong Culinary Academy, Penasia School of Continuing Education, Hong Kong
• Cilantro Culinary Academy, Malaysia
• School of Hospitality, Tourism & Culinary Arts, KDU College, Malaysia
• Taylor's College, School of Hospitality & Tourism, Malaysia
• Center for Culinary Arts, Manila, Philippines
• Enderun Colleges, Manila, Philippines
• La Consolacion College Mendiola Manila School Of HRM, Manila, Philippines
• Culinary Academy Of India, Hyderabad, India
• MOST InstituteAngeles,Pampanga Philippines
• Sebu Institute of Culinary Arts (SICA), Visayan Federation
• Dumaguete Academy for Culinary Arts (DACA), Visayas Philippines

Middle East:

• International Centre for Culinary Arts, Dubai (ICCA Dubai)

Other:

• Le Cordon Bleu (locations in 20 countries)^[5]

United Hotel Management Academy, Vizianagaram, Andhra Pradesh, India.

See also

• American Dietetic Association
• Chef
• Cuisine
• Food Studies
• Gastronomy
• Gourmet Library and museum
• Hospitality industry
• Restaurant

Notes

1. ^ McBride, 7-10
2. ^ Food Service Managers
3. ^ http://www.cypresscollege.edu/academics/academicPrograms/VocationalCareerTechnicalEducation/HotelRestaurantCulinaryArts/
4. ^ http://calstate.edu/hospitality
5. ^ http://www.cordonbleu.net/

References

McBride, Kate, ed. The Professional Chef/ the Culinary Institute of Amereica, 8th ed. Hoboken, NJ: John Wiley & Sons, INC, 2006.

Further reading

• Beal, Eileen. Choosing a career in the restaurant industry. New York: Rosen Pub. Group, 1997.
• Institute for Research. Careers and jobs in the restaurant business: jobs, management, ownership. Chicago: The Institute, 1977.

External links

• The International Culinary Schools at The Art Institutes
• Cilantro Culinary Academy
• PeruCook - The Peruvian Culinary Website
• Culinary Arts at About.com
• Culinary Art Recipes Gourmandine
• U.S. Department of Labor - Food Service Manager Information.
• US Culinary Schools Information school

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