Getting information about the different subjects and courses offered by culinary schools is imperative if you are planning to pursue a career in the food and beverage industry, as doing so would give you a better idea about the kind of education and training that you would be receiving once you enroll in your chosen culinary school. To help you get more information about some of the subjects and courses which are offered by most culinary schools today, read on.
Basic Principles of Cooking: This course focuses on the fundamentals of professional cooking and food preparation. It covers topics such as: food preparation terms and concepts; ingredient identification; basic cooking methods and techniques; identification of tools and equipment used in cooking and food preparation; knife skills; recipe structure; and kitchen organization.
Nutrition: This course offers an introduction to the basic elements of nutrition, covering topics such as nutritional menu planning, nutrition trends and food fads, and healthy cooking techniques.
Baking and Pastry Arts: This subject teaches the fundamental concepts of baking and making pastries and desserts. Some of the topics that are covered by this subject include: the proper techniques used in scaling and measuring; cake batter methods; yeast-raised dough mixing techniques; dessert plating and presentation; basic cake and pastry decorating; and the proper use, storage and maintenance of various baking and pastry-making tools and equipment.
Food Sanitation and Safety: A core subject of most culinary arts programs, it covers an array of topics from the safe and proper storage, handling, presentation, preparation, and disposal of various food items to the prevention of food-borne illnesses. Some of the other topics that it teaches include food bacteriology, sanitation principles, accident prevention, OSHA and MSDS guidelines, and the proper maintenance of equipment used in cooking and food preparation.
Hospitality Marketing: A course that is usually offered by culinary schools that have bachelor's and associate's degree programs in culinary arts, hospitality marketing covers the basic concepts and principles of marketing that are applicable or relevant to the food service industry. Some of the topics that are covered by this course include sales planning; branding; market segmentation and analysis; public relations; marketing trends and strategies; and menu design and development.
Basic Principles of Cooking: This course focuses on the fundamentals of professional cooking and food preparation. It covers topics such as: food preparation terms and concepts; ingredient identification; basic cooking methods and techniques; identification of tools and equipment used in cooking and food preparation; knife skills; recipe structure; and kitchen organization.
Nutrition: This course offers an introduction to the basic elements of nutrition, covering topics such as nutritional menu planning, nutrition trends and food fads, and healthy cooking techniques.
Baking and Pastry Arts: This subject teaches the fundamental concepts of baking and making pastries and desserts. Some of the topics that are covered by this subject include: the proper techniques used in scaling and measuring; cake batter methods; yeast-raised dough mixing techniques; dessert plating and presentation; basic cake and pastry decorating; and the proper use, storage and maintenance of various baking and pastry-making tools and equipment.
Food Sanitation and Safety: A core subject of most culinary arts programs, it covers an array of topics from the safe and proper storage, handling, presentation, preparation, and disposal of various food items to the prevention of food-borne illnesses. Some of the other topics that it teaches include food bacteriology, sanitation principles, accident prevention, OSHA and MSDS guidelines, and the proper maintenance of equipment used in cooking and food preparation.
Hospitality Marketing: A course that is usually offered by culinary schools that have bachelor's and associate's degree programs in culinary arts, hospitality marketing covers the basic concepts and principles of marketing that are applicable or relevant to the food service industry. Some of the topics that are covered by this course include sales planning; branding; market segmentation and analysis; public relations; marketing trends and strategies; and menu design and development.
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