Research Paper on Degrees and Certificates in Culinary Arts

There exist various levels of culinary arts education for enthusiasts in food who want to be part of the industry. To focus their pursuit in the best directions, students need to differentiate the various programs from one another. Therefore, a student needs to choose a program that compliments their existing knowledge and provide an opportunity for advancement.

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Diplomas and certificate in culinary arts

These two levels provide techniques and skills that are focused in a specific area of the culinary arts. The study takes a duration of one year or less, and at the end, the graduate is usually issued with a certificate of completion as an illustration of their achievement (www.internationalculinarycenter.com., 2017). Culinary certificates are designed to prepare the students for entry level in commercial kitchen employment. At this level, one will work under the supervision of a chef who will guide one to work in different kitchen stations such as fry cook, grill, saute, and garde manger. Such programs provide a foundation for culinary graduates to reference as they climb the ladder to kitchen jobs. Other certificate programs focus narrowly and provide intensive training in a specific area of the culinary arts. Which are great for candidates who are working professionals who wish to expand their base of knowledge especially for those moving from one phase of career to the next (Brough, 2008).

Bachelors degrees in culinary arts

This level is best for students who want to step into entry-level in jobs of hospitality management. The industry needs managers from kitchen to dining room in the hotel and restaurants. Therefore, for those who are holders of Bachelor degrees have a lot of opportunities. Bachelor's programs feature accounting and business courses in their curriculum since there is a need to understanding of budget and cost analysis is needed at the level of management (Lowry, 2017). Also, students are taught interpersonal skills that help the to motivate and train their future staffs. Having a degree increases the chefs mobility significantly since other jobs such as food designer, food photographer, food consultant or menu developer provide options to the conventional chef jobs. Also, within the food industry, nutritionist and dieticians are also in demand professionals, and their salaries are big and better (Carnevale, Strohl, & Melton, 2013). However, for anyone aspiring to be in the food industry they need to define their endgames if they are entrepreneurial or for passion because the degree path ones select should correlate with their desired goals. Once one has decided on their dream, they can better assess the specific schooling options. Among the options one can look into include:

Culinary Arts

Culinary management

Baking and pastry arts

Restaurant management

Hospitality management.

Training and schools that offer culinary arts

Different schools put emphasis on the different aspect of the industry. Therefore, in addition to considering the location, financial aid options, and reputation of a school, one needs to look closely at a schools curriculum. Since different schools have different programs, anyone interested in culinary arts has to make sure the classes they want is in the school they want to go to. Moreover, several schools are in the business of providing passionate individuals who want to work in the hospitality industry. Technical and community colleges aim to provide two-year programs that are stepping stone to chef work or provide the basis for continued studies at the Bachelors Degree level. Examples of schools that offer culinary arts include:

Local community colleges, for instance, Chaffey Community College

Vocational schools for instance Arts Institutes International Culinary programs

Technical Colleges for instance Gwinnett Technical College

Four- year liberal arts colleges, for instance, Johnson and Wales University. These schools deploy an approach that is two-headed, one which emphasizes on providing kitchen skills and the other focuses on business management principles that are specific to the food industry (Lowry, 2017).

Stand-alone culinary schools, for instance, Kitchen Academy, Le Cordon Bleu, French Culinary Institute among others. These schools offer studies that follow a kitchen-specific path that aims at expanding learning that is focused on programs that keep a student in and around the kitchen throughout the semester (Lowry, 2017).

References

Burnett, J. (2013). Plenty and Want: a social history of food in England from 1815 to the present day. Routledge.

Brough, D. E. (2008). The relationship of the required knowledge and competencies of the American Culinary Federation Foundation Accrediting Commission (ACFFAC) for post-secondary culinary arts programs to the perceived needs of the workplace. The state University of New York at Albany.

Carnevale, A. P., Strohl, J., & Melton, M. (2013). What's it Worth?: The economic value of college majors.

Culinary Arts Course Description CPCC. (2017). Cpcc.edu. Retrieved 2 June 2017, from https://www.cpcc.edu/hospitality-education/culinary-arts/culinary-art-course-description

Cooking Certificate Programs & Diploma Programs. (2017). www.internationalculinarycenter.com. Retrieved 2 June 2017, from http://www.internationalculinarycenter.com/culinary-topics/cooking-certificate-vs-diploma/

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Hegarty, J. (2004). Standing the Heat: Assuring Curriculum quality in culinary arts and gastronomy. Psychology Press.

Labensky, S. R., Hause, A. M., Martel, P. A., Malley, F., Bevan, A., & Sicoli, S. (2014). On cooking: A textbook of culinary fundamentals. Pearson Education Canada.

Lowry, B. (2017). Culinary Arts Bachelors Degrees. Culinaryschools.org. Retrieved 2 June 2017, from http://www.culinaryschools.org/culinary-degree-types/bachelors/#context/api/listings/prefilter

School of Culinary Arts | Culinary Arts Program Overview | ICE. (2017). Ice.edu. Retrieved 2 June 2017, from http://www.ice.edu/career-programs/school-of-culinary-arts

Stierand, M., & Lynch, P. (2008). The art of creating culinary innovations. Tourism and Hospitality Research, 8(4), 337-350.

Symons, M. (2013). The rise of the restaurant and the fate of hospitality. International Journal of Contemporary Hospitality Management, 25(2), 247-263.

What is Culinary Arts? | Study Culinary Arts in the US. (2017). International Student. Retrieved 1 June 2017, from https://www.internationalstudent.com/study-culinary-arts/what-is-culinary-arts/

Who's Who: Antoine Beauvilliers. (2017). Foodreference.com. Retrieved 1 June 2017, from http://www.foodreference.com/html/wantoinebeauvilliers.html