Why Study Culinary Arts?
The American Culinary Federation Educational Institute, a national organization of professional chefs, accredits our culinary arts program. Whether a student is interested in pursuing a four-year degree, or directly entering a culinary career, we offer a program that is recognized for its excellence.
The old adage, “Eat to live…don’t live to eat” may be good advice for those suffering from an expanding waistline, but everyone knows that there are few things better in life than enjoying a gourmet meal. If you love preparing food and want others to enjoy your culinary creations while turning your passion into a career, 866MyMajor.com has information on the culinary arts schools who can help you do so. From baking and pastry making to becoming a renowned chef, the possibilities are almost unlimited. Considering the western penchant for appreciating fine food and a great atmosphere to enjoy it in, there are no shortages of quality restaurants and bistros always on the hunt for qualified food preparers. In fact, considering the opportunities for chefs with world class culinary training around the globe, the employment outlook for graduates is extremely favorable. 866MyMajor.com can point you toward some of the best culinary arts schools in the nation, all of which are fully accredited a
Why study Culinary Arts (part-time)? This course will provide students with the knowledge, skills and competencies The primary aim of this part-time Culinary Arts Degree is to develop higher necessary for effective kitchen management. The course enables learners to technical and artistic knowledge amongst qualified chefs who are working in develop specialised culinary skills through the acquisition of artistic and the industry. This course is delivered over three years, one day per week. technological competencies, within a commercial context. Course Subjects/Modules Course Subjects/Modules Culinary Leadership and Training, Gastronomy, Food Product Development, Culinary Arts Operations, Culinary Arts Studies, Food Safety and Technology, Work Based Learning, Synoptic Study, Culinary Arts Specialism – Pastry and Nutrition and Scientific Principles, Information Technology, Management Confectionary Part 1 and Part 2 OR Classic and Contemporary Cuisine and Information Systems, Introduction
