If you are planning to pursue a career in the food service industry, getting information about the subjects and courses which are offered by culinary arts schools is important, as doing so can help you in having a better idea about the kind of training and education that you would be receiving after getting accepted in the school you have chosen later on. To learn more about the different subjects and courses that are offered by culinary schools today, read on.
Principles of Cooking: This course teaches the basic concepts of cooking and food preparation. Some of the topics that it covers include: food preparation and cooking terminology; the identification of basic culinary ingredients; fundamental cooking methods and techniques; recipe structure; knife skills; kitchen organization; and the identification and proper use of tools and equipment used in the kitchen.
Nutrition: Aside from offering an introduction to the basic principles of nutrition, this course also covers several other topics including healthy cooking techniques, nutritional adaptation and analysis of menus and recipes, dietary guidelines in the kitchen, nutrition trends, food fads, and current issues in nutrition.
Baking and Pastry Arts: This core subject concentrates on the fundamentals of preparing and making baked goods, pastries, and desserts. Some of the topics that it teaches include: scaling and measurement techniques; cake batter methods; mixing techniques; cake and pastry decorating; dessert plating and presentation; and the proper use and maintenance of the various tools and equipment used for baking and making pastries.
Food Safety and Sanitation: This course discusses the importance and the basic concepts of safety and sanitation in a food production area. Some of the topics that it covers include: the proper storage, handling, preparation, presentation, and disposal of different food items; food bacteriology; food-borne illnesses and how they can be prevented; the principles of sanitation; OSHA and MSDS guidelines; and the proper care and maintenance of various equipment that are used in 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.
Principles of Cooking: This course teaches the basic concepts of cooking and food preparation. Some of the topics that it covers include: food preparation and cooking terminology; the identification of basic culinary ingredients; fundamental cooking methods and techniques; recipe structure; knife skills; kitchen organization; and the identification and proper use of tools and equipment used in the kitchen.
Nutrition: Aside from offering an introduction to the basic principles of nutrition, this course also covers several other topics including healthy cooking techniques, nutritional adaptation and analysis of menus and recipes, dietary guidelines in the kitchen, nutrition trends, food fads, and current issues in nutrition.
Baking and Pastry Arts: This core subject concentrates on the fundamentals of preparing and making baked goods, pastries, and desserts. Some of the topics that it teaches include: scaling and measurement techniques; cake batter methods; mixing techniques; cake and pastry decorating; dessert plating and presentation; and the proper use and maintenance of the various tools and equipment used for baking and making pastries.
Food Safety and Sanitation: This course discusses the importance and the basic concepts of safety and sanitation in a food production area. Some of the topics that it covers include: the proper storage, handling, preparation, presentation, and disposal of different food items; food bacteriology; food-borne illnesses and how they can be prevented; the principles of sanitation; OSHA and MSDS guidelines; and the proper care and maintenance of various equipment that are used in 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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