The World of Culinary Arts - How to get your career off the groundThe World of Culinary Arts - How to get your career off the ground

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• Publié par: boyce1leek
• Publié le: 22 mars 2016
• Nombre de lectures: 0
• Licence : En savoir +
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• Langue: English

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the world of culinary arts The Culinary industry is incredibly dynamic and growing every day. Never before have there been so many culinary job opportunities available for young graduates today. With a shortage of top quality culinary professionals globally, you could fill one of those positions, and our culinary programmes are the perfect place to start your journey. What culinary courses can I study at IHS? IHS offers 3 culinary courses and these include the one-year Culinary Arts programme; the 6- month Patisserie and / or 6-month Culinary Supervision programme as well as the 2 or 3-year Traineeships in Professional Cookery. Course option 1: The one year Culinary Arts programme pastry chefThe IHS one year Culinary Arts programme provides students with both the theory and practical cookery skills needed to pursue a career in the field of Professional Cookery. The programme is offered in our Cape Town, Durban and Johannesburg campuses and work experience takes place at leading restaurants and hotels in the greater Cape Town, Durban, and Johannesburg areas. The programme consists of 50% theory and practical cookery on campus and 50% practical work experience which takes place in leading hospitality establishments. It's the best of both worlds! Applicants need to have a Grade 10 certificate (minimum), although a Senior Certificate is always a big plus. Courses start each year in January and July, and upon successful completion of this programme, graduates will receive: National Certificate in Professional Cookeryaa NQF 4 (SAQA ID No: 14111) City & Guilds Diploma in Food Preparation and Cooking (Culinary Arts) During this programme students will complete the following additional courses: Wine Service; Basic Fire Fighting and Basic First Aid To provide an opportunity for further study, a career pathway has been mapped for those who wish to continue their culinary studies. Students have an option to do an additional 2nd year in either Patisserie (6 months), or Culinary Supervision (kitchen management (6 months), or both. Course option 2: Pastry as a career option A pastry chef or pâtissier is a chef who works in a professional kitchen or usually within the kitchen brigade and is skilled in the making of pastries, cakes, desserts, breads and other sweet or savoury baked goods. Most pastry chefs work in large hotels, restaurants, bakeries or bistros. The Pastry chef may be responsible for testing, tasting and developing new recipes for desserts and pastries, menu planning, sanitation and food safety, admin duties, budgeting, purchasing of fresh fruits and other fresh goods or supervising other staff/chefs in the kitchen. What skills do you need to be a Pastry Chef?

Firstly, a solid education and practical experience are the right way to go. Additionally, pastry chefs need the following skills: The ability to be inventive and creative Being able to think outside the box and create interesting recipes that are your own Be able to pay attention to detail Be able to do a number of things at the same time without losing your focus Be able to watch and learn from others and keep improving your own skills over the years. How do I begin my pastry adventure? The International Hotel School's one year Culinary Arts programme is the perfect place to start. It covers all of the basics that any pastry chef or indeed, any chef would need in order to pursue a career in the Culinary Arts. Only once this solid culinary grounding has been completed would we recommend that students wishing to pursue a career in Patisserie sign up for the 6 month Patisserie course on offer. Pastry is a much more advanced level of culinary skill and we want our students to have the very best grounding before they dig deeper into pastry. When students do progress to the pastry programme, they gain the knowledge and experience to move effortlessly between the most basic puff pastry skills to more complex plated desserts. Covered in this programme are cake baking, decorative cake icing, desserts and basic bread making. The programme structure includes theory and practical cookery lessons, with 10 weeks spent in bakeries, restaurant or hotel patisserie kitchens gaining knowledge and work integrated experience from industry experts. Course option 3: Earn while-you-learn Traineeships in Professional Cookery Another culinary study option is a 2 or 3 year Traineeship in Professional Cookery. Based on well- established apprenticeship principles, a Traineeship is an "earn while you learn" alternative to full- time tertiary education. Comprising work integrated learning undertaken in the workplace and theoretical study by way of distance learning through our IHS Online campus, tutorials and ancillary courses, Traineeships have proven themselves (to trainees and employers) in the quality of graduates produced and the number of successful careers launched. Traineeships in Professional Cookery Successful candidates will be required to work standard industry shifts up to 45 hours per week, averaged over 4 months (including Public Holidays, Sundays and night shifts). Trainee chefs spend their time in the various kitchen departments within the hotel. They are supervised and assessed by the Chef de Cuisine where they experience on-the-job training by a team of experienced chefs. Traineeship qualifications: THREE YEAR PROGRAMME 3-year programme

Minimum entry requirement - Matric/Senior Certificate Courses commence each year in January and July. Upon successful completion of this programme, graduates will receive: IHS Higher Certificate in Food & Beverage Management NQF Level 5 (SAQA ID No: 88063) City & Guilds Certificate in Food Preparation and Cooking City & Guilds Diploma in Food Preparation and Cooking (Culinary Arts) American Hotel and Lodging Educational Institute (AHLEI) Specialisation Certificate in Food and Beverage Management. (Awarded by AHLEI) In addition to the above, trainees will also complete ancillary courses in Basic First Aid, Basic Fire Fighting and Wine Service TWO YEAR PROGRAMME 2-year programme Minimum entry requirement - Grade 10, and at least 18 years old Courses commence each year in January and July. Upon successful completion of this programme, graduates will receive: National Certificate in Professional Cookery NQF 4 (SAQA ID No: 14111) City & Guilds Certificate in Food Preparation and Cooking City & Guilds Diploma in Food Preparation and Cooking (Culinary Arts) In addition to the above, trainees will complete ancillary courses in Basic First Aid, Basic Fire Fighting and Wine Service. Once you've got the right qualification, where to next? With such intensive programmes on offer, what sorts of careers could graduates look forward to? We explore a few below: Commis chefs/Line cooks Commis chefs are very similar to trainee chefs. They learn on the job how to prepare different types of meals and various cooking techniques. They work their way up through the kitchen ranks by starting as a Commis chef and learning the very basics of cooking. Chef de Partie Usually, the Chef de Partie is assigned a specific section of the menu to focus on like starters, desserts, meat section, fish section and so on. They are responsible for cooking everything on the menu in that section. It almost always relates to a section of the hot station however there are exceptions. Sous Chef

A Sous chef is one just below an Executive Chef so the position is a very responsible one. The sous chef assists the Executive Chef in managing the kitchen, its staff, its stock or inventory, its menu, supplies and so. Sous chefs may be responsible for creating new dishes, training junior chefs, managing the pass, and more. Pastry Chef As we mentioned above, a pastry chef works in a professional kitchen or usually within the kitchen brigade, and is skilled in the making of pastries, cakes, desserts, breads and other sweet or savoury baked goods. Most pastry chefs work in large hotels, restaurants, bakeries or bistros. Chocolatier Simply put, a chocolatier is a person who works passionately with chocolate to design, create and sculpt masterpieces. The chocolatier is able to impart their own uniqueness to each and every chocolate delight and it often takes them years and years to perfect the craft. Food stylist Food stylists are becoming a more popular career trend. Whilst plating techniques are covered in culinary arts training, some very artistic chefs are able to take the look of the food to the next level. Magazine, publications, recipe book authors and more are employing food stylists to help represent visually the food that they are preparing. A good eye for detail is essential. Private Chef This is often quite a unique and special job as it usually involves catering for a private household or celebrity. It involves preparing menus based on seasonal ingredients, dietary requirements and so on, and then preparing, cooking and serving meals to high-end clients as and when required. It may also involve travelling with the client to other venues and destinations to prepare food. Recipe Developer A recipe developer is someone who mixes art and creativity with the science of cooking. Having a solid culinary background helps those who wish to extend their culinary careers into recipe development because it grounds students in the knowledge of textures, flavours and ingredients, and how they could or should work together. The ability to test and try out new ideas by combining scientific understandings of how cooking process and ingredients work, as well as using an artistic and fun approach to cooking makes for a successful developer. Caterer A caterer is a chef who prepares food for events either on site or off site. The caterer is responsible for dealing with a client, arranging food to be prepared and delivered, set up, served

and cleared from a venue. A caterer must hold a licence to prepare food and serve food. A solid culinary grounding is essential for this sort of job role. We hope you feel inspired to start a career in the culinary arts profession. If you have any queries or you would like to know more, give us a call on 0861 44 33 00 or visit our website: https://www.hotelschool.co.za/culinary-programmes