Culinary Careers For Dummies [electronic resource].

ISBN:

9781118168370

Title:

Author:

Thomas, Michele.

Personal Author:

Thomas, Michele.

Publication Information:

New York : Wiley, 2011.

Physical Description:

1 online resource (387 p.)

General Note:

Description based upon print version of record.

Contents:

Introduction; About This Book; Conventions Used in This Book; What You're Not to Read; Foolish Assumptions; How This Book Is Organized; Icons Used in This Book; Where to Go from Here; Part I: An Introduction to the World of Culinary Arts; Chapter 1: A Snapshot of the Culinary Arts Profession; What Does It Mean to Work in the Culinary Arts?; Looking Beyond Food Prep: What Culinary Professionals Do; Asking the Age-Old Question: School or Work?; Finding the Right Culinary Career

Grabbing the Job You WantAssessing the Culinary Job Outlook; Chapter 2: Finding the Jobs: Where Culinary Professionals Work; Discovering Who Works in Culinary Arts; Checking Out Traditional Establishments in the Culinary Field; Locating Other Popular Cooking Jobs in the Culinary Field; Working with Food in Nontraditional Settings; Chapter 3: Culinary School Versus On-the-Job Training: Finding Your Fit; Finding Out Whether You Should Go to Culinary School; Contemplating When Learning on the Job Is Best; Checking Out the Advantages of Culinary School

Considering the Advantages of Learning on the JobChapter 4: Ingredients for Success: Choosing a Culinary School; Choosing the Right School for You; Thinking Big: The Top Culinary Schools in the United States; Traveling Overseas: Studying Abroad; Booking a Class: Hotel Cooking Schools; Taking a Look at Traditional Schools; Paying for Culinary School: Scholarships and Financial Aid; Part II: Exploring Popular Career Paths and Profiles; Chapter 5: Reservation for One: Working in Restaurants; Getting the Lowdown on Restaurants; Meeting All the Players in the Kitchen

Getting Acquainted with Staff in the Front of the HouseChapter 6: Living the Good Life: Working in Hotels, Resorts, and Spas; Seeing What Working in a Hotel or Resort Is Like; Getting Acquainted with the Hotel and Resort Staff; Exploring the Spa Scene; Meeting the Spa Players; Chapter 7: Cooking for a Crowd: Volume Cooking; Catering: It's a Party!; Cooking for Institutions; Part III: Taking a Specialized Approach; Chapter 8: How Sweet It Is! Becoming a Pastry Chef or Baker; Measuring the Difference Between Pastry Chefs and Bakers; Edible Artistry: Understanding the Job of a Pastry Chef

Sifting Through the Job of a BakerSavoring Specialization; Gaining Education and Experience; Chapter 9: Life On the Inside: Personal and Private Chefs; Personal Chefs: Making Meals Easier; Private Chefs: Cooking for a Single Client; Chapter 10: Old and New Trends: Food Artisans and Scientists; Taking a Traditional Approach: Food Artisans; Looking to the Future: Food and Culinary Scientists; Chapter 11: Drink Up! Jobs in the Beverage Industry; Working at a Winery; Tapping Into Breweries; Pouring Drinks at Restaurants and Hotels; Part IV: Checking Out Non-Cooking Careers

Chapter 12: Culinary in a Media World: What It's All About

Subject Term:

Cooking -- Vocational guidance.

Food service -- Vocational guidance.

Added Author:

Tomei, Annette.

Biscontini, Tracey.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2011

Publication Information:

New York : Wiley, 2011.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5023 THO	1:E-BOOK	1	1:ONLINE	Searching... Unknown

Bound With These Titles

On Order

Summary

The fast and easy way to find your place in the culinary field

Ever dream of exploring an exciting career in culinary arts or cooking but don't know where to begin? Culinary Careers For Dummies is the perfect book for anyone who dreams of getting into the culinary profession. Whether you're a student, an up-and-coming chef looking for direction, or are simply interested in reinventing yourself and trying your hand at a new career, Culinary Careers For Dummies provides the essential information every culinary novice needs to enter and excel in the food service industry.

Packed with advice on selecting a culinary school and tips for using your degree to land your dream job, Culinary Careers For Dummies offers up-to-the-minute information on: culinary training, degrees, and certificates; the numerous career options available (chef, chef's assistant, pastry chef, food stylist, caterer, line cook, restaurant publicist/general manager, Sommelier, menu creator, food writer, consultant/investor, etc.) and the paths to get there; basic culinary concepts and methods; advice on finding a niche in the culinary world; culinary core competencies; food safety and proper food handling; real-life descriptions of what to expect on the job; and how to land a great culinary job.

Expert guidance on cooking up your career plan to enter the food service industry Tips and advice on what to study to get you where you're headed Packed with information on the many career options in the culinary field

Culinary Careers For Dummies is a one-stop reference for anyone who is interested in finding a career in this growing and lucrative field.

Author Notes

Michele Thomas is a writing teacher and managing editor of the International Culinary Institute , home of the French Culinary Institute.

Annette Tomei is a food and wine consultant.

Tracey Vasil Biscontini is the founder, president and CEO of Northeast Editing, Inc.