Jump-Starting a Career in Dietetics & Nutrition by Ann Byers

Author:Ann Byers
Language: eng
Format: epub
Publisher: The Rosen Publishing Group, Inc
Published: 2018-06-19T00:00:00+00:00

A student in a high school culinary arts program uses her knowledge of food preparation, nutrition, and food safety to prepare a meal for a meeting at the school.

Some culinary jobs do not require a high school education: food preparation worker, baker, and cook. It is possible for exceptionally talented cooks to work their way up from one of these entry-level, lower-paying positions to the position of head cook or chef. But most chefs learn the fundamentals of their trade in a culinary school or a culinary department of a college or university. These schools offer short-term courses of a year or less and associate’s, bachelor’s, and master’s degree programs. After any of these programs, a graduate can apply to the American Culinary Federation for one of its fourteen types of certification, each one demanding particular qualifications. Every certificate requires passing a written exam that shows the applicant’s knowledge and a practical exam that demonstrates skills. The federation also offers apprenticeships that let budding chefs perfect their culinary techniques by working alongside experienced cooks and chefs.

The fourteen different culinary certifications illustrate the variety in this field. Chefs can specialize in pastries, sauces, soups, seafood, meats, or desserts. Cooks can be primarily grillers, fryers, bakers, short-order cooks, or fast-food cooks. Other kitchen workers can toss salads and cut and assemble ingredients for cold sandwiches. There are many culinary, nutrition assistant, and management positions in food service systems.

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