Culinary Arts
As more and more Americans lack the time to cook, but find the resources to eat out, careers in the culinary arts continue to grow. Professional chefs, bakers, pastry chefs, restaurant managers and related positions are in high demand. A degree in culinary arts makes good business sense, since the restaurant industry is currently the biggest US employer after government.
Degree programs in this field don’t just teach you how to cook. They also cover sanitation requirements in a professional kitchen, the business side of running a restaurant, and the latest technology in cooking and restaurant administration. Some specialize in baking or pastry making, which are an art of their own. Those who wish to work in management positions may also learn how to organize a large staff, how to employ professional management techniques in a high-pressure environment, and how to operate a dynamic business, working with suppliers and vendors.
Students new to the culinary arts might be surprised by the rigorous curriculum. In addition to hands-on work, students need to master the theory of preparing and presenting food, the characteristics of the professional industrial kitchen, math and metrics used for baking and cooking, and the chemistry of how ingredients interact with one another.
The right degree program will prepare you to move straight into the workforce, even if you have no prior experience. Students who graduate with a degree in culinary arts go on to careers as chefs, sous chefs, pastry chefs, bakers, restaurant managers, caterers, nutritionists, and many other food-related positions.
