by: Colin McArthur

I'm guessing if you're readiing this you might already have an interest in or be attending a culinary art school. Perhaps you're interested in starting a catering business, working in food research and development, or as a food critic, a culinary instructor or food inspector.Or even working toward opening your own restaurant?

If so then you'll need to become familiar with a broad array of culinary theory and practical experiences necessary for success in the food industry. The following is a sampling of the training you can expect at Culinary Art School:

Ice Sculpting

Mis en Place

Crudités

Wine knowledge & tasting

International Cuisine

Cheese making

Sushi making

Basic knife skills

Mother sauces and small sauces

Soups and stocks

Meat fabrication (butchering)

Nutrition

Fruit and vegetable carving

Tallow carving

Pate

Desert menu development

Menu design

Facility (restaurant) design

Basic cooking methods

History of Culinary Arts

Culinary students come to from different levels of experience but they all generally share the same thing — a passion for cooking. And they know something else: there are no shortcuts to a great culinary education.

At culinary art school students learn traditional, fundamental cooking skills. And they learn the realities of working in restaurants and the food industry.

Watch the professionals at work the next time you pass by the kitchen of your favorite restaurant. I think you'll agree that it looks like orchestrated chaos and hard work. But it's also opportunity for you in a thriving industry that supplies the demand for something that we all need and love to do. Eat!

And with the proper education and experience, you can succeed at it very well.

Here's a quick overview of the process that you go through at culinary art school. You begin with the basics, from knife skills and kitchen procedures to nutrition, speed and timing, and presentation. From here, you progress to more advanced areas such as baking and pastry, garde-manger (cold kitchen), international and American cuisine, à la carte, and dining room operations.

You are thoroughally prepared for entry-level positions such as line cook, pantry cook, assistant dining room manager, or sommelier. You may gain experience in settings ranging from cruise ships and resorts to hotels, restaurants, and corporate dining rooms.

And when you graduate, a rewarding career as a chef, caterer, baker, or pastry chef can be yours. You'll be prepared to apply the skills and managerial talents you've developed in as little as 15 months at culinary art school.