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Becoming a Culinary Arts Professional

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Becoming a Culinary Arts Professional CAREERS US $19.95 ® What You Need to Know to Find Your Path LearningExpress into this Fast-Growing Industry PROFESSIONAL ARTS A CULINARY BECOMING BECOMING A Whether your goal is to land a job in a fast-paced restaurant kitchen, with a catering service, in the hotel and hospitality industry, food retail, institu- tional food service, or even a culinary job that doesn’t require you to work hands-on with food, this exciting new book details how to navigate the many paths to a culinary career. CULINARY ARTS Written by an industry professional, it addresses how to develop new skills, create a winning resume, and even how to ace the “kitchen smarts” interview. The degree/diploma/certification maze is demystified, and state-by-state information is provided to clarify food-handling certifica- PROFESSIONAL tion processes. Finding Your Rewarding Career in the World of Food In Becoming a Culinary Arts Professional, you will find: l An overview of the wide variety of jobs available in culinary arts l Essential information on how to identify your culinary skill set and which type of job is best for you l Details on the range of training programs available l Insider information about how to land a job, including resumes, net- working, and using your “kitchen smarts” to win a position without a diploma or training program A FREE Culinary Arts Practice Exam! Visit LearningExpress’s Online Practice Center and use the access code printed inside to: ■ Take a culinary arts practice exam online ■ Receive immediate scoring and detailed answer explanations for all questions ■ Focus your study with a customized diagnostic report, and boost your overall score to guarantee success ■ Where the jobs are (nearly two million new culinary jobs this decade!) ■ Basic culinary concepts and methods (a complete refresher course) Prepare for a Brighter Future ■ ® How to identify your niche and land your ideal culinary job ■ Culinary positions that don’t require you to cook ■ PLUS: Access an instantly scored online practice test CUL_00_FM_i-xii.qxd:Becoming series 6/23/10 11:58 AM Page i Becoming a CULINARY ARTS PROFESSIONAL CUL_00_FM_i-xii.qxd:Becoming series 6/23/10 11:58 AM Page ii CUL_00_FM_i-xii.qxd:Becoming series 6/23/10 11:58 AM Page iii Becoming a CULINARY ARTS PROFESSIONAL ® New York CUL_00_FM_i-xii.qxd:Becoming series 6/23/10 11:58 AM Page v Contents Introduction vii Chapter 1 Why the Culinary World? 1 Attractions of the Food World 2 What Attracts You to the Culinary Arts? 3 Culinary Self-Questionnaire 4 The Culinary Marketplace Today 5 Factors to Consider in Choosing a Culinary Career 8 Are You Suited to the Culinary Profession? 16 Chapter 2 Culinary Opportunities: Finding Your Niche 19 The World of Restaurants 20 Culinary Jobs That Require You to Cook 23 Culinary Jobs That Do Not Require You to Cook 32 v CUL_00_FM_i-xii.qxd:Becoming series 6/23/10 11:58 AM Page vi CONTENTS Chapter 3 Culinary Training: Diplomas, Degrees, and Certificates 37 Prerequisites 38 Certification Organizations 38 Evaluating Culinary Programs 40 Program Structure 44 Choosing the Right Program 50 Attaining a Health Certificate 51 Chapter 4 Practice Tests 53 Practice Test 1 54 Practice Test 2 80 Chapter 5 How to Land a Great Culinary Job 105 Conducting Your Job Search 106 Sample Job Postings 109 Marketing Yourself 110 Resume Basics 114 Cover Letter Basics 125 The Interview 128 Evaluating Your Job Offers 134 Appendix A Illustrations 135 Appendix B Job Resources 143 Appendix C Culinary Schools 145 Appendix D Culinary Certification 151 Cooking Professionals 151 Personal Cooking Professionals 152 Baking and Pastry Professionals 153 Culinary Administrators 153 Culinary Educators 154 Appendix E Practice Test Answers 155 Practice Test 1 155 Practice Test 2 161 Glossary of Essential Culinary Terms 167 vi CUL_00_FM_i-xii.qxd:Becoming series 6/23/10 11:58 AM Page vii Introduction Cooking is one of the oldest arts and one which has rendered us the most important service in civic life. —Jean Anthelme Brillat-Savarin DO YOU want the opportunity to work with food, earn a good liv- ing, and meet lots of interesting people? If so, a career in the culinary arts may be just what you are looking for. Whether you are choosing your first career or are considering a career change, this book was de- signed for you. It contains all the information you will need to get started in this exciting field. The culinary arts field is one of the fastest growing in the country. According to the National Restaurant Association, the restaurant indus- try employs an estimated 13 million people, or 9% of the U.S. work- force, and is expected to add 1.8 million jobs over the next ten years. By 2019, restaurant employment is forecast to reach 14.8 million people. However, restaurant work is only one of the many areas where culinary vii CUL_00_FM_i-xii.qxd:Becoming series 6/23/10 11:58 AM Page viii INTRODUCTION professionals find great jobs. Catering, hotels, food retail, institutional food service, personal and private chefs, media food styling and photography, recipe testing and developing, cooking instruction, and the host of career areas related to culinary products make the restaurant association’s outlook even more optimistic. This book will provide you with an overview of this vast field and the many exciting opportunities for culinary professionals. It also navigates the wide range of routes to training and certification. If you are just finishing high school and choosing a vocation, you will find reasons you might want to choose a culinary profession and help discern exactly which niche best suits you. If you are changing careers, either by choice or of necessity, you will learn how advantageous it can be to transfer the skills and experience you have already accumulated from your previous profession and jump-start a new food-related occupation. If you are already working in a kitchen, but have no degree or certification, you will find help here for mapping out a satisfying, upwardly mobile career path through which you can earn a solid livelihood. I was 32 when I started cooking. Up to then I just ate. —Julia Child If there is one overarching message of this book, it is that there are many culinary professions, dynamic options for training, and countless ways to succeed. You may combine culinary arts with almost any other skill or inter- est. You can choose full-time, part-time, even online training. (Many study the food arts via evening or weekend programs while supporting themselves and their families through full-time work! The older student is becoming more common—and welcome—in cooking schools.) You could pursue a prestigious degree at a well-known culinary institute, or just start with a ba- sic food handling certificate, which generally requires no on-site classes. Perhaps no line of business has such a broad range of entry points, and yet such a concise body of core skills and necessary information, as the culi- nary arts industry. The first three chapters of this book help you explore these options and detail how to gain the proper training to succeed. Al- though much culinary skill and information are tested hands-on, Chapter 4 consists of two practice tests that include the key questions you are most viii CUL_00_FM_i-xii.qxd:Becoming series 6/23/10 11:58 AM Page ix Introduction likely to encounter on a written culinary exam. Each of the two tests is di- vided into five culinary skill sets. A third practice test is available on the LearningExpress website. Visit www.learnatest.com/practice to access this test. This book will introduce you to everything you need to know about cooking and the food world. Whether you have had a previous career or you are just starting out, may it help guide you to true success: a career that al- lows you to make the most of your unique passions, talents, desires, and skills. Being able to do so is the secret ingredient to creating a great first or second career. ix CUL_00_FM_i-xii.qxd:Becoming series 6/23/10 11:58 AM Page x CUL_00_FM_i-xii.qxd:Becoming series 6/23/10 11:58 AM Page xi Becoming a CULINARY ARTS PROFESSIONAL CUL_00_FM_i-xii.qxd:Becoming series 6/23/10 11:58 AM Page xii CUL_01_1-18.qxd:Becoming series 6/23/10 11:59 AM Page 1 CHAPTER one WHY THE CULINARY WORLD? WHEREVER WE turn, we run into images of food or food person- alities. In contrast to 20 or certainly 30 years ago, when there were relatively few television programs devoted exclusively to food, we now have an entire network devoted to food-related programming. Food-related programs also appear both on network and on cable stations. Unlike in the past, in the me- dia world of today the focus of food programs is on food as entertainment. Food programming is often a type of reality show, with contestants vying to win over their chef competitors. We cheer for the winners and feel sorry for the losers—and look forward to tuning in again next week. Years ago, television programs focused on instructional programming. Viewers were taught and shown, in detail, how to bone a chicken, reduce a sauce, or blend ingredients to make the lightest of cakes. In our contemporary 1 CUL_01_1-18.qxd:Becoming series 6/23/10 11:59 AM Page 2 Becoming a CULINARY ARTS PROFESSIONAL society—with its emphasis on fast food, meals in 20 minutes, takeout meals, and abundant prepared-food options—we turn to food-related media for entertainment rather than instruction.
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