Cooking up a Storm
Culinary Arts in the US
The culinary field in the United
States and all over the globe is a challenging and rewarding
profession for those with artistic inclinations,"
said Walter 'Spud' Rhea, CMPC, CEC, CCE, AAC. Noting
that 'diners eat with their eyes before they eat with
their mouths' Rhea said, "Food that doesn't stimulate
the appetite visually is not fully enjoyed even if it
is consumed.
Variety of color, height, texture, and consistency
are as important as taste. An artistic chef or cook
of any nationality must consider all of these factors
when preparing or presenting food. The increasing inclusion
of culinary arts programs within American art schools
underscores the creative skills required of culinary
professionals and the importance of a formal culinary
arts education.
However, just as other art programs are including computer
and marketing components, culinary arts education programs
are also redefining their roles within broader contexts
of business and health/safety issues. While some chefs
still develop their skills informally, a formal culinary
arts education is an increasingly important component
for the detailed demands of the culinary profession.
James Trebbian, CCE, of Metropolitan Community College
in Omaha, Nebraska said, "Gone are the days [when]
one could open and operate a restaurant with an inexperienced
staff, and still return a good profit to yourself or
your shareholders." Susan Hendee, CCE, of the New
York Institute of Technology, Culinary Arts Center in
Central Islip, New York agrees. "A formal culinary
education is critical for a sense of getting things
accomplished," she said.
In the United States a variety of programs offer formal
culinary arts education. The American Culinary Federation
(ACF), the nation's largest and oldest organization
of culinary professionals, has accredited approximately
97 culinary arts programs. These schools are evaluated
on a number of criteria, and continual adherence to
these standards ensures programs' quality. Typically,
culinary arts programs require two-three years of classes
emphasizing preparation and lab classes. Culinary programs
also offer courses in sanitation, nutrition, menu preparation
and business. Most programs offer an associate's degree
and various certificates, and many are affiliated with
local colleges so that one may transfer credits.
For students desiring a more work-oriented experience,
culinary apprenticeship programs are an attractive option.
John Morris, CC, the ACF/Association for International
Practical Training 1999 Honored Apprentice and recent
graduate of the Opryland Hotel Culinary Institute, said
"I'm a hands-on kind of person, so apprenticeship
was a great opportunity for me." Currently, there
are 81 apprenticeship programs sponsored by ACF chapters
in conjunction with local colleges. Apprenticeships
require a three year combination of work experience
and classroom instruction. Graduates earn a certificate
and the ACF certification of Certified Culinarian (CC).
Apprenticeship programs and culinary arts programs
require students be at least seventeen years of age
and possess a high school diploma or its equivalent.
Financial aid and scholarships are available. For more
information and a list of ACF accredited programs and
apprenticeships contact the ACF Education Services,
10 San Bartola Drive, Saint Augustine, Florida, U.S.A.
32085 or call at (800) 624-9458. For further information
visit the ACF web site at www.acfchefs.org. You may
also find a list of accredited programs and other information
in The Guide to Cooking Schools (ShawGuides 1999).
In addition to the large ACF network of chefs, studying
culinary arts in the United States offers other incentives.
"The typical US culinary school is a dynamic learning
environment rich with cultural and social diversity,
enhancing the student's educational experience"
noted Gary Prell, CEC, CCE, AAC of The School of Culinary
Arts at The Colorado Institute of Art in Denver, Colorado.
Similarly, Trebbian said the restaurant industry in
the U.S. is exciting and competitive because there is
such "emphasis placed on 'new' cuisines."
As in all pursuits, one's education does not end upon
graduation. Nine levels of ACF certification may be
awarded to a chef based on his or her education, work
experience and completion of a formal examination. ACF
certification is viewed as a strong asset by potential
employers.
U.S. Labor Department statistics predict a shortage
of skilled culinary professionals in the next ten years.
According to Prell, this prediction translates to great
opportunities for those individuals seeking culinary
employment. "97% of the graduates from the Culinary
programs at the Art Institutes can expect to be placed
at an average salary in excess of $24,000 per year within
six months of their graduation date," said Prell.
Culinary arts graduates might combine culinary skills
with other talents. Hendee notes one may combine writing
skills with culinary knowledge, as knowledgeable contributors
to food related publications are in demand. International
students considering study in the U.S. may note the
following factors when choosing a culinary arts program:
the school's courses and community involvement, accreditation,
housing costs, climate, and the transferability of credits
to other schools. Competence in English is crucial.
The American philosopher John Dewey said "Art is
a quality of doing and of what is done." Certainly,
the culinary arts programs in the United States pursue
quality in all things culinary.
Author
Erin M. Neville
ACF Staff Writer
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