Chef

875 views
795 views

Published on

Published in: Business, Technology
0 Comments
1 Like
Statistics
Notes
  • Be the first to comment

No Downloads
Views
Total views
875
On SlideShare
0
From Embeds
0
Number of Embeds
5
Actions
Shares
0
Downloads
25
Comments
0
Likes
1
Embeds 0
No embeds

No notes for slide

Chef

  1. 1. PresentationbyBunny.<br />None of thepicturesBelongto me. TooBad.<br />Epic Option of Awesomeness #3: Chef<br />
  2. 2. Duration<br />Thedegreeongastronomyyouneedtakesfouryearstoobtain.<br />ImagebyXx-Rawr-xXon DA<br />
  3. 3. First Semester <br />SecondSemester<br />- History of Gastronomy I- Introduction to Administration- Introduction to Food Science- Introduction to Accountancy - English I- French I- Information Technology I- Cuisine and Pastrymaking Skills Development - Personal Development I<br />- History of Gastronomy II- Human Capital Gastronomy Administration- Food’s Chemic Basics- Restaurant Accounting- English II- French II- Information Technology II- Mexican Cuisine and Pastrymaking Techniques- Personal Development II<br />Study Plan<br />
  4. 4. ThirdSemester<br />FourthSemester<br />- History of Gastronomy III- Restaurant Administration- Food Preserving Methods- Nutrition I- English III- French III- Information Technology III- Mexican Cuisine and Pastrymaking Techniques- Personal Development III<br />- Introduction to Wine Appreciation - Inventary Planning and Control- Cuisine and Restaurant Equipment- Nutrition II- English IV- French IV- Information Technology IV- French Cuisine and Pastrymaking Techniques- Personal Development IV <br />Study Plan cont…<br />
  5. 5. FifthSemester<br />SixthSemester<br />- Enology and Wineculture I- Food and Beverages Costs Control- Restaurant Maintenance - Law- English V- French V- International Pastrymaking and Bakery- Spanish Cuisine Techniques- Personal Development V<br />- Enology and Wineculture II- International Bakery- Banquets - English VI- French VI- Financial Administration- Italian Cuisine and Pastrymaking Techniques- Personal Development VI<br />Study Plan cont…<br />
  6. 6. SeventhSemester<br />EightSemester<br />- Introduction to Cheese Appreciation - Microbiology Basics- Hygienic Food Handling- Quality Service- English VII- French VII- Canapés- Oriental Cuisine Techniques<br />- MenuEngineeringWorkshop- OrganizingEventsSeminar- Restaurant Management- Thesis and GraduatingSeminar- English VII- French VII- Valueson Professional Practice-VegetarianCousineTechniques<br />Study Plan cont…<br />
  7. 7. Practices<br />LovedAngelon DA<br /><ul><li>Restaurants
  8. 8. Coffee Shops
  9. 9. Banquets Services at Reception Rooms and Private Events
  10. 10. Professional Gastronomic Consultancy
  11. 11. Schools, Institutions and Colleges
  12. 12. Bars
  13. 13. Food Packers and Commercializing Companies</li></li></ul><li>Specializations<br />Gastronomy, culinary performing arts, food health, nutrition and wellness, food product development, culinary entrepreneurship and management <br />
  14. 14. Schedule<br />Classestake place in a matutine time and extracurricularyclasses and practicestake place at evening.<br />
  15. 15. Requisites<br />Avaragedoesnothavetobetoohightforthiscareer, butusuallypracticalexams are theonlywaytoenter.<br />
  16. 16. TheCulinaryInstitute of America<br />University<br />ByDiamongIvyon DA<br />
  17. 17. The Culinary Institute of America (CIA) is a culinary school located in Hyde Park (Dutchess County, New York) USA, founded in 1946. The CIA also has branch campuses in St. Helena and San Antonio<br />Ubication<br />
  18. 18. Cost<br />The Average Tuition is of $ 19,180 <br />Image by Zentenophotography on DA.<br />
  19. 19. Mission<br />The goal on Gastronomy degree is to bring up professional people with knowledge and skills to operate organization, planning and directing procedures within a restaurant business.<br />
  20. 20. Scholarship!<br />The CIA awarded its 100th Cream of the Crop scholarship. The program has distributed $1.1 million dollars in scholarships since it began in 1998. Recipients selected based upon their leadership skills and academic record. They $5,000 renewable for each year of study at the CIA, provided they maintain at least a 3.2 grade point average <br />
  21. 21. Optionsforstudents<br />Students are offeredvariousfacilitiesontheirschedules and a variety of extracurricularyactivitiessuch as artsorsports and practices as supporttotheirstudies.<br />
  22. 22. Admission<br />The CIA is pretty selective. They have a practical exam on which they test the way their future students work and react to cooking.<br />
  23. 23. Campus<br />Both campuses have the most complete installations for correct practices and activities to support the learning of their students, including also sport courts and art rooms with different specialties. <br />
  24. 24. RequiredProfile<br />Interest for Gastronomy<br />Creativity<br />Administration Skills<br />Leadership Tendency<br />Service Mentality<br />Photocoreon DA<br />
  25. 25. Howisitworking as a Chef?<br />Work<br />
  26. 26. Salary<br />Dependingonspecialization and work place a Chef can get a widevariaty of payment, fromtheminimunsalarytothousands of dollars.<br />
  27. 27. Options<br />A chef can work in a variety of places doingwhat he doesbest. Fromhotelstotheirown restaurants,ormaybeevenonlymanagingthecooking in a certain place.<br />
  28. 28. Oportunities<br />A good Chef usually has manygoodworkopportunities, as they are nedded in manybusinessesormightbeabletocreatetheirown.<br />
  29. 29. Wheretowork?<br />Hotels, resorts, restaurants, partysalons, manssionsoryourown home can provideyouwithwork as a chef. <br />
  30. 30. Responsabilities<br />A respectable Chef has theresponsabilitytockeckhisorheringredientsand thewaythey are prepared, and alsothequality and cleaness of hisservice, which are twoveryimportantpoint.<br />
  31. 31. Working load<br />Chefs have a flexible shcedule, butthey do needto plan outtheirtrips and restswith a lot of time, as costumers are thekeytotheirsucces.<br />
  32. 32. Chefs have a lot of demand, as they can serve in so many places and are sometimesthekeytothesucces of a business. Itis a highlyrespectedworkarea.<br />WorkDemand<br />
  33. 33. What do I needtobe a Chef?<br />Personal Characteristics<br />
  34. 34. Qualities<br />Patience, endurancetopressure, tranquility, fasthands, goodcoordination, sociable personality, and quickthinking are someveryimportantcharacteristics, otherthattheliking of food.<br />
  35. 35. Interests<br />Food, people, health, chemistry, art, science, etc<br />
  36. 36. Abilities<br />Quick hands<br />Goodcoordination<br />Quick mind<br />Good taste<br />Style<br />Imagination<br />
  37. 37. Values<br />Patience<br />Responsibility<br />Amability<br />SocializingNature<br />
  38. 38. Risks<br /><ul><li>Poisonnig
  39. 39. Sueingfrompart of theclients
  40. 40. Burning
  41. 41. Freezing
  42. 42. Stress inducedsicknesses</li></li></ul><li>Rewards<br />Itis a careerthatletstheworkerconnectwiththe art and thescience in oneselfcausinganequilibriumonlyatteinable in fewcareers and workoptions.<br />
  43. 43. Pros<br />Cons<br />Connectionbetween art and science<br />Manyjoboptions<br />Payment can getveryhigh<br />Fun<br />Sociability<br />Job can betoostressfull<br />Sometimespaymentissimplyinsipit<br />Workingconditionsmightgettooinadequateforeveryone<br />Badrelationswithclients.<br />Pros and Cons<br />

×