3. First Semester SecondSemester - 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 - 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 Study Plan
4. ThirdSemester FourthSemester - 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 - 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 Study Plan cont…
5. FifthSemester SixthSemester - 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 - Enology and Wineculture II- International Bakery- Banquets - English VI- French VI- Financial Administration- Italian Cuisine and Pastrymaking Techniques- Personal Development VI Study Plan cont…
6. SeventhSemester EightSemester - Introduction to Cheese Appreciation - Microbiology Basics- Hygienic Food Handling- Quality Service- English VII- French VII- Canapés- Oriental Cuisine Techniques - MenuEngineeringWorkshop- OrganizingEventsSeminar- Restaurant Management- Thesis and GraduatingSeminar- English VII- French VII- Valueson Professional Practice-VegetarianCousineTechniques Study Plan cont…
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 Ubication
18. Cost The Average Tuition is of $ 19,180 Image by Zentenophotography on DA.
19. Mission 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.
20. Scholarship! 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
21. Optionsforstudents Students are offeredvariousfacilitiesontheirschedules and a variety of extracurricularyactivitiessuch as artsorsports and practices as supporttotheirstudies.
22. Admission The CIA is pretty selective. They have a practical exam on which they test the way their future students work and react to cooking.
23. Campus 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.
24. RequiredProfile Interest for Gastronomy Creativity Administration Skills Leadership Tendency Service Mentality Photocoreon DA
27. Options A chef can work in a variety of places doingwhat he doesbest. Fromhotelstotheirown restaurants,ormaybeevenonlymanagingthecooking in a certain place.
28. Oportunities A good Chef usually has manygoodworkopportunities, as they are nedded in manybusinessesormightbeabletocreatetheirown.
30. Responsabilities A respectable Chef has theresponsabilitytockeckhisorheringredientsand thewaythey are prepared, and alsothequality and cleaness of hisservice, which are twoveryimportantpoint.
31. Working load Chefs have a flexible shcedule, butthey do needto plan outtheirtrips and restswith a lot of time, as costumers are thekeytotheirsucces.
32. Chefs have a lot of demand, as they can serve in so many places and are sometimesthekeytothesucces of a business. Itis a highlyrespectedworkarea. WorkDemand
33. What do I needtobe a Chef? Personal Characteristics
34. Qualities Patience, endurancetopressure, tranquility, fasthands, goodcoordination, sociable personality, and quickthinking are someveryimportantcharacteristics, otherthattheliking of food.
43. Pros Cons Connectionbetween art and science Manyjoboptions Payment can getveryhigh Fun Sociability Job can betoostressfull Sometimespaymentissimplyinsipit Workingconditionsmightgettooinadequateforeveryone Badrelationswithclients. Pros and Cons
