Culinary arts, or chef training, is a common culinary school major. This area of study covers a wide variety of cooking techniques and skills to prepare students for a career as a chef in a restaurant or catering business. Lessons train students in the various kitchen stations including grill, sauté and fry cook, as well as a variety of essential kitchen skills including working with knives, cutlery and different kinds of professional kitchen equipment. Students are also trained in the various cooking methods that all chefs should be familiar with and learn how to properly present cuisine. Basic kitchen knowledge such as hygiene and proper storage of food are covered. Some of these programs offer more in-depth lessons about specific types of cuisine like French or Asian fusion, and some provide extensive hands-on training to teach kitchen management. While this area of study prepares students to become chefs, it is customary for graduates to start at the bottom of the restaurant chain and work their way up to higher positions like executive chef.
This area of study teaches basic culinary arts skills, but takes a more in-depth approach to specifically learning the art of baking and pastry-making. Students learn various baking techniques and how to make different kinds of breads and doughs. They also learn how to design and prepare various desserts including tarts, cakes, chocolates, candies and cookies and are taught how to execute their creations in events and competitions. Students have many options for careers since baked goods and confections are in demand in a variety of venues from cafes to hotels.
This is a less intense area of study that is designed for students who are uninterested in a long-term educational investment and who simply wish to pursue their passion for cooking. Students learn a variety of skills and techniques, but these are typically taught in a more condensed, expedited fashion than found in other areas of culinary study. This is a good option for someone who merely wishes to get involved in a professional kitchen; students should not expect to conquer the kitchen hierarchy.