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What kind of tests do I have to pass,and what kind of skills do I have to develop to graduate from a culinary arts school?

I am a very busy senior in high school, and I cannot do as much research as I would like to. When I do graduate from high school, I would like to adopt the trade as soon as possible. Please share some information with me. It will be gladly appreciated. #cooking

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Conor’s Answer

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I would recommend looking at the websites of various culinary schools.


Le Cordon Blue is a famous one.
http://en.wikipedia.org/wiki/Le_Cordon_Bleu


The Culinary Institute of America (CIA) is another big one.
http://en.wikipedia.org/wiki/The_Culinary_Institute_of_America


In the United States, my understanding is that those are the two main ones to aspire to. If you want to do baking, that is a different deal and there are other specialized schools for that.


Seeing what Le Cordon Blue and the CIA want in applicants is a good place to start, and a good way to target your research with the limited time you have.


The Wikipedia articles contain links to the schools at the bottom of the page.

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Eli’s Answer

Culinary Arts schools often start with basic skills classes like knife skills & stock-making and then move into progressively more complicated techniques. A good school will also mix in classes that are more focused on the business side of the culinary arts including finance and accounting. In addition to those listed above also check out Johnson & Wales, New England Culinary Institute, and French Culinary Institute in NYC.

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Gregory’s Answer

Undeniably, the culinary schools previously mentioned provide an excellent foundation for mastering essential skills such as creating stocks and sauces, and learning the correct way to butcher meats and fish. It's also crucial to grasp fundamental skills such as knife handling and food safety. However, the most effective learning often occurs on the job within the industry. Culinary schools also provide courses that delve into the business aspects of hospitality, which are equally important to understand.

In the early stages of my career, I found that the most beneficial approach was to gain experience in various kitchens across different restaurants, while maintaining a humble attitude. It's essential to never assume you know more than others, and strive to learn something new each day. Once you feel you've absorbed all the knowledge a particular job can offer, it's advisable to seek a new opportunity where you can learn from a different chef, cuisine, or techniques.

The conventional methods of French cooking, predominantly taught in culinary schools today, are gradually losing prominence, making way for innovative and creative approaches to crafting extraordinary and unique dishes. Strive to learn as much as possible, reach the pinnacle of knowledge in one area, and then proceed to the next. While it may not be advisable to switch jobs every six months, making a move every few years can be beneficial.
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