...Career Paper Taylor Schalk Period 1 There are many different careers out in the world. One that specifically interests me is the culinary career. The thought of opening a restaurant and being around food all day, chopping, dicing, and sauntering, is thrilling to me. The culinary career interests me for many reasons. One reason being that there is so many different areas of culinary to venture into. For example, I could open my own restaurant, or become a chef, or a food stylist, or a food photographer, etc. I personally want to go to school for culinary arts and then open my own restaurant or catering business. Another reason why culinary arts interests me is that I am a food lover! I love food, I love making it, and most of all I love to eat it! In order for me to become a successful baker and restaurant owner, it is recommended that I go to some type of culinary arts school where the program could vary from 10 months to two years. On top of that, I would also get a degree in business to make sure my restaurant is as successful as possible and that course could range from two to four years. In the area of culinary I want to venture in to, I would do many things. One thing I would do is bake! I would bake cupcakes and cookies, cakes and other tasty treats. If i decided to go and open a catering business i would make yummy entrees, appetizers, and desserts. In addition to making food, I would also cater events. On top of all that, I would run a business (hire employees...
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...2011Duval County High School Career Fair * Do you want to help students explore a career in your field of expertise? * Are you interested in offering volunteer opportunities or internships to students who want a career in Business, Finance, Logistics, Information Technology or Culinary? * Do you want to connect with other businesses that are actively involved in the community through the Duval County Public Schools? If you answered yes to any of the questions above, please consider participating in this year’s Career Fair. The following Duval County Public Schools have Career Academies that help high school students explore and prepare for careers in Culinary, Finance, Business, Logistics, and Information Technology: * Ed White High School- Academy of Entrepreneurship (Westside) * First Coast High School- International Trade & Logistics (Northside) * Fletcher High School – Hospitality/Tourism Career Academy (Beaches) * Forrest High School – Logistics (Westside) * Frank H. Peterson – Culinary Career Academy (Westside) * Lee High School- Global Logistics and Business (Westside) * Ribault High School- Academy of Finance (Northside) * Sandalwood High School – Culinary Career Academy (Southside) * Terry Parker High School –Culinary (Arlington) * Wolfson High School – Academy of Finance (Southside) When: Tuesday, December 13, 2011 Career Fair: 9:00 a.m. - 10:15 a.m. Educational Sessions: 10:20 a.m. – 11:30 Setup begins...
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...FALL 2016 CATALOG Designed by Sebastian Hedberg | Edited by Gwenyth Shears ©2016 Bauman College | All Rights Reserved Catalog Accuracy: All of the information in this school catalog is current and correct and is so certified as true by Dr. Ed Bauman, founder and president. Catalog effective dates are May 1, 2016, through October 31, 2016. Please note that policy changes and catalog updates are made periodically and are reflected on our website: baumancollege.org. TABLE OF CONTENTS FALL 2016 CATALOG Message from our Founder + President, Dr. Ed Bauman . . . . . . . . . . 3 PROFESSIONAL TRAINING PROGRAMS Natural Chef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Nutrition Consultant. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Nutrition Consultant via Distance Learning. . . . . . . . . . . . . . . . . . . . . 16 BAUMAN BUSINESS INSTITUTE Bauman Business Institute. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 Bauman Business Institute for Natural Chef Students. . . . . . . . . . . . 18 Bauman Business Institute for Nutrition Consultant Students. . . . . 21 BECOME A STUDENT Which Location is Right for You?. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Tuition, Fees, + Payment Plans: May 1 – Oct. 31. . . . . . . . . . . . . . . . . . 25 Financial Assistance . . . . . . . . . . . . . . . . . . . . . . . . . . . . ....
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...The Chambers School and Career Center is one of ten tax-exempt nonprofit programs of Bright Future Youth and Family Services. Our mission is to assist at-risk youth in the Eugene/Springfield area in becoming productive citizens by providing a learning and work environment where they feel challenged, respected, and accountable as they strive to meet the demands of adulthood. We have a staff of approximately 250 employees and also utilize several volunteers each year who play a vital role in the organization. Bright Future prides itself on its diversity of funding sources that make for a fiscally strong organization. Agency revenues come from governmental contracts, charitable gifts, United Way funding, and fees for service. Chambers School is proud to be the premier provider of at-risk youth alternative education and career assistance in Lane County, and seeks to make this experience even more valuable for its clients. This is done through a series of curricula funded by the Lane Workforce Partnership, Oregon Youth Conservation Corps, Oregon Department of Human Resources, and the local school districts. The most recent program we have developed is a culinary arts program in which students learn about food preparation and safe handling and then put this knowledge to use by preparing lunches for their peers at the Chambers School. After completing the 9-week curriculum, students are placed with a local food service business for a 60-hour practical training where they can continue...
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...Ross Spang Intro to Tourism Career Plan Career Ladder: Entry Level Positions: Line Cook, Dishwasher, Bartender Qualifications: Line Cook- High school diploma, previous cooking experience, culinary degree (not required). Dishwasher- No education requirements, be able to utilize speed, cleanliness, organization. Bartender- Bartending license, knowledge of beers, wines, and mixed drinks, experience. Advancement Progression: Line Cook---Grill/Saute’Chef---Sous Chef---Assistant Kitchen Mgr.---Kitchen Mgr---Executive Chef--- (Further Career Opprotunities) Director of Food and Beverage---Assistant General Manager---General Manager Articulate Career Plan: What I Will Do to Obtain These Goals: * Go online and look for jobs in my field that I can work around my school schedule. * Find a Line Cooking position at a restaurant in the area. * Continue to do well in school and stay focused on my class work. * Maintain good grades and graduate from MATC in the next 2 years. * Obtain a management position either within the company that I am already working for or seek higher level employment at a different company once I have my Associates Degree in Hotel and Restaurant Management. * Work my way up within the company I work for and continue to look for better opportunities and eventually become a Kitchen Manager or Lead Chef. * Become an Executive Chef at a Restaurant and gain experience that I can use to further my career. * Move to a better location...
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...focused on showing the reality of a catering business when they did huge events like the Grammys. On January 2007 she started her show named Giada’s Weekend Getaways. This show was mainly about her traveling to local destinations and showing her viewers her favorite places to eat and what their specialties were, as well as what she enjoyed eating at the restaurant. November 2006 she competed along side with Bobby Flay on Iron Chef America. They didn’t win, they lost to Mario Batalli and Rachel Ray. She went on to be a presenter at the Food Network Awards on June 2007. Most recently not culinary related Giada voiced the character of Gelata on a Tinker Bell special Pixie Hollow Bake Off. From all her hard work she won a variety of awards. She won: a Daytime Emmy (2008), Daytime Emmy award for outstanding lifestyle host nominee (2010 and 2012), a Gracie award (2012) and was inducted into the culinary hall of fame in...
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...In Anthony Bourdain’s Kitchen Confidential: Adventures in the Culinary Underbelly, Bourdain sheds light on the undiscussed experiences of a chef, the cutthroat world in which they live, and how most people are not made for that world. In this specific passage, Bourdain uses rhetorical appeals, blunt, sarcastic diction, and brief yet effective imagery to assert his purpose for this chapter: to encourage those made for the culinary arts, and dispose of those who wouldn’t last one day in a professional kitchen. Bourdain begins this chapter by introducing the audience to what the topic will be. In this case, he is providing aspiring chefs with tips for survival in the culinary industry. This leads to Bourdain’s use of rhetorical appeals and blunt...
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...state. You will find us involved in such diverse areas as mental health, juvenile justice, positive youth development, education, and work readiness. The Chambers School and Career Center is one of ten tax-exempt nonprofit programs of Bright Future Youth and Family Services. Our mission is to assist at-risk youth in the Eugene/Springfield area in becoming productive citizens by providing a learning and work environment where they feel challenged, respected, and accountable as they strive to meet the demands of adulthood. We have a staff of approximately 250 employees and also utilize several volunteers each year who play a vital role in the organization. Bright Future prides itself on its diversity of funding sources that make for a fiscally strong organization. Agency revenues come from governmental contracts, charitable gifts, United Way funding, and fees for service. Chambers School is proud to be the premier provider of at-risk youth alternative education and career assistance in Lane County, and seeks to make this experience even more valuable for its clients. This is done through a series of curricula funded by the Lane Workforce Partnership, Oregon Youth Conservation Corps, Oregon Department of Human Resources, and the local school districts. The most recent program we have developed is a culinary arts program in which students learn about food preparation and safe handling and then put this knowledge to use by preparing lunches...
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...The Culinary Revolution was a movement during the late 1960s and 1970s, growing out of the Free Speech Movement,[citation needed] when sociopolitical issues began to profoundly affect the way Americans eat. The Culinary Revolution is often credited to Alice Waters, the owner of Chez Panisse restaurant in Berkeley, California; however, such claims are sometimes contested and the movement attributed to collaborations of other individuals. The mantra of using fresh, local, and seasonal ingredients at Waters's Chez Panisse, as well as other similar "New American cuisine" restaurants, has greatly changed food served in restaurants and at home, thus creating California Cuisine and a broader movement in the cuisine of the United States. Contents [hide] * 1 Alice Waters * 2 Chez Panisse * 3 Counter-claim * 4 See also * 5 References * 6 Sources ------------------------------------------------- Alice Waters[edit] Waters developed a new view of the importance of food during her first trip to France in 1965. She began to see that some of her peers deprived themselves of good food. Waters is known to believe that "It’s not enough to liberate yourself politically, to liberate yourself sexually—you have to liberate all the senses." She believed that eating together was a socially progressive act, one that was under threat from the fifties American—TV, frozen-food culture.[1] Waters introduced to America many foods that today may seem commonplace, such as salads...
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...Pasadena, California in 1912. She was unusual for a young woman growing to be 6’3” tall. When she was studying at Smith College with a degree in history, she stated that she felt she was a “pure romantic, only operating with half my burners on.” While she initially had an aspiration of becoming a famous woman novelist, the global scale of World War II propelled her to take part in helping her country assisting with General Donavan of the OSS, which went on to become the CIA. During her time working with the OSS, she met Paul Child, who became her future husband. In 1948, Paul joined the U.S. foreign service and took a position in Paris. In Paris is where his wife, Julia Child, began a passionate culinary career that would greatly shape her future and influence others in the culinary world as well as in ordinary homes in the United States (Krauss, 2012). Julia decided to enroll in the world renowned Le Cordon Bleu in Paris because she wanted to learn how to cook well. She began in a basic cooking course but found it not challenging enough for her. Upon attempting to join an expert level course, she was considered not qualified. She then joined a year long program for professionals at the Le Cordon Bleu, being the only female in a group of 11 men. When she finished her program, she became acquainted with two local French women, Simone Beck and Louisette Bertholle, whom were interested in colloborating in a cookbook about French cooking . The three women spent 7 years on what...
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...been around for ages, is a career that will never die out or be unneeded though it may now be easy due to rigorous training skills needed, the nature of the work, difficulty of licensing and certification, and length of education does not matter cause at the end the job outlook is incredible. Firstly education is extremely...
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...followed traditional methods. I worked in fast food restaurants even though I knew I was destined to do something more. I eventually went to college and became a teacher. Throughout my teaching career I started to have feelings of wanting and needing more. I dreamt once again of being a chef and preparing food that would be better than your local restaurant or as good as any five star cuisine. I included this past info about me because it shows who I am and where I’ve been. I know my direction and focus in life and hope to obtain the goals I have set forth for myself. I’m on a new path and a new obstacle course! I know that my journey to becoming a personal chef will have some obstacles along the way. I am up for the challenge and will be dedicated as I have been with anything I have a passion for. My career goals are to learn how to prepare different cuisines and styles of food preparation. I am looking forward to working with others as well as becoming more knowledgeable with food preparation and management skills. I have always been a leader and a team player. I want to become a personal chef for a professional athlete or family. I want to be able to prepare gourmet meals, culturally diverse meals, or anything that is requested of me. It would be nice to use my culinary experience to give back to the community in some form. I would love to travel and possibly prepare authentic foods from Italy, Spain, France, and Mexico. I know that as a...
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...to achieve customer delight. PERSONAL INFORMATION: Name : Joysha Guno Fabella Nickname : Sha Age : 18 yrs old Gender : Female Date of Birth : November 7, 1995 Place of Birth : San Juan, Batangas City Civil Status : Single Citizenship : Filipino Height : 5’7 Weight : 50 kls. Religion : Catholic Dialects : Filipino and English Mother’s Name : Asuncion G. Fabella Occupation : Clerk of Court II Father’s Name : Jose Paito A. Fabella Occupation : None QUALIFICATIONS: * Housekeeping SEMINAR AND TRAINING EXPERIENCES: Grand Culinary Challenge Held at World Trade Center 11th day of November 2011 * Food Photography 101 Taking Good Food Shots * Understanding Umami The Science and Its Application * Recipes for Future Financial Success * Introduction to a Career as a Barista How to Start Your Career as a Barista * Enhancing Your Events with Ballons A Ballon Making Seminar Customer Service in Hospitality and Tourism Industry Held at Mindoro State College of Agriculture and Technology –Bongabong Campus Labasan, Bongabong Oriental Mindoro 2nd day of February 2012 * Principles of Hospitality * Customer Service Relation Society of Tourism Educators and Professionals Held at Mindoro State College of Agriculture and Technology – Calapan Campus Activity Center...
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...Rochester Institute of Technology RIT Scholar Works Theses Thesis/Dissertation Collections 1999 Assessing career value of hospitality management curriculum from program alumni James Reid Follow this and additional works at: http://scholarworks.rit.edu/theses Recommended Citation Reid, James, "Assessing career value of hospitality management curriculum from program alumni" (1999). Thesis. Rochester Institute of Technology. Accessed from This Thesis is brought to you for free and open access by the Thesis/Dissertation Collections at RIT Scholar Works. It has been accepted for inclusion in Theses by an authorized administrator of RIT Scholar Works. For more information, please contact ritscholarworks@rit.edu. ASSESSING CAREER VALUE OF FROM HOSPITALITY MANAGEMENT CURRICULUM PROGRAM ALUMNI by James A Faculty of thesis the Food, Re id R. submitted Hotel to the Travel and Management at Rochester in partial Institute fulfillment for the of of Technology the degree of Master of August Science 1999 requirements FORM I ROCHESTER INSTITUTE OF TECHNOLOGY School of Food, Hotel and Travel Management Department or Graduate Studies M.S. Hospitality-Tourism Management Presentation or ThesislProject Findin2S Name: J_am_e_s_R_e_id Title of Research: Date: 7/21/99 SS#: Assessing. Career Value of _ Hospitality Management Curriculum From Program Alumni Specific Recommendations: (Use other side if necessary.) Thesis ~ommittee: (I} _D_r_...
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...affiliation by the year 2014. * To secure the top position in the hotel industry. * To satisfy customers by the best possible means. # Current scenario: * Customers complains on the quality of food * Lack of Variation * Courtesy amongst the hotel staff missing. * Lack in modern culinary equipments. * Dessert section sales not good. * Cleanliness issues. From the above context we can see there is a need of training. # Objectives of training: According to the needs of training the training program is divided into four parts. * Food safety and quality training program. No of participants-4 Time frame- 6 hours per day for 5days * Service quality training program. No of participants-4 Time frame-4 hours per day for 3 days * Culinary variety learning program No of participants-4 Time frame- 4 hours per day for 5 days * Introduction to new technology in kitchen world training program No of participants-4 Time frame-3 hours per day for 3 days # Selection of trainees: Selection of trainees is based on the skills deficiency of some workers and employees. But the employee who has the urge to grow and built a career and dedicate in hospitality management is also looked upon during the selection of the trainees for training. For each of the training program individuals are chosen and the reason for being chosen is also provided. # Food safety and quality training program: * Kitchen staff – Seham uddin Reason-...
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