...BS in Cruise Line Operation in Culinary arts(BSIHM-COCA) .This course focuses on hotel and restaurant operations in the cruise line operations in culinary arts. Over the years, there has been a great demand in professional hospitality manpower on-board luxury vessels worldwide. Lyceum of the Philippines University is the first to offer this program with the vision of providing the industry with a pool of knowledgeable, skillful and value laden seafarer's who are able to respond to the growing needs of the global cruise industry. * BSIHM in Culinary Arts and Kitchen Operations(BSIHM-CAKO). The Culinary Arts and Kitchen Operations Program is a Bachelor of Science Degree Program that provides foundation and specialization study in the culinary arts and foodservice field through academic, laboratory and field internship experiences. The Program provides the knowledge and skills necessary for the students to ensure efficiency and quality product preparation and service in the foodservice setting. The program is designed in two-depth areas in the culinary field: operations and management, which is to prepare students for employment in a variety of food production and restaurant positions in the growing of foodservice field. * BSIHM in Culinary Arts and Kitchen Operations (BSIHM-CAKO) The Culinary Arts and Kitchen Operations Program is a Bachelor of Science Degree Program that provides foundation and specialization study in the culinary arts and foodservice field through academic...
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...pretended to be a teacher, a doctor, a mother, and a chef. I made mud pies out of dirt and dog food. I had a very active imagination. I dabbled in the kitchen with various tools and food. As I got older I moved from place to place eventually ending up in a girl’s home. This is where I learned how to cook enough food to feed a group of 12 or more. Throughout my life I have never 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...
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...Ever thought of taking home a national award, as reputed as the Padma-Shri, for the not-so-appreciated skill of cooking? Well, if in case you did master your culinary skills like the famous chef and the culinary author Tarla Dalal, the dream may not seem far-fetched. Cooking in India is an art every home maker excels in, right from the age where she/he begins with the process of making the magical chai for the guests till the age where it becomes a roz ka kaam to cook the 3-meals-per day for the family. This scenario has prevailed in the Indian kitchens for ages. But from the past few years, cooking is beginning to be considered as a serious job! Let us find out why. The *Masaale Daar* Beginning Unlike any other field, it is not hard to find if you actually have an interest in cooking or not. The moment the neighborhood Aunty asks for an extra bowl of Dal (which you cooked last night and made an effort to offer it to her), it is but obvious, ki beta kuchh to baat hai..! Try and explore as much as you can and keep inventing things for yourself. If people around you genuinely appreciate the food you make, if you find pleasure in what you are dishing out, you definitely have a case. So don’t wait – try and turn this interest into a profession! If all else fails, try auditioning for Master Chef and hear it from the Maestros themselves! ;) S.C.O.P.E One begins as a subordinate in the beginning and gradually rises to become a Chef. The Chef is the master of the kitchen...
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...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 to develop their skills. Currently, the culinary arts program is available to five students per 9-week school term, or approximately 25 students per year. Students enrolled in the program are selected because of their sincere interest in the culinary field and their excellent attendance. After a successful first year of operating the culinary arts program, we are looking to expand the...
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...essential part of daily life. Many who seek a bright future have to reconsider their life plan before making a decision for their future. Thus it eventually leads to many students choosing a career in culinary for their future job, because culinary ensures a better prospect. Culinary is defined as things related to the art of preparation, cooking, and presentation of food. The world of culinary is usually regarded as something simple, since most people do not hold cooking in high regards, and that those who graduate from university in culinary major are expected to find careers in cooking. This way of thinking is proven mistaken, for the world of culinary itself does not stay mediocre. With the passing time, it gradually expands and branches, making a gigantic community of study and knowledge. Those who aspire to be involved in culinary have to make a decision on which branch of culinary they want to study about, since the world of culinary is too complicated to be understood completely. The careers available include Food and Beverage controller, Restaurant Management, Food Writers and Food Critics, Instructors, etc....
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...Oldham County High School participating in the early start program at Sullivan University in Louisville, Kentucky. I have always had a love for food and the preparation of said food, as well as, the enjoyment it brings to others. I spent last summer working in a busy New England Restaurant learning the front of the house, as well as, the food preparation areas. I am currently working in an authentic American bakery in which I am being cross-trained in the financial and the baking. The goals I aspire to reach one day, are to own and operate my own bakery. I love watching others enjoy my creations, it gives me a sense of satisfaction and purpose. I am the oldest child of three, living with both my mother and father. My father is a combat veteran of Operation Iraqi freedom. He served 15 years in the United States Army and has been in the healthcare field ever sense. My mother was a stay at home mom during my early childhood and in my adolescent...
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...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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...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...
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...Molecular Gastronomy It has many names: culinary alchemy, avant-garde cooking, scientific cooking, scientific cuisine, progressive cook¬ing, experimental cuisine, and molecular cooking … but is it all the same? Many believe it represents a new culinary genre that those “out there” chefs do. Reactions to this new culinary movement range from enthusiasm, buoyant with foam sauces and bubbling liquid nitrogen, to perplexed looks or mutterings of disapproval. Some people’s understanding about molecular gastronomy appears to be free-form dots scattered over the culinary map, perhaps it’s time to connect those dots. Molecular gastronomy can be defined as the fusion of food science and culinary arts. New technologies and natural texturing agents can now be used to deconstruct any dishes and cocktails, enabling one to serve mojito bubbles and martini bites, as well as balsamic vinegar pearls and chocolate spaghettis. Molecular Gastronomy has become the name of the scientific discipline co-created by Nicholas Kurti and Herve This, based on exploring the science behind traditional cooking methods. Herve This identified five goals of this new science: “(1) to collect and investigate old wives’ tales about cooking; (2) to model and scrutinize existing recipes; (3) to introduce new tools, products, and methods to cooking; (4) to invent new dishes using knowledge from the previous three aims; and (5) to use the appeal of food to promote science.” Molecular gastronomy was born in 1988, when...
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...responsibilities are to assist the Executive Chef, prepare and present food dishes, and estimate and stock daily food supply. They also manage other kitchen workers, delegating tasks, and keeping them on track. The Sous-Chef is responsible for the overall presentation of the food, making it appear presentable to patrons of the restaurant. As the second in charge in the kitchen, the Sous-Chef is in charge of the kitchen if the executive chef is absent. To become a Sous-Chef a high school diploma is always required. Most of the time one must also have completed formal culinary training post high school graduation. Formal culinary training includes courses in sanitation and safety, food preparation, food purchasing, and baking. A college degree is not always necessary for this occupation, however some companies require a Bachelor’s or Associate's Degree. Associate and Bachelor’s Degree programs in Culinary Arts are available at culinary institutes, community colleges, and technical schools. The median salary for a Sous-Chef is generally $46,000 per year. The maximum salary tends to be around $50,000, while the minimum salary is about $29,000. Certification may be beneficial for Sous-Chefs seeking to stand out to future employers. Certification isn’t required but it shows a higher level of professionalism. The American Culinary Federation offers certification for Sous-Chefs who have at least five years of culinary experience and 50-150 continuing education units or an Associate's...
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...A team member position at Chick Fil A. Training in the fields of hospitality and culinary arts. Qualifications ● ● ● ● Back of house (Washing dishes/preparing food) and front of house trained (waiting tables) Proficient in the knowledge of jazz and classical music. Serve‐Safe Certified (2015‐2020) Hospitality Careers Academy certification (July 2015) GPA ● 3.5 Unweighted Experience Caters Football (about 300 people), JROTC and Band banquets. 2014‐present Westover High School Albany, GA ● Works on Serving line as well as preparing food and cleaning/sanitizing equipment Catered an event for about 100 people for the “Hcareers Academy” July 2015 The Classic Center Athens, GA ● Worked as a cold/hot food chef in the back‐of‐house Catered a Party for Mayor Dorothy Hubbard and Semper Fidelis February 2015 Mayor’s house “Westover High School Culinary Department” Albany, GA ● ● Prepared and delivered foods (omelet station) Cleaned and sanitized areas of preparation and serving Georgia Grown Booth Warner Robbins Farmer’s Market ● Prepared Onion rings for about 200 people. Marco A. Belloso Resume May 2014 Page 2 All County and District Honor Bands 2010‐present Various Locations ● Participates in a band of the best musicians in Dougherty County (2010‐present) ● Participates in a band of the best musicians in District 2 of Georgia (2012‐present) Education ● ● Albany Technical College (2015) Diploma (Culinary arts major) Westover High school (2011‐2016) Diploma Awards and Honors ●...
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...and Grand Hotel Rome. He also was the first chef to undertake in-depth study of techniques for canning and preserving meats and vegetables. His culinary arts included the study of seasonal items, lighter sauces and mother sauces for kitchens. During his time he teamed up with professional chefs at hotels and developed a superior reputation for haute cuisine. Haute cuisine is characterized by particular preparation and careful presentation of food, at a high expense level, accompanied by rare and exclusive wines. He also developed the first a la carte menu. A la carte menu’s specify the price of each item. He simplified the art of cooking by getting rid of food displays and elaborate garnishes by reducing the number of courses served. He also simplified kitchen organization throughout every company he worked for. He combined the staff into a single unit from its previously adapted sections, that reduced the duplication of labor. In concluding, Escoffier's most noted career achievements are revolutionizing and modernizing the menu, alonge with the art of cooking and the organization of the professional kitchen. Some of Escoffier’s best-known books include Le Guide Culinaire (1903), Le Livre des Menus (1912) and Ma Cuisine (1934). He will be well known for French culinary artist known as “the king of chefs, the french culinary artist and the chef of kings.” Bibliography: “The King of Chefs” Retrieved January 30, 2013 from “Soylent...
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...potential to be an emotionally taxing event. Complex, political arguments aside, the preparation of specific food has the ability to become a very contentious and polarizing experience. For example, the Norwegian dish of lefse, a flat potato pancake, possesses a subjective ‘right’ and ‘wrong’ method of baking and consumption. As revealed through several interviews, not one participant could agree on the ‘proper’ method of serving this complex yet simplistic dish. “Serve it with butter and then maybe some more butter,” stated one subject while another maintained that the only ‘true’ approach was to serve lefse with sugar and cinnamon. Beyond the prevailing passionate opinions on how the dish should be prepared, lefse exists also as evidence of a dynamic relationship between food, female identity and the immigrant experience. Customarily produced by the women of Norwegian-American immigrant communities, passed on from generation to...
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...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_._R_ic_h_a_r_d_M_a_r_e_c_k_i (2) OR (3) (Chairperson) _ _ Faculty Advisor: Number of Credits Approved: _ _2_c_r_ed_l_'t_s _ I °ll1-! f ~. Date 7 Committee Chairperson's Signature J'Li{ f5 Date Department Chairperson's Signature...
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...Ricardo Rabe Quiambao Occupation: Chef – Joels Asian Restaurant ------------------------------------------------- Mother’s Name: Vilma Salapari Quiambao Occupation: House Wife ------------------------------------------------- EDUCATIONAL BACKGROUND JULY 2011 - MAY 2012 TESDA - Philippine * NC II Commercial Cooking JULY 2011 - MAY 2012 Global culinary and Hospitality Academy - Philippine * Diploma in Culinary Arts JULY 2009 - MARCH 2011 Pamantasan ng Lungsod ng Marikina - Philippine * Vocational Hotel and Restaurant Service WORK EXPERIENCE MARCH 2013 – STILL EMPLOY TRUMP NATIONAL GOLF CLUB NORTH CAROLINA, USA * PASTRY CHEF / COLD KITCHEN MARCH 2012 - JUNE 2012 Florabel Casual Fine Dining, Philippine * Butcher/Cook APRIL 2011 – JULY 2011 SM Supermarket, Philippine * Bagger/ Care of Food Products TRAINING AND SEMINARS DECEMBER 2011-February 2012 Florabel Casual Fine Dining Trainings * Restaurant NOVEMBER 2010-JANUARY 2011 Kabayan Hotel Trainings * Restaurant * House Keeping OCTOBER 2010 Traders hotel Seminars * Food and Beverages Operation * Interactive Bed Making * Front Office Operation CHARACTER REFERENCE’S Name: Ricardo Quiambao - Father Contact No: 704 – 657 – 2722 Address:...
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