Career Change - Why Culinary?

Written by Dilip Shaw

Most culinary colleges and cooking schools nationwide report that an increasing number of students are older adults with prior careers. Whether fulfilling lifelong dreams or trying something different,repparttar old students are attracted torepparttar 136823 wide variety of jobs in food service and torepparttar 136824 possibility of success in an industryrepparttar 136825 National Restaurant Association projects will need an additional 1.8 million workers inrepparttar 136826 next 10 years.

A recent survey concludes that fifteen percent of this year's freshman class at The Culinary Institute of America in Hyde Park, N.Y., are career changers or are those who previously studied subjects other than hospitality.

There is a strong response to recruitment efforts with students from other careers. There are many who want admission to improve their skills and increase their likelihood of achievingrepparttar 136827 goals they set for themselves.

To appeal to older career changers, schools are offering shortened programs, smaller classes, fast-track application processes and internships in restaurant and food operations.

Culinary Professionals and Food Scientists

Written by Dilip Shaw

Preface: The article describesrepparttar difference between a culinary professionals and food scientists.

When developing food products, culinary professionals and food scientists often have different priorities. A culinary professional will think aboutrepparttar 136822 senses when looking at a creation - taste, texture, aroma, and appearance - whilerepparttar 136823 scientist would likely first consider stability, shelf life, and packaging.

Culinary professionals have knowledge of foods that cannot be measured by analytical instruments. For example, they are highly skilled in judging individual raw materials. They recognize "fresh" by sight, touch, or smell.

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