The first year of the program focuses on a sound knowledge of kitchen fundamentals and core culinary theory, including making stock and preparing meats, poultry, seafood, cold foods and desserts. The goal of the Chef in Residence program is to expose students to innovative cooking techniques and diverse culinary trends and styles. This ongoing program will bring culinary authorities from around the world to NAIT to share their insights and expertise with students and faculty. The Department of Culinary Arts and Professional Food Studies' unique Chef in Residence program provides students with the rare opportunity to learn first-hand from some of the best chefs in the world. participating in work experience placements.preparing the dishes served in Ernest's, NAIT's acclaimed fine dining restaurant.hands-on training in the state-of-the-art Hokanson Centre for Culinary Arts. Our students get real-world experience through: Our graduates are in demand for a variety of career opportunities in leading hotels, restaurants, and catering facilities. The NAIT Culinary Arts program provides students with relevant, high-quality culinary arts training. (Please contact NAIT should you wish to discuss possible accommodations). These skills are essential to be successful in the Culinary Arts program and to fulfill all the requirements of working in any food service profession. Kitchen environments may involve lifting and moving objects up to 25 kg (55 lbs.). Activities in the Culinary field involve proficiency in the following: use of basic math skills such as measurement calculation, clear and concise written and verbal communication, and an ability to adhere to public health and safety standards. In the culinary field the principles of professionalism are key, along with respect, responsibility, and accountability. Shift work and working on weekends and holidays is also typical in the industry. Standing for long periods of time is common. The kitchen environment can be loud, hot, and humid, while using stoves, ovens, knives, and many other types of kitchen equipment. In addition to preparing food, an individual should be able to work as part of a team.Īt NAIT, Culinary Arts classes begin early in the morning, which is reflective of typical work hours in industry. Professionals in this field love making and creating food expressed through a keen sense of taste and smell. Cooks often work under pressure in time-sensitive situations and can work in a variety of places, such as restaurants, hotels, catering, hospitals, schools, and more. If you enjoy creative challenges and working in a fast-paced environment, then you will enjoy working in the culinary industry.
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