owh i see,hurm 1 more question,how much is diploma fee's for year 2010? and how much i need to pay for the first payment? sorry too much question

eh hey i just noticed this thread. food scientist and nutritionist here. dodgy one though

haha yea Food science .

But this tread is mostly bout food and F&B.

Anyway Welcome too.

Salut Salut

hello, I am 18 this year and currently taking Australian matricculation in jb. I am choosing betwwen food science or culinary arts, any plp to help me out pls ? thx a lot guys >_<

look into deep inside u, will u be serving all ur life in kitchen? or u like science more than Cooking, u must be passion with cooking =)

munak991, are your a cook yourself? or a culinary student?

do u guys haf any idea how much ur chef lecturer earn per month ? salary range ?

depends on the place you work at and your rank in the kitchen.

there's a course bachelor in culinary arts at msu u...is it good?

i want to learn japanese culinary , how do i do the variation skills ? now only i get to go to germany for my industrial placement after i get my diploma then i only start learning on jnapanese culinary is it right?

erm..
any culinary arts college that offer culinary ats course that lead to further study in japan?
i onli know kdu offers switz..taylor offers french..

Hi guys i have 2 questions:
1)Can a person who never cooked in his/her life take up this course?Will they be left behind bcs they know nothing about cooking?
2)Is there any cooking homework to do?Bcs renting a room in a house where one of the rule is do not enter the kitchen....

do you guys know where can i buy chef jacket at? i need it badly now...my training is coming soon but i still couldn't find chef jacket yet T.T

After I completed diploma culinary arts, what degree can I take??

If in Taylors u r continuing Higher Diploma.
Either Marketing and Sales (focusing more on theoritical)
or
Food And Beverage management more into F&B industry.

May i know whats the mean of culinary arts ?is it same as cookery study?i am going to study cooking soon so is cookery school for me or any college?

and Last question whats the mean of MSc in Culinary Innovation & New Product Development,BA (Honours) in Culinary Arts or BSc (Honours) in Culinary Entrepreneurship ??

Thanks for who solved my problems~

@Using bro's account to ask.

Well, I am kinda interested in CA and wanted to learn since long long time ago. But due to too many lame excuses, I didn't have the chance to do so. =(

Will CA course teach us from the BASIC (including breaking an egg which is sad to say,I am a failure in that)


This post has been edited by fr4g*st3r: Jan 7 2010, 11:33 PM

basically most of the culinary colleges and academies will teach all the basics which involves theory and practical..
in ur case,u not onli learn how to break eggs but how to determine the freshness of an egg..
of cos it depends on ur lecturers whether he/she is experienced enough or not..

for Local i prefer u go for two of the best CA school which is KDU and Taylors College School of Hospitality..
For Over Sea i heard there's alot of good CA school, Le Cordon Bleu CIA( Culinary institution of American), William Anglais ( AUS)
Theres alot more but, most of it is just ask your self which part of Cooking you like, what cuisine? Pastry or Hot Kitchen?
For me im pretty Interest in Pastry and ETC =)

Its ok to ask me anything.

Yes they will Lecturer will passionately teach you 1 by 1 step by step from starting.
its all depends on your self, at first i said my school suck but after that i relise they got purpose of doing it.
They want you to learn on your on instead of spoon feeding you =)

Hope i answer your question

if you go to the best CA school most of them are well experienced.

just to let you guys know Taylors College lecturer are all very famous in the Hospitality field you mentioned their name most of the Chef knows about them.

If you took Diploma in Culinary Art most of the Chef is well experience.
For Higher Diploma in FOOD and BEVERAGe the chef teaches us are Celebrities Chef. They are just we dont know =)
Degree NO MORE COOKING xD

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Added on January 15, 2010, 12:48 amAnyway, Since lots of people ask how's life at HOSPITALITY FIELD i will answer for you =)

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Added on January 15, 2010, 12:56 am

This post has been edited by munak991: Jan 15 2010, 12:58 AM

Munka bro, when do you graduate?


Oh yes, the long hours of working.

Actually it's half true, as a Commis to Chef de Partie you usually:
1) spend 9 hours at work (including break) per shift in a hotel, since they got more than sufficient staff, but in hotels you sometimes have to work at odd hours like night shifts.
So for example there are 3 type of shift basically, the early morning shift (I hate this one) from 6:30am to 3:30pm, 1.30pm to 11pm, and 9:30pm to 6am. (Concorde Hotel KL)

2) spend 11 hours (including 2 hours break) per shift in restaurant, I used to work at Santini Restaurant KLCC (that Italian Restaurant below San Francisco Steakhouse) and sometimes you get the split shift, in which you start working @ 9.15am, take a break @ 1.45pm, then come back @ 6.15p.m. and finish @ 11pm+.
I like this shift because you got free time from 1:45pm to 6.15pm to do whatever you want in town.

The 70 hours per week you stated are true for Sous Chef, Junior Executive Chef, Executive Chef. (and any equivalent position)
So basically the "higher rankers" must commit more time to their profession, because they run the show obviously.

Heck, my previous Junior Executive Chef have the same amount of working hours as me, BUT he's taking ALL the responsibility of what happened in the kitchen, so it makes sense, meaning it's also not about the length of the hours, but the weight of it.