Bohemia, NY (PRWEB) March 31, 2014
CookingSchools.com, a leading directory of culinary schools, provides insight on the top four career options for students interested in baking.
Not all careers in the culinary industry begin the same way. Typically, chefs start out at a cooking school, which results in an apprenticeship and then ends in a management position at a decently sized restaurant. However, some culinary degrees offer different options.
Andrew Girard, a representative at CookingSchools.com, an online directory of culinary schools, says students that are experts in the field of baking have a few paths to choose from:
1. Pastry chef. “A pastry chef is an expert in desserts and other baked goods,” Girard explains. “Usually, this includes the production of cakes, chocolates, bread, cheeses and candies. These chefs often help head chefs manage staff, choose products and develop an overall image for a restaurant. Though pastry chefs are experts in baked goods, they must also perform extensive research on food pairings and develop new recipes.”
2. Bakery owner. “Though you don't have to have a degree in culinary arts to be a bakery owner, it’s still a big advantage,” he says. “There are many aspects of owning and running an eatery that only a trained pastry chef would know. Owning a bakery includes a multitude of tasks like buying ingredients and tools, maintaining recipe continuity and researching competition.”
3. Caterer. “Caterers plan, cook, transport and serve food to clients,” Girard says. “Whether it’s a business meeting, a party, a wedding, or another event, caterers have to fulfill many rolls. Some catering companies hire pastry specialists. A culinary degree is typically desired for a catering roll due to the high volume of output. When you’re baking for hundreds or thousands of people, it’s necessary to know the exact quantities of ingredients and how to prepare food for large numbers of people. These skills are typically learned in culinary school.”
4. Bakery scientist. “Baking is definitely a science. Different ratios of ingredients greatly affect the way something tastes. Bakery scientists work in food preparation, creating new bread items, fat-free frostings and even gluten free options. This career involves a great deal of marketing and creating new ideas. Bakery scientists don’t just work at restaurants, they can also work at major food companies like Cargill or McDonald’s,” he says.
For students wishing to learn more about possible career paths, Girard suggests visiting CookingSchools.com. “CookingSchools.com holds an abundance of information on the top cooking schools in the country. If you know that you are interested in the culinary arts, you should browse our website to find a school that’s right for you.”