Culinary Schools & Programs: Hundred of Programs in the U.S and Abroad (Peterson's Culinary Schools) Review

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Culinary Schools & Programs: Hundred of Programs in the U.S and Abroad (Peterson's Culinary Schools) ReviewOne would think that a consumer guide to anything would give you the ability to compare apples to apples. In other words, you would be given the same information, in the same format throughout. Ideally, you pay a guide to do the work for you so that you don't have to waste time going from website to website in order to gather information. For example, I would, at a minimum, expect this guide to give the tuition for each and every school at the time of publication. However, the guide provides this information here and there. It's as if the editor just didn't feel like working that hard and if they actually had to contact the school, they didn't bother. Don't waste your money since you'll have to do most of your research online anyway.Culinary Schools & Programs: Hundred of Programs in the U.S and Abroad (Peterson's Culinary Schools) Overview

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Culinary Careers For Dummies Review

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Culinary Careers For Dummies ReviewIf you're cooking up a new career, CULINARY CAREERS FOR DUMMIES is a good, if basic, place to start. If you already know quite a bit about the industry, maybe not. It's a practical overview, focusing first on various jobs in the trade. First instance, you will learn that, between 2008 and 2018, jobs for cooks in full-service restaurants are expected to rise by 8%, in cafeterias and institutions by 10%, and in other areas by 16%. People have to eat, after all, and people with little time on their hands tend to eat out. This is not to mention those captive audiences who HAVE to eat "in," not "out" -- students, hospital staff, and prisoners (to name just a few).
Most prospective employees of the trade think of restaurants, naturally, but this book spells out the many other avenues open to those entering the culinary industry. For instance, there are hotels and resorts; pastry shops and bakeries; catering companies; spas; private households; educational institutions; hospitals, nursing homes and retirement homes; cruise ships; airlines; correctional centers; military bases and schools; test kitchens, development kitchens, and commissary kitchens; wineries and breweries; grocery and specialty food stores; restaurant supply distributors; and public relations and marketing firms. So much for only sending your resumes to Chilis, Applebees, and Outback!
While the book acknowledges the benefits (for some) of on-the-job training, it also surveys the culinary school scene. It considers, too, the fact that not all cooks care to make the same foods. Thus, the section on specialties looks at becoming a pastry chef or baker, a personal chef (no, you don't get to choose your celebrity), even a mixologist (mixing drinks is apparently a branch of "cooking").
There's even nuts (and, as required by law, bolts) to be found. Here is advice on writing a resume, there advice on interviewing techniques. Charts are even provided with expected pay scales for various food-related occupations (don't get your hopes up: a chef or head cook has a salary range of $22,120 to $66,680 with a median salary of $38,770).
Overall, it's informative in a "breadth, not depth" kind of way. Looking for an overview of the industry? I think this will serve (food humor for you). Looking for some real insider info? You might keep clicking. It's a big bookstore.Culinary Careers For Dummies Overview

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