Restaurant, Culinary, and Catering Management / Manager:
People who are interested in hospitality industry, those who love cooking or Food and beverage service can opt for this course. Donâ€™t take this course on anybodyâ€™s advice or compulsion. The course would be fun for those who are interested to learn the art and become experts. I would recommend studying this course if the person feels that this would be their career. No will not do this over again. This major didnâ€™t help me out in the career. In this industry, have to work on Sundays, even on Christmas and other major holidays. The Proâ€™s are, anywhere in the hospitality industry your skill and experience would be considered, which will help in the betterment of your career.
If i had to do this major again yes i would but only in the age group 30-45 years old. It is a good trade but does require a lot of hard work and working to a deadline. The con of it is sometimes the pay is not as good as you might think and people do look down their noses at kitchen workers, but they do not realize what you need to know to do the catering trade. The for aspect is you never forget the training for the rest of your life.
When I first started this major, I wanted to have more of an understanding of the food service industry. This to the right skills that were taught in the various classes, I was able to go beyond the teachings of the business and was able to run my own food service business. The only con that I habe is that when I was in management, there is a lot of hours that are involved, (50-60 hour work week) which is difficult when it comes to a quality of life. The pay however always was above average for me.
For people considering this major, ponder if you really want to be stuck with cook for the rest of your life. VERY FEW people actually make it to be a chef; most are cooks in cold, ugly, and smelly restaurants. I would not recommend studying this as it is not worth-wile in your future. If I had to do this over, I would not choose this major. It is pretty obvious why I wouldn't; all the reasons stated above. I personally do not see any pros in choosing this major, but there are plenty of cons including the fact that unless you are extremely lucky, you will never become a chef but will always be a cook.
Food Preparation / Professional Cooking / Kitchen Assistant:
Have fun. Make friends. And prepare for a lifetime of success.yes/yes
Overall employment of chefs, cooks, and food preparation workers is expected to increase
Wages of chefs, cooks, and food preparation workers vary greatly according to region of the country and the type of food services establishment in which they work. Wages usually are highest in elegant restaurants and hotels, where many executive chefs are employed, and in major metropolitan areas.
if you are considering this major, think about whether you really love baking, or you only like it as a job. Taking up this major needs complete dedication to cooking/baking. This major is BAD if you only think of cooking/baking as a job. I recommend studying it, but only if you really enjoy baking. If I had to do it over again, I would still choose this major. I gained a lot out of it. Baking is a great thing! Majoring in it is even better!
People looking into any Culinary arts field should definatly work in the industry before paying for school. Culinary school is a great backbone for cooking techniques but is not a substitute for real world experience. If I had to do it all over again, I would have skipped school and started work in my field right after high school.
The best thing about this major is the ability to move into upscale establishments with less work experience than others. Also, you will have access to many exotic ingredients and recipes where as world trained chefs typically only have experience in a few types of cusines.
The worst thing would be graduating culinary school and getting your first job in a kitchen only to learn that you hate the field.