Modern educational institutions train chefs of the widest profile, and there are a lot of students who want to get this profession. In the art of cooking, artistic taste and imagination are valued, since cooking is a real creative process. So what does it take to become a chef?
The specifics of the cooking profession
Working as a cook most often provides a stable income and good demand in the labor market. Cook students have a unique opportunity to practice in restaurants, bars and cafes, which allows many of them to find a job before graduation. After graduating from an educational institution, the future chef receives the third category, with which one can make a career as a sous-chef and even the chef himself. A salary of five hundred dollars and the possibility of professional growth with great prospects are an additional incentive to obtain this profession.
When applying for a chef, remember that you will have a lot of physical activity, constant concentration of attention and the inability to relax while cooking.
There are usually no entrance exams for the specialty "cook" - it is enough to pass an interview, during which the selection committee of teachers must understand why you decided to become a cook and how ready you are for it. In some educational institutions, you may even be required to have a school certificate, since C and L students are unlikely to take their work more seriously than excellent and good students.
Admission to a chef
Before becoming a professional chef, it is advisable to familiarize yourself with the list of what can be taught in this specialty. So, you will be taught the preparation of both ordinary dishes and gastronomic masterpieces, their original design, table setting, drawing up a diet and a menu.
In addition, you will be taught how to select quality products and make an accurate list of required products for purchases.
During the cooking classes, you will learn about the preparation of salads, soups, appetizers, hot and cold dishes, as well as desserts and diet food. You can become the most successful chef if you have knowledge of school chemistry and biology - these are the subjects on which such professional cook disciplines as cooking, commodity science, confectionery technology and sanitary and hygienic rules are based.
With practice in canteens and cafes, you will master teamwork, hone your body movements, learn to deftly handle a knife and learn many professional secrets from more experienced chefs. In addition, later you will be able to determine the quality of the product by its taste, color, smell and even "touch".
