Culinary Technician

Culinary Technician

Culinary Technicians have a key role in organizing, planning, and controlling the work in restaurants’ kitchens. They plan as well as prepare daily and weekly menus. Culinary technicians work in all restaurants whether it is international or domestic.

The goals and objectives of online culinary art classes are to create the basis for achieving professional capability and comprehensive development of the individual. Programs in culinary arts are deepening the general knowledge, theoretical and practical, for professionals so that they are able to execute their jobs flawlessly.

Since this is a precise vocation, it requires continuous and lifelong education. For culinary technicians, it is very important to develop strong social and communication skills, and interpersonal relationships. Future professionals have to learn how to accurately plan, prepare, execute, control, and evaluate the work within his occupation. They have to be trained in the proper preparation and storage of foods while also understanding the characteristic and usage of the foods.

Moreover, culinary technicians must be environmentally conscious, mindful of occupational hazards and utilize safety precautions at all times.

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The Importance of a Well Organized Kitchen in Hospitality Management

hotel kitchen setting

Education in culinary arts enables future Hospitality Specialists to learn the importance of proper hotel kitchen settings in order to run a successful business in hospitality. Proper hotel kitchen setting is an important subject that is covered within the culinary arts programs and is significant to the hotel business since it has certain characteristics that differ from those of classic restaurant kitchens.

The basic difference between hotel kitchens and classic restaurant kitchens is primarily in the volume and variety of production. In the traditional restaurant setting, a la carte menu items are exclusive. However, a la carte cuisine is just a basic feature in a hotel’s restaurant. Other important features are the breakfast and banquet kitchens. Banquet cuisine entails a variety of production for many different events whether it is a reception with canapés comprised of hot and cold buffets, or standing receptions with major buffets, set menus, etc.

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