Gastronomy, the art of preparing food, requires an extensive knowledge about nutrition. First, a true gastronome should love their job, encompass great organizational skills, know a variety of cuisines, manage procurements, and inspect food quality. ¬†Today‚Äôs cuisine is based on the admiration of food characteristics located in certain regions as well as traditional food preparations utilizing novel techniques.
The need for constant improvement of culinary arts emerged as a result of the global trends related to the successful development of tourism and hospitality. International, health, technological, environmental, and nutritional standards were introduced to develop authentic cuisine as an important segment of tourism. The need to adopt complex knowledge was also introduced to recognize as well as preserve local and national food and drinks. The comprehension of all of these aspects can be implemented in the commercial field (hotel, restaurant industries, etc) as well as in social caterings (hospitals, militaries, prisons, cafeterias, etc).
There are over 200 colleges that offer this type of education worldwide. Gastronomy is defined as a very exact science. In the study of gastronomy, there are three groups of subjects: general education in tourism, general education in economy, and applicable technical subjects. The applicable technical subjects is broken down even further to include: the basics of gastronomy and gastronomy products, food technology and nutrition, bakery and pastry, alternative feeding methods, national and international cuisine, ethical codes in the restaurant industry, food sanitation, as well as ¬†the distribution and control of food/beverage in the hospitality industry.
Culinary graduates are trained for first-priority tasks in the kitchens of commercial and social caterings. Students with this type of educational profile are employed in many global companies such as tourist boats, restaurants, and elite hotels. Some become excellent culinary journalists, ¬†writing articles about food in well-known magazines. Others even become creators of popular TV shows that prepare meals and popularize national culinary products. Those who prefer retail can work in the sale and purchase of the food industry which encompasses the supply of food in large retail chains and every segment where their knowledge of theoretical and practical training can be implemented.
During culinary education, students acquire professional experience in many restaurants and hotels and they also have an opportunity to prove themselves in various ¬†domestic and international competitions .