Mint julep
Mint julep is one of the oldest and most famous cocktails. It is not clear…

Continue reading →

Interesting facts about cooking
Fact No. 1. American scientists conducted research, during the course of which it was found…

Continue reading →

Tarte Tatin - Apple Pie
Who among us has not tried apple pie? Everyone has their favorite recipe, which lifts…


Easy Apple Pie
One autumn evening we racked our brains: how to fake a cake, but so that…

Continue reading →

Digest information

Do you want to work as a top-class chef or as a kitchen chef? Then you can not do without specialized basic or incomplete higher education. Do not want to be on the list of “cooks” loser? Then this article is for you.
What primarily determines the popularity of a cafe, restaurant, club, pub, sushi bar, pizzeria? No, not from the interior design style (although this is extremely important for the formation of a high institution rating), but from the professional skill of the kitchen staff. But how do you know if a high-ranking chef really fits him? The wise Japanese in this regard have an effective recipe: the cook is forced to eat the dish prepared by him right in front of the members of the examination board. It would seem that difficult? If you want to get a diploma, you will eat the most tasteless food for both cheeks! But not only when the main ingredient of the dish is the deadly poisonous fugue fish. It is necessary to make a mistake in determining the degree of toxicity of the fillet, caviar, liver, or to violate the processing technology – and the result of an exotic dinner will be deplorable … Fortunately (and maybe unfortunately), our cooks do not pass such professional aptitude tests. As a result, almost yesterday’s schoolchildren can be found at the stove of an ordinary catering establishment. They have no idea that the yolk of fried eggs cannot be salted (whitish spots appear on it) and the lettuce leaves are cut with a metal knife (the sections are oxidized and turn black). Of course, in the kitchen of prestigious cafes and restaurants, such profanity will not be tolerated. But here another problem arises: where to get highly qualified specialists? The answer is clear: cook! According to the cookbook!
If a year of training for a sushi master in a specialized Japanese college will cost 20 thousand y. e., get a chef training in the relevant domestic educational institution and can be free of charge. However, it is hardly worth relying on the laurels of a cooking master with only one diploma in his hands.
By and large, you can start working in the field of public catering without special education. It is enough to undergo vocational training at work. And please, help the “senior in rank” boil pasta, fry potatoes, wash and chop vegetables, meat, fish, greens … But few people want to mess around with an ignorant student, much less to teach the basics of cooking simple dishes. Another thing, if the neophyte has specialized training and qualification of a cook, at least 3-4 categories. And if you dream of a career, you want to lead the production processes at the stove – you will need … a higher education. Where can I get it?
Cook specialty is listed in the curricula of several metropolitan vocational schools: commercial, transport, etc. In most educational institutions, the profession is mastered “in its pure form”, in some – integrated, combining with related specialties. Often, culinary mastery is mastered in parallel with the pastry shop, in some TLUs (for example, the Higher Vocational No. 33), cooks receive additional qualifications as a waiter or food seller. In the TLU of water transport prepare ship cooks.
It is possible to enter the school both after 9 and after 11 classes (the period of study is 2 and 1.6 years, respectively). Former ninth-graders, besides purely specialized ones, also study general education disciplines: mathematics, physics, chemistry … Along with a diploma on conferring working qualifications, they receive a certificate of complete secondary education and often a grade for each of the mastered professions (often the third). The most diligent, well-established in the pre-diploma practice can count on an elevated fourth.
recipes, cooking technology and culinary products;
requirements for the quality of food, terms and conditions of their storage;
culinary “purpose” of fish, seafood, meat, poultry;
rules for the preparation of semi-finished pork, beef, lamb;
the effect of salts, acids, water hardness on the duration of heat treatment;
nuances of operation of kitchen appliances, equipment, inventory;
basics of rational nutrition.
Short courses
For those who want to get the profession of cook in a short time open numerous cooking courses. To be among the students, you will not need a pile of documents or tedious interviews in the selection committee. Enough to make a certain amount in the cashier – and you can start classes. Choosing an educational center, pay attention to the license of the Ministry of Education and Science. Without such an important permitting document, the school does not have the right to issue state diplomas on conferring working qualifications. And with the “company” certificate of completion of courses you can cook only at home.
Read the tutorial in detail, specify whether internships are provided in catering establishments. Not much use of courses, the preparation of which is limited to lectures on the benefits of tasty and healthy food and the study of photographs of cooked dishes.