INSTITUTO POLITECNICO
NACIONAL
CELEX WILFRIDO
MASSIEU
INTEGRATING TASK INERMEDIATE 4
ABOUT ME:
My name is Silvester. I am 19 years old. I am a student and I live in Mexico City. I study at Bachilleres 1. This school is located near subway station Politecnico Nacional. I have one brother and one sister. My sister is 20 and my brother 13. My mom is a lawyer and works in her own office. My father is a civil engineer and he works in a construction company. I live in colonia Alamos in a nice apartment. I take guitar classes twice a week and I like to go to parties. I don´t go out too often but I enjoy going dancing. I am in 6th semester and I am working hard to pass all my subjects. I am also taking a course to be prepared for the university exam. At the same time I am studying English at a branch of IPN. I am in the intermediate level and very happy about this because I believe languages are important for any professional.
MY EDUCATION PLANS:
I am in the sixth semester at Bachilleres
school and I would like to study gastronomy. I enjoy all that about foods and
cooking. I believe gastronomy is an exciting field. I think cooking is art.
Chefs are the ones that make cooking a pleasure. Cooking is projecting art on
food. Imagination has no limit and this can also be seen in that what we eat.
I would like to have my own restaurant or work
for a very important one, not necessarily where I live, I would like to have
the experience of learning about foods in other counties like France.
Gastronomy:
Gastronomy is the study of the relationship
between food and culture, the art of preparing and serving rich or delicate and
appetizing food, the cooking styles of particular regions, and the science of
good eating. One who is well versed in
gastronomy is called a gastronome, while a gastronomist is one who unites
theory and practice in the study of gastronomy.
Practical gastronomy is associated with the
practice and study of the preparation, production, and service of the various
foods and beverages, from countries around the world. Theoretical gastronomy
supports practical gastronomy. It is related with a system and process
approach, focused on recipes, techniques and cookery books. Food gastronomy is
connected with food and beverages and their genesis. Technical gastronomy
underpins practical gastronomy, introducing a rigorous approach to evaluation
of gastronomic topics.
WHAT DOES A CHEF DO?
Job Description of a Chef
chef
A chef is in charge of the kitchen in
restaurants or other places where food is served. They watch all activity and
food preparation with any staff that would assist in the kitchen. They
supervise the preparation of food for it’s garnishing and presentation, as well
as, the seasonings for a perfect taste. A chef orders food or kitchen supplies
and provides cost estimates to the employer. They monitor any staff
requirements and production schedules to be sure any services are delivered on
time.
A chef or head cook needs to have knowledge of
food preparation, production and processing. They need to have knowledge of
customer and personal service in order to achieve customer satisfaction. They
need to be current on public safety and security. A chef should be skilled in
monitoring, coordination and effectively speaking to others. They need skills
of time management, active listening, judgement and decision making. He or she
has the ability to create an idea or new application to enhance job.
Ø As a summary a chef may have the
following responsibilities:
Ø Plans and manages the day-to-day
operation of a food service program in a small club where formal dining and
catering are a regular, substantial basis of the total food operation.
Ø Develops daily catering and
specialty menus. Prepares and/or oversees the preparation of meals which
involve both standard to moderately complex and new cooking methods.
Ø Balances nutritional value of menus
and ensures the quality of the total food service program.
Ø Develops operating budget,
identifying labor, equipment and supply cost elements. Controls pricing; food
ordering, storage and issue; and food production methods and techniques.
Ø Directs subordinates in all phases
of food preparation.
WHERE TO STUDY GASTRONOMY:
Fundacion Herdez: One of the best places to study cooking in
Mexico City is the non-profit organization Fundacion Herdez. This gorgeous
historic community center offers a wide range of low-cost courses to the
general public, including gastronomy and cooking classes taught by well-known
Mexico City chefs and food experts.
Alegria in Mexico: Check out Alegria in Mexico,
a culinary tour company run by Ruth Alegria, who once owned a Mexican
restaurant in Princeton, NJ. Ruth takes guests on trips to local markets to
learn about the various ingredient that go into some of the most popular and
well-known Mexican dishes and then back to the kitchen to turn them into full
meals.
SUBJETS IN THIS AREA
Students pursuing a culinary arts major at the
bachelor's degree level are trained in both culinary skills and hospitality
management. Much of a student's time is spent in a kitchen setting, learning
through hands-on courses in a multitude of culinary styles and methods. Among
the skills covered are food safety, nutrition, cooking for large groups, and
menu development. Managerial skills include marketing, cost management, and
personnel management. Students often complete internships or work experiences
in on-campus kitchens, such as coffee shops or cafeterias, or off-campus sites
like local hotels or banquet facilities. Many culinary arts four-year programs
also require applicants to submit ACT or SAT scores for admission. Students
majoring in culinary arts prepare for leadership roles in the food service
industry by taking diverse courses covering a wide range of topics. These
courses may include the following:
Food science
Meat and seafood preparation
Food safety and sanitation
Baking and pastry arts
Wine and beverage service
Restaurant management
WHERE TO WORK, SALARIES AND GROWTH
OPPORTUNITIES:
Popular Career Options
Graduates of culinary arts undergraduate degree
programs are qualified for work in a variety of settings. These include
restaurants, hotels, and private residences in jobs such as the following:
Restaurant chef
Catering service manager
Private chef
Food service manager
Kitchen director
Employment Outlook and
Salary Information
Chefs and head cooks held approximately 127,500
jobs in 2014, according to the U.S. Bureau of Labor Statistics. The employment
opportunities for chefs and head cooks are expected to increase by 9% between
2014 and 2024. Though, competition at upscale restaurants, where the pay is
higher, is generally stronger for chefs and head cooks. There will be many
opportunities due to the high number of chefs and cooks who leave the field.
Earnings in culinary arts vary widely based on employer and region. The BLS
also reported a median annual wage of $41,500 for chefs and head cooks, as
reported in May 2015.
According to Emprende Pyme, in some cases you can get about 60,000 pesos (3,218 dollars) per month. To achieve this amount of money, the chef must have a good preparation and a successful career. These chefs tend to own restaurants, which over time gain wide recognition, which generates more income. Before becoming a recognized chef, professionals must start working with contracts in restaurants, working as kitchen assistants or cooks. In this stage they can charge from 7,000 (365 dollars) to 10,000 pesos (523 dollars) per month.
Continuing Education Information
Many employers in the field of culinary arts
value undergraduate education and work experience over advanced degrees. While
culinary arts degrees at the master's level are rare, individuals looking for
leadership and management roles in food service or the broader hospitality
industry often pursue the Master of Business Administration (MBA) degree.
Certification in culinary arts is generally not required. However, the American
Culinary Federation offers voluntary certification for personal chefs, pastry
chefs, and others looking for advancement or evidence of their skill level.
Culinary arts bachelor's and associate's degree
programs prepare aspiring chefs for the job roles and responsibilities needed
to become professional chefs and restaurant managers. In both these two-year
and four-year programs, hands-on training in a restaurant setting is an
essential part of the curriculum.
(The spaces are for the I(mages)
