The real truth about Culinary Degree and Diploma in Hospitality | Pritam Sarkar.

🔴 Subscribe for free here ➤ https://www.youtube.com/c/PritamSarkarr

**The Education Advantage** Some say that culinary school is unnecessary because cooks can learn “on the job.” And while there are certain lessons that are best taught in a professional kitchen — like how to work around others on a crowded line, or how to manage your time during service — there are unique benefits to the classroom setting that can’t be replicated in a working kitchen. So it is always better to take your time and learn the basics and then you can continue working with the confidence that you know what are you doing.

**Learning is Your Job** In a professional kitchen, your job is to get those potatoes peeled, or that hollandaise prepped for service. And the executive chef’s job is to get the food out the door to serve hungry customers. As long as you can complete the tasks assigned to you, your supervisors may not have the time or incentive to help you expand your culinary skills. And even if you’ve found a great chef mentor, you still have to complete your assigned tasks before you can focus on learning, and 

**A culinary student’s job,** on the other hand, is to learn as much as possible. And your Chef Instructor’s job is to teach you. Everyone is working toward the same goal — providing you with the knowledge and tools that you will need to be successful. This environment lets you ask questions, make mistakes, and practice until perfect, without holding up service or wasting a restaurant’s product. That’s what school is all about! There you will be learning the most.

**Understand Why, Not Just How** If you want to be creative in the kitchen, you need to understand why certain techniques give you the desired result that you want. Why do savory dishes benefit from a hint of acidity? Why do you add eggs to a cake? Without the underlying understanding of these basic culinary principles, you may find yourself unable to make substitutions and alterations, hindering your creativity. In culinary school, Chef Instructors are available for you to explain the science and the logic behind these techniques, which will become tools in your experimental toolbox, that will give you an edge early on your journey on your career, and yes don't forget to hit the like button if you haven't done that already it is completely free with no cost you and help this channel to grow and give you more valuable information that you will actually need.

Traveling the Culinary World** so this can be a major drawback of the “learn on the job” method is the limited scope of what you may learn. A restaurant or professional kitchen will have a limited number of menu items, often within one specific type of cuisine. Cooks will make those same recipes over and over. And while they may gain great expertise in that one culinary style, they won’t have the opportunity to learn different world cuisines. But in culinary school, students will have the opportunity to explore a wider variety of food styles.

**Subject Area** In each culinary program you will learn similar skills, however, the Culinary Arts Degree will further delve into the importance of management skills, and other opportunities in the field. However, both programs will give you a solid foundation in cooking and culinary skills. The degree will educate you on management skills, industry trends, business ethics and principles, and even food costs. As a student studying to be an executive chef, you will be required to come up with a distinctive menu, purchase the food, and oversee the kitchen. Therefore, a degree would be better suited for a student aspiring to be a head/executive chef or restaurant manager.

Conclusion

oaky so after discussing all those topics about culinary I had to come up with a conclusion and here is what I think about Deciding to pursue a career in the culinary arts is one of many big decisions you will make for your future. Another big decision is whether or not you want to pursue a Culinary Diploma or a Culinary Degree. The answer to that question weighs heavily on the type of career you are pursuing. Both options provide advantages, however, if you would like to get into management in the foodservice industry, a higher level of education is generally required. Now, let’s dive deeper into the key differences between a Culinary Arts Diploma versus a Culinary Arts Degree.

so What is your actual goal? If your goal is simply to get a job in a restaurant kitchen, consider learning on the job with a good mentor. I know that may seem like surprising advice from a culinary person but employers are desperate for talent, culinary school is expensive, and a popular misconception is that you need a degree to get a foot in the door. While that may be true for top kitchens, you can learn a lot from working full time in the right environment and supplementing your work with reading and classes.
#Culinary #Hospitality #Pritamsarkar