Going to a Culinary school and working in kitchens, learning what it means to be a chef, and to be a cook is an invaluable first-hand experience, as you will be taught how to cook, create and think like a professional chef, here is a small detail regarding the boot camp surrounding most Culinary Schools Training Process
Stage 1: Learning of the Foundation Skills
Chef trainees need to learn five skills and pass the stage compliance exam. The five skills are divided into basic skills and specifications of knife work, basic skills and specifications of spoon work, operating specifications of chopping boards and stoves, identification of common cooking utensils and seasonings, and basic skills of carving. In the first stage, the new trainees are taught and shown the tools of their work and how to use them.
Stage 2: Learning of the skills development
Chef trainees need to learn five skills and pass the stage up-to-standard assessment. The five skills include carving and cold making techniques, common flower knife techniques, operation skills of common raw materials, basic cooking styles and techniques, and basic skills of pastry. In stage two the trainees are taught how to prepare the ingredients and how to properly use the knives when it comes to chopping onions or slicing, skinning, and deboning a fish.
Stage 3: Culinary school training process helps in skills enhancement
Chef trainees need to learn five skills and pass the stage compliance assessment. The five skills include classification and extraction of cooking materials, production of classic dishes from eight major cuisines, local popular dishes and specialties, production of popular cold dishes in hotels, hot pot, and brine production. Also in this stage, a student will be taught how to master basic knife skills and also the different types of knives to be used when preparing a certain cuisine.
Stage 4: Pre-job Training
Chef trainees need to learn five skills and pass the stage compliance assessment. The five skills include: making special utensils, growing high-end dry goods, making 40 special dishes, proficient in the design of special dishes, writing and designing various banquet menus, decorating and designing different flavors of cakes, the trainees are also involved in an externship program where it provides an opportunity to get practical experience in the catering and hospitality industry as part of the culinary school training process program.
In conclusion, The key points about the program are that the trainees are installed with the basic knowledge in cooking skills like the freshness of produce and ingredients, the quality of meals and the most important to follow the recipe as it is.