Aruba Food & Beverage Association’s Post

COURSES BEST FOR A CHEF OR ASPIRING CHEF If you ever Wonder and get your mind worked out on Proper Courses to Study or Undergo before you are a tagged a Certified CHEF, then this Post is for you. I had a Liddle free time, so I decided to bring it up here for those Wondering and those coming to my Dm .. COURSES You must be Trained and Certified in these Courses ☑️ Bachelor's in CULINARY ARTS ☑️ Bachelor's in Food and Beverage MANAGEMENT /Food Service MANAGEMENT. ☑️ Bachelor's in Baking and Pastry Art's ☑️ Bachelor's in Hotel and Restaurant Management ☑️ Bachelor's in Nutrition /Culinary Nutrition. These are the Few Important Courses Guide, to Study and get awarded, and that can't be achieved under the Period of 3-6Months. Ofcourse, just like every other Professions, e.g Lawyer's, immediately after your Study in your Preferred university, to become a Certified Lawyer, One must attend a Law School, which is in spand of 1Year. Remember, you've already spent close to 4 Year's in your Conventional University. That's to Tell you, any skilled Professional Courses Programs is never Complete without the Proper Training Year's So, with the above ☝️ listed courses, you can Get yourself a Well recognized Catering School. Also note this that, attending a Conventional University to study Catering related Courses will leave you disappointed, because all they do there is Pure Chalk and Board. I was once there, so I'm speaking out of experience. What helped me to thrive was because I attended a Professional Catering School which I had a Solid Background. Yes, that's what helped Me 🥰. Admissions is Ongoing Now in Our Internationally Recognized Institution here in Uyo, Akwa Ibom State. Feel Free to Dm Me For Executive COACHING And Counseling, Do well to Dm, let's have an Appointment. See You at the Top My Dear Aspiring Chef to be🥰 ©️ CHEdima BasseyeyEdima Bassey FoundeGenials Enterprisels Enterprise 15/08/2023

Skills First (VIC) funding and the food processing, catering and hospitality industries: What kinds of training can be partially or fully-funded? The specific training you may be eligible for depends on your staffs' unique circumstances, such as existing qualifications, relevance to the job and the capacity offered by approved training providers in your area. The Skills First program (VIC) covers a wide range of funded training options, including Food Processing, Supply Chain Operations (Warehousing), Catering and Hospitality programs.

I recently read an article that talks about the history of culinary arts in the U.S. This article explores the evolution of culinary arts education in the United States, spanning from the 19th century to the present day. It begins with the European origins of culinary education, highlighting Marie-Antoine Carême's introduction of "haute cuisine" and Georges Auguste Escoffier's structured kitchen hierarchy. In 1879, the Boston Cooking School, founded by Fannie Farmer, became the first U.S. culinary school. Farmer's cookbook, "The Boston Cooking School Cookbook," gained widespread popularity, contributing to the art of cooking and facilitating employment opportunities for women. The 20th century witnessed significant changes in culinary education, including the adoption of the European apprenticeship model and the establishment of the American Culinary Federation (ACF) in 1929. Post-World War II, the demand for skilled cooks led to a shift from traditional cooking schools to professional culinary institutions. Television and radio cooking shows, featuring culinary icons like Julia Child and James Beard, further popularized the profession. In the 1970s, the ACF worked to redefine the chef profession as a viable career, sparking increased interest in culinary schools. Culinary institutes, such as the Auguste Escoffier School of Culinary Arts, emerged in the 20th century, offering specialized education for aspiring chefs. Founder Jack Larson aimed to provide an immersive educational experience. Technological advancements have transformed culinary education, making online programs more accessible. Students can now complete culinary programs with industry externships, offering convenience for diverse individuals. Culinary apprenticeships have evolved into short-term, niche-specific experiences, requiring fewer hours but remaining effective. Students often engage in industry externships, refining skills and building valuable connections for their careers. In summary, this article provides a comprehensive overview of the history of culinary arts education in the U.S., highlighting key figures, institutions, and the evolving landscape from European influences to modernized and accessible education options. https://lnkd.in/g_NNBgUE

Last month's FBO Annual Conference marked an opportunity to celebrate the food and beverage processing industry. It also provided an opportunity to highlight some promising milestones wrapping up year 2 of the CareersNOW! Program. Year 2 was a critical step in the program's journey as we lead into year 3 where we aim to further expand our reach, grow our industry network, and connect even more employers with qualified job seekers across the province. Our accomplishments this year have set a strong foundation as we gear up for another promising year ahead. Here are our year 2 highlights: 🔹 455 CareersNOW! participants have found employment through CareersNOW!, marking a significant milestone for our program. 🔹 We've engaged with over 2,045 job seekers, providing them with resources and opportunities in the industry. 🔹 241 individuals have registered in our Job Ready Skills Training, equipping them with the skills needed to excel within the industry. 🔹 We've facilitated 186 experiential learning placements for students, offering invaluable hands-on industry experience. 🔹 We've engaged with 400 employers, creating a robust network for our participants. Each figure represents an individual empowered, a career advanced, and a positive contribution to Ontario's food and beverage processing industry. As we look forward to year 3, we're excited to continue fostering connections, developing skills, and creating opportunities. Thank you to everyone who has been part of this journey. Here's to another year of success and growth! If you're an employer looking to get involved with the program or an Ontario job seeker interested in starting an exciting career in the food and beverage processing industry, please visit CareersNOW.ca

Have you ever considered the different types of jobs you can do in the cooking industry? I read an article about the food service industry and careers in that field that talks about jobs in cooking. It explains both the good parts and the complex parts of working in a kitchen. It says that if you want to work in the cooking industry, you should be ready to work for a long time, earn less money initially, and do physically tiring tasks. However, it also shows that if someone loves cooking, is interested in food, and likes cooking for others, they could be a good fit for this job. Going from a beginner cook to a professional chef can happen in various ways. Some chefs become successful by working in kitchens for a long time and attending cooking schools, while others learn by working in restaurants and being mentored by experienced chefs. If you want to go to culinary school, it's recommended that you first work in a restaurant or food-related job. This will help you understand what it's like to work in the food service industry, including the hours and conditions. The article highlights how it's essential to gain practical experience and learn technical skills to become efficient in a professional kitchen. It mentions that hands-on experience is crucial in developing the required speed and efficiency to be a productive team member. This means people can start with easy jobs like washing dishes, cleaning the kitchen, and preparing simple food. Then, over time, they can do more complex tasks and take on more responsibilities in the kitchen. One way to start working in the cooking industry without any experience is by volunteering to work for free as a stagiaire (stag). This allows both the chef and the person to see if they are a good fit for each other and if they genuinely love working in this field. The article also gives a general idea of different parts of the food service industry, such as: Business and Industry (B&I) refers to places where employees work during the day from Monday to Friday. This includes dining options for both corporate employees and workers. Catering means giving food service for special occasions, and working hours will vary depending on the event. Bakeries and patisseries are places where you can buy freshly baked food, usually open very early in the morning. The travel and tourism industry includes hotels, resorts, cruise ships, and airplanes. They provide food and drink experiences for people who are traveling.      Since I started my culinary internship, I have started looking for jobs related to the culinary pathway. This article showed me the different jobs involved and helped me figure out that if I decide to go into the culinary pathway, there is a job that I would be interested in doing and want to spend the rest of my life doing it.  https://lnkd.in/gHrjVrdP