An Adventure-Packed catering Career: Who Says Cooking is Boring?
An Adventure-Packed catering Career: Who Says Cooking is Boring?Posted in AICA Courses by AICA admin
Professional Chefs act quick and alert in the kitchen. The job requires total focus and concentration as well as mastery and expertise in the techniques in cooking. Master Chefs all over the world knows exactly how this is true and how this, in fact, can be translated to something as thrilling and challenging work.
Consider being asked to make a number of unusual treats in no more than two hours? How can a Chef possibly work on that?
The Academy for International Culinary Arts offers this kind of training amongst its students. It offers Premier international Culinary Arts Diploma Course that guarantees top culinary training and discipline in the country. The said diploma course a one-year course that has got 1,090 hours of hands on teaching of Culinary education enough to instill in their students minds more than just the cooking and baking techniques but the pressure culinary arts is married with.
According to AICA, "the unusual is usual in a Chef's career." There are times when problems in the kitchen arise in terms of the availability of ingredients, equipment failure and sometimes when clients ask for additional dishes on-the-spot ----these may be experienced in commercial kitchens and yet AICAns are just ready for these kinds of challenges.
"Our students have grace under pressure, we are confident that when we let them work in other commercial kitchen, they know how to deliver and how to trouble-shoot when unusual incidents transpire.
With training from a top-notch culinary school, you can begin your catering career in very little time. In fact, AICA offers a diploma course where students can enjoy their time learning the how-tos of food preparation in these courses while acquiring the same discipline in professional kitchen career.
AICA's International Culinary Arts Diploma Course features two levels in which in Level 1, Basic Culinary terms, ingredients and equipment, Standard Professional Kitchen Operating Procedures, knife handling skills, butchery and seafood fabrication, basic egg cookery and cooking methods and techniques are discussed. On the other hand, in Level 2 students are introduced to baking and pastry, garde manger and charcutterie, Asia, American, European, French Cuisines, Table Etiquette, and table service for chefs.