Culinary Arts


We can trace the history of making cooking a formal career in the 1800s. This is right in Boston University. This university had started teaching the way of preparing American foods. The institution also encouraged students to pass on their knowledge to others to make sure that it is sustained in all generations. It is then that it started developing and Fannie Merrit Farmer authored the first book the first book that is hitherto in use. The next step that made the art more popular is teaching through television broadcast. “The next step in the history of culinary arts was taken through the television where in 1946 James Beard held regular cooking classes on the art of American cooking who is also known as the grandfather of the American cuisine” (A Brief History of Culinary Arts, 2006). The career field and soon established. In 1976, an institute that only specialized in culinary arts was founded in New York. This was the Culinary Institute of America.


Some of the skills that are pertinent in this career are the “ knife techniques, and roper use and care of kitchen equipment” (Chefs, Head Cooks, and Food Preparation and Serving Supervisors, 2010). They also include skills in nutrition, where the individual need to know how to prepare quality foods that are nutritious and can provide others with food that tare not only delicious but those that meet nutritional needs too. Menu planning and portion control is a skill also that culinary artist needs to have mastered.

They need also to have skills purchasing and inventory-keeping methods that will help them have organized stores and records of running institutions kitchens and food restaurants. Proper food storage procedures are basic skills that a culinary artist needs to have and use. In this, they can minimize wastage by proper storage of the left over food. Sanitation is paramount and no culinary artist should fail to have this skill. If neglected, the health and ultimately the lives of people are in danger.

At that the point, they should be aware of public health rules that stipulates the order of handling food. Food service management skills are other important skills that the individuals in this career should have. This will help them know how to serve food very well and make people be pleased as they are served in the various places and occasions. Now that many things are being automated, the culinary artist should have computer accounting skills and the ability to use inventory software.


The salary that people get in this field is not same. In varies greatly. It depends on place, and the employer, as the Occupational Hand Book states, “Earnings of chefs, head cooks, and food preparation and serving supervisors vary greatly by region and the type of employer” (Chefs, Head Cooks, and Food Preparation and Serving Supervisors, 2010). Those artists that are paid highly are those that work with high-class restaurants and hotels, as well as those that are located in the main urban resort regions. Generally few earn less than $18, 000 per year, the average scale is around $32,000 per year and the highly paid get over $46,000. Currently I work in a middle class restaurant. As my experience grows, I will want to relocate to an upscale restaurant or hotel.

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The future

In next 5- 10 years, job opportunities “for chefs, head cooks, and food preparation and serving supervisors are expected to be good” (Chefs, Head Cooks, and Food Preparation and Serving Supervisors, 2010). However, for those places that are high scale there will be stiff competition. For those people that are business oriented and have additional business skills will have an advantage.  It is very evident is that this business is growing and more people will get jobs by this growth.

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