info about menu planning and cost controls

[Chef Deb]

Hi

I was just wondering if anyone know about culinary arts courses that does cost control and menu planning. right know i'm in a 10 month professional cook course whic is done june 20/08. Should i just go back to school and take the culinary arts 2 yr diplomia couses since the one i'm in is only a certificate. if anyone has info about this i would like to hear about them.

thanks
Debbie

[Montelago]

Every two year culinary program that I have ever heard of covers both topics. Do yourself a favor and check out community colleges. You get the best bang for your buck that way.

[LongIslandTommy]

The courses you are looking for would be in an HRM degree or Hospitality Management degree. But going for a culinary degree wouldnt hurt either. Alot of the courses in a culinary degree you also need for an HRM degree. Im double majoring and its only going to take me an extra semester maybe to for both degrees. You should look into it at one of your local community colleges.

[thaichef]

Originally Posted by Chef Deb

Hi

I was just wondering if anyone know about culinary arts courses that does cost control and menu planning. right know i'm in a 10 month professional cook course whic is done june 20/08. Should i just go back to school and take the culinary arts 2 yr diplomia couses since the one i'm in is only a certificate. if anyone has info about this i would like to hear about them.

thanks
Debbie

Dear Debbie,

I was graduated in UK catering college. I am not sure how the education system in the US works. We have SVQ 1,2,3, NC 2 year, HNC, HND(highest in college for Culinary arts with management). You will learn cost control and menu planning in HNC level. I gained HND and then went on study BA (Hons) another 2 years..it's hard work as academic world..college is just more practical. However, I had to work double as a direct entry student, but well worth it. I now have my own cookery school business in UK -training chef, food consultancy and offer expensive meal to top flight clients. I have students more than 16 countries most of them are high calibre chef ie.. private chef/yacht, excutive chefs, butler.etc...A degree does help me to stay ahead my competitors. I would encourage you to do the highest as possible for your future. I personally don't want to work in the kitchen all my life. It's hard work. We make a joke that being a chef is a complete donkey!.

Good luck.