Okay, nothing about food for this post. Its serious business.After 2007, friends of mine are all taking off to a new direction, new environment. For me, i am still wondering what can i do after graduated from high school. I have passion to cook, eat and sleep... i mean not sleep but creating new dishes. These are some option for people like me.
FOOD SCIENCE
Food science is a discipline concerned with all technical aspects of food, beginning with harvesting or slaughtering, and ending with its cooking and consumption. It is considered one of the agricultural sciences, and is usually considered distinct from the field of nutrition.Lets make it short, food science means "science of food", anything related to food by using science CONCEPT.
Food safety,Food microbiology ,Food preservation,Food engineering,Product development,Food chemistry,Food packaging,Molecular gastronomy,Food technology and Food physics are what a person will study along the course.
As you can see, you need to have good grades for your science subjects,and thats what i am studying, but suck at it. "Student that get 12-16 A1 in Malaysia are still JAHIL". Not Many people in Malaysia went into this course because its still a kind of new subject. After graduated, you will get a bachelor degree. Company such as Pepsi, Nestle, Colo, Dutch lady might tap you up for a job, working in a lab and good pay.(If you are lucky)
CULINOLOGY
Culinology is an approach to food that blends the culinary arts and food technology. Its a really new field which created by the first president and founder of the Research Chefs Association, Winston Riley.Culinology is a new word too. You cant find it in a dictionary yet. ITs a combination of Culinary+ Technology.So the first meaning of the word was the convergence of culinary arts and all technology, which includes communications, chemistry, physiology, economics and many others.
I dont have much detail about this course, because it is still fresh from oven.And again, chemistry , physics, and economics..... Sick.
CULINARY ART
Yeah...at last.Culinary art is the art of cooking. The word "culinary" is defined as something related to, or connected with cooking or kitchens.Normally, people who learnd culinary arts will become a cook or a chef.They work primarily in restaurants, fast food franchises, delicatessens, hospitals and other institutions and corporation. Kitchen conditions vary depending on the type of business, restaurant, nursing home etc.It is a diploma subject, takes a round 1-3 years to complete.
Executive chef, sous chef, pastry chef, chef de cuisine are some example of top level chef.Its not easy to get to the top, maybe 6-10 years, depend on your hardwork and abit of luck.Chefs life aretough, starting with low pay, long hours, hot kitchen, odd hours, and anti-social.Dont think you will be one on the tv like Jamie Oliver ,Gordon Ramsey and Chef Wan.They are a few in a million. Life of a chef is not as fantasy as you think.
(chef wan)
HOTEL MANAGEMENT
This program provides industry professionals with sound knowledge , strong decision-making and team skills, and rich global perspective.Its a position those executives for new levels of innovative management and the creative thinking that an advancing international hotels. resort, hospitality or restaurant business demands.
Throughout the whole course, you will learn how to manage hospitality in international context, strategic principles,leading and managing people, managing a restaurant, housekeeping, risk and contingency management and so on.
Every hotels need a good management board. A management board needs good managing teams.Room division manager,financial Controller,
banquet manager , human resources manager and many other team. There are over 100 working in a hotel. The bigger the hotel , the more employee they need. Imagine there are 100 hotels in KL, how many employee they need?
So , have you make up your mind? I Haven't. Give me some idea and comment please.
4 comments:
Job security in the hotel business has gone the way of the dinosaur. With all the ownership sales, GM moves, and corporate shifting, you're lucky if you can get 3 years out of one property. That is unless you don't want to make waves, ride under the radar and don't try to make any improvements.
Visit my blog for banquet managers at: http://soyouwanttobeabanquetmanager.blogspot.com
This is Winston Riley. Originally, when I formed the RCA in the basement of my house, we didn't expect things to go the way they did. Because there were so many Food Scientist/Chefs involved, Culinology came to mean Food Science and Cooking "smarts," instead of embracing all technology. Consequently, the RCA severely limited itself, sort of as a smaller subset of the IFT (Institute of Food Technologists). If it would have been able to thrive as it was originally envisioned by me and a few other people, it would be much larger today, probably by 10 or 20 times and would involve all of the sciences including communication, economics, agriculture, anthropology and many others.
But alas, now it is just about chemicals and the large food processing industry. Pretty banal, if you ask me...
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