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CULINARY PROFESSIONS

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by

Katelyn Andreassen

on 23 April 2014

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Transcript of CULINARY PROFESSIONS

CULINARY PROFESSIONS
WHY I CHOSE THIS TOPIC
MAJOR POINTS OF RESEARCH
Culinary professions outside of restaurant
kitchens.
Personal/Private chefs
Culinary management
Focus on Pastry chefs.
Responsibilities
Differences from regular restaurant chefs
Education for culinary professions.
Le Cordon Bleu & the Art Institutes of America
Classes/Courses
Job outlook for culinary professions.
Positions available?
Where?
Who is hiring?
MY PHYSICAL PRODUCT
Baking the teacher's Christmas luncheon at school.
HOW DOES MY PRODUCT RELATE TO MY RESEARCH?
PROCESS OF MY PHYSICAL PRODUCT...
RESEARCHING RECIPES
The Greatest Chocolate Cake
(along with Chocolate Frosting)
http://goldmedalflour.com/Our%20Baker%20Blog/The%20Greatest%20Chocolate%20Cake
Magnolia's
Vanilla Cupcake
http://www.foodnetwork.com/recipes/saras-secrets/magnolias-vanilla-cupcake-recipe/reviews/index.html
Class Buttercream Icing
http://bekicookscakesblog.blogspot.com/2012/03/icing-tastrophy-or-how-to-save.html
ALTERING THE RECIPES
GETTING THE
INGREDIENTS AND EQUIPMENT
BAKING
DECORATING
THE FINAL PRODUCT
MENTOR
ACHIEVEMENTS
CHALLENGES
Guidance
Winter Dance getting canceled.
Recalculating recipes
Deciding if I should change the decorations.
SKILLS GAINED
Time management
Research techniques
Independence
THANK YOU
Ms. Coleman
Mrs. Cromartie
Ms. Crews
Mr. King
Milena Andreassen
Kristina Andreassen
Amanda Ludlum
Nicole Richardson
The Judges
QUESTIONS?
Ms. Coleman
Chefs
What they do
Steps to become a head/executive chef
http://flavoryoucansavor.com/
http://bwog.com/2010/02/23/free-food-desserts/
http://multivu.prnewswire.com/mnr/artinstitutes/35428/
http://www.reluctantgourmet.com/education/culinary-career-path/item/574-le-cordon-bleu-culinary-arts-school
icing bags and tips
extra mini cupcake pans
Better time management
Helped my baking skills
More comfortable with public speaking
HOW OFTEN DO YOU
THINK ABOUT FOOD?
Full transcript