Baking What do you think is the most popular job to have in the hospitality industry? I think it is a pastry chef. So what you hearing about are going to be about baking. First, you’re going to hear about educational requirements and recommendations. Second you’re going to hear about salary ranges and geographic effects and how many hours required each week and what is a typical day like in this career when you reach the career goal. Third you’re going to hear about what skills and sets are required. Then you’re going to hear about how I define success in the career option. Lastly fun facts about being a pastry chef. That is what you’re going to read about in this paper. In this paragraph you’re going to read about the educational requirements and recommendations. There are several different ones for you to choose like a diploma or certificate. In my opinion I will go for a diploma because you can get a lot of recommendations. The diploma or certificate gives you more knowledge for an entry level position. Like all the different degrees can give you more skills like an associate is like for more skills and more basic education. But a bachelor is more advance and teaches your more stuff. But it depends all whatever level of education you choose. Choose wisely and make a smart choice. The most things you should consider are when your comparing culinary programs are the faculty. But the faculty should have appropriate educations and industry experience like you don’t want a newbie to be teaching you how to bake. Accreditation like if you are looking for American culinary federation or cordon bleu or other recognized culinary accreditation. Facilities should learn to cook in professional kitchen with the industry standard equipmen... ... middle of paper ... ... job was an education behind it. Then you read about how I define success in being a pastry chef that was mostly about how pastry chefs can be very successful if they put their head in it. Lastly you’re going to read about fun facts about being a pastry chef that’s was really about stuff that I really didn’t need in the paper I just wrote it so people that read this can know about the career options in being a pastry chef and the knowledge and the personal characteristics. What did you learn about my career choice (pastry chefs) from this paper? That’s was all the information I got on a pastry chef. Works Cited http://www.reluctantgourmet.com/education/culinary-career-path/item/1222-becoming-pastry-chef http://www.hcareers.com/us/resourcecenter/tabid/306/articleid/511/default.aspx http://www.culinaryschools.com/how-sweet-it-is-becoming-a-pastry-chef-or-patissier
In a career, a person’s goal goes beyond completing the task, these individuals are willing to invest time, money, and effort to learn skills, gain experiences, and build connections. The example the waitresses
It is important for a restaurant to win chef hats due to the high regard and integrit...
Lindsay Alanson is a 15-year experienced professional that has moved up the hospitality ranks through her hard work and effective management style. One of the best programs developed by Lindsay in the past has been an initiative to increase motivation for the lower paid employees. Lindsay has now been recruited by Grand Chancellor Resort to take on the challenge of lowering the employees’ 20% retention rate as the quick turnover of employees is costing the resort an excess amount of money. Not only would the resort like to cut the cost of the hiring process but also maintain the reputation of best places to work as they were finalist in the best places to work awards in 2006.
Restaurant manager is a responsible position and career which has several opportunities to accomplish. The manager has to manage the whole restaurant staff, has to be flexible in approach and promote motivation and performance among them for better restaurant productivity and profits. Complete dedication is essential to reach highest position in management and for this the person has to settle certain goals and improve the skills, values and qualities with time and market demands (Brawer eta l., 2012).
Making desserts can be just hobby or can turn into a professional career. I started making desserts as a hobby later I deicided to turn it into a career. This paper will talk about what it is like as a pastry chef. This paper will include parts of an interview with exceitive pastry chef Kate Richter. She works in Sarah’s cake shop located in Chesterfield. Also this paper will also talk about the difference is between a baker and a pastry chef. And What is the typally duty of a pastry? What takes to become a pastry chef? All these questions and more and will be explored in the paper.
Enz, C. (2010). Hospitality Strategic Management. In C. Enz, Hospitality Strategic Management (pp. 303, 305, 311,312,314). Hoboken: John Wiley & Sons.
The requirements of becoming a chef aren’t very difficult. You do have to have some training that will help you out. They have certificate programs that last a couple months and some earn 2yr. associate or 4yr. bachelor. Also hands-on training, in-class instruction in kitchen is needed. Safety, san...
In the food and Hospitality industry, Working with Colleagues and Customers is an important part of the job. Customer relations and interpersonal skills are the two most important skills that a person working in that industry will need to know about.
The hospitality industry is a business sector, which consists of types of services that are based on the principles of hospitality, characterized by generosity and friendliness towards guests, specializes in the market of services related to the reception and guest service.
My interview is with a manager of a restaurant, the restaurant can have as many as 75 customers, and staff of 14. The restaurant served your everyday American food.
Good Restaurant Management is vital for succeful businesses. The managers are people in charge of the restaurant to make sure food is good and customers are happy. A Knowledge of Restaurant management creates a good restaurant to run smoothly and go strong so more and more customers come back to enjoy the food, it’s also good to know what restaurant management is, what skills are needed to become one, what operational risks, what career opportunities, and what salary is.
A culinary chef has many skills and responsibilities that are not only necessary and useful, but also required to succeed. According to the United States Department of Labor, Bureau of Labor Statistics, “Chefs and head cooks oversee the daily food preparation at restaurants and other places where food is served. They direct kitchen staff and handle any food-related concerns.” (“Chefs and Head Cook”) I have three main reasons for choosing the culinary field. The first is I have a lot of experience with and around kitchens and I know I really enjoy the atmosphere of a kitchen. Secondly, I am talented in cooking and I have succeeded in the programs I have already been a part of for culinary. The final reason for choosing Culinary Arts is that
My name is Adetoun Oyewole – I am currently studying HND Hospitality Management. The purpose of this assignment is to bring out my personal development skills; which will lead me to professional development. This assignment will also enable me to focus on my personal skills that will lead me to success.
“My learning experience, things I can achieve, the decisions I make, the people I meet and befriend and the mistakes I make tells me who I am now and who I will become.” As a child, this was a belief that my parents taught me and, so I grew up with it and became very devoted to follow it. My parents always said to me “Learn all you can.” They also taught me that the decisions I make will help me to build my own destination, and the way I treat others will say the person I am. Until this day, I continue to believe, apply and follow that belief. Today, Hospitality Management is my number one career choice I have chosen to work for the rest of my life. In many different ways, Hospitality Management reflects my third, fourth and fifth of
Most chefs’ or home cooks finish high school in the hope of getting in to a culinary institute where it is somewhat competitive to get in. Some might attend a community college which can also be competitive. Some without the finance or time for school, but who still have the passion for cooking, get their G.E.D. and try for an apprenticeship. In hope to gain quicker experience, they try to learn everything they can from their mentor on the job, instead of college, and could become rather successful.