Culinary art Culinary art is the art of preparing and cooking foods.

The word "culinary" is defined as something related to, or connected with, cooking. A culinarion is a person working in the culinary arts. A culinarian working in restaurants is commonly known as a cook or a chef. Culinary artists are responsible for skilfully preparing meals that are as pleasing to the palate as to the eye. Increasingly they are required to have a knowledge of the science of food and an understanding of diet and nutrition. They work primarily in restaurants, delicatessens, hospitals and other institutions. Kitchen conditions vary depending on the type of business, restaurant, nursing home, etc.

Below is a list of the wide variety of culinary arts occupations.

Consulting and Design Specialists Work with restaurant owners in developing menus, the layout and design of dining rooms, and service protocols. Dining Room Service Manage a restaurant, cafeterias, clubs, etc. Diplomas and degree programs are offered in restaurant management by colleges around the world. Food and Beverage Controller Purchase and source ingredients in large hotels as well as manage the stores and stock control. Entrepreneurship Deepen and invest in businesses, such as bakeries, restaurants, or specialty foods (such as (chocolates, cheese, etc.). Food and Beverage Managers Manage all food and beverage outlets in hotels and other large establishments. Food Stylists and Photographers Work with magazines, books, catalogs and other media to make food visually appealing. Food Writers and Food Critics Communicate with the public on food trends, chefs and restaurants though newspapers, magazines, blogs, and books. Notables in this field include Julia Child, Craig Claiborne and James Beard. Research and Development Kitchens Develop new products for commercial manufacturers and may also work in test kitchens for publications, restaurant chains, grocery chains, or others. Sales Introduce chefs and business owners to new products and equipment relevant to food production and service. Instructors Teach aspects of culinary arts in high school, vocational schools, colleges, recreational programs, and for specialty businesses (for example, the professional and recreational courses in baking at King Arthur Flour).

Occupational outlook The occupation outlook for chefs, restaurant managers, dietitians, and nutritionists is fairly good, with "as fast as the average" growth.[1] Increasingly a college education with formal qualifications is required for success in this field. The culinary industry continues to be maledominated, with the latest statistics showing only 19% of all 'chefs and head cooks' being female.

Culinary science is the planning and preparation of cuisine. Culinary science shows students how to arrange dishes and present those dishes. Different schools emphasize the culinary delights from different nationalities and themes such as the creation of French or of Italian cuisine. With this major, you gain the skills needed for a successful in the culinary and hospitality industry. This includes the principles and procedures as well as the history, evolution, and diversity of culinary arts. You'll learn to prepare appetizers, soups, sauces, vegetables, charcuterie, entrees, breads, pastries, and desserts. You also learn to identify, fabricate, and portion meats, poultry, and fish. You also learn professional kitchen management, sanitary food management, hygiene, safety procedures, cost control, human resource management, and styles of table service.

Culinary Arts is simply defined as the practice of food preparation. I cannot think of any definition simpler than that. However and as simple as it may seem, Culinary Arts is a broad topic that needs to be divided into chunks for everyone to fully digest. Culinary Arts is anything related to food. This includes food preparation, Menu Planning, Food styling or designing edible art, diet and nutrition, hotel kitchen and restaurant management (this is also considered as Culinary Management), and even Food Photography. These are just a few of the countless areas that can be tied to Culinary Arts. Of all the areas or topic related to Culinary Arts, food preparation is considered to be the most associated. To validate this statement, please allow me to ask you a question. What is the first thing that comes into your mind when you hear the word Culinary Arts? You might have thought of a nicely arranged plate, or perhaps a person preparing a meal. Has someone thought of a delightful chocolate cake, or a hot apple pie (this exercise is making me hungry)? I know that you get the idea. Basically, Culinary Arts mainly deals with food preparation. However, this is not just another way to prepare or cook food there is a science that goes with it. You might be asking What? I thought that this only involves the Arts, how did science got into the equation? Pardon me if you hate science (this is also not my forte), but hey there is still the Art part. I guess that it will be better if we concentrate on Art for the meantime, and keep the science at the back of our heads until there is a need for it. Seriously, the science part can be well understood once you take a formal education in Culinary Arts. In every restaurant or hotel kitchen, a group of people (that wears tall hats) can be seen roaming around. These individuals or called Chefs (and the hats that they wear are called Toques). These people are considered as experts in the field of Culinary Arts. By the way, we all know what a chef is right? Did you know that there are still hierarchy and divisions in this profession? I wont spill the beans yet. Well discuss that topic in our future posts. Lets concentrate on culinary Arts for now. Becoming a Chef is not that easy. A formal education in Culinary Arts is necessary to be on the top of your game (this is where the science part comes in) although there are still self taught chefs. This is also applicable to other roles related to Culinary Arts.