Welcome to Culinary School: A Culinary Student Survival Guide is a must-read for every student in a professional culinary school or college-level culinary program.
Welcome to Culinary School: A Culinary Student Survival Guide, 2/e delivers exactly what students need to know to thrive in culinary school and succeed in the culinary industry. More than a book on culinary jobs and certification requirements, it outlines a realistic blueprint of how to get more out of school, enhance one’s credentials, and find a rewarding position within the field. A motivational tone and all new interviews help readers relate to the material and get the most up-to-date industry insight. Enhanced Suggested Tasks encourage readers to develop study skills, credentials, and strategies that will yield the ultimate goal–success in the culinary field.
New content in the Second Edition includes: culinary environmental stewardship, using the internet for research, self-promotion through social media, portfolio creation and usage, updated culinary certification requirements, the impact of changing technology, and additional career paths. New PowerPoints help instructors lead their classes more easily. A must-read for every student in culinary school or a college-level culinary program, Welcome to Culinary School helps students succeed in and out of the classroom.
Daniel Traster, CCC, CCE, CCP, worked as the Dean of Culinary Arts and Hospitality Management at Stratford University and as the Academic Director of Culinary Arts at the Art Institute of Washington. Prior to his 8 years in culinary education, Traster worked for over a decade in various culinary operations, including the Four Seasons Hotel in Philadelphia, and Occasions Caterers, Provence Restaurant, and as a personal chef - all in Washington, DC. Daniel Traster has earned a B.A in English and Theater from Yale University, an A.O.S. in Culinary Arts from the Culinary Institute of America, and a M.S. in Adult Learning and Human Resource Development from Virginia Tech. He continues to consult while working as the culinary director for the Metropolitan Cooking and Entertaining Show. In addition to Welcome to Culinary School: A Culinary Student Survival Guide, Daniel Traster has authored Foundations of Cost Control and Foundations of Menu Planning.
Part I: Learning to Succeed in College
1. Becoming a Chef versus Learning to Cook
2. The Degree versus the Learning
3. Getting Straight A’s: The Skills and Qualities You’ll Need to Thrive in School
4. Studying Techniques
5. Making Use of Faculty and Asking Questions
6. Books, Videos, the Library, and the Internet
7. Ethics and Cheating
8. Professionalism and Image Making
9. A Note on Work-Life Balance and Wasted Time
Part II: Maximizing Your Marketability
10. The Risks and Benefits of Moving Beyond the School Walls Before Graduation
11. What the Industry Expects You to Know and to Do
12. Volunteering at School and in the Community
13. On-the-Job Experience: Working While in School and Choosing the Right Job
14. Behaviors That Promote Health and Education
15. No One Succeeds Alone: Networking and Professional Associations
Part III: You’re Graduating: Now What?
16. Choosing the Right Career Track: Experience versus Money
17. Making Use of the Support Staff at the School
18. Résumé Writing
19. Interviewing Skills
20. The Basic Steps to Getting Promoted
21. Getting Certified
22. Lifelong Learning: Research, Travel, Stages, and Higher Degrees
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