Cooking in college usually means microwaving popcorn or popping in a toaster cake. But not for Amanda McDougall, a Culinary Arts major at the Culinary Institute of America (CIA). "Coming out of high school, I didn't know anything about cooking school," says Amanda. "But as I was cooking more and more for myself, I realized I enjoyed it, and that I could make a career out of it." Amanda is in her fourth semester of a 21--month program that covers a wide range of in-class, as well as hands-on, study. "We start off in academic classes for the first six weeks, such as culinary math, product identification, and a theoretical look at food," she says. "Then we move into a series of skills kitchens to learn the proper ways to cut and cook." As part of the curriculum, all CIA students complete an externship. "I did mine at a company that does catering and high-end gourmet take-out food, and it was wonderful," explains Amanda. "I got a chance to master the basic skills of cooking -- it sounds simple, but something like searing meat really takes a lot of practice." So what does Amanda plan to do once she has practiced her way to an A in Searing 101? Surprisingly, she'd rather be writing about food than cooking it. "I would like to pursue journalism for a food magazine," she says. "I love looking through those magazines and reading them." If you're looking to forge your way in the food world, there will be plenty of choices on your career menu. "The food industry is one of the very few growing industries in this economy," says Amanda "There is a high turnover rate in restaurants, and there is always a labor demand."
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Paul D. Rosevear is a frequent contributor to The CollegeBound Network. Learn more about finding a school that's right for you.
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I just finished the Culinary Arts program at Westover Job Crops Center and became a certified Pantry Cook. I am now interested in becoming a culinary professional.
by monique bland submitted on May 9, 2007