Diploma in Culinary Skills or Pastry and Baking?
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someone mentioned that it's really harder for me to be promoted, how true is that 4getmenot!!!Originally posted by 4getmenot:dun worry bout that lar, aiyor.. there are plentiful of assistans around in the kitchen who can do that for you if its too heavy etc... and you dun pour a whole potful of hot soup into another container.. wyou use a a large ladle.. and you think pastry doesn't have heavy machinery.. wait till u see the mixers..
in shatec, they teach both western and asian, but i guess, it'd be more to western, am i right? no? yes? -
Yes, its more western empahsised... oh? i dunno bout the current situation, but when i first started out working in a 4 star hotel long time ago, the female cooks were doing quite well, being in chef de partie positions.. and they were malaysians....Originally posted by skeletonsAREcute:someone mentioned that it's really harder for me to be promoted, how true is that 4getmenot!!!
in shatec, they teach both western and asian, but i guess, it'd be more to western, am i right? no? yes?
I thought racial equality exists in singapore..? if you are good, you'll get promoted.. thats the bottom line, its not hard to see if a person has talents to cook or not... the end product is there for all to see..
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Hmmm...i think i got potential, i cook very good instant noodle, my maid also commend it is good. Let see...Originally posted by 4getmenot:Yes, its more western empahsised... oh? i dunno bout the current situation, but when i first started out working in a 4 star hotel long time ago, the female cooks were doing quite well, being in chef de partie positions.. and they were malaysians....
I thought racial equality exists in singapore..? if you are good, you'll get promoted.. thats the bottom line, its not hard to see if a person has talents to cook or not... the end product is there for all to see.. -
chef is a french for head so yah... i know my french. An Executive Chef is one who has a couple of kitchens under him. You can't be called an exec chef if you only have one kitchen under you..Originally posted by 4getmenot:i think she just meant a chef working in a 5 star hotel, not executive chef.., ppl tend to misunderstand when they think chef means he's in charge of the whole kitchen operation.. but the fact is the ranking goes like somewhat like this in a typical 5 star hotel..
3rd commis cook
2nd commis cook
1st commis cook
Leading cook
Asst Chef De Patie (his underlings call him chef..
)
Chef De Partie
Junior Sous Chef (can be several of them..tis is the start of a position where your skills are recgonised)
Sous Chef (Woot!! almost there!!)
Executive Sous Chef (One more and i am king!! xD)
Executive Chef (the King of the kitchen, sits in office most of the time, menu planning, food costing, and lets Executive Sous Chef run the show)
and yes, you do not become a chef even after you take on a 3 year culinary course in shatec, what you learn in shatec is just minimal basic and when you come out to work in the industry, you'll notice that things work in a different way.., you'd probably start from 2nd commis or if you;re good, 1st commis..
climbing the stairs to be chef take years..so have patience -
Ya, better listen to your heart pumping than listen to a sotong.Originally posted by mr_sotong:do wat your heart tells u.. -
i do not know much of shatec.. i did my culinary studies in Canada. i always wanted to be a chef so i made sure i got trained overseas.Originally posted by skeletonsAREcute: im not sure, all i know is he's working in sha villa now.
Is it better if I study at Shatec? 'cause during the attachment period, I'd already have work experience with that place, then I might be able to join them after I've graduated?
Furthermore, if let's say i've work experience and stuffs already, it'd be possible for me to start a small business right? 'cause i think my sis is taking marketing that kind of diploma, then it might help? but in this case, pastry & baking is better or culinary skills would be better?
urgh, im really confused.
there are different kinds of cooks, some are after the "money", some what the glam, others just love cooking. i can't tell you which is better.. both are good skills to have, it all depends on what you want.
i only worked in a kitchen in Singapore for 6 months so i can't really advice you on the market there too.. just holler and i will help you in ways i can. -
which culinary school did u attend?Originally posted by ben1406:i do not know much of shatec.. i did my culinary studies in Canada. i always wanted to be a chef so i made sure i got trained overseas.
there are different kinds of cooks, some are after the "money", some what the glam, others just love cooking. i can't tell you which is better.. both are good skills to have, it all depends on what you want.
i only worked in a kitchen in Singapore for 6 months so i can't really advice you on the market there too.. just holler and i will help you in ways i can.
and how much does it cost?
why oversea?
keen to know here. -
did my culinary studies at the culinary arts school of ontario, Canada.Originally posted by Isis:which culinary school did u attend?
and how much does it cost?
why oversea?
keen to know here.
School fees are pretty affordable, rates might have changed by now..
why overseas ? the reason why i chose Canada is because it's has a very heavy french influnce in their cusine. couldn't do it in France because i don't speak french..
the level of culinary overseas is just different.. -
bling bling ? only when you become the head or open your own successful establishment. don't dream of bling if you stay as a sous chef.Originally posted by skeletonsAREcute:why so? pastry and baking future also bling bling if im not wrong. -
yea thats true... Shatec is good compared to Asian Culinary standards.. but if you got $$$, go to New York Culinary Institute.. or Gordon Bleu..where the facilities are larger and teaching scope even bigger... but i think you need some working experience as well as certificate to qualify for some advance courses..Originally posted by ben1406:did my culinary studies at the culinary arts school of ontario, Canada.
School fees are pretty affordable, rates might have changed by now..
why overseas ? the reason why i chose Canada is because it's has a very heavy french influnce in their cusine. couldn't do it in France because i don't speak french..
the level of culinary overseas is just different.. -
i've put my heart to it and i've decided to choose Culinary Skills Diploma in Shatec. I hope it'd be recognised in the future.
Another thing, I heard diploma obtained in Poly is better than Shatec, is that true? -
not sure about that?Originally posted by skeletonsAREcute:i've put my heart to it and i've decided to choose Culinary Skills Diploma in Shatec. I hope it'd be recognised in the future.
Another thing, I heard diploma obtained in Poly is better than Shatec, is that true? , i dun know what are the teaching structures in Poly like.. -
Le Cordon Bleu is just a well know school because of it's rich history,over the years, the cooks that they have produced have been below par. the only good franchise of Le Cordon Bleu is the one in Paris, France.Originally posted by 4getmenot:yea thats true... Shatec is good compared to Asian Culinary standards.. but if you got $$$, go to New York Culinary Institute.. or Gordon Bleu..where the facilities are larger and teaching scope even bigger... but i think you need some working experience as well as certificate to qualify for some advance courses..
The best Culinary schools are in the US right now.The Culinary Institute of America and The French Culinary Institute both in New York.
Institut Paul Bocuse is also another good school, in Lyon. -
It will be recognised in Asia for sure, so don't worry about that. The culinary course in TP is pretty good from what i was told.. There is Culinary school at fort canning called @sunrise.. Their program looks pretty good and they are afiliated with Johnson and Wales Institute in America.. Another good culinary school in North America.Originally posted by skeletonsAREcute:i've put my heart to it and i've decided to choose Culinary Skills Diploma in Shatec. I hope it'd be recognised in the future.
Another thing, I heard diploma obtained in Poly is better than Shatec, is that true? -
If let's say, I obtain the diploma already, and I decided to work in somewhere else, say outside food industry, will I still be recognised as a Diploma student as my highest qualification? Or they'd refuse to recognise because I'm not from Government school?
Once again...I still cannot make up my mind..I thought I already made up my mind for Pastry & Baking..but again, I want Culinary skills...Urgh!!
I told my sis pastry & baking would be covered in Culinary Skills too, but she say it's better to be master of something instead of Jack in all trades(or sth like that haha)....