History of Culinary Arts

Topics: Cooking, Culinary art, Education, Recipe, Chef, Term / Pages: 2 (292 words) / Published: Jun 29th, 2013
The history of culinary arts started in the early 1800 when the first cooking school in Boston was established to teach the art of American cooking and prepare the students to deliver and forward their knowledge to others. It was in 1896 Fannie Merritt Farmer published the first cook book; the book was written referring the Boston cooking school. In the year 1946 the first cooking show was telecasted on the televised. After thatJames Beard the father of American cuisine conducted regular cooking classes concentrating on the art of American cooking.
In 1960s the French cuisine has been entered the American society by Julia Child. Later in the year the Culinary Institute of America (CIA) was founded and established this was the first culinary school that offers career-based courses of course in the art of cooking. The first campus of the CIA was inNew York and was started in 1972 and now there are Different types of cooking schools that offer different kinds of training programs to its candidates and the selection of the appropriate culinary arts and it can be determined by considering the goals and interests and aid to choose the education programaccordingly.The school was begun with the intention of offering education courses in culinary arts. The school offers both long term and short term courses. There are a number of students who enrol in the CIA and each year and the number of applicants increase.
Prior to the establishing of the CIA, those who wanted to have a career in culinary arts typically had to go through many tests and challenges like until they become seasoned chefs by gaining on-the-job trainings. Looking at this today internships and recruitments are among the main essentials.

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