Can culinary arts programs affect the development of the culinary products field?
The culinary arts program aims to develop competencies in menu planning, control meal costs, develop hospitality leaders, and produce safe and healthy food. According to the Standard Occupational Classification (code SOC 35-1011) (Bureau of Labor Statistics, 2009), chefs are involved in the preparation, seasoning, and cooking of salads, soups, fish, meat, vegetables, desserts or others. Planning and pricing menu items, ordering supplies, and other food, including keeping records and accounts
Culinary professionals or chefs are heavily influenced by culinary arts programs or graduate from culinary arts programs. However, can culinary or culinary arts programs affect the development of food products? How does the culinary arts program affect the development of Culinology, a new but rapidly growing academic discipline? The term Culinology was coined by Winston Riley, former president and founder of the Research Chefs Association (RCA), to describe and formalize a combination of the two disciplines – culinary arts and food technology. This is not an arbitrary or reckless assumption of Chief Riley. Instead, it marks the birth and evolution of critical new specialties in the food industry – the ability to produce efficient, affordable, high-quality casual food, such as meals served in restaurants. The development of food products is in the hands of food scientists to date. In some cases, a new product concept is the job of a person with a household economy or even a dietary degree.
Every great chef understands the importance and value of using the best ingredients in the preparation of every meal. Therefore, it can be seen that only the expertise provided by the chef in product development is invaluable. Understanding basic cooking methods, cooking styles, and ingredients is a crucial factor in food originality in today’s product development environment. With more than 80% of all new product launches that fail in the market, originality is one of the key factors enabling products to dominate a very broad and sustainable market segment.
The food industry is changing rapidly to meet consumer demand, and this demand can only be met by a mix of food science and cuisine. Consumers who cook at home want to spend less time in the kitchen. Therefore, they want delicious and healthy food choices that can be prepared or reheated quickly. The food service industry also needs delicious and healthy food options that can be easily prepared in the kitchen. The Culinology discipline benefits the food industry by providing a link between the two ends of the product development spectrum that previously opposed this polarity – food science and culinary arts. This article will provide the background to Culinology formation as an academic discipline. It will also show how a determined need in the food industry is fulfilled and how academics are responding to this need, and show how the competence of this discipline is based on industry standards. Finally, it will also discuss what is required to progress and formalize new and new academic disciplines based on the assessment of learning outcomes. Read a lot of interesting and fun articles here.