Diploma in Culinary Skills or Pastry and Baking?

last SG · 2007-09-28T10:59:05+00:00

before you start thinking about pay and glamor, ponder about this. the amount of hours you work daily, your starting pay won't even be enough to pay your ren...

4getmenot SG

Mr. Green

i've being working in kitchen line for 8 yrs liao Razz and i watch living & travel channel on cable.. not hell kitchen...

motoway SG

Shocked Shocked Shocked
wah li hai... Pei fu pei fu..

skeletonsAREcute SG

can i ask is it really harder for a girl to be raised in positions and also tougher to cook, say pots too heavy, too hot.....blah...

if it's really harder for me to be raised in culinary line, why not i go for pastry one?

motoway SG

ya i believe ladies more difficult to shen ji.. coz chinese cooking the pots and pans very heavy..

maybe unless u go ang moh cooking type?

4getmenot SG

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.. Laughing

skeletonsAREcute SG

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?

4getmenot SG

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.... Rolling Eyes

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.. Wink

angel7030 SG

Hmmm...i think i got potential, i cook very good instant noodle, my maid also commend it is good. Let see...

ben1406 SG

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..

angel7030 SG

Ya, better listen to your heart pumping than listen to a sotong.

ben1406 SG

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.

Isis SG

which culinary school did u attend?
and how much does it cost?

why oversea?

keen to know here. Mr. Green

ben1406 SG

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..

ben1406 SG

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.

4getmenot SG

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..

skeletonsAREcute SG

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?

4getmenot SG

not sure about that? Rolling Eyes , i dun know what are the teaching structures in Poly like.. Mr. Green

ben1406 SG

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.

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.

ben1406 SG

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.

skeletonsAREcute SG

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)....

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