Looking for accredited career colleges, technical schools, and universities in Missouri offering Culinary Arts degrees. Culinary arts training will make you skilled at food preparation and pave the way for a future as a chef, cook, or caterer.
Missouri college students enjoy living in this proverbial ?Gateway to the West,' with its blend of Midwestern, Southern and Western flavors. Missouri is more than just a waypoint on the pioneer trail, however. Missouri is a lively state, with major cities including Kansas City and St. Louis, with cultural attractions on a par with any other American city of that size. Job opportunities are strong in Missouri, should you decide to stay after college is completed. Aerospace, food processing and light manufacturing predominate, and there are also opportunities in agriculture and mining. Whatever your long-term goals, starting your career with an education at a Missouri college is likely to be a great start.
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The best chefs are creative artists whose medium is food. They bring together ingredients in both bold and subtle ways to make delicious edible creations. As with every artistic endeavor, the best culinary artists have something special that cannot be taught, but as is also the case with every artistic endeavor, excelling as a chef requires a great deal of training and skill development.
Education in the culinary arts is available at a variety of levels. A broad range of community-learning centers offer courses that are geared toward amateurs. Some colleges and universities offer more advanced training, some of which focuses especially on the science of food. Most prominently for aspiring professional chefs, there are culinary arts schools that focus exclusively on training professional culinary artists. Typically students at culinary arts schools are working toward an associate degree. In addition to classroom training, most chef training programs involve a strong out-of-classroom component, placing chefs-in-training as interns or apprentices in professional kitchens.
In the best kitchens, there are chefs working a variety of levels and with varying areas of focus. Some chefs specialize in entrees whereas others specialize in pastries and desserts. Some culinary artists focus even more intensely on one type of food, for instance, artisanal breadmakers. Recent graduates of culinary arts schools will begin at a low level in the kitchen and rather than creating their own dishes, will carry out the orders of the executive chef. Over time, however, they can develop their own recipes and can rise through the ranks to lead their own kitchens as executive chefs themselves.