Final Draft #2

Are you interested in going to a culinary art school? If you are there are two different types which are Le' Cordon Bleu culinary art college, and The ART Institute of Atlanta. I'm going to be talking about the differences between these two colleges. The first college is called Le' Cordon Bleu Culinary Arts College. The second college is The Art Institute of Atlanta. These colleges are different in so many ways. With these two colleges I'm going to be talking about Nutrition, Introduction to baking, Management, Supervision and Career Development, and Introduction to pastries. From these colleges I'm going to talk about which college has the better ability for me to attend when i graduate from high school.
One of the things that is important to culinary arts is nutrition. Nutrition is important in so many ways, because it's based on your health, and the way you eat and making sure that you're eating right. I will be learning about are trhe relationship between nutrition and health. "The Art Institute says that they also learn about the functions, and sources of nutrients, proteins, carbohydrates, fat, vitamins, minerals, and water. This could also help us with the dietary facts for example: enerygy balance, vitamin supplements, food fad, and dietary guidelines." I think that nutrition is very important because without it what will you do, how do you think it will it affect your life without nutrition. These are the questions that people need to ask themselves if they don't have good nutrition and wellness and good health in their bodies.
another course that the Art Institute of Atlanta has to offer is Introduction to Baking. Preheating the oven before baking is important, because a recipe or the instructions state that the oven should be preheated first. The recipe or product was tested first, and that this is the way the chef recommends that you prepare the product in order to achieve the best possible results. Oven temperature can always be changed to higher or lower and this would change the baking time. In baking, it is important to be precise as possible because baking is a science. Cooking is more flexible so you can give or take some on the temperature or the time. Always preheat because it is recommended and will give you the best result. Even though I know all these things I also want to say that the Art Institute takes classes on pie dough, quick dough, cookie dough, and product finishing techniques. They also takes casses in well learn about yeast-raised dough methods. Another thing they do at the Art Institute is to learn about it's ingredient functions, product identification, and weights and measures as applied to baking. Baking is good for people, because when you bake it takes half of the fat out of the food then when you fry anything. This is another reason why baking is important.
Management, Supervision, and Career Development is another important part in culinary school. The Art Institute courses talks about emphasizes techniques for increasing productivity, controlling labor costs, time management, and managing change. It also stresses effective communication, and explains the responsibilities of a supervisor in the food-service operation. These courses at the Art Institute talks about Administrative Assistant Certification Series, Appraising performance, Building Self Confidence, Business Communication, Business Etiquette, Change Management for Employees, Change Management for Managers, Coaching Essentials for Managers, Effective Time Management, Employee Relationship Enhancement, Fundamentals of Motivating Employees, Presentation Skills, and Stress Management. Management is the process of getting activities completed efficiently and effectively with and through other people. This is some of the stuff that happens at the Art Institute of Atlanta College.
The course at The Art Institute of Atlanta that I think that is more important to me is Introduction to Pastry. As a result some people always cook the same dishes that they are able to manage, rareluy experimenting in the kitchen with new ingredients or different techniques, while others, rustle up dishes that are quick and easy to prepare or buy the ever so convenient ready-made meals that you just throw into the oven, saucepan or microwave in order to heat up. For some people, making pastries is deemed too time-consuming. Pastries are dough made from flour, fat, salt, and water that is then rolled out used as a base cover or envelope for sweet pastry, flaky pastry, hot water crust pastry, suet crust pastry, French flan pastry, rich flan pastry, and rich short pastry. At The Art Institute students learn a variety of dough, batters, fillings, and glazes with an emphasis on formulas. Instruction regarding the preparation of basic cakes and icings, rolling dough, preparations of pastry cream, and finishing techniques, plus selection and proper use and handling of various chocolates used in baking and decorating is introduced. These are the introductions to pastries.
So to come down to it, this school is a good school because its teaching me the different steps in a lot of courses that they are taking at the Art Institute. As i know I am already a good cook, but I see that I have to learn a lot more just to get better and become a better cook. Cooking for me is an experience because I have to learn new things just so I can become a better cook. By me looking up this school and searching this school it's telling me that I should attend culinary college, because I can learn more things then I already knew and experienced. Cooking is very fun to me. When I was younger I always wanted to know what will I be able to do and what will happen with food, and something just told me to go to any culinary arts college and become what I want to be. So I think this would be a good idea for me to go to any culinary arts college and become a professional chef.