Culinary Arts – Perfect Catalyst for Success

Have you ever wondered what careers you could go into as a qualified chef? This is a question that is asked by people from all walks of life, in all career fields because the fact is that the world is dynamic and fast-paced. The question of what you can work as is a daunting and complex one with the fourth Industrial Revolution (4IR) upon us.

What we at Capsicum seek to do, is instil the confidence in our students to know that they could outdo a machine, which is the worry that most scholars have today. The current job market is continually getting saturated with machines doing traditionally human jobs; however, Artificial Intelligence has its limits, and that is the gap we train our students to fill. The creation of recipes and the invention of ways to use different ingredients remains a human-dominated space, which is why you should be studying towards a chef qualification with Capsicum Culinary Studio. A robot can execute coded instructions, however, the art of being a chef or a cook remains an art form best done by man ‘without prejudice’.

Understanding the difference between a chef and a cook is paramount to one finding their footing in the industry. The terms chef and cook are often used interchangeably, but there is a difference. A chef is responsible for managing and organising the kitchen. Chefs plan menus, create new dishes, and experiment with new ingredients and recipes. Chefs usually have at least a few years of kitchen experience.

Cooks are typically entry-level kitchen employees and usually follow recipes without deviation. A cook can become a chef with experience and dedication to the profession. Cooks usually undertake culinary studies to be able to work their way up to chef status.

Culinary programs last from one to three years, depending on the specialization. After graduating from culinary school, chefs have more opportunities than cooks and can expect greater income potential.

Working in the kitchen as a chef is a fast-paced and exciting job. There are different types of chefs, each with specific stations and responsibilities. Getting to know the different types of chefs will help you decide if this space is right for you.

To give you some insight into the spaces you could fill with your chef qualification, here is a look into the different professions that are available in the culinary arts along with the courses that align with these at Capsicum Culinary Studio:

1.     Executive Chef

The executive chef is often the manager of all kitchen activities. They oversee the activities of the entire shift and ensure that each cook completes their duties on time.

2.     Head Chef

In many kitchens, the head chef is the same as the executive chef. They oversee kitchen activities, inventory, order supplies, and sometimes train new staff.

3.     Sous Chef

The sous chef is considered second in command in the kitchen. They work closely with Executive/ Head Chefs and ensure that the vision of the chef is carried out by the cooks. To achieve this, you can study our Professional Chef Programme.

4.     Pastry Chef

A pastry chef or pâtissier makes all baked goods and desserts. Pastry chefs can be high-level kitchen staff members who make their own decisions separate from other chefs.

5.     Commis Chef

A Commis chef is an entry-level chef who works closely with chefs to learn about their responsibilities in the kitchen. They often help prepare meals where assistance is required, ensure that workstations are clean, and provide cooks with the necessary tools and ingredients. Commis Chefs usually earn promotions to various stations through experience and practice. Our Rookie Chef Programme is the best option for someone who aspires to work their way up the ladder and ultimately reach Head Chef or Executive Chef level.

Capsicum Culinary Studio has the perfect for everyone’s dreams and aspirations. We’re in the business of fuelling passion and ensuring that our students’ prospects after completing our qualifications are sharper than a Forged in Fire cleaver.