Aprendiendo el arte y el negocio gastronómico en Tulsa Tech
Learning the art and business of food at Tulsa Tech
en desarrollar sus propios emprendimientos tienen la capacidad de desarrollar un plan de negocios que como Crayton dice, “te lleva directo al banco”.
Carly Austin es instructora de cocina en el campus de Owasso y antes de iniciar su labor en Tulsa Tech trabajó en un programa similar en la escuela secundaria Nathan. Como explicó la profesora “estos estudiantes realmente quieren estar aquí y trabajaron duro por pertenecer al programa”.
Un comité asesor con miembros destacados de la industria gastronómica colaboró para desarrollar la currícula de estudios para que todos los alumnos al graduarse, estén listos para iniciar la carrera de sus sueños. “La industria gastronómica de Tulsa los espera con los brazos abiertos, todos aman a nuestros estudiantes, dijo Austin.
Si conoces a alguien que quiere convertirse en el próximo Gordon Ramsey o Cat Cora, o que quiere aprender más sobre las artes culinarias visita el sitio: http://tulsatech.edu/classes/fulltime/culinary-arts/. (La Semana)
ENGLISH
With cooking competition shows on every major network and at least two cable channels dedicated exclusively to the preparation and enjoyment of food, there has never been a better time to pursue a career in the culinary arts. Tulsa Tech is helping students get a major head start on this tough but rewarding path through an intensive and innovative program that begins in the junior year of high school. Tulsa Tech currently offers the program at two of its campuses - Lemley at 3420 South Memorial and Owasso at 10800 N 140th East Ave.
La Semana had the opportunity to visit Tulsa Tech’s Owasso campus as culinary students were busily preparing pies to be sold as a holiday fundraiser. Instructor and Executive Chef Aaron Crayton said the students will end up making close to 200 pies from scratch, learning production and time management skills as well as honing their baking technique.
About half of the students are still in high school, juniors and seniors who spend half a day at Tulsa Tech and the other half at their district school. These students come from 14 area school districts as well as private and home schools. The remaining students in the class are adults who have already graduated high school.
Talking over the clatter of pans and whisks in the bustling and spacious professional teaching kitchen, Crayton explained how in a span of two years novices with an interest in cooking are taught to become skilled chefs ready to begin their careers in the food industry.
“The first years come in and we teach them the basics,” Crayton said. “We climb the ladder beginning with safety – they’ll do knife safety, knife cuts, then basic cooking methods such as boiling and braising.”
“We also have management components that we combine along the way, including communications, training, working in a restaurant, and managing a restaurant,” Crayton added. “We teach them everything from the actual production side to what it costs to put an item on the plate and why we need to sell it at a certain price.”
In year two students learn to combine the knowledge they gained in the first year to make more complex dishes and expand their understanding of flavor. They are also taught the science of menu design and the techniques top restaurants use to subtly steer customers to choose certain items.
There is an internship program in the second year where students find jobs in the food industry, working a certain number of hours per semester to augment what they learn in class.
For those students interested in starting their own businesses, the program at Tulsa Tech teaches them to prepare a working business plan that Crayton said will be “ready to take to the bank.”
Carly Austin is a culinary arts instructor at the Owasso campus who before joining Tulsa Tech started the culinary magnet program at Nathan Hale High School. Austin said her students “really want to be here and have worked hard to get into the program.”
An advisory group made up of top food service professionals from the area provides input in developing the curriculum so that graduating students are fully prepared to begin their dream career, confident that they have the skills the industry needs.
“Industry in the Tulsa area welcomes us with open arms,” Austin boasted. “They love our students.”
If you know a young person who aspires to become the next Gordon Ramsey or Cat Cora, or who just wants to learn what it takes to launch a career in the growing culinary industry, visit http://tulsatech.edu/classes/fulltime/c ulinary-arts/. (La Semana)