Chefs who understand timekeeping perform a kitchen ballet that those who strive to imitate transform. In the restaurant industry, the concept of timekeeping is an important skill that is learned over time and through experience. That said, time is also one of the most difficult areas of service to master. Escoffier is still open for enrollment & in support of students.
See information from the COVID-19 Act & CARES. Being able to multitask is an important skill in the culinary arts. Time is crucial to preserve quality. Workers must complete parts of a meal, with different cooking times, to ensure that each portion is ready at approximately the same time to be served fresh.
Cooking many products at once requires employees to organize their tasks so that everything works well. Ideally, children's meals should be scheduled four hours apart. If we schedule breakfast as close to waking up as possible and dinner as close to bedtime as possible, we can easily schedule lunch in the middle of the day and snack time between lunch and dinner. For most children, snack time should wait until after school; for toddlers, it should be taken after an afternoon nap.
Students at the Auguste Escoffier School of Culinary Arts have the opportunity to explore how to prepare and deliver meals in a timely manner while working in a fast-paced environment. Not only can the classroom environment help you explore leadership skills, but an internship in culinary or pastry arts can offer you the opportunity to gain experience working in a professional kitchen, so that you can practice your time management skills in a business environment.
