What to learn at WACA?

A student who joins culinary school loves cooking and eating. The smell of rich brown stock reducing, a clove of garlic being crushed and hot cookies coming out of the oven makes a culinarian fall in love with this profession even more. This is a very dedicated and rewarding career.
After joining the Department of Culinary Arts, every student knows that apart from the kitchen, there are more interesting subjects to learn about. Each subject teaches us something very different, creates an interest and makes us know more about food and its various ingredients. Some of the main subjects and significance are discussed here.

International food safety, that is focused around HACCP is a very critical area that every chef should be aware of. It educates and trains us on how important our role is in producing safe food and teaches us about all kinds of food borne hazards that can occur in stages of food production.

 Food and Wine Pairing is a very interesting subject that can transform a culinarian into a sommelier. It teaches how to handle food and wine as one starts his/her own venture into the industry. Food and wine pairing is taught with a motive to create a good dining experience. It also talks about the history of wine, production, texture/viscosity and palate for every kind of food and ingredients.

Cuisines of Asia, explains the various cooking methods, traditions and experiences within each community. This subject gives us a contemporary approach to the traditional aspects of Asian creations.

Contemporary restaurant and kitchen design is about designing a kitchen and the basics of architecture. A well designed kitchen saves money and is a safe place to work. It gives a good idea of different concepts and themes that a restaurant and kitchen can be set up as.
Global cuisine and gastronomy teaches us about food and culture, with a particular focus on gourmet cuisine.

Food styling shows us how to combine culinary skills and science to prepare food for magazines, books and advertising photographs, television commercials etc. Styling is finding unusual ingredients and preparing food so it looks freshly made and delicious. One should always remember that food is first eaten by the eyes. Anything that looks delicious on a magazine or cook book , is all probably magic done by the photographer with his camera. Here we learn how to use a high resolution lens to capture pictures of various dishes that we prepare and style them appropriate for photography purpose.

Food sociology and anthropology is another very interesting and a new subject which covers the history of food, evolution of food and how food has played a major role in wars, politics, music and art. This is of great importance to a culinarian as we need to know how food is prepared, its origin, past, present and future of production. Sociology deals with the history, progression and future development of food in a society, while anthropology deals with how food is related to human and their surroundings, emotions and identity.