Cooking Skills You Need to Know Before Starting Culinary School

You're committed to enrolling in culinary school. You've seen the cooking shows, you love to eat and, despite the fact that it's a challenging industry, you think you'd like to spend your life working long, hot days (and nights!) in a kitchen, whipping up culinary masterpieces for appreciative diners. At least, that's how you picture it.

Won't Culinary School Teach Me How to Cook?

So can you cook already? Is it necessary to be an accomplished cook before you enroll in classes? No doubt you've wondered if your less than stellar cooking skills are an impediment to succeeding in culinary school. The answer: probably not. In fact, accomplished cooks may find it difficult to learn different ways of doing things -- which you undoubtedly will in culinary school.

In fact, your instructors may tell you to put aside what you think you know, and come into class with a clear head, an empty slate, ready to absorb new ways of professional food preparation. On the other hand, those who can't even boil water may well find it challenging to keep up with the class instruction.

Let's take a look at some of the basics that could be handy before you go to cooking school. For the most part, these are skills we learn as young people when cooking at home, and then build on through the years.

Boiling Water

We're kind of just kidding with this one. The fact is, the success of many dishes depends on correct boiling of water. For instance, do you know the difference between a rolling boil and a simmer? You will need to, for certain recipes.

Boiling requires high heat. You know it's boiling when large bubbles break the surface. You usually boil water for pasta, for instance. Simmering requires low to medium heat; just a few small bubbles will break the surface. Simmering is often used for sauces, soups, and braises.

Other questions associated with boiling: how big a pot should the water be boiled in? Do you need to boil foods longer at your elevation to ensure they're done, than, say, at sea level? So, for a boiled egg, should you actually boil it or simmer it? (The answer is, there are many, many methods for boiling an egg; you will have to know each one to make sure you can correctly boil eggs anywhere in the world.)

Cutting Up Meat, Fish and Poultry

Culinary school will help you develop your skills with kitchen knives and carving up meat, fish, and poultry, but it doesn't hurt to have some basic knowledge of knives, and to study up on various cuts of meat such as filets, chops, and others.

Do you know how to cut up a whole chicken? Can you filet a fish? These skills are important so that you provide the right cuts for the type of preparation they're intended for, but also so that you learn how to make an appealing presentation. If you're familiar with the terms before you enter the classroom, you'll have less to memorize and can focus on absorbing the instruction.

Making Stock

Knowing how to make good stocks and broths is key to preparing delicious soups and stews. It also allows you to control how much sodium and fat goes into the dish so that you can prepare more healthful meals.

Mise en Place

Don't be intimidated by the French: it just means, everything in its place. It's a simple concept. Just assemble everything you need neatly in place before you begin preparation and cooking.

That includes not only the ingredients, but the measuring spoons, cups, knives, cookware, and other utensils. This concept can help you organize your kitchen (at home, in school, or at work) so you have the basics (salt and pepper, oils) nearby. Also, it will speed up your cooking and prep time so you can cruise through the recipe without having to take long breaks looking for ingredients.

Kitchen Utensils, Devices and Equipment

You are ahead of the game if you're already familiar with kitchen utensils, from knives to cookware, to ceramic and heat-proof glass, measuring cups and spoons, graters, presses, and many others. Now that the American public is becoming knowledgeable about international cuisine, chefs are expanding their repertoire, which may require different types of equipment, such as tureens, or utensils for sous-vide cooking, among others.

Food Safety Basics

Yes, of course, this will be a major part of your culinary education. You don't want to make your customers sick, above all. However, it doesn't hurt to teach yourself about such necessities as safe storage of food; cleaning up prep areas and utensils with bleach; dangers of cross contamination; cooling, reheating and thawing foods safely; and kitchen safety.

Are You Ready for Culinary School?

If you're interested in taking formal cooking classes, and want to earn an Associate of Applied Science Degree in Culinary Arts, ECPI University's Culinary Institute of Virginia offers this program at an accelerated pace. For more information, connect with a friendly admissions advisor today.

It could be the Best Decision You Ever Make!

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