My Career Path and Reflection – Culinary Art Assessment Answer

Introduction

This paper is about my learning and engagements during the course, which I perused in the Humber College, Canada. The Paper discusses about my journey throughout and summaries the outcome of my leaning as student, as professional and as a human being as well. It is the reflection of my overall journey and stay during this period in Canada as I come from a different country. The impact of culture it has on me also is the part of this paper. It narrates my perspective towards my career now and earlier, how it has changed and also establishes clear cut career goal with defined action plan to achieve those goals. It also tries to list down the challenges which I might face during the journey of achieving my goals and also points how I will try to overcome those challenges. It relates my present with my future in terms of my career, and of course along with career me as human being. Because this course has not only changed my perspective towards my career but also towards towards different culture and traditions, their behavior, their food and languages. With this I can say that food makes a person, it’s an identity and is the way of life for that culture. Participation in various competition has given a chance to show case the skills and techniques. In the process I have learned many things including small things like how to handle knife, which might be a small thing but very relevant to the perfect cooking and different cuisine, so this has I think will be a stepping stone in my whole professional and personal life.

Career Goals

Initial Thought Process and Evolving Career Goal

Before joining this course and coming to Canada, my goal was to be a culinary professional who might work in a big restaurant or hotel and earn a good salary. As my current experience in the industry is not what I was looking for though it is also interesting and I have learned a lot in my profession, because even small steps and things matters a lot in our industry. Initially there was challenges in communicating and interacting with roommates and fellow students due to multicultural and diversity but later on this became an advantage to enhance my skill and improve my communication. Now I know not only my strengths and weakness but also have an idea how others do these things. The advice and value I got in the college has an impact in my confidence and built a person with new thought process and dreams.

But now after this journey and being the part of this course my horizon towards my career has completely changed. Now with the help of my professor and mates, I am able to plan my career in systematic way which I call it as short term and long term goals.

Alignment with Personal Attributes and Values

Now, when I think my decision of perusing this course has really been somewhat matching my personal traits of enjoying interpersonal relationship with people, hospitable and respect and exploring different cultures. The different assignments done during this course also helped me to understand practical aspects of not only the culinary but also management of the subject. It gives an idea of what I am really interested into and also motivates towards that with the help of different case studies, lectures, discussions during this course. During the course I got to know some of my unknown and unexplored personality traits which can really make great changes to my overall dealing with the customer in future, the mentors here helped me to identify those personality traits and motivated me to enhance that to be a good leader in the future. I learned it is not Culinary is not only about cooking food it is an art about understanding and living a culture.

Major Duties, Work Environment, and Appeal

Hospitality and food business is work which has huge complexity and demanding in terms of duties and high work pressures as a work environment, and with my previous experiences I have learned that it is really very tough to be delight a customer in our industry. To make a customer happy with food is high performance task, and one need to be in a toe to do that. The My perspective has changed almost 180 degree towards my career goals after joining this course, Before Joining Humber College and this course my main goal was to earn decent money, but now with boost and confidence this course has given to me, I feel it is not a respective career but something which can change the life of many, Food being the essence of life can create real wonder if understood properly. The course has given me that in-depth edge of understanding the art of culinary, which also helps me to understand the history of different cousins their culture. It helps one to think beyond the geographic boundaries. The course has helped me to understand the different cultures as Canada is the mix of various cultures. And in my course also the students from different countries were the part of this college and interacting with them gave me the confidence to deal with

Global customers in the future. The shyness which I had earlier that how to deal and manage with the other country people has also vanished

Less Appealing Aspects and Challenges

Like every other career I know there are some challenges which I may or may not be able to access right now, but the ones which I can list or foresee are:-

• Different Cultures and traditions
• Being away from My Family might be alone and feel homesick
• Time Constraint due to working along with studies
• Financial and Economic constraint

As there might some challenges being in the different country and culture but with the help of the my mentors I believe that I will be able to overcome those and might join another course in sometime to learn and explore more , which is must to be what I want to be in my professional life.

Decision-Making Process and identifying the goals

After understanding my interest areas, challenges in the path and my future dream, it was much planned approach again thanks to the mentor and course, which helped me to build this well planned approach to take a decision for my career, now I able to list down my career goals. But now after this journey and being the part of this course my horizon towards my career has completely changed. Now with the help of my professor and mates, I am able to plan my career in systematic way which I call it as short term and long term goals.

Short Term Goal- This may be an immediate goal for me for a period of next 2-3 year

• Be the part of the good reputed Restaurant or Hotel to learn and gain the maximum practical knowledge
• Explore and try to implement the knowledge which I have got during this course of culinary skills
• Gaze myself in the practical environment to understand the gaps which I have

Long Term Goal – My long term career goal is something which I want to be in next 4-5 years of time

• Be in a Management Role of a reputed chain of restaurant
• Open my own restaurant
• Be a global player in the Industry

But now after this journey and being the part of this course my horizon towards my career has completely changed. Now with the help of my professor and mates, I am able to plan my career in systematic way which I call it as short term and long term goals.

Decision Matrix Grid

Mission Builder

With the help of Franklin Covey Mission Builder, I have prepared a mission statement for my goals, (https://msb.franklincovey.com/#why-link, n.d.). Which is as stated below:-

"My motive will be to unite cultures by uniting cousins and defining a new culture i.e. food culture, with honesty and purity”

As stated in Franklin covey Mission Builder also , I feel that my mission statement above not only a true reflection of what I want to create as a professional but also will be reminder to me and help me to be in the right direction, and focus on the goal.

WACS (World Association of Chef’s Society)

Link to Homepage: https://worldchefs.org/

The Professional association of Humber College for this Culinary Skill Course with WACS (World Association of Chef’s Society), Makes this course not only attractive but also very relevant for the development and growth perspective for my career. It gives immense pride to be part of this program which is accredited buy WACS for meeting its quality standards and Exceeding education standards.

WACS body is a non-political body , Which was founded in 1928 and dedicated for tor maintaining the global quality standards of culinary cousins’ all over the world. It is bible for Chef’s to follow to be a global chef. (WACS, 2023)

Humber College follows the Code of conduct of WACS for the Culinary Skill Course (https://worldchefs.org/wp-content/uploads/JuryCodeOfConduct.pdf), which talks about the integrity, Professionalism, respect and quality in the job performed.

Action Plan and Conclusion

Today after going through this course, I am in a position to create an action plan and list to achieve my career goal, though this a preliminary action plan but will surely move in the direction of right and firm action plan in the future. My Immediate and Current action plan is to

• Create a SWOT for myself identifying my Strength, Weakness, Opportunity available and Threats
• I will design my career profile stating my clear objective and strength and weakness
• Identifying the Gaps of my current status and what I want be in the terms training and learning requirement
• Identifying Courses which will help to fill that GAP of learning
• Joining and Perusing the Course
• Giving my best to acquire the skills required
• Preparing my strong profile to enter into industry in a reputed restaurant Brand.

Resume:

On the basis of my educational qualification and previous experience I have, I am confident that my career goal and my resume as completely aligned.

Name: - HARSH KUMAR

Address: 14, Jackman drive

Brampton, Ontario L6S 2L7

Email; [email protected] Phone: 647.939.1761

Age:

Career Objective:-

To Join a Professional Team of Chef’s and learn and contribute to best of my skills in the Industry.

Academic Education:

Total professional Work experience:

 Have worked in Pizza hut in Karnal , India for the period mentioned below as Chef

Designation - Chef

Period - (January 21- December 21)

Job Description

• Maintaining the setup of Various food items and necessary supplies
• Managing the Cleanliness of all Perishable items like Vegetables etc.
• Cutting, chopping and mixing of the different vegetables ,Preparation of Various Sauces for Pizza

Have Worked in Burger King, Karnal, India

Designation – Waiter

Period - (January 22- June 22)

Job Description

• Greeting and welcoming customers coming in the restaurant
• Taking orders from the orders
• Seeing the Timely orders are there on the table
• Dealing with guests problems and give them good service and resolutions

Have worked in Yash Hotel and restaurant, Assandh

Designation –Manager

Period - July 22- November 22

Job Description

• Training and Development of the staff working under me
• Daily briefing and report taking from the team
• Handling the Hygiene in the kitchen

References:

• Manager of pizza hut , Aman Choudhary Cell- +91 7027833722

Email; [email protected]

• Manager of burger king, Ashok Choudhary

Cell- +91 8053356010

Email; [email protected]

• Head of yash hotel , Rohit Choudhary Cell- +91 9466789046

Email- [email protected]

References

https://msb.franklincovey.com/#why-link. (n.d.). Retrieved from https://msb.franklincovey.com.

https://worldchefs.org/wp-content/uploads/JuryCodeOfConduct.pdf. (n.d.). APPENDIX 1. WORLDCHEFS JURY CODE OF CONDUCT.

WACS. (2023). https://worldchefsacademy.com/about-worldchefs-academy/. Retrieved from https://worldchefsacademy.com/about-worldchefs-academy/.

 https://budgetbranders.com/blog/restaurant-quotes-for-employees-customers/#:~:text=Quotes%20on%20the%20Restaurant%20Industry,%E2%80%9D%20%E2%80%93%20Mario%20Batali%2C%20Chef. (n.d.). Retrieved from https://budgetbranders.com/.

https://worldchefs.org/wp-content/uploads/JuryCodeOfConduct.pdf. (n.d.). APPENDIX 1. WORLDCHEFS JURY CODE OF CONDUCT.

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