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Food Related Diseases

Faulty nutrition can lead to a number of diseases. In many parts of the world, it is often overweight; calorie intake is higher than energy requirements. This is generally due to bad eating habits in association involving a lot of sitting and correspondingly little or no exercise. Metabolic dysfunction and diseases relating to both the heart and the blood vessels may result. A diet, high in fats causes a number of diseases such as obesity, diabetes mellitus and many other diseases.

Beginning of Culinary Art

The ancient people fabricated clay ovens and survived on fruits, cereals, sorghum, rice, beans and other foodstuffs. There were drinks such as millet wine, maize wine, ginger wines and wines from grapes. Vegetables were plentiful as well as pepper, onions and tomatoes. From these and other foodstuffs, culinary art began.

Dried and smoked fishes were in abundance as well as oysters, crabs and other shellfishes. Our ancestors were slender, and there were no lines on their foreheads, hazel or under their eyes. Their healthy strong teeth were white and singularly attractive and their skin textures were smooth and fresh. In fact, their healthy diet gave them high spirits and healthier lifestyles which, they owed to their healthy food cultures.

Culinary art was first regarded as enjoyable activity, today it is a high skilled art at homes, schools, hospitals, ships and industries and many more. Although, students have different levels of technical know how, passion for cooking is their common goal. None can learn culinary art if she or he has no passion for cooking. As far back as 1800s culinary art began. By 1896, Fannie Merrit Farmer had written a book on culinary art in the USA. Time passed by but it was not until 1946 that James Beard held cooking classes through the television and in 1960s, French cuisine, by Julia Child was broadcast through radios. Culinary art includes, Food preparation, processing, Science, Services, Hospitality, Lodging, Tourism, Institution and Cafeteria Careers, Kitchen Assistant, Managers, Nutrition and Dietetics, Planners, Waiters and Waitresses as well as many others.

Origins of Catering Trade

Around 2600 BC the culture of eating and drinking was of prime importance in Egypt. Ancient Greece began to establish inns and hostels. Catering trade was practised and continued during the Roman Empire. Accommodations were established for the hungry and tired soldiers along many trading routes and military roads. The service was later extended to every traveller and not only for soldiers.

Europe began the catering trade in monasteries during the Middle Ages. The service was offered to Christian Pilgrims. It was popular and in 600AD, Caravan series offered the same services in the Orient. The catering trade was established throughout Europe because, secure accommodation was needed for trade and transport. In the 14th and 15th century, catering trade was established in Germany and rules for inns and hostels were made to regulate and govern the catering enterprise.

With the passing of time hostels developed in seaside towns. In the 19th century, the population increased, transport routes were improved and many people travelled thus, it lifted the face of fine catering which was of prime importance for transport. Restaurants and guesthouses were established.Food is part of us. Different nations have different cultures towards food but in the end we all learn to live by preparing food according to our different tastes. Food is life essential thus, students attend schools to learn about the skills of different types of tastes, features and presentations in their respective countries.