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[ij³ª´ÙÄø®Áö] Á¦°úÁ¦»§Çаú VS ¿ä¸®Çаú

LV3 ¸ÓÇÇÄÁÅÙÃ÷ ( ¿©, ±³À°±â¾÷, ¼­¿ï °­³²±¸ )

2012-08-23 ¿ÀÀü 9:41:02 | Á¶È¸ : 7881

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Á¦°úÁ¦»§Çаú VS ¿ä¸®Çаú

 

¸î³â Àü Å« Àα⸦ ²ø¾ú´ø µå¶ó¸¶ "³» À̸§Àº ±è»ï¼ø"À» ±â¾ïÇϽóª¿ä? ÁÖÀΰøÀ̾ú´ø Çöºó°ú ±è¼±¾Æµµ È­Á¦¿´Áö¸¸, ´ç½Ã ±è¼±¾ÆÀÇ Á÷¾÷À̾ú´ø ÆÄƼ½¦(Pattissier)µµ Å« °ü½ÉÀ» ²ø¾ú´ä´Ï´Ù. ÇѶ§ Á¦»§ ¹× Á¦°ú ±â¼úÀ» ¹è¿ì·Á´Â »ç¶÷µéÀÌ ¾öû ¸¹¾ÆÁö±âµµ Çß¾ú´Âµ¥¿ä, ±×·¡¼­ ¿À´ÃÀº ij³ª´Ù¿¡¼­ Á¦°ú Á¦»§ ±â¼úÀ» ¹è¿ö ÆÄƼ½¦·Î Ãë¾÷ÇÏ°íÀÚ ÇϽô ºÐµéÀ» À§ÇØ Baking & Pastry Arts Çаú¿¡ ´ëÇØ ¼Ò°³ÇØ µå¸®°íÀÚ ÇÕ´Ï´Ù.

 

 

 

 

Äø®Áö¿¡¼­ ±â¼úÁ÷À» ¹è¿ì´Â °ÍÀÌ Ãë¾÷¿¡ µµ¿òÀÌ µÇ±â´Â Çѵ¥ °íµîÇб³ ¹× ´ëÇб³ ¶§ ¹®°ú°èÅëÀ» Àü°øÇÏ¿© Ưº°ÇÑ ±â¼úÀº ¾ø°í ±×·¸´Ù°í °£È£ µîÀÇ ÀÇÇа迭À» ÇÏÀÚ´Ï ¾î·Á¿ï °Í °°°í, ¾ÆÀ̵éÀ» °¡¸£Ä¥ ÀÚ½ÅÀÌ ¾øÀ¸½Å ºÐÀÌ ´ëü·Î ºÎ´ã¾øÀÌ ¼±ÅÃÇÏ¿´´ø °ÍÀÌ ¿ä¸®Çаú Áï, Culinary Management ¿´´Âµ¥¿ä, »ç½Ç ÀÌ Çаú´Â ±×¸® ¸¸¸¸ÇÑ Çаú°¡ ¾Æ´Õ´Ï´Ù. Àå½Ã°£ ¼­¼­ ÀÏÇØ¾ß ÇÔÀº ¹°·ÐÀÌ°í ÀÇ¿Ü·Î ÈûÀ» ¾²´Â ÀϵéÀÌ ¸¹¾Æ ü·ÂÀÌ µþ¸®±âµµ ÇÏ°í, ¾ÆÁÖ ±íÀÌ ÀÖ°Ô´Â ¾Æ´Ï´õ¶óµµ ´ëºÎºÐÀÇ ¿ä¸®¸¦ ¼··ÆÇؾßÇÒ »Ó¸¸ ¾Æ´Ï¶ó, °ü¸®Á÷À¸·Î¼­ÀÇ ¿ªÇÒµµ ÇÏ¿©¾ß Çϱ⠶§¹®¿¡ Á¤¸» ¿ä¸®¿¡ °ü½ÉÀÌ ÀÖ´Â ºÐÀÌ¶óµµ °øºÎÇϸ鼭, Ãë¾÷À» ÇÏ°í¼­µµ Èûµé¾î ÇÏ´Â °æ¿ì°¡ ¸¹½À´Ï´Ù.

 


¹Ý¸é¿¡, Baking & Pastry Arts ÇаúÀÇ °æ¿ì, Á¦°ú ȤÀº Á¦»§ ±â¼ú¸¸ ¹è¿öµµ µÇ´Ï ºÎ´ãÀÌ Àû°í ¶Ç ¾î¶² ¸é¿¡¼­´Â °³ÀÎÀÇ Ã¢ÀǼºÀ» ¹ßÈÖÇÒ ¼ö ÀÖ´Â ÀÏÀ̶ó ¾Æ±âÀÚ±âÇÏ°Ô ¸¸µå´Â °Í ÁÁ¾ÆÇϽô ¿©¼ººÐµéµµ Å« ¹«¸® ¾øÀÌ ¼±ÅÃÇÏ½Ç ¸¸ÇÑ ÇаúÀÔ´Ï´Ù.

 


 

 

 

 

Culinary Management VS Baking & Pastry Arts, ¾î¶»°Ô ´Ù¸¥°¡¿ä?
µÎ ÇаúÀÇ ´Ù¸¥ Á¡Àº °£´ÜÇÕ´Ï´Ù. ÀüÀÚ´Â ¿ä¸®¿¡ °üÇÑ Àü¹ÝÀûÀÎ °ÍÀ» ¹è¿ì´Â ÇаúÀÌ°í, ÈÄÀÚ´Â ±× Áß¿¡¼­µµ Á¦°úÁ¦»§ ±â¼ú¿¡ °üÇÑ °Í¸¸À» ¹è¿ì´Â Çаú ÀÔ´Ï´Ù. Á»´õ ÀÚ¼¼È÷ ¾Ë±â À§ÇÏ¿© µÎ ÇаúÀÇ Ä¿¸®Å§·³À» ºñ±³ÇØ º¸°Ú½À´Ï´Ù.

 

 

¾Æ·¡ George Brown College ³»ÀÇ µÎ Çаú Ä¿¸®Å§·³ ÀÔ´Ï´Ù.

Culinary Management George Brown College Baking and Pastry Arts Management
Semester 1 Semester 1
Computer Skills and Applications Nutrition and Lifestyle Banquet and Production Kitchen IFundamentals of Butchery Culinary Skills I Sanitation First Aid/Heartsaver CPR Math Foundations English Skills Sanitation First Aid/Heartsaver CPR Baking and Pastry Arts Theory IBaking and Pastry Arts Skills I Art of Eating and Dining- Wines:History and Production Math Foundations English Skills
Semester 2 Semester 2
Culinary Desserts Banquet and Production Kitchen II Culinary Skills II Food, Beverage and Labour Cost Control Art of Eating and Dining- Wines:History and Production Career Preparation College English Hospitality Math Baking and Pastry Arts Theory IIBaking and Pastry Skills II Dessert Menu Management Hospitatly Math College English Computer Skills and Application Nutrition and Lifestyle
Semester 3 Semester 3
Foods for Special Events and Catering Culinary Cultures of the World Patisserie Production and Management Business Entrepreneurship/Menu Management Industry Mentor/Extership General Education Elective Baking and Pastry Arts Skills IIIBaking and Pastry Arts Theory III Career Preparation Business Entrepreneurship Project Business Commmunications General Eudcation Elective
Semester 4 Semester 4
Business Communications Food, Wine and Beverage Pairing Essential Flavours of the Modern KitchenHospitality Leadership General Education Elective Baking and Pastry Arts Skills IV Industry Externship Cheese and Wine Discovery General Education Elecitve

 

 

 

Ä¿¸®Å§·³ »ó¿¡ ÁøÇÏ°Ô µÇ¾îÀÖ´Â °ú¸ñÀ» ºñ±³ÇØ º¸¸é µÎ ÇаúÀÇ Â÷ÀÌÁ¡À» Á» ´õ È®½ÇÇÏ°Ô º¼¼ö ÀÖ½À´Ï´Ù. Culinary Management Çаú¿¡¼­´Â ¿ä¸® »Ó¸¸ ¾Æ´Ï¶ó, ¸Þ´º °³¹ß, ÁÖ¹æÀÇ Àη ¹× ÀçÁ¤°ü¸®¿¡ ´ëÇؼ­µµ ¹è¿ì´Â °ÍÀ» ¾Ë ¼ö ÀÖ½À´Ï´Ù. ¶ÇÇÑ Patisserie ¿¡ °üÇÑ ±âº»ÀûÀÎ ¼ö¾÷µµ ÀÖÁö¿ä. ±×¿¡ ºñÇØ Baking & Pastry Arts Çаú´Â ¸ðµç ÃÊÁ¡ÀÌ Á¦°ú ¹× Á¦»§ ±â¼úÀÔ´Ï´Ù. ¸Å Çб⿡ °ÉÃÄ Baking and Pastry Arts Skills (ȤÀº Theory)°ú¸ñÀ» ÅëÇØ ¸Å¿ì ½ÉµµÀÖ°Ô ¹è¿ìÁö¿ä. Dessert Menu Management ³ª Cheese and Wine Discovery ó·³ ±²ÀåÈ÷ ¼¼ºÐÈ­µÇ¾î ÀÖ´Â °ú¸ñµµ ÀÖ½À´Ï´Ù. ±×·¡¼­ Á¹¾÷ÇÏ°Ô µÇ¸é, ÁÖ¹æ Àüü¸¦ °ü¸® °¨µ¶ ÇϰԵǴ Chef ¿Í ±× Áß ÇÑ ÆÄÆ® ¸¸À» ´ã´çÇÏ°Ô µÇ´Â Patissier °¡ µÇ´Â °ÍÀÔ´Ï´Ù.

 

 

 

Baking & Pastry Arts Çаú¸¦ Á¹¾÷Çϸé, °³ÀÎ Bakery, È£ÅÚ, Catering Company µîÀ¸·Î Ãë¾÷ÇÒ ¼ö ÀÖ½À´Ï´Ù. °æ·ÂÀÌ ½×ÀÌ¸é °³ÀÎ Shop À» ¿ÀÇÂÇÒ¼öµµ Àִµ¥¿ä, Patissier ´Â Å« ±Ô¸ð¿¡ ´ëÇÑ ºÎ´ãÀÌ Àû°í, Ưº°È÷ ´©±º°¡¸¦ °í¿ëÇÒ ÇÊ¿ä°¡ ¾øÀ¸¹Ç·Î °³ÀÎ ºñÁö´Ï½º¸¦ ½ÃÀÛÇϱ⿡µµ ¼ö¿ùÇÑ ÆíÀÔ´Ï´Ù. Patissier ´Â ÁÖ¹æÀÇ ÇÑ ºÎºÐ, Áï Dessert ȤÀº Bakery ÆÄÆ®¸¦ ´ã´çÇÏ°Ô µÇ´Â °æ¿ì°¡ ¸¹À» ÅÙµ¥¿ä, ÀÌ·² ¶§¿¡´Â Á¶Á÷»ýÈ°¿¡ ¸Â°Ô ±Ù¹«ÇÏ´Â °Íµµ Áß¿äÇÕ´Ï´Ù. ÁÖ¹æÀÇ °ü¸®ÀÚÀÎ Chef ÀÇ ¿î¿µÀ» Àß µû¶ó°¡¾ß ÇÏ°ÚÁö¿ä. ¶Ç Bakery °¡ º¸Åë ¾Æħ ÀÏÂï ºÎÅÍ ¿ÀÇÂÇÏ´Â °æ¿ì°¡ ¸¹À¸´Ï ºÒ±ÔÄ¢ÇÑ ±Ù¹«½Ã°£¿¡µµ ÀûÀÀÇÏ¼Å¾ß ÇÕ´Ï´Ù.

 


Ãë¾÷ÇÏ¸é ¹ÞÀ» ¼ö ÀÖ´Â ±Þ¿©´Â ¾Æ·¡¿Í °°½À´Ï´Ù.

µµ½Ã ÇÏÀ§ 10% (C$) Æò±Õ (C$) »óÀ§ 10% (C$) ±âÁØ¿¬µµ
Ķ°Å¸® 11.68 17.35 30.98 2011
¹êÄí¹ö 10.75 17.47 25.11 2011
Åä·ÐÅä 10.50 15.94 23.47 2010

 

 

 

¿¬ºÀÀ¸·Î °è»êÇغ¸¸é ÃÖÀú C$ 20,000 ¿¡¼­ C$ 57,000 ÀÌ»ó Á¤µµ µÇ°Ú´Âµ¥¿ä, °æ·Â°ú ±Ù¹«ÇÏ´Â Àå¼Ò¿¡ µû¶ó Â÷ÀÌ°¡ ¸¹ÀÌ ³ª´Â ÆíÀÔ´Ï´Ù. ij³ª´Ù Æò±Õ ½Ã±ÞÀÎ C$ 24.81 ¿¡´Â ¾à°£ ¸ø ¹ÌÄ¡´Â ÆíÀ̳׿ä.

 

´ëºÎºÐÀÇ Çб³°¡ Culinary Magement ¾È¿¡ Pastry °ü·Ã ºÎºÐÀÌ Æ÷ÇԵǾî ÀÖ¾î °³º°ÀûÀ¸·Î Çаú¸¦ ¿î¿µÇÏÁö ¾Ê°Å³ª ÀÖ´õ¶óµµ Certificate °úÁ¤ÀÌ ¸¹Àºµ¥¿ä, ¾Æ·¡ÀÇ Çб³´Â 2³â Diploma °úÁ¤À» Á¦°øÇÏ°í ÀÖ½À´Ï´Ù. µÎ Çб³ ¸ðµÎ Ä¿¸®Å§·³ÀÌ ÅºÅºÇÏ°í, Ãë¾÷·üÀÌ ÁÁ¾Æ °æÀï·üÀÌ ³ôÀ¸´Ï ÀÔÇнÅûÀ» ¼­µÎ¸£´Â °ÍÀÌ ÁÁ½À´Ï´Ù. ƯÈ÷ ¾ÆÁ÷ ÇÊ¿äÇÑ ¿µ¾î Á¡¼ö°¡ ¾øÀ¸½Å ºÐÀº, ÃÖ¼Ò 6°³¿ù ÀÌÀü¿¡´Â ¿µ¾î¼ºÀûÀ» °®Ãß´Â °ÍÀÌ ÁÁ½À´Ï´Ù. ºÎ¼³ ESL À» ¸¶Ä¡°Å³ª IELTS ¼ºÀûÀ» °¡´ÉÇÑ »¡¸® ÃëµæÇØ¾ß ÇÕ´Ï´Ù.


 

  SAIT
- Baking and Pastry Arts
George Brown College
- Baking and Pastry Arts Management
ÀÔÇнñâ 9¿ù 9¿ù
ÀÔÇÐÁ¶°Ç IBT 80
IELTS 6.0
ºÎ¼³ESL Level 8 À̼ö
IBT 79-80
IELTS 6.0
ºÎ¼³ESL Level 5 À̼ö
Çкñ C$ 21,541 / 2³â C$ 22,800 / 2³â
±× ¿Ü ºñ¿ë Books and supplies C$ 1200 Uniform C$200
Black safety shoes C$120
Knives and small wares C$300 - C$500
Manuals and books C$161 - C$200
ƯÀÌ»çÇ× Áö¿øÀÚ°¡ ¸¹Àº °ü°è·Î 3¿ù 1ÀÏ ±îÁö´Â ¸ðµç ¼­·ù°¡ ¹Ýµå½Ã µé¾î¿Í¾ß ÇÕ´Ï´Ù. °°Àº ºÐ¾ß¿¡ °æÇèÀÌ ÀÖ´Â °æ¿ì¿¡´Â ÀÔÇÐÀÌ ¿ì´ëµË´Ï´Ù. °æ·ÂÀÚÀÇ °æ¿ì, À̷¼­ ¹× Çо÷°èȹ¼­¸¦ Á¦ÃâÇØ¾ß ÇÕ´Ï´Ù. ³·¿¡ ÀÏÀ» ÇØ¾ß ÇÏ´Â Áö¿øÀÚÀÇ °æ¿ì¿¡´Â, óÀ½ 1³âµ¿¾È Part-time À¸·Î ¼ö°­ÀÌ °¡´ÉÇѵ¥¿ä, 1³âµ¿¾È¸¸ ¿ÀÈÄ ¹× ÁÖ¸»¹Ý¿¡ ¼ö¾÷¹ÞÀ» ¼ö ÀÖ½À´Ï´Ù. ´Ü 3Çб⠺ÎÅÍ´Â ±âÁ¸Ã³·³ Full-time À¸·Î ¼ö°­ÇÏ¿©¾ß ÇÕ´Ï´Ù.

 

 

 

´Ù¸¥ Çаú¿¡ ºñÇØ, Çʼö·Î À̼öÇؾßÇÒ °ú¸ñµµ ¾ø°í (°íµîÇб³¸¸ Á¹¾÷ÇÏ¿´´Ù¸é) ¿µ¾î Á¡¼öµµ ³ôÁö ¾Ê½À´Ï´Ù. Çкñµµ Àú·ÅÇÑ ÆíÀ̳׿ä. ±×·¯³ª ´Ù¸¥ ±â¼ú°ü·Ã Çаú¿Í ¸¶Âù°¡Áö·Î º»ÀÎÀÇ Àû¼º¿¡ ¸Â´ÂÁö Àß »ý°¢ÇØ º¸½Ã°í °áÁ¤ÇϽà ¹Ù¶ø´Ï´Ù.

 

 


 


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2012-08-23 ¿ÀÈÄ 3:33:57

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