Entertainment management is a new discipline in management being offered at Master’s level. There are several programs at Associate and Graduate level alongside diplomas catering to this field. These are termed as Fine Arts like BFA and allied education. The purpose of this post-graduate management discipline is to equip aspiring students to transition smoothly into management careers within the entertainment industry.

Managing facilities like sports, theaters, museums, live music locations, art galleries, broadcast media companies and night clubs is a critical theme of entertainment management. The Master’s degree prepares students in gaining in-depth understanding of industry along with knowledge of business standards and practices. A sizable portion of the course work is through practical exposure to the industry by way of field work and lectures by industry leaders. The discipline requires high level of creativity, idea generation, effective communication, networking, marketing and problem-solving skills.

As per Bureau of Labor Statistics, growth is expected to be equal to national average until 2014. Hence, job prospects are bright especially for those with right qualifications and throw up opportunities as consultants, executives and other attractive positions in this field. The average starting salary in 2004 for individuals with an entertainment business management diploma was $60,059 as per BLS.Possessing a Master’s degree can only mean higher remuneration than that.

Entertainment Management programs are offered at several institutions including International Culinary Schools at The Art Institutes and Le Cordon Bleu Schools North America. The former offers host of programs across multiple locations whereas the latter provides current courses well suited to changing needs of students. Joining its peers are Le Cordon Bleu International and The French Culinary Institute offering world class instructors imparting incomparable training through practical exposure. Completing the list is The Culinary Institute of America that has set standards of excellence for the group.

Do you have people literally eating out of your hands? If making desserts, pastries and breads is your thing, then you are just perfect to become a Pastry Chef!

If you have a flair for baking up pastries and desserts, then you might want to consider becoming a Pastry Chef. In any restaurant, bistro, large hotel or bakery, the Pastry Chefs are responsible for handling the pastry kitchen.

Depending on the size of the eating establishment, a restaurant may have several chefs handling the different aspects and parts of the kitchen. As a Pastry Chef you will be responsible for the creation of desserts, pastries and such delectable goods. You will also be responsible for interacting with the other chefs while planning out different menus. Your job will also entail testing and evaluating new recipes.

In larger restaurants, Pastry Chefs are also involved with ordering for supplies, preparing and managing the budget of the Pastry Kitchen. In bigger eating establishments, you may also find a main Pastry Chef having several assistants.

As a Pastry Chef you can see yourself being employed with restaurants, bistros, large hotels, and bakeries.

Typically, Pastry Chefs have to be up early in the morning to start baking before the bakery section of the restaurant opens up for business. So you can see yourself waking up as early as 3 in the morning, and getting started! Breads, croissants, pastries, cakes, bagels, donuts, danishes, cookies – these are staples for many! So every morning, just before the ‘work day’ begins, you may see yourself dishing out bagels, donuts, croissants along with coffee to go for the morning breakfast session.

Afternoons may see much of the lunch business. And evenings start looking up with the desserts business – where you will spend your time with creating fresh desserts like cheesecakes, pies, cakes, caramels, fudges and candies – and even some desserts with exotic sounding names like flans, Blanc Manges, sherbets (or sorbets).

Many successful Pastry Chefs say that their work is the most rewarding aspect of their lives. Many have started out at smaller establishments, and moved on to working with larger hotels and restaurants. Some have even started their own specialty shops and bakeries.

So how do you go about becoming a Pastry Chef and cooking up these delectable goodies? Its really simple.

Join up for a Bachelor of Science degree course in Hotel Management, Restaurant Management or Culinary Management. There are also Masters Degree programs offered in Food Service Management. Some schools even offer Certificate Programs, Diploma Programs and Associate Degree Programs in these Culinary Arts. Many of these programs begin with teaching you the basics, and then you may choose a specialization that trains you to be a Pastry Chef.

Turn your delectable mouthwatering pastries and cakes into profit and fun!