General View | Large
Eating Places |
Specific Responsibilities |
About Earning a Culinary Arts Degree, Associate of Science in Culinary Arts
degree or Certificate in Baking and Pastry Arts or Le Cordon Bleu Restaurant and Hospitality Degree. Many of our
cooking schools also offer a Restaurant Management Degree Programs. Earn specialty certifications and degrees for
pastry professionals, culinary educators, chefs and cooks, working chef, executive chef, and master chef. Become a
Many young people work as chefs, cooks, and food preparation workers almost 20 percent are between
16 and 19 years old.
Chefs, cooks and food preparation workers held more than 2.8 million jobs in 2000.
openings are expected to be plentiful through 2010, for those who hold degrees and certificates.
reputation for serving good food is essential to the success of any restaurant or hotel, whether it offers exotic
cuisine or hamburgers. Chefs, cooks, and food preparation workers are largely responsible for establishing and
maintaining this reputation. Chefs and cooks do this by preparing meals, while other food preparation workers assist
them by cleaning surfaces, peeling vegetables, and performing other duties.
Chefs and Cooks
measure, mix and cook recipes according to ingredients.
During The evaluation of their course of their work use a
variety of pots ,pans and other equipment ,including ovens
,broilers ,grills ,slicers ,grinders and blenders .head
cooks and chefs are responsible for fulfilling needs and
redirecting the work of other kitchen workers, estimating
food requirements and ordering food supplies. they are
also involved in developing new menu and meals.
large eating places
tend to have varied menus and kitchen staffs often include several chefs and cooks, sometimes called assistant or
apprentice chefs and cooks, along with other less skilled kitchen workers. Each chef or cook usually has a special
assignment and often a special job title vegetable, fry, or sauce cook, for example. Executive chefs and head cooks
coordinate the work of the kitchen staff and often direct the preparation of certain foods. They decide the size of
servings, plan menus, and buy food supplies. although the terms chef and cook still are used interchangeably, chefs
tend to be more highly skilled and better trained than most cooks. Due to their skillful preparation of traditional
dishes and refreshing twists in creating new ones, many chefs have earned fame for both themselves and for the
establishments where they work.
of most cooks are determined by a number of factors,
including different types of restaurants in which they
work. Institution and cafeteria cooks. For Each Meal they
prepare a large quantity of a limited number of entrees,
vegetables and desserts .Restaurant Cooks usually prepare
a wider selection of dishes, cooking orders individually.
Their job discipline involves hamburgers, prepare
sandwiches, fry eggs and cook French fries, often working
on several orders at the same time. . Fast food cooks
prepare a limited selection of menu items in fast-food
restaurants. They cook and package batches of food, such
as hamburgers and fried chicken, which are prepared to
order or kept warm until sold. Private household cooks
plan and prepare meals, clean the kitchen, order groceries
and supplies, and also may serve meals.
Other food preparation workers, under the direction of
chefs and cooks, perform tasks requiring less skill. They weigh and measure ingredients, go after pots and pans, and
stir and strain soups and sauces. These workers also clean, peel, and slice vegetables and fruits and make salads.
They may cut and grind meats, poultry, and seafood in preparation for cooking. Their responsibilities also include
cleaning work areas, equipment, utensils, dishes, and silverware.
The number and types of workers employed in
kitchens depends on the type of establishment. For example, fast-food establishments offer only a few items, which
are prepared by fast-food cooks. Small, full-service restaurants offering casual dining often feature a limited
number of easy-to-prepare items supplemented by short-order specialties and ready-made desserts. Typically, one cook
prepares all the food with the help of a short-order cook and one or two other kitchen workers.
Nation , a number of schools offer culinary courses. The American Culinary Federation has accredited over 100
training programs and a offers a number of apprenticeship programs around the country. Typical apprenticeships last
three years and combine classroom and work experience. Accreditation is an indication that a culinary program meets
recognized standards regarding course content, facilities, and quality of instruction. The American Culinary
Federation also certifies pastry professionals, culinary educators, and chefs and cooks at the levels of cook,
working chef, executive chef, and master chef. Certification standards are based primarily on experience and formal
Important characteristics for chefs, cooks, and food preparation workers include the ability to
work as part of a team, a keen sense of taste and smell, and personal cleanliness. Most States require health
certificates indicating that workers are free from communicable diseases.
Advance opportunities for chefs
and cooks are better than for most other food and beverage preparation and service occupations. Many chefs and cooks
acquire high-paying positions and new cooking skills by moving from one job to another. Besides culinary skills,
advancement also depends on ability to supervise less skilled workers and limit food costs by minimizing waste and
accurately anticipating the amount of perishable supplies needed. Some chefs and cooks go into business as caterers
or restaurant owners, while others become instructors in vocational programs in high schools, community colleges, or
other academic institutions. A number of cooks and chefs advance to executive chef positions or supervisory or
management positions, particularly in hotels, clubs, and larger, more elegant restaurants.
Document Keywords : Culinary Cooking ,
Chefs and Cooks , Recipes and Dishes
The Art Institute Online is accepting students from through out the
United States offering Advertising, Arts & Design, Graphic Design,
Interior Design and Culinary Arts.
PCDI Gourmet Cooking and Catering, Hotel and Restaurant Management.
Stratford University offers and A.A.S. Degree in Hotel and
Stratford Career Institute offering cooking and catering programs.
Thomson Education Direct Catering & Gourmet Cooking School.
Campus Programs Here
Academy of Medical Arts and Business is located in Harrisburg, PA.,
offering Culinary Arts Specialist courses.
California Culinary Academy is located in San Francisco, CA.,
offering Le Cordon Bleu Hospitality & Restaurant Management,
Culinary Arts, and Baking and Pastry courses.
California School of Culinary Arts is located in Pasadena CA.,
offering Le Cordon Bleu Culinary Arts, Patisserie and Baking, and
Hospitality & Restaurant Management programs.
Branford Hall Career Institute teaches Culinary Arts and is located
in Springfield, Massachusetts.
Culinary Academy of Long Island is located in Westbury, New York
offering Culinary School.
Kansas State University offers Food Science & Industry, Food
Business & Operations Management, Registered Dietitians (RD's)
Keiser College has 2 campuses in Florida offering Associates Degrees
in Culinary Arts and Baking and Pastry Arts.
L'Ecole Culinaire is located in St. Louis, Missouri offering
Culinary and Restaurant Hospitality programs.
Le Cordon Bleu College of Culinary Arts is located in Atlanta, GA.,
offering Le Cordon Bleu Culinary Arts courses.
Le Cordon Bleu of Las Vegas is located in Las Vegas, NV., offering
Le Cordon Bleu Culinary Arts courses.
New England Technical Institute is a Center for Culinary Arts and
has (2) campuses located in Cromwell and Shelton Connecticut
offering Culinary Arts degree.
Orlando Culinary Academy is located in Orlando, FL., offering Le
Cordon Bleu Culinary Arts, Hospitality and Management, and
Patisserie and Baking programs.
Pennsylvania Culinary Institute is located in Pittsburg, PA.,
offering Culinary Art degree programs.
Stratford University in located in Falls Church, VA offers Diploma
Associate and Bachelor degrees in Culinary Arts.
Scottsdale Culinary Institute is located in Scottsdale, AZ.,
offering Le Cordon Bleu Culinary Arts, Patisserie & Baking, and
Hospitality and Management courses.
The Art Institute of California San Diego Offering Culinary program
features French style, kitchen management, meal planning, meat
cutting, meat fabrication, menu and facilities design, nutrition,
nutrition and food service, patisserie; restaurant opportunities.
The Art Institute of Orange County Campus located in Los angeles CA-
Program: Associate of Science in Culinary Arts focus on controlling
costs in food service; culinary skill development; food preparation;
grade-manger; international cuisine; kitchen management; management
and human resources; menu and facilities design; sanitation, baking
and pastries, à la carte kitchen.
The Art Institute of Phoenix is located in Phoenix, Arizona,
offering Baking & Pastry and Culinary Arts.
The Art Institutes International is located in Minneapolis,
Minnesota offering Culinary School and Restaurant Management.
The Salter School offers cooking programs and Culinary Arts.
The Cooking and Hospitality Institute of Chicago is located in
Chicago, IL., offering Le Cordon Bleu Culinary Arts, and Le Cordon
Bleu Patisserie & Baking programs.
Western Culinary Institute is located in Portland, OR., offering
Hospitality and Management, Le Cordon Bleu Culinary Arts, and
Patisserie and Baking courses.
York Technical Institute located in York PA., offering degrees in
Culinary Arts & Restaurant Management and Pastry Arts.