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Careers in Culinary Arts |
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Careers in Culinary ArtsRestaurants, hotels and other food service industries often employ three distinct types of employees -- chefs, cooks, and food preparation workers.Chefs are responsible for directing the activities of other kitchen workers, menu planning, recipe creation, food and supply ordering, and some specific cooking duties. They are typically the most senior members of the staff. Cooks are responsible for the day to day food preparation at the restaurant or facility. Depending on the size of the facility, there may be several cooks, each responsible for a different part of the menu, or a different type of food. For example, there are fry cooks, vegetable cooks, pastry cooks, and other specialties. Food Preparation Workers work under the supervision of chefs and cooks, and typically perform less skilled duties. For example, they may chop vegetables, prepare salads, and prepare materials used by the restaurant's chefs and cooks. Chef and Cook Job Duties While chefs and cooks share similar duties, chefs typically have more training than cooks, including culinary degrees. The exact duties performed by a chef, cook, or food preparation worker often depends on the type of establishment that employs them. For example, a large restaurant, hotel, or resort may have all three types of workers, with separate staffs for differing food types. A smaller restaurant may have a single cook or chef, and several helpers. In this case, the cook would be responsible for preparation of all types of meals. In addition to being divided by food specialty, chef and cook job titles are sometimes determined by the type of institution that employs them. Institutional cooks work in hospitals, cafeterias, and other establishments that typically serve a regular clientele. Short order cooks work in restaurants that emphasize fast service, and are trained to prepare a wide variety of items quickly. There is a small market for household cooks, who have the entire kitchen responsibility, including cooking, cleaning, and menu planning, for a family. Culinary Arts Careers Job Outlook The US Department of Labor reports that there should be plenty of job openings for chefs, cooks, and food preparation workers through 2010. Many current cooks are reaching retirement age or are leaving the workforce, causing a great need for talented employees. In addition to needing new chefs and cooks to replace retiring workers, employment in the food service industry is expected to expand, as more Americans spend their leisure time in restaurants rather then cooking themselves, and travel more, staying more nights in hotels. The largest demand for skilled cooks and chefs is expected in sit-down restaurants, which offer more varied menus. As the population ages, people are less willing to put up with fast food restaurants, and seek a more personal experience. Because of the increase in demand for higher end services, the number of openings for fast food cooks and short order cooks is expected to decline over the next ten years. In addition, as hospitals and schools attempt to make their menus and service more attractive, they are outsourcing cooking and serving in their cafeterias to third parties, resulting in fewer institutional and cafeteria chefs and cooks. Culinary Art SchoolsCalifornia Culinary Academy San Francisco, CaliforniaCalifornia School of Culinary Arts Pasadena, California Scottsdale Culinary Institute Scottsdale, AZ Texas Culinary Academy Austin, TX Orlando Culinary Academy Orlando, FL Pennsylvania Culinary Institute Pittsburgh, PA Le Cordon Bleu Culinary Arts Program at Brown College Mendota Heights, MN Le Cordon Bleu College of Culinary Arts Las Vegas Las Vegas, NV Western Culinary Institute Portland, OR Cooking and Hospitality Institute of Chicago Chicago, IL Le Cordon Bleu College of Culinary Arts Atlanta Atlanta, GA Atlantic Culinary Academy of McIntosh College Dover, NH |
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