About this program
A program that prepares individuals to provide professional chef and related cooking services in restaurants and other commercial food establishments. Includes instruction in recipe and menu planning, preparing and cooking of foods, supervising and training kitchen assistants, the management of food supplies and kitchen resources, aesthetics of food presentation, and familiarity or mastery of a wide variety of cuisines and culinary techniques.
Career Opportunities
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Private Household Cooks
prepare meals in private homes. Includes personal chefs.
$46810
Post-secondary certificate
Personality Match
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Restaurant Cooks
prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.
$29530
No degree required
Strong job growth
Personality Match
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Chefs and Head Cooks
direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.
$58740
Associate's degree
Personality Match
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Food Preparation Supervisors
directly supervise and coordinate activities of workers engaged in preparing and serving food.
$37880
No degree required
Strong job growth
Personality Match
Related Majors
Wine Steward/Sommelier
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Casino Operations and Services
A program that focuses on casino operations and services. Includes instruction in casino operations, casino security and surveillance, casino dealing, principles of the gaming industry, ethics, and gaming law.
Casino Dealing
A program of study that prepares individuals to apply technical skills and knowledge to become table games dealers in casinos or other recreational settings. Includes instruction in dealing techniques for Baccarat, Blackjack, Carnival Games, Craps, Poker, and Roulette.
Restaurant, Culinary, and Catering Management
A program that prepares individuals to plan, supervise, and manage food and beverage preparation and service operations, restaurant facilities, and catering services. Includes instruction in food/beverage industry operations, cost control, purchasing and storage, business administration, logistics, personnel management, culinary arts, restaurant and menu planning, executive chef functions, event planning and management, health and safety, insurance, and applicable law and regulations.
Food Preparation/Professional Cooking/Kitchen Assistant
A program that prepares individuals to serve under the supervision of chefs and other food service professionals as kitchen support staff and commercial food preparation workers. Includes instruction in kitchen organization and operations, sanitation and quality control, basic food preparation and cooking skills, kitchen and kitchen equipment maintenance, and quantity food measurement and monitoring.
Meat Cutting
A program that prepares individuals to receive, cut, and package animal meat products in commercial establishments and to function as licensed meat cutters/butchers. Includes instruction in product recognition for beef, veal, lamb, pork, poultry, and fancy and smoked meats; retail and wholesale cutting and specialty cuts; packaging and counter display; shop safety; meat sanitation, storage and rotation; quality control; meat handling laws and regulations; and customer service.
Food Service, Waiter/Waitress, and Dining Room Management
A program that prepares individuals to serve food to customers in formal or informal settings. Includes instruction in the nutritional, sensory, and functional properties of food and its ingredients; food services principles; table and counter services; dining room operations and procedures; service personnel supervision and management; communication skills; business math; safety; and sanitation.
Institutional Food Workers
A program that prepares individuals in production and service used in governmental, commercial or independently owned institutional food establishments and related food industry occupations. Includes instruction in selecting, storing, preparing, and serving food and food products; basic nutrition; sanitation, and food safety; the use and care of commercial equipment; serving techniques; and the operation of institutional food establishments.
