(NEW) A program that focuses on the general study of the cooking and related culinary arts, and that may prepare individuals for a variety of jobs within the food service industry. Includes instruction in food preparation; cooking techniques; equipment operation and maintenance; sanitation and safety; communication skills; applicable regulations; and principles of food service management.
| Occupation | Employment Average | Wage | |||||
|---|---|---|---|---|---|---|---|
| 2000 Estimated | 2010 Projected |
Annual Avg Openings |
Long-term Outlook |
Mean | Entry | Experienced | |
| Chefs and Head Cooks | 4,430 | 4,800 | 174 | Outstanding | $11.98 | $6.36 | $14.78 |
| Cooks, Institution and Cafeteria | 13,230 | 14,010 | 454 | Outstanding | $8.43 | $6.25 | $9.52 |
| Cooks, Restaurant | 12,640 | 14,640 | 561 | Outstanding | $8.91 | $7.05 | $9.85 |
| Food Preparation Workers | 11,960 | 13,340 | 600 | Outstanding | $7.87 | $6.12 | $8.75 |