Kitchen Personnel/Cook and Assistant Training


Kitchen Personnel/Cook and Assistant Training. An instructional 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.


Employment Options

Occupation Employment Average Wage
2000 Estimated 2010 Projected Annual
Avg Openings
Long-term
Outlook
Mean Entry Experienced
Cooks, Fast Food 15,520 14,860 441 Fair $6.99 $5.99 $7.49
Cooks, Institution and Cafeteria 13,230 14,010 454 Outstanding $8.43 $6.25 $9.52
Cooks, Short Order 4,340 4,460 136 Outstanding $7.91 $6.08 $8.82
Food Preparation Workers 11,960 13,340 600 Outstanding $7.87 $6.12 $8.75
Dishwashers 12,540 10,930 471 Fair $7.16 $6.06 $7.71