(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.
|2000 Estimated||2010 Projected||
|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|
|Food Preparation Workers||11,960||13,340||600||Outstanding||$7.87||$6.12||$8.75|