(NEW) 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.
|2000 Estimated||2010 Projected||
|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|