Career Project

Chef /Cook

Qualifications: Chefs often require training after highschool, such as Culinary Arts School. Must be quick, efficient, and able to work with a team. Personal higeiene is manditory. Creativity, keen sense of taste and smell is also assets that will assist chefs.

Cost:
Dubrulle Culinary Arts Institution
Culinary Arts LEVEL 1
[CERTIFICATE]
Two 11 - week quarters
22 academic weeks, 30 credits
Tuition $9,990
Quarterly Fee $475
Starting Kit: $995
Books $150/quarter

Two 11 - week quarters
22 academic weeks, 30 credits
Tuition $9, 990
Student Quarterly Fee $475
Starting: $995
Books $150/quarter

Total: $22,020

Annual Average Salary Range:

Job Title Annual Earnings
Cooking Assistant $24,286 - 30,402
Executive Chef $55,482 - 84,575
Executive Pastry Chef $44,516 - 66,693
Food Scientist $47,031 - 71,497
Line Cook $19,243 - 25,194
Restaurant Manager $35,917 - 52,599
Sous-Chef $31,670 - 49,243


Education Required:
For Culinary Arts School: student must either have successfully ocmpleted High School, or is a mature person of at least twenty years of age.
A high school diploma is not required for beginning jobs, but it is recommended for those planning a career as a cook or chef.

JOB OUTLOOK:
Distribution of these 3.1 million kitchen jobs:

Food preparation workers: 29%
Restaurant Cooks: 25%
Fast Food Cooks: 21%
Cafeteria/Institution Cooks: 14%
Short Order Cooks: 7%
Executive Chefs: 4%
Private Househodl Chefs: Less than 1%


Duties:
Chefs, cooks, and food preparation workers prepare, season, and cook a wide range of foods—from soups, snacks, and salads to entrees, side dishes, and desserts.Specifically, chefs and cooks measure, mix, and cook ingredients according to recipes, using a variety of equipment, including pots, pans, cutlery, ovens, broilers, grills, slicers, grinders, and blenders. Chefs and head cooks also are responsible for directing the work of other kitchen workers, estimating food requirements, and ordering food supplies. Executive chefs and head cooks coordinate the work of the kitchen staff and direct the preparation of meals. They determine serving sizes, plan menus, order food supplies, and oversee kitchen operations to ensure uniform quality and presentation of meals.

This job is quite physically demanding, as Chefs and Cooks mus t spend hours at a time preparing food. Some recipes may call for difficult tasks, and hard-to-get ingredients. Some maybe very hard and grievious to prepare.