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"Professional culinary schools provide the best and most distinguished Chef training" - California EDD
The number of formal and informal culinary training programs continues to increase to meet demand. Formal programs, which may offer training leading to a certificate or a 2- or 4-year degree, are geared more for training chefs for fine-dining or upscale restaurants. They offer a wider array of training options and specialties, such as advanced cooking techniques or foods and cooking styles from around the world.
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Employment
Outlook for Chefs
Overall employment of chefs, cooks, and food preparation workers is expected to increase about as fast as the average for all occupations over the 2002-12 period. Employment growth will be spurred by increases in population, household income, and leisure time that will allow people to dine out and take vacations more often. In addition, growth in the number of two-income households will lead more families to opt for the convenience of dining out. |
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Pay
- Enter the world of a good paying, rewarding
job!
Cooks and Chefs with some experience can make from the minimum to $13.50 an hour. Top pay can reach $23.00 an hour. In restaurants where the union is represented, the pay is normally higher. Executive Chefs may earn from $40,000 to $100,000 or more a year.
What's
the training like?
Although curricula may vary, students in formal culinary training programs spend most of their time in kitchens learning to use the appropriate equipment and to prepare meals through actual practice. They learn good knife techniques, safe food-handling procedures, and proper use and care of kitchen equipment.
Training programs often include courses in nutrition, menu planning, portion control, purchasing and inventory methods, proper food storage procedures, and use of leftover food to minimize waste. Students also learn sanitation and public health rules for handling food.
Training in food service management, computer accounting and inventory software, and banquet service are featured in some training programs.
Source: Bureau
of Labor Statistics 2004
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