Culinary Arts
| Jobs & Careers
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Potential Positions
Most program graduates work as cooks or chefs in restaurants and other retail eating and drinking places. Opportunities also exist in grocery store delicatessens, hotels, catering establishments, bake shops, pastry kitchens, country clubs, schools, industrial cafeterias, hospitals and other organizations. Potential positions include restaurant cook, line cook, prep cook, pantry cook, institutional cook, baker, food services worker, deli worker, food manager, caterer, and sous chef.
Employment Outlook
Employment opportunities for restaurant cooks and chefs are expected to be plentiful through the year 2012, reflecting both the creation of new positions and the need to replace outgoing workers.1 Employment growth is expected to 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, as the number of two-income households grows, more families may find dining out a convenience. Within 9 months after graduation, the estimated employment rate for the Culinary Arts program is 64%. The graduate starting median wage is $13.14 with a wage potential of $25.89.
*Graduate wages and placement obtained from SBCTC/WA unemployment files from 2004-05. Wage potential is based out of Whatcom County and obtained from LMEA. For further information, contact the Counseling & Career Center at 360-752-8450.
Typical Tasks
Although the terms chef and cook are often used interchangeably, chefs are more skilled. Chefs and cooks are responsible for preparing meals that are pleasing to the palate and the eye. Specific tasks typically required of a chef or restaurant cook include:
? Preparing, seasoning, and cooking soups, meats, vegetables, desserts and other food items;
? Using a variety of pots, pans, cutlery, and other equipment such as ovens, broilers, grills, slicers, grinders, and blenders;
? Estimating food requirements and ordering supplies;
? Keeping inventory records and accounts; and
? Planning menus and pricing menu items.
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This program typically starts in Fall, Winter and Spring Quarters
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