Hospitality and Tourism
Hospitality and tourism encompasses the management, marketing and operations of restaurants and other facilities and services including lodging, attractions, recreation events and travel-related services.
If you would like to:
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Ensure proper food preparation
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Take food and beverage orders
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Plan nutritious meals at home
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Create new meals or desserts
Then this is the pathway for you.
Overview
Chefs, head cooks, and food preparation and serving supervisors oversee the daily food service operation of a restaurant or other food service establishment. Chefs and head cooks are usually responsible for directing cooks in the kitchen, dealing with food-related concerns, and providing leadership. They are also the most skilled cooks in the kitchen and use their creativity and knowledge of food to develop and prepare recipes.
Credentials
While most chefs, head cooks, and food preparation and serving supervisors have some post secondary training, many experienced workers with less education can still be promoted. Formal training may take place at a community college, technical school, culinary arts school, or a 2-year or 4-year college with a degree in hospitality. A growing number of chefs participate in training programs sponsored by independent cooking schools, professional culinary institutes, 2-year or 4-year colleges with a hospitality or culinary arts department, or in the armed forces.
Employment Outlook
Chefs, head cooks, and food preparation and serving supervisors held 941,600 jobs in 2008. Food preparation and serving supervisors held 88 percent of these jobs and chefs and head cooks held the remaining 12 percent. Nearly half of chefs and head cooks were employed at full-service restaurants (those that had table service). About nine percent each were employed by hotels and the special food services industry that includes caterers and food service contractors. Eight percent were self-employed.
Employment of chefs, head cooks, and food preparation and serving supervisors is expected to increase by 6 percent over the 2008-18 decade, which is more slowly than the average for all occupations.
Median annual wage-and-salary earnings of chefs and head cooks were $38,770 in May 2008. The middle 50 percent earned between $29,050 and $51,540. The lowest 10 percent earned less than $22,120, and the highest 10 percent earned more than $66,680.
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