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Unit of Analysis:
CHEF
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CHEF
The programs in this cluster train for the related occupation, but do not function as exclusive ports of entry. People also prepare for this occupation through other training programs and related work experience.
351011 Chefs and head cooks,
352014 Cooks, restaurant
A high school diploma is recommended for those planning a career as a cook or chef. When hiring chefs and others in advanced cooking positions, however, employers usually prefer applicants who have training after high school. ...
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12.0503
Culinary Arts/Chef Training
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Culinary Arts/Chef Training. A program that prepares individuals to provide professional chef and related cooking services in restaurants and other commercial food establishments. Includes instruction in recipe and menu planning, preparing and cooking of foods, supervising and training kitchen assistants, the management of food supplies and kitchen resources, aesthetics of food presentation, and familiarity or mastery of a wide variety of cuisines and culinary techniques.
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35-1011
Chefs and Head Cooks
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Direct the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts. May participate in cooking.
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35-2014
Cooks, Restaurant
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Prepare, season, and cook soups, meats, vegetables, desserts, or other foodstuffs in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.
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35-2019
Cooks, All Other
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All cooks not listed separately.
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