ProgramCIP 12.0503
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.
Definition from U.S. Department of Education, National Center for Education Statistics (CIP 2020).
FieldFrom the federal list
JobsOfficial crosswalk
KnowledgeFrom O*NET
CoursesNext
ConceptsLater
Open questionsLater
01.
Leads to
5 jobs- Chefs and Head Cooks35-1011
- Cooks, All Other35-2019
- Cooks, Private Household35-2013
- Cooks, Restaurant35-2014
- First-Line Supervisors of Food Preparation and Serving Workers35-1012
02.
Knowledge those jobs draw on
- Customer and Personal Service3 of 5
- Food Production3 of 5
- Administration and Management2 of 5
- Production and Processing1 of 5
- Personnel and Human Resources1 of 5
- Sales and Marketing1 of 5
- Mathematics1 of 5
- Education and Training1 of 5
- English Language1 of 5
How many of the linked jobs rate the area important (O*NET importance 3.5 or more out of 5).