Sandra James!

Sandra is a writer who is passionate about education and has visited 37 colleges and universitys on five continents. She has also studied six languages, which she loves to practice on her international trips. In addition to travel and languages, Sandra loves dogs, cooking, and hiking.


Jobs Available to Culinary Institute Graduates

No doubt, education in any sphere of activity is quite important, but education is not enough to guarantee a successful future career. Thus, the value of an education is determined by its influence on the future career. To put it otherwise, before obtaining this or that degree, a clever person will first learn what kind of jobs this degree will assist to receive. For Culinary Institute Graduates this point is of major importance as well. Let us first of all consider several culinary jobs and the requirements they put forward before the employee.

Chefs and cooks prepare, cook, season, and arrange a variety of foods served in restaurants, hotels, grocery stores, and other food-serving establishments.

Chefs are responsible for making up recipes and presenting respectable presentation, while other cooks and food preparation workers prepare certain foods for meals. Their duties include peeling vegetables and monitoring temperatures, for instance.

The greater number of professional chefs obtain formal training through culinary institutions or vocational programs in the culinary arts, culinary management, or pasty arts. Many of such programs include an externship or apprenticeship suggesting great opportunities. As a matter of fact, many cooks and food preparation workers leave the industry, while others go on to cooking school to have more formal training and thus, to increase responsibility. Receiving your education from a culinary institute gives you an opportunity of a wide variety of jobs. The list of some of them is given below.

Fast food, short order, and other basic cook positions

In fact, there is a striking number of cook jobs available in the food service industry. Thus, you may find jobs on several levels, for instance, on the low end, cooks of low cost restaurants and fast food, to the high end, culinary jobs involve the chefs of more honorable establishments. The positions on the low end are more suitable for less-experienced workers. As a result, the higher the quality of the dishes cooked, the higher the chef's income, and the greater the need for skilled cooks. No doubt, a degree from a culinary institute will assist you to meet clients' interests, and get a better job.

Generally, short-order cooks work in restaurants and coffee shops where quick preparation time and fast service are on the first place. They usually prepare foods like sandwiches, hamburgers, eggs, and French fries. Fast-food cooks work in fast-food restaurants with a limited menu. They prepare and wrap up foods including hamburgers and fried chicken, so that a person may take it home and still have it warm.

Head chef

The position of a head chef is ideal for a person with leadership skills, who is not afraid of more responsibility in the working place. A head chef has to control menu selections, as well as, preparation styles and ingredients, etc. Chefs, may also work to prepare, flavor, and cook many dishes ranging from soups, snacks, and salads to main dishes, sides, and desserts in various food establishments such as restaurants. The major responsibility of chefs is to create recipes and prepare meals. Generally, chefs follow a recipe while preparing food by measuring, mixing, and cooking. They use a number of equipment such as pots, pans, cutlery, ovens, broilers, grills, slicers, grinders, and blenders. Besides, head chefs are responsible for directing other workers in the kitchen, estimating food needs, and ordering materials. They are also in charge of making sure that the food quality and its presentation is consistent.

Private chef

A private chef is very similar to the head chef. The major difference between them is that a private chef usually has an easier time selecting food choices, as they have to meet the needs and interests of only a few people. Generally, a private chef works to an individual family or some little institution. Such a work suggests several advantages. One of them is that the atmosphere a private chef works in is typically very different than that of an employee in a big commercial kitchen.


Often the terms chef and cook are often are considered to be the same, but, they generally represent different types of chefs. For instance, executive chefs are in charge of almost everything concerning the food operations and rarely supervising several kitchens of a hotel, restaurant group, etc. A sous chef, sometimes called a sub chef, is next after the chef in ranking and will run the kitchen when he/she is gone. A chef de cuisine is responsible for all operations of a single kitchen and is subordinate to an executive chef. Still, chefs have more training and better skills than cooks. Good chefs are able to become well-known due to a good quality and unique nature of the food.

Duties of cooks are defined by a few aspects, including the kind of restaurant they work at. Thus, institution and cafeteria cooks mostly work in the kitchens institutions, such as businesses, schools, cafeterias, and hospitals. They suggest a limited menu for entrees, vegetables, and desserts. As for restaurant cooks, they usually present several types of dishes while cooking for individual orders.

Menu planners and test kitchen chefs

Menus can't appear by themselves. Much work is done for planning even the smallest of menus, because they should be correctly-compiled not only to guarantee the variety of food, but also to make it healthy and balanced for people. Most of culinary businesses employ workers for this job. So, the major responsibility of menu planners is exactly to plan a menu. As for test kitchen chefs, they deal with the recipes for dishes this or that restaurant is going to serve.

Food preparation workers

Food preparation workers' duty includes preparing ingredients, peeling and slicing vegetables, putting together salads and other cold items, and preparing meat and poultry for cooking. They usually work under the supervision of chef and cooks. Besides, their responsibilities involve searching for pots and pans, stirring and straining soups and sauces, and figuring out size and quantity of ingredients. They also have to tidy up work place dishes, utensils, equipment, and silverware.

Food marketing

Advertising is very important for good work of a restaurant. A food stylist is a specialist in charge of cooking beautiful food, meals and desserts that will attract customers to buy them. Other posts in food advertising might require the food marketer whose responsibility is to designing advertising materials, making up slogans and jingles, and fulfilling other aspects of the marketing process.

Management of the culinary arts

The job of a manager of the culinary arts is suitable for an extremely ambitious person.

To get it one needs a bachelor's degree in management of a culinary business. This program can be taken in a culinary institute and it unites the typical associate's degree in the culinary arts and a curriculum developing upper level management skills.

Food writer

A job of a food writer is rather specific as it comes in many variants: some of food writers review restaurants and describe various cuisines, few write recipes or depict major principles of cooking in their books. It doesn't matter what aspect of food a writer specializes in, his education obtained at a culinary institute proves that the writer is aware of what he or she is talking about.


The professions mentioned upper are only a few of those positions which are available nowadays to graduates of a culinary institute. As a matter of fact, a culinary degree suggests culinary workers much pliability while starting the work or changing careers, as well as beginning a new or improved career.