Culinary Arts Careers
Everyone needs to eat, and social factors, including two-income households and increased leisure time, are influencing people to dine out more. Culinary careers for cooks, chefs, and other food preparation workers are plentiful, but many are part-time positions. As always, accredited culinary training and industry-respected certification are keys to culinary careers with higher pay.
Culinary Arts Education and Career Training
Education and career training requirements for culinary careers vary by job and type of restaurant. Food preparation workers, short-order cooks, and fast-food cooks need only on-the-job training to do their jobs. However, those who plan to build a career in the culinary arts can start by taking advantage of career and vocational school programs. Executive chefs and head cooks in fine restaurants have years of training that may include two- or four-year college degree programs. Apprenticeships and internships are important components of these programs. The American Culinary Federation accredits training programs in a wide variety of cooking techniques and sponsors apprenticeship programs.
Culinary Arts Salaries
Like many other creative careers, culinary arts is usually a labor of love (unless you're a celebrity chef). Pay also varies greatly by region and type of employer (5-star restaurant vs. a hospital). According to Bureau of Labor Statistics 2006 data, typical median wages include:
- Chefs and Head Cooks: $20,160 - $60,730
- Private Household Cooks: $14,690 - more than $55,040
- Restaurant Cooks: $14,370 - more than $28,850
- Institution and Cafeteria Cooks: $13,450 - more than $30,770
- Short-order Cooks: less than $12,930 - more than $26,110
- Food Preparation Workers: less than $13,190 - more than $25,940
- Fast-food Cooks: less than $12,170 - more than $20,770
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Source: Occupational Outlook Handbook, 2006-2007 Edition; Bureau of Labor Statistics, U.S. Department of Labor. Median hourly wage based on 2004 data.