Culinary Careers

Professor of Culinary Studies

December 17, 2012
A culinary school relies on its professors to teach students all they need to know to excel in the demanding field of culinary arts. In turn, the best instructors demonstrate more than just practical chef techniques and creative cooking methods. The top teachers also possess a tangible passion for the food arts, a sincere interest in sharing their knowledge with others, and a desire to help others succeed in the demanding workplace.

Restaurant Management

December 17, 2012
A career in restaurant management is an exciting choice, particularly for someone who enjoys working with the public and has the ability to organize, manage, and provide quality customer service. If this sounds like you, you have a long future ahead of you in a career projected to grow faster than average over the next few years.

Culinary Management

December 17, 2012
Are you ready for an exciting career in culinary management? A career that can take you from the finest dining establishments to cruise ships and foreign countries, resort communities or hotel establishments - even to your own restaurant? Then pack your bags as we help you accomplish your dreams!


December 17, 2012
Some of the most fulfilling and fun jobs in the hospitality industry are found in catering. Not only do catering staff have the opportunity to put together exciting and fun events, they are involved in creating menus that might never be found in any dining establishment. As you look toward your future career goals, consider directing your course toward becoming a catering chef.


December 17, 2012
What Is A Baker?

Today’s baker is involved in the production of bread, baked snacks, rolls and other bread products. The baker’s simplest task is combining grain(usually crushed) yeast and water into a dough which is then baked in an oven, producing a food product. Probably the highest practitioner of the baking art today is the pastry chef, whose job it is to create and bake attractive and delicious baked snacks and desserts. Pastry chefs are generally found in expensive boutique bakeries, hotels, and fine restaurants.Body text goes here.

Personal Chef

December 17, 2012
According to the American Personal Chef Institute & Assn., there are about 9,000 Personal Chefs in the U.S. serving 72,000 clients -- families with two working parents, busy single professionals, people with restricted diets, and, increasingly, senior citizens who no longer can cook for themselves.

Chef de Partie

December 17, 2012
Can you imagine owning your own restaurant or becoming a famous chef serving up delectable delicacies for the world to savor? Being a chef de partie can be a rewarding and fulfilling career, but it requires hard work, patience and stamina, as well as a passion for food.

Health Inspector

December 15, 2012

Health Inspectors serve a crucial role in the food service industry. Their responsibilities include observation and monitoring of food handling practices, inspecting and testing food temperatures in refrigerators and storage areas, testing water temperature, levels, and usage of food sanitizers. Once problems are discovered, they utilize their expertise and training to prepare written reports and instruction for correcting procedures and methods that insure food safety.

Culinary Writer

December 15, 2012

If you are enthusiastic about food and consider yourself a talented writer, combine your interests and skills and seek a job as a culinary writer. As the food industry blossoms, new opportunities for food writers are available all the time. Today, it is possible to make a career out of writing about your passion. In fact, on average, food writers bring in respectable yearly salaries of around $40,000 to $55,000.


December 14, 2012
What Is A Sommelier?

Sommelier is the French term for a wine steward, but can refer to persons with expertise in wines and spirits. In a restaurant setting, a sommelier is a waiter or waitress who is prepared to give advice on what type of wine complements a certain meal. As the consumer public is more educated about different types of wines and their presentation, the role of the sommelier is more important than ever for fine dining establishments.