Hospitality, Travel and Tourism Program: Career Facts - Culinary Arts Specialist
Other Careers:
Food
Management Specialist
Hotel-Motel Manager
Travel Agent
Culinary Arts Specialist
What is a culinary arts specialist?
In food service operations, chefs, cooks, and food service
workers receive, prepare, and present the food consumed by guests.
Nationally, more than two million people are employed in culinary arts
in over 550,000 food operations. Because of the specialized skills
necessary in food preparation, employers are showing an increased
preference for college-trained personnel. Recent reports indicate that
chefs, cooks, and other culinary arts workers will provide the most job
openings of any occupation in the next 10 years.
What types of skills are required?
Skills in food preparation, knowledge of a variety of foods,
knife skills, the ability to operate specialized equipment, sanitation,
and recipe reading are required. Also, personal qualities such as
stamina, organization, ability to work under pressure, creativity and
the ability to work in a team environment are important.
Where are they employed?
Culinary arts specialists work anywhere food is served,
including restaurants, resorts, hotels, health care, business and
industry, cruise ships, airlines, and other similar establishments.
What degree is available?
An associate degree in business is offered in hotel-motel/food
management specialist with specialization in culinary arts. This program
area also offers many personal interest courses in food preparation.
What is the salary range?
Locally, chefs are paid from $17,000 to $30,000 per year.
Nationally, earnings range from $16,000 to $100,000+ depending on
location, type of organization, experience, and responsibilities.
Culinary Arts Specialist is part of the Business, Management, Marketing and Technology Career Pathways.
For more information please contact the Hospitality Office at (517) 483-1522.
Business and Economics Department
Gannon Bldg, Room 131
Phone: (517) 483-1522
Additional contact information »