1. Career Path Chef Student Name – Pd 1, Days 1, 5 September 3, 2008

2. Table of Contents Job Duties/Employment Working Conditions and Schedule Employment Opportunities Related Occupations and Outlook Salaries Educational Requirements and Choices

3. Job Duties: What? Create recipes Plan meals and estimate requirements Prepare foods Soups and snacks Salads and entrees Side dishes and desserts

4. Job Duties: What? Manage and supervise other kitchen workers Evaluate and schedule employees Work with budgets Order supplies

5. Working Conditions Kitchen environment Constant pressure - prepare meals quickly Close quarters with others Standing long hours Lifting heavy pots and kettles Working near hot ovens and grills

6. Job Hazards Burns Slips and falls Cuts Back injuries Repetitive Stress Injuries Seldom serious

7. Hours and Schedules Early morning, evenings, weekends, and holidays Seasonal Summer Resorts – Beach Winter Resorts – Ski

8. Hours and Schedules Drastically vary based upon employer School cafeterias vs. fast-food establishment Staff – Part-time employment Cooks: 33% in 2002 Food Preparation Workers: 45% in 2002

9. Employment Opportunities Institution and cafeteria Schools/colleges, hospitals, hotels, resorts, business, etc. Full-service restaurant Fast-food establishment Grocery/Specialty Private

10. Employment Distribution 60% - restaurants, food services, drinking places 20% - schools, universities, hospitals, nursing care facilities 20% - grocery stores, hotels, convenience stores, other

11. Related Occupations Food Processing Occupations Butcher Baker Meat Cutter Pastry Chef Sous Chef

12. Related Occupations Food Service Managers Host Hostess Restaurant Manager Food/Beverage Servers Waiter Waitress

13. Estimated Outlook CategoryGrowth Outlook Full-service restaurantsHigher than Average Fast-foodLower than Average InstitutionsVery Little or None

14. Estimated Outlook CategoryGrowth Outlook Projected growth per year0.76% New jobs per year800 Expected to grow slowly0.1% to 0.8%

15. 2008 Yearly Salaries

16. 2008 Hourly Wages

17. Education Requirements Bachelor in Science Degree Culinary Arts with Business Minor Associate in Arts Degree Culinary Arts Internships

18. Drexel University Goodwin College of Professional Studies Bachelor of Science Culinary Arts with Business Minor Annual Tuition and Fees: $30,440 Total Cost: $121,760 http://www.ece.drexel.edu/CMLE/Drexel_logo.gif

19. York Technical Institute Associate in Specialized Business Degree Culinary Arts and Restaurant Management Annual Tuition and Fees: $18,000 Total Cost: $36,000 ACCSCT School of Distinction - 2002 http://www.yti.edu/

20. Hotel and Restaurant Management Culinary Arts: Associate in Arts Degree Annual Tuition and Fees: $3,000 Total Cost: $6,000 Harrisburg Area Community College http://www.hacc.edu

21. References http://stats.bls.gov/oco/ocos161.htm http://webapps01.act.org/eDISCOVER/ http://www.drexel.edu/goodwin/programs /cula_hm/cula.asp http://www.drexel.edu/goodwin/programs /cula_hm/cula.asp http://chefs.yti.edu/ http://www.hacc.edu/ http://www.collegeboard.com/parents

22. Summary What can I expect on the job? Where do I find employment? What can I earn? What training do I need? How do I become qualified?