Important Careers of the 21st Century Teacher Date

The Magicians n Name - Design and Layout n Name – Researcher n Name - Graphics

Chefs, Cooks, and Food Preparation Workers

Nature of the Work n Chefs often direct the work of others, order supplies, make menus, etc. n Cooks are less skilled, may work in institutions, cafeterias, etc. n Food prep workers are least skilled, may weigh, measure ingredients, clean, etc.

Training/Other Qualifications, and Advancement n High school diploma is recommended for chefs and cooks. n Chefs and cooks are often trained in apprenticeship programs offered by professional culinary institutes. n Advancement opportunities are best for cooks and chefs who move up by moving on.

Employment n More than 2.95 million jobs in 2010 n Almost 66% worked in restaurants and other retail eating places. n About 16% worked in institutions such as schools, universities, hospitals and nursing homes.

Projections Data n Currently there are approximately 3 millions jobs in this area. n An additional 300,000 new positions are projected in the next 10 years. n Projected 11% increase in next 10 years n Most new jobs will be for cooks.

Earnings ( Averages for 2010) n Chefs and head cooks - $40,630 n Institution and cafeteria cooks - $20,260 n Food preparation workers - $19,100 n Food & Beverage-related workers - $18,130

Related Occupations n Butchers n Meat Cutters n Bakers n Food Service Managers

Significant Points n Many cooks and food preparation workers are young—37% are below the age of 24. n One-third of these workers are employed part time. n Job openings are expected to be plentiful because many of these workers will leave the occupation for full-time employment or better wages.

Why This Career Is So Important n Good, healthy food is important to consumers. n Americans eat more meals outside of the home each year. n People demand a greater variety of food and cooking styles.