1. Career Compass on how to become a Chef
By Isaac Code

2. Short term goals Short Term Goals:
Find a job working in a restaurant kitchen.
High school diploma
Foodsafe certified

3. Long term goals Long Term Goals: Go to culinary school
Obtain Practical work experience
Get my chef certification
Culinary Bachelors degree

4. skills, attributes and characteristics of a chef
Attention to Detail Cooking is a science, so a chef needs to be precise. Every ingredient and measurement must be exact.
Cleanliness Chefs need to know how to keep the kitchen sanitary. This is very important in a restaurant, where unsanitary conditions can affect the quality of the food.
Creativity Working in the food industry requires creativity. Chefs must be open to incorporating new food items into menus, and improving older recipes.

5. skills, attributes and characteristics of a chef. Part 2
Culinary Expertise The most important hard skill chefs need is an ability to cook, as well as knowledge of the kitchen. This broad skill includes a variety of smaller skills, including knife skills and tasting skills.
Organization Chefs must be very organized in the kitchen. Often, they have to work on a variety of tasks at once, and must do so while keeping the kitchen organized. They must create order and structure in the kitchen so that the environment is not chaotic.
Team Player A chef is part of a team, and must be able to work well with others.

6. Years of education Needed
Becoming a chef Is different from other jobs.
To become a chef you need your high school diploma to go to a culinary school and there are all sorts of different programs.
After culinary school you can get certification but this isn’t required to become a chef. There are 14 certification designations available in five areas: Cooking Professionals, Personal Cooking Professionals, Baking and Pastry Professionals, Culinary Administrators, and Culinary Educators. Each designation is based on educational and work experience.

7. Salary According to myblueprint a potential average pay would be:
Low: $22k per year, ~$1830 per month
Med: 33k per year ~$2750 per month
High: 50k per year ~$4160 per month

8. Job Description and why it’s a good job for me
Prep cooks: chop vegetables, prepare meats for cooking and weigh and measure ingredients.
Line cooks are responsible primarily for cooking the food along with the sous chefs.
Sous chefs cook, help out the head chef whenever needed and stand in for the head chef at any time.
A head chef is the kitchen boss. They not only has to be able to cook food and lead a team of kitchen workers but also has to figure out how much food will be needed for the week and order food and supplies.

9. Post Secondary Education Requirements
Requirements from Vancouver Island University: Academic Requirement High School Diploma and at least 64% minimum grade passing Non Academic Requirements Criminal record check, Foodsafe level 1 and minimum age of 17

10. Post Secondary info from one collage / program
The Culinary Institute of Vancouver Island (CIVI) at VIU provides students with both a certificate (one year) and a diploma (two year) in culinary training and management skills, giving them the leading edge to advancement and progression in the culinary profession. Culinary students begin the program as cook apprentices, gaining apprentice hours and technical training. They proceed on to a paid co-op work placement, gaining additional apprentice hours. The second year of the program provides the students with advanced culinary and pastry training as well as management skills needed to obtain higher positions within the industry.

11. Potential Obstacles
Money
Long hours
Tuition costs

12. Sites https://core.myblueprint.ca/V5/PostSecondary/CollegeUniversity