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Aspiring to become a master chef? Passing the test is a measure of accomplishment and lead to further advancement and higher-paying positions. |
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Formal culinary programs, which may offer training leading to a certificate or a 2- or 4-year degree, are geared for training chefs for fine-dining or upscale restaurants. |
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Job openings for chefs, cooks, and food preparation workers are expected to be plentiful through 2014. |
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| (Source: Bureau of Labor Statistics, U.S. Department of Labor, Occupational Outlook Handbook, 2006-07 Edition, Fashion Designers) |
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| Degrees in Culinary Articles :: Culinary Schools |
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| A Sampling of the Culinary Industry |
| by Robyn Tellefsen |
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Don't you love those ice cream shops that let you taste different flavors before committing to a cone? Well, for those pursuing a career in the Culinary Arts, the National Restaurant Association offers statistics to sample -- before diving into a culinary degree program. Bon appétit!
A lucrative industry
Four out of five consumers agree that going out to a restaurant is a better way to use their leisure time than cooking and cleaning up. The dollar signs prove it: In 2004, average unit sales were $795,000 at full-service restaurants and $671,000 at limited-service restaurants. The average household expenditure for food away from home in 2005 was $2,634, or $1,054 per person. And those figures are only increasing. On a typical day in 2007, the Culinary Industry conducts $1.5 billion in sales.. great prospects for aspiring culinarians pursuing their education in the field. Culinary industry sales are forecast to advance 5 percent this year and equal 4 percent of the U.S. gross domestic product. The overall economic impact of the culinary industry is expected to exceed $1.3 trillion in 2007.
A booming industry
It's no surprise, then, that the culinary industry employs an estimated 12.8 million people (more than 9 percent of those employed in the U.S.), making it the nation's largest employer outside of government. And, the industry is expected to add two million jobs over the next decade, for total culinary career employment of 14.8 million by 2017.
An equal-opportunity industry
The culinary industry is also among the more enlightened work environments in the nation. Women and minorities represent three of five owners of eating and drinking place firms, compared to less than half of all U.S. firms. One-quarter of eating and drinking place firms are owned by women, 15 percent by Asians, 8 percent by Hispanics and 4 percent by African-Americans. Plus, three out of five first-line supervisors of food preparation and service workers in 2005 were women, 16 percent were Hispanic, and 14 percent were African-American.
Industry preparation
There's no reason you can't be part of this sweet culinary career picture. At Le Cordon Bleu Schools North America, you can pursue a degree in the culinary arts, pâtisserie and baking arts, or hospitality and restaurant management. In the culinary arts program, you'll learn classical cooking methods as well as the qualitative aspects of food preparation, including nutrition and sanitation. The pâtisserie and baking program incorporates traditional and classic baking and pastry techniques to the newest innovations in the field. And the hospitality and restaurant management program closes the gap between the front and back of the house (kitchen and dining room) by including all aspects of managing restaurant facilities through practical education from the management perspective.
Did the culinary industry pass your taste-test? If so, your top-shelf culinary career awaits.
About the author:
Robyn Tellefsen is a frequent contributor to The CollegeBound Network. Learn more about finding a school that's right for you.
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