Wakefield, Mass., June 16, 2008 – The restaurant and hospitality industry is one the largest employers in the United States, providing jobs for 13.1 million people1. Unlike other industries, the culinary job sector is expected to produce two million new career and employment opportunities across the U.S. between 2008 and 2018.
To accommodate the significant growth of career opportunities in the culinary arts field, CourseAdvisor, an established marketing and lead generation company operating one of the top online education directories, CourseAdvisor.com, offers education and training programs from Culinary Diplomas, and Associate Degrees in Culinary Arts to Bachelor Degrees in Culinary Arts Management.
“A career in the culinary arts field can be highly competitive,” said Greg Titus, founder and CEO, CourseAdvisor. “However, students armed with formal training and a degree can move into a cook or chef position, rather than staying in entry-level, low-paying kitchen jobs. The career opportunitiesare endless.”
Students in formal culinary training programs generally spend most of their time in kitchens learning to use the appropriate equipment and prepare meals through actual practice2. Programs vary, but on-campus classes typically include good technique, safe procedures, nutrition, menu planning, and purchasing and inventory methods. In addition, some schools offer online programs in food service management,
computer accounting and inventory software, and banquet service.
The Chef: The New Hollywood Star
Many chefs earn fame both for themselves and their kitchens because of the quality and distinctive nature of the food they serve—giving rise to the celebrity chef. In large eating establishments and hotels there are several different types of chefs, including:
- Executive chef: Coordinates the work of the kitchen staff, plans menus, directs meal preparation, orders food supplies, and oversees kitchen operations to ensure uniform quality and meal presentation. The executive chef may also supervise the many kitchens of a hotel, restaurant group, or corporate dining operation.
- Chef de cuisine: Reports to the executive chef and is responsible for the daily operations of a single kitchen.
- Sous chef (or sub chef): The second-in-command, who runs the kitchen in the absence of the chef.
- Pastry chef: In charge of the dessert menu, including dessert wines, specialty dessert beverages,
and gourmet cheese platters. Pastry chefs research recipe concepts, develop and test new recipes.
For more information on culinary arts programs and degrees, visit http://www.courseadvisor.com.
About CourseAdvisor
CourseAdvisor helps postsecondary schools maximize enrollment with high volumes of qualified leads. Combining mathematical modeling, behavioral analysis, and sophisticated search technology, CourseAdvisor,
owned by The Washington Post Company, predicts and adjusts for new behaviors to stay ahead of enrollment trends. Currently, more than 3.5 million students use CourseAdvisor’s leading online education directory, CourseAdvisor.com, where they can match their skills to degree and certificate programs from over 500 online and traditional schools and 8,000 programs. For more information, please visit http://www.courseadvisor.com.
Press Contacts:
Kimberly Pegnato
Blue Point Venture Marketing for CourseAdvisor
781-861-7800
kim @ bluepointmktg.com
1 National Restaurant Association. Industry Facts and Frequently
Asked Questions. www.restaurant.org
2 Bureau of Labor Statistics, U.S. Department of Labor, Occupational Outlook
Handbook, 2008-09 Edition