Nature of Work
Chefs, head cooks, and food preparation and serving supervisors oversee the daily food service operations of a restaurant or other food service establishment. Chefs and head cooks are usually responsible for directing cooks in the kitchen, dealing with food-related concerns, and providing leadership. They are also the most skilled cooks in the kitchen and use their creativity and knowledge of food to develop and prepare recipes.
Food preparation and serving supervisors oversee the kitchen and service staff in a restaurant or food service facility. They may also oversee food preparation workers in fast food, cafeteria, or casual dining restaurants, where the menu is fairly standard from day to day. In more formal restaurants, a chef provides specific guidelines and exacting standards on how to prepare each item.
While all chefs have a role in preparing the food, developing recipes, determining serving sizes, planning menus, ordering food supplies, and overseeing kitchen operations to ensure uniform quality and presentation of meals, different types of chefs may have unique roles to perform or specialize in certain aspects of the job. Executive chefs, sous chefs, head cooks, and chefs de cuisine are primarily responsible for coordinating the work of the cooks and directing the preparation of meals. Executive chefs are in charge of all food service operations and also may supervise several kitchens of a hotel, restaurant, or corporate dining operation. A sous chef, or chef's assistant, is the second-in-command and runs the kitchen in the absence of the chef. Many chefs earn fame both for themselves and for their kitchens because of the quality and distinctive nature of the food they serve.
Chefs, head cooks, and food preparation and serving supervisors held 982,740 jobs nationally in 2012. Food preparation and serving supervisors held 88 percent of these jobs and chefs and head cooks held the remaining 12 percent. Employment of chefs, head cooks, and food preparation and serving supervisors is expected to increase by 5 percent from 2012 through 2022.
Credentials You Can Earn
- Nonrefundable application fee ($25)
Outside Vendor Fees Prior to Beginning CUUL Courses
- American Culinary Foundation Membership ($85 — one-time fee)
- Knife Kit (Approximately $160 regardless of program)
- National Restaurant Association Test Voucher ($36)
- Pastry Kit (Approximately $310 for the Baking and Pastry Specialist program)
- Uniforms (Approximately $250 regardless of program)
- Tuition ($89 per credit hour)
- Accident Insurance Fee ($4 per term)
- Campus Supply Fee ($40 per term)
- Instruction Fee ($55 per term)
- Parking Fee ($20 per term)
- Campus Safety Fee ($25 per term)
- Registration Fee ($50 per term)
- Student Activity Fee ($30 per term)
- Technology Fee ($105 per term)
Throughout the Program
- Textbooks (Approximately $1,508 for the associate degree program, $1,060 for the diploma program, $550 for the Catering Specialist program, $295 for the Food Production I program, $260 for the Prep Cook program, $445 for the Culinary Nutrition Assistant program, and $565 for the Baking and Pastry Specialist program)
- Supply Fee (Varies — See course descriptions for exact amount)
Outside Vendor Fees at Program Completion
- American Culinary Federation Practical Exam Test ($100)
- Comeria Test Fee ($75)
- Hepatitis B Immunization ($200)
These expenses are based on costs in effect at the time this catalog was published. Prices are subject to change.