Pathway: Corrections
Job: Cook

Job Description

Cooks prepare meals by measuring, mixing, and cooking ingredients according to recipes. In institutions and cafeterias, they typically prepare a large quantity of a limited number of entrees, vegetables, and desserts.

Necessary Education

Typically no formal education is required for beginning jobs, but is recommended

Helpful High School Courses

English, Mathematics, Business courses, Family and Consumer Sciences

Working Conditions

• Dependent on the kitchen facility
  
• Usually work in close quarters, stand for hours at a time, lift heavy pots and kettles, and work near hot ovens and grills
  
• Hours may include early mornings, late evenings, holidays, and weekends
  
• Job hazards include slips and falls, cuts and burns, but injuries are seldom serious
  

Salary Range

• 2003, Delaware average annual salary $22,820
  
• 2003, Delaware average hourly wage, $10.97
  

Career Ladder Information

• Training programs may be found at vocational high schools, trade schools, vocational centers, colleges, professional associations, trade unions, or U.S. Armed Forces
  
• Most States require health certificates indicating that workers are free from communicable diseases
  
• Beginning cooks usually receive on-the-job training
  
• Advancement is dependent on one’s culinary skills, and ability to supervise less skilled workers and limit food costs
  
• Chefs and head cooks may direct the work of other kitchen workers, estimate food requirements, order food supplies, help plan meals, and/or develop menus
  
• About 8 to 15 years as a cook is required to become a fully qualified chef
  
• Some may go into business as caterers or restaurant owners, become instructors, or advance to executive chef, supervisory, or management positions
  
• The American Culinary Federation accredits training programs, offers apprenticeship programs (throughout the U.S.), and certifies various levels of food workers
  

Personal Qualities and Interests

     You:

• Have a keen sense of taste and smell
  
• Maintain personal cleanliness
  
• Are able to work as part of a team
  

Did you know?

• Although the terms chef and cook still are used interchangeably, chefs tend to be more highly skilled and better trained than most cooks.

Additional Information

• Occupational Outlook Handbook http://www.bls.gov/oco/
  
• National Restaurant Association http://www.restaurant.org
  
• American Culinary Federation http://www.acfchefs.org
  

  
  

  DISCLAIMER: Links are provided for your convenience and do not constitute an endorsement