Cooks, Short Order

Overview Nature of Work Knowledge Areas Skills Utilized Job Activities Abilities Job Conditions Work Satisfaction Education/Training

Educational Attainment Breakdown for Cooks, Short Order College or Higher 4.8% Some College 18.7% High School or Less 76.5%

Most Significant Source of Postsecondary Education or Training
Short-term on-the-job training
Source: U.S. Department of Labor

On-the-job training is the most common method of learning for cooks and food preparation workers; however, restaurant cooks and other cooks who want to take on more advanced cooking duties often attend cooking school. Vocational training programs are available to many high school students and may lead to positions in restaurants. Experience, enthusiasm, and a desire to learn are the most common requirements for advancement to higher skilled cooking jobs or positions in higher paying restaurants.

Education and training. A high school diploma is not required for beginning jobs but is recommended for those planning a career in food services. Most fast-food or short-order cooks and food preparation workers learn their skills on the job. Training generally starts with basic sanitation and workplace safety regulations and continues with instruction on food handling, preparation, and cooking procedures.

Although most cooks and food preparation workers learn on the job, students with an interest in food service may be able to take high school or vocational school courses in kitchen basics and food safety and handling procedures. Additional training opportunities are also offered by many State employment services agencies and local job counseling centers. For example, many school districts, in cooperation with State departments of education, provide on-the-job training and summer workshops for cafeteria kitchen workers who aspire to become cooks.

When hiring restaurant cooks, employers usually prefer applicants who have training after high school. These training programs range from a few months to 2 years or more. Vocational or trade-school programs typically offer basic training in food handling and sanitation procedures, nutrition, slicing and dicing methods for various kinds of meats and vegetables, and basic cooking techniques, such as baking, broiling, and grilling. Longer certificate or degree granting programs, through independent cooking schools, professional culinary institutes, or college degree programs, train cooks who aspire to more responsible positions in fine-dining or upscale restaurants. They offer a wider array of training specialties, such as advanced cooking techniques; cooking for banquets, buffets, or parties; and cuisines and cooking styles from around the world. Some large hotels, restaurants, and the Armed Forces operate their own training and job-placement programs.

Professional culinary institutes, industry associations, and trade unions may also sponsor formal apprenticeship programs for cooks in coordination with the U.S. Department of Labor. The American Culinary Federation accredits more than 200 formal academic training programs and sponsors apprenticeship programs around the country. Typical apprenticeships last 2 years and combine classroom training and work experience. Accreditation is an indication that a culinary program meets recognized standards regarding course content, facilities, and quality of instruction.

Other qualifications. Cooks and food preparation workers must be efficient, quick, and work well as part of a team. Manual dexterity is helpful for cutting, chopping, and plating. These workers also need creativity and a keen sense of taste and smell. Personal cleanliness is essential because most States require health certificates indicating that workers are free from communicable diseases. Knowledge of a foreign language can be an asset because it may improve communication with other restaurant staff, vendors, and the restaurant's clientele.

Certification and advancement. The American Culinary Federation certifies chefs in different skill levels. For cooks seeking certification and advancement to higher-level chef positions, certification can help to demonstrate accomplishment and lead to higher-paying positions.

Advancement opportunities for cooks and food preparation workers depend on their training, work experience, and ability to perform more responsible and sophisticated tasks. Many food preparation workers, for example, may move into assistant or line cook positions or take on more complex food preparation tasks. Cooks who demonstrate an eagerness to learn new cooking skills and to accept greater responsibility may also advance and be asked to train or supervise lesser skilled kitchen staff. Some may become head cooks, chefs, or food preparation and serving supervisors.

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