|HOW'S YOUR TABLE MANNERS?
Your mother always told you, don't talk with your mouth
full and keep your elbows
off the table. Was she right? What are the correct table
manners and proper dining etiquette to bring to the table?
by Dilip Shaw
Preface: This article will help you know the salaries
most people get after completing their culinary degrees.
Please understand that this is an estimated figure and
your exact salary may differ from what is written here.
Article updated: Jan 2005
What is the salary range for graduates of culinary school?
Your diploma will certainly give you an advantage over
non-culinary school graduates. College graduates earn
on average about $15,000 more per year than non-college
graduates. Remember your level of experience and geographic
location will influence your salary.
Average pay ranges in the United States:
Executive Chef: between $48,000 and $80,000 per year.
Pastry Chef: between $30,000 and $64,000 per year.
Food Scientist: between $42,000 and $63,000 per year.
Food Writer: between $40,000 and $54,000 per year.
Restaurant Manager: between $34,000 and $60,000 per year.
Sous-Chef: between $30,000 and $45,000 per year.
Hospitality Manager: between $30,000 and $42,000 per year.
Cook: between $28,000 and $32,000 per year.
Sources: National Restaurant Association, Salaries.com,
U.S. Bureau of Labor Statistics and Bizstats.com. January
Executive chef: Executive chefs are highly skilled professionals
with over eight years of cooking experience. They manage
the kitchen staff, plan menus, order supplies and ingredients,
and oversee all food preparation and cooking.
Fast food cook: Fast food cooks prepare a limited selection
of menu items in fast-food restaurants. They cook and
package batches of food, such as hamburgers and fried
chicken, which are prepared to order or kept warm until
Food scientist: Food scientists apply scientific and engineering
principles in research, development, production technology,
quality control, packaging, processing, and utilization
Food stylist: Food stylists arrange food for photo shoots
for magazines, newspapers and books.
Garde manger: Garde mangers create salads, hot and cold
appetizers, sandwiches, and table decorations.
Institution and cafeteria cook: Institution and cafeteria
cooks work in the kitchens of schools, cafeterias, businesses,
hospitals, and other institutions. For each meal, they
prepare a large quantity of a limited number of entrees,
vegetables, and desserts.
Line cook: Line cooks are assistant cooks each with a
specialty. Grill cooks, fry cooks, sauce cooks, and sauté
cooks are also known as line cooks.
Patisserier: Pastry chefs coordinate events, create dishes,
and prepare a specialty of desserts, pastries, and baked
foods. Requires formal training and accreditation from
an accredited culinary institute in addition to two to
four years of experience. Generally, pastry chefs supervise
kitchen and cook assistants.
Prep cook: Prep cooks generally assemble, decorate and
garnish all prepared foods. They are responsible for quality
and quantity of production of cold foods.
Private household cook: Private household cooks plan and
prepare meals, clean the kitchen, order groceries and
supplies, and also may serve meals.
Restaurant cook: Restaurant cooks usually prepare a wider
selection of dishes, cooking most orders individually.
Room service manager: Manages the daily operations of
room service operations.
Short-order cook: Short-order cooks prepare foods in restaurants
and coffee shops that emphasize fast service. They grill
and garnish hamburgers, prepare sandwiches, fry eggs,
and cook french fries, often working on several orders
at the same time.
Sous-chef: A sous-chef is the head chef's assistant; she
plans and supervises the daily operations of a kitchen.
About the Author
Culinary Artist - Specializes in French & Thai Cuisine
Date Posted : 14 - Feb - 2005
Website : http://www.best-cooking-school-culinary-arts-schools-classes.com