AAS Culinary Management
The Associate of Applied Science Culinary Management Degree (96-97 credits) prepares students for positions in restaurant management. Employment opportunities and job functions will vary greatly with size of business, and geographical region. All employment opportunities benefit from membership in professional organizations and professional certification; students working while completing the program are eligible to become certified working chefs by the American Culinary Federation. Expect lower beginning compensation $12-$17 hourly wage- $34,000 yearly salary quick increases depending previous work experience, ability to perform more responsible and sophisticated tasks, and demonstrated commitment with industry certification.
Oregon Transfer Degrees
For those wishing to become Culinary Entrepreneurs, Resort Food & Beverage Managers, Culinary Educators or Administrators acquiring a Bachelor’s Degree is a must. The Associate of Arts Oregon Transfer Hospitality, Tourism, Recreation Management Emphasis Degree or Associate of Science Oregon Transfer Business Degree (93-94 credits) transfers to toward a Bachelor’s Degree at an Oregon Public University. For those interested in out of state high educational institutions should check for transferability. Employment opportunities will vary greatly with size of business operation and geographical region. Median salary of $50,000 is based on information from the Bureau of Labor Statistics.
Additional Certification and Advancement Opportunities
Advancement opportunities for chefs, cooks, and food preparation workers depend on their training, work experience, ability to perform more responsible and sophisticated tasks, and demonstrated commitment with industry certification. Although certification is not required, it can help to prove accomplishment and lead to advancement and higher-paying positions. Professional organization designations are highly regarded by peers and quickly becoming symbols of leadership, competency and accomplishment.
Certification through the American Culinary Federation demonstrates skill, knowledge and professionalism to the food service industry. Open to chefs, cooks, bakers, culinary educators and administrators ACF offers 14 different certification designations. Certification standards are based primarily on experience and formal training. On average, chefs who hold a certification earn $8, 000 - $10,000 more a year.
The Certified Culinary Professional program by the International Association of Culinary Professionals and American Hotel Lodging Educational Institute awards are designed not only to further elevate professional standards and evaluate individual performance, but to recognize and distinguish those who have reached the highest level of culinary achievement.
Employment Outlook
Food service includes grocery stores, general medical and surgical hospitals, community care facilities for the elderly, nursing care facilities, elementary and secondary schools, private households, amusement and recreations industries in addition to full and limited service restaurants.
Northeast and Western geographic regions are paid slightly more than in the Midwest and South. And corporate organizations typically pay higher salaries than other places of employment.
Some employers provide employees with uniforms and free meals, but Federal law permits employers to deduct from their employees’ wages the cost or fair value of any meals or lodging provided, and some employers do so. Chefs, cooks, and food preparation workers who work full time often receive typical benefits, but part-time and hourly workers usually do not.
In some large hotels and restaurants, kitchen workers belong to unions. The principal unions are the Hotel Employees and Restaurant Employees International Union and the Service Employees International Union.