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Occupational Supply Demand
Unit of Analysis
1214B Food Preparation
Program(s) of Study and Training

Any instructional program in culinary arts and related services not listed above.

A program that prepares individuals to serve under the supervision of chefs and other food service professionals as kitchen support staff and commercial food preparation workers. Includes instruction in kitchen organization and operations, sanitation and quality control, basic food preparation and cooking skills, kitchen and kitchen equipment maintenance, and quantity food measurement and monitoring.

A program that prepares individuals in production and service used in governmental, commercial or independently owned institutional food establishments and related food industry occupations. Includes instruction in selecting, storing, preparing, and serving food and food products; basic nutrition; sanitation, and food safety; the use and care of commercial equipment; serving techniques; and the operation of institutional food establishments.

Any instructional program in personal and culinary services not listed above.

Occupation(s)

Prepare and cook food in a fast food restaurant with a limited menu. Duties of these cooks are limited to preparation of a few basic items and normally involve operating large-volume single-purpose cooking equipment.

Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.

Prepare and cook to order a variety of foods that require only a short preparation time. May take orders from customers and serve patrons at counters or tables. Excludes "Fast Food Cooks" (35-2011).

Directly supervise and coordinate activities of workers engaged in preparing and serving food.