Document Type

Research Paper

Abstract

Attending culinary school and acquiring skills for success is the ultimate dream of many people as they embark on a career they have dreamt of since childhood. Most people who become chefs have an innate sense that they love to cook from a young age and take many years to find their way into a culinary program to pursue their dreams. Some people have culinary experience that sets them apart from peers because they have worked for many years in the industry in entry level positions and seek formal training and a degree so they can rise in the field (Audant, 2019). Therefore, students plunge into the field with a positive attitude and energy that propels them through school and the goal of completion. Career challenges post-graduation and the expectations of graduates for career advancement options, salary ranges, benefits and hour requirements are a realistic concern.

Educational institutions must prepare students for the challenges they will face in the field and the expectations of their employers. Educators must continue to identify and address issues and competencies expected in culinary graduates to meet those expectations and provide pathways, and decision-making skills that will lead to productive sustainable careers that provide living wages, benefits, career advancement and job satisfaction long term. This paper will examine the competencies that employers most desire in culinary graduates and clarify how students can best utilize resources in career planning and acquire knowledge that will provide pathways and insight to sustainable careers.

Creative Commons License

Creative Commons Attribution 4.0 International License
This work is licensed under a Creative Commons Attribution 4.0 International License.

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