Restaurants & Food/Beverage Services
Employees working in the Restaurant and Food/Beverage Services pathway perform a variety of tasks to maintain operations and promote guest services in eating and drinking establishments.
Courses in restaurants and food/beverage services will help prepare students who may be interested in careers such as:
- Kitchen/Service/General Manager
- Restaurant Owner
- Executive Chef
- Pastry & Specialty Chef
- Banquet Set up
- Room Service Attendant
- Kitchen Steward
Completion of postsecondary training in culinary arts, restaurant and food service management, or a related field is increasingly important for advancement in the industry. Management programs are available through junior and community colleges, four-year colleges and universities, and hotel or restaurant associations.
Chefs and cooks also may be trained in apprenticeship programs offered by professional culinary institutions, industry associations and trade unions.
The Educational Foundation of the National Restaurant Association awards the certified Foodservice Management Professional (FMP) designation to managers who achieve a qualifying score on a written examination, complete a series of courses and meet standards of work experience in the field.
The American Culinary Federation awards the ACF Chef Certification to professionals who complete training, have industry experience and meet ACF standards.
Information provided by: www.careerclusters.org