Learn technical and theoretical knowledge combined with the practical applications of cooking, baking, serving, and management skills. Coursework includes: fundamentals of culinary arts, baking principles, culinary practicum, fundamentals of restaurant operations and culinary safety and sanitation. Graduates of our program become chefs, caterers, pastry chefs, kitchen managers and sous chefs.
|2015 Median Pay||$24,170 - $41,500 per year|
|Number of Jobs 2014 - 2024||up to 53,600|
* Source: Bureau of Labor Statistics, U.S. Department of Labor, Occupational Outlook Handbook
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