Identification should include

postsecondary education options within the field of culinary arts and/or food service management
career options (e.g., chef, pastry chef, food designer, dietitian, food sales representative, influencer, food scientist), including back-of-the-house jobs (e.g., support, production, control) and front-of-the-house jobs (e.g., service, management)
possible settings (e.g., restaurant, hospital, school, cruise ship)
opportunities for entrepreneurship (e.g., restaurant ownership, food supply, catering).

Process/Skill Questions:

Thinking

Why is it important to research careers in culinary arts professions and food-related industries?
What are the potential rewards of selecting a career in culinary arts professions and food-related industries?
What character traits are common in successful culinary professionals?

Communication

What communication skills are necessary for a career in this field?
How do those interested in culinary arts professions and food-related industries learn of career opportunities?

Leadership

What leadership skills are important for success in a culinary arts profession and/or a food-related career?
How can leaders prepare employees to pursue new opportunities in culinary arts professions and food-related industries?

Management

Teacher Resources: