Describe the duties in a variety of positions in culinary arts professions and food-related industries.

Description should include

• the different levels of employment
• various positions at each level
• the duties of persons in each position, including the kitchen brigade
• the levels of education/training and skills required for each level of employment
• the opportunities for advancement in each position
• salary ranges for each position.

Process/Skill Questions:

Thinking

• Why are different levels of education needed for different positions?
• What criteria can be used in career selection?
• What is on-the-job training?
• What are credentials?
• What is certification?

Communication

• What is networking, and why is it important for job seekers?
• What communication skills are important to one’s success in the industry?

Leadership

• What leadership skills are needed to succeed in the industry?
• How can industry leadership encourage employees to seek advancement?
• How can employees increase their skills?

Management

• What responsibility does management have in training new employees?
• What resources are available to help management train new employees?
• Why do employers prefer applicants who have credentials?