Title: Describe the duties of selected positions in the culinary arts professions and food-related industries.
Course: Introduction to Culinary Arts (16051-18) > Section: Exploring Culinary Arts

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 the leadership of the industry encourage employees to seek advancement in their workplace?
- 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?