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Unformatted text preview: training, and that Chefs most likely go to a culinary school. In my opinion this makes perfect sense, because I believe that a short order cook makes things very similar to what the common person can make at home. Something that I didn’t fit with my experiences was the job outlook. It turns out that this field has a pretty good outlook. For some reason I thought that the market was getting smaller, because I have recently seen many restaurants close. It turns out, however that this market sector is increasing in size, and there will be many jobs in the future. This information will definitely be a benefit to me in the future, because now I know that if I truly do want to become a baker or chef there will most likely be jobs for me when I graduate from college. I also now know the education I need to pursue in order to get a better job in the field....
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- Spring '08
- Culinary art, Dictionary of Occupational Titles, Deena Malkis