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Where do you want to work?
Outdoors/walking/standing
$23,100
Average Salary
Most cooks learn their skills through on-the-job training and work-related experience. Although no formal education is required, some restaurant cooks and private household cooks attend culinary schools. Others attend vocational or apprenticeship programs.
EducationVocational cooking schools, professional culinary institutes, and some colleges offer culinary programs for aspiring cooks. These programs generally last from a few months to 2 years and may offer courses in advanced cooking techniques, international cuisines, and various cooking styles. To enter these programs, candidates may be required to have a high school diploma or equivalent. Depending on the type and length of the program, graduates generally qualify for entry-level positions as a restaurant cook.
TrainingMost cooks learn their skills through on-the-job training, usually lasting a few weeks. Trainees generally first learn kitchen basics and workplace safety and then learn how to handle and cook food.
Some cooks learn through an apprenticeship program. Professional culinary institutes, industry associations, and trade unions may sponsor such programs for cooks. Typical apprenticeships last 1 year and combine technical training and work experience. Apprentices complete courses in food sanitation and safety, basic knife skills, and equipment operation. They also learn practical cooking skills under the supervision of an experienced chef.
The American Culinary Federation accredits more than 200 academic training programs and sponsors apprenticeships through these programs around the country. The basic qualifications for entering an apprenticeship program are as follows:
Some hotels, a number of restaurants, and the Armed Forces have their own training programs.
Work Experience in a Related OccupationMany cooks learn their skills through work-related experience. They typically start as a kitchen helper or food preparation worker, learning basic cooking skills before they advance to assistant cook or line cook positions. Some learn by working under the guidance of a more experienced cook.
AdvancementThe American Culinary Federation certifies chefs, personal chefs, pastry chefs, and culinary administrators, among others. For cooks seeking advancement to higher level chef positions, certification can show accomplishment and lead to higher paying positions.
Advancement opportunities for cooks often depend on training, work experience, and the ability to prepare more complex dishes. Those who learn new cooking skills and who handle greater responsibility, such as supervising kitchen staff in the absence of a chef, often advance. Some cooks may train or supervise kitchen staff, and some may become head cooks, chefs, or food service managers.
Important QualitiesComprehension. Cooks need to understand orders and follow recipes to prepare dishes correctly.
Customer-service skills. Restaurant and short-order cooks must be able to interact effectively with customers and handle special requests.
Dexterity. Cooks should have excellent hand–eye coordination. For example, they need to use proper knife techniques for cutting, chopping, and dicing.
Physical stamina. Cooks spend a lot of time standing in one place, cooking food over hot stoves, and cleaning work areas.
Sense of taste and smell. Cooks must have a keen sense of taste and smell to prepare meals that customers enjoy.
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Average Length of Employment
Top Careers Before Line Cook, Prep Cook
Top Careers After Line Cook, Prep Cook
Gender
Male
71.5%Female
26.9%Unknown
1.6%Ethnicity
White
79.1%Hispanic or Latino
12.9%Asian
6.1%Unknown
1.4%Black or African American
0.5%Languages Spoken
Spanish
67.6%French
10.8%Italian
5.6%German
2.8%Japanese
2.8%Tagalog
1.9%Russian
1.9%Portuguese
0.9%Filipino
0.9%Korean
0.9%Arabic
0.9%Vietnamese
0.5%Hebrew
0.5%Hmong
0.5%Mongolian
0.5%Polish
0.5%Mandarin
0.5%Line Cook, Prep Cook
Unfortunately we don’t have enough data for this section.
Schools
Le Cordon Bleu College of Culinary Arts
14.9%Johnson & Wales University
14.6%Culinary Institute of America
9.2%University of Phoenix
6.0%Grand Rapids Community College
4.6%Cuyahoga Community College
4.3%Valencia College
4.0%Pima Community College
3.7%Erie Community College
3.7%Trident Technical College
3.4%Kirkwood Community College
3.4%Saint Petersburg College
3.4%Stratford University
3.2%Delgado Community College
3.2%Central Michigan University
3.2%Kaplan University
3.2%Lansing Community College
3.2%Anne Arundel Community College
3.2%Schenectady County Community College
2.9%Mississippi Gulf Coast Community College
2.9%Majors
Degrees
Other
46.9%Associate
22.9%Bachelors
18.5%Certificate
7.7%Diploma
2.4%Masters
1.2%License
0.3%Doctorate
0.1%Line Cook, Prep Cook
Unfortunately we don’t have enough data for this section.
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Line cooking!