Culinary arts programs, baking programs (26%), food entrepreneurship programs, holistic nutrition (26%) wellness programs, hospitality (26%), restaurant operations management A food scientist is often involved in the research, development, and improvement of food products and manufacturing processes. Most scientists tend to specialize in a specific area, such as processing, quality control, or research. Perfect for the cooking or pastry enthusiast who is also a science lover or who has previously received scientific training. While this type of position generally requires a related degree, it could take your cooking skills to the next level.
You can determine the nutritional content of products, research new ingredients, or enforce government food standards. While this is one of the many entry-level positions found in food manufacturing facilities, it's a great opportunity for food and pastry enthusiasts. Batch food manufacturers follow recipes to cook large batches of food. You could be responsible for measuring ingredients, monitoring and operating a variety of equipment, adjusting cooking temperatures, performing quality control tests, and cleaning and sterilizing equipment.
Chefs and head cooks are responsible for preparing food and supervising the kitchens of restaurants and other catering establishments. They also work as personal and private chefs for busy families, corporate executives and celebrities. Chefs and head cooks can also develop recipes, plan menus, and train other restaurant staff members. Culinary education can take place in different types of institutions.
These may include technical schools, community colleges, 4-year universities, independent culinary institutes, or culinary arts schools. It's up to you to determine the program that fits your needs. There are several options you can use to help you select an educational institution.