Related occupations
Pastry Chef
A pastry chef applies culinary skills to the creation and decoration of desserts for restaurants, hotels, and special events. According to Roland Mesnier, the White House Executive Pastry Chef, a pastry chef should love baking everything from simple cookies to elaborate cakes. Baking and pastry arts
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rely on chemistry, and a pastry chef often begins the exacting prep work well in advance of the actual baking. Because pastry chefs work with perishable ingredients such as eggs, cream, and butter, knowledge of food safety and sanitation is crucial to the job. Industrial bakeries make large quantities of baked goods for supermarkets and other retail outlets. In large industrial bakeries, bakers specialize in one aspect of the process. All-around bakers supervise and coordinate the workers while helpers perform unskilled jobs. Much of the work at the industrial level is done in an assembly-line fashion: for example, mixers weigh the ingredients and put them into blending machines; divider machine operators control the machines that shape dough into small balls; and dough molders operate machines that shape the balls into loaves. In some bakeries bench hands do the work of both divider machine operators and dough molders. Bench hands knead the dough by hand and form it into fancy shapes such as braided bread rings. Oven tenders bake the goods, carefully watching time and temperature. Bakeries that make cakes and pastries may also employ icing mixers and icers
Restaurant Manager
Restaurant managers, or general managers, keep their restaurants operating at a profit. To make a profit a restaurant must offer food, drinks, and service at prices the public is willing to pay. All restaurant activities are the manager's responsibility. In some small restaurants the managers are also
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the owners and handle the business end of the operation. They buy food and beverages, advertise, and hire staff. They may also greet guests and seat them, serve as cashier, and even cook. This is especially typical of small, family-run restaurants. In large restaurants managers' work is mainly administrative. While the executive chef is usually responsible for food preparation, the restaurant manager directs and coordinates the work of the rest of the staff. In certain restaurants, particularly those in hotels, managers may deal mainly with department heads.
New England Culinary Institute
Keystone Technical Institute
Virginia College
Lincoln College of New England
The Art Institute of San Antonio
The Art Institute of Illinois
Harrison College
