Culinary Associate Degrees

Related occupations
Executive Chef

An executive chef is the commander of the kitchen; he coordinates the kitchen staff and manages the preparation of meals. While the job may demand long hours, weekends, and holidays, it also allows for culinary creativity. Executive chefs work in restaurants, hotels, casinos, corporate dining establishments,... see more and even the White House. An executive chef's duties include menu planning and management responsibilities. An executive chef plans menus, creates daily and weekly specials, and determines portions sizes. Before and during meals, an executive chef oversees prep work and ensures that all meals leaving the kitchen are consistent in presentation and quality.

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Food Scientist

Food scientists work in the food processing industry. Educated in nutrition, biology, and chemistry, food scientists use their knowledge to improve methods of processing, canning, freezing, storing, packaging, and distributing food. Most food scientists work in the research and development departments... see more of food processing companies. Some work in processing plants as quality control inspectors or production supervisors. Some teach in colleges or work for the government as food graders and inspectors. Others work in sales or advertising. Food scientists are also called food technologists. Scientists who specialize in the technology of the dairy industry are called dairy technologists. Food scientists who work in research and development study the chemical changes that take place in stored or processed foods. For example, canning or cooking food can lower the vitamin and protein content. Food scientists try to find ways to process food so that fewer nutrients are lost. They study the effects of food additives. They are also concerned with producing enough food to feed the growing world population. Some food scientists are trying to find new sources of protein. The development of meat substitutes made from soybeans and other vegetation is one example of new solutions to the problem of food shortages. Although food scientists are mainly concerned with nutrition, they also pay attention to the flavor, appearance, and texture of processed foods.