Institution and Cafeteria Cooks season and prepare foods, including soups, salads, entrees, and desserts in a cafeteria setting like a school or institution.
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Print Occupation
- Institution and Cafeteria Cooks
Hospitality and Tourism
What do they typically do
- Garnish, arrange, and serve food
- Check freshness of food and ingredients before cooking
- Direct activities of one or more workers who help prepare and serve meals
- Boil and steam meats, fish, vegetables, and other foods
- Cook, hold, and store food or food ingredients
- Bake, roast, grill, broil, or fry meats, fish, vegetables, and other foods
- Clean work areas, equipment, utensils, dishes, and silverware
- Weigh, measure, and mix ingredients according to recipes
Number of Jobs
Average Annual
Job Growth +1.3%
Job Openings 1,904
Education & Training
- Education These occupations usually require a high school diploma.Associated Programs or MajorsLicense
NC Workforce Credentials
- ProStart National Certificate of Achievement (COA) [National Restaurant Association Education Foundation(NRAEF)]
Private Training Programs
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Change 1197