A guide to help students self-evaluate for a career in the culinary arts, pastry arts, or hospitality & restaurant operations and management. No opt-in required.
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Culinary Credentials Can Make a Difference
It’s a myth that credentials in the restaurant and food service industry don’t matter - nothing could be further from the truth. Culinary industry professionals must learn:


Cooking methods, knife skills, seasoning, pastry techniques, plating, and flavor profiles



Get “real world” experience during an industry externship in a professional kitchen



Understanding profit and loss, writing business plans, and managing restaurant operations

For these and other reasons, new employees with certification can earn 15% more in the Culinary Arts and 29% more in the Pastry Arts.1
Culinary school graduates have an advantage because school opens minds in learning how to deal with multiple projects at once…just like a very busy kitchen. If I have two like candidates and everything were equal - I have to look at the culinary student that went to school and say, ‘She’s got something invested in this.’"
Mark Krepczynski
Mark Krepczynski
Executive Chef, U.S. Grant Hotel