According to the U.S. Bureau of Labor statistics, positions for chefs and head cooks are estimated to grow by 17% nationwide by 2014.

According to the U.S. Bureau of Labor statistics, positions for bakers are estimated to grow by 15% nationwide by 2014.

In recent years, graduates from the Culinary Arts Technology program have reported that they have held the following job titles:

Professionalism is stressed throughout the program; therefore, students are required to wear the School of Hospitality's chef uniform and to use proper knives and tools. Culinary Arts Technology students must have a knife kit, a baking kit and chef whites. [Tool List (PDF)]

The Culinary Arts Technology program is accredited by the American Culinary Federation Foundation Accrediting Commission. The ACF is the largest and most prestigious organization representing chefs in the country. Accreditation is a rigorous process that is intended to insure that the programs' faculty, facilities, equipment, and curriculum meet the quality standards set by industry leaders.

No, while S.A.T. scores may be helpful for scholarships and other purposes, they are not required for admission into the Culinary Arts Technology program.

Students in the Culinary Arts Technology program gain a great deal of practical experience. On the average, students spend 18 hours per week in the culinary labs each semester. During the summer internship, students complete a minimum of 240 hours of practical experience.

If you get a culinary chef certification, you make about $7 to $13 an hour, and your job title would probably be prep cook, line cook or lead line cook. To get past that to sous-chef or executive chef jobs, which pay more, you must pursue a degree in culinary arts. Many of our students already work as prep cooks and are studying to obtain their Associate of Occupational Studies degrees in the evening program. We always try to help students get jobs.

According to the U.S. Bureau of Labor statistics, positions for first line supervisors/managers are estimated to grow by 14% nationwide by 2014.

On average, it takes graduates two months to find their first job. In some areas like prosthetics where jobs are limited, it may take up to 12 months to find a position and may require taking a temporary job in the field while waiting for an available position in prosthetics. Graduates who want to be competitive in the job market must be willing to relocate.

In the School of Hospitality, the student-to-faculty ratio in labs is 12:1 and in classrooms is 24:1. Students have extensive opportunities for hands-on experience through internships, labs, and practice in Le Jeune Chef Restaurant. The school's equipment and facilities are all state-of-the-art and the program is accredited by American Culinary Federation's Foundation Accrediting Commission.

Like in any emerging scientific field, new career paths for MBE graduates are constantly developing on the local, national and international level. Some of our students go on to further study in doctoral programs; others teach, lead educational programs, pursue educational research, or find some other interesting niche in the field. All MBE graduates become skilled consumers of scientific and educational research.

A : Our Culinary Arts program is offered twice daily. Our AM classes operate from 8:00am to 3:00pm for the first portion of the training (training kitchen) and from 7:00am to 2:00pm* for the final portion of the training (restaurant and catering kitchens), Monday to Friday. Our PM classes operate from 1:30pm to 8:30pm in the training kitchen and from 2:00pm to 9:00pm* in the restaurant and catering kitchens, Monday to Friday.

Culinary Arts is a limited-enrollment program that has specific admission requirements, including a prerequisite course, CAP 103, Introduction to Professional Cooking Skill and Technique. The Counseling hosts information sessions for individuals interested in pursuing Culinary Arts. Call (734) 462-4429 to sign-up for a Culinary Arts information session.

increasing concern for total health and wellness coupled with an expanding public interest in alternative therapies has spurred significant growth in the field of massage therapy. Contributing to this growth is the fact that many insurance companies are integrating massage therapy into their coverage. Nonetheless, this career is now becoming very competitive, because so many people are interested in becoming massage therapists.

We anticipate that the job prospects are widely varied. Please read more about this in our CDO brochure, which you can download. In particular, read the section on "Why Study CDO?" for some guidance on career options.

A : Since 1997, Pacific Institute of Culinary Arts has maintained the smallest class size in Canada and was the first private school in Canada to operate a fine dining Restaurant and Bakeshop & Cafe on the premises. With 90% hands-on training by dedicated Chef Instructors and a small student/instructor ratio, our "quality vs. quantity" has proven successful for over 1,300 graduates.

Yes, starting with version 5.6 Active Desktop Calendar can read and show appointments and tasks from Outlook. Please visit this page for details.

We do not have a list of job opportunities in the arts, but vacancies within the Scottish Arts Council and other arts organisations in Scotland are advertised on our website. You can also find opportunities in arts magazines such as a-n, the List magazine and Stage. A weekly updated opportunities service for artists and arts professionals is published by a-n. Also some vacancies are advertised in arts venues.

In our program, it takes one year to get the culinary chef certification and seven-and-a-half months to get the AOS degree.