Culinary & Pastry Arts: Careers

"Foodservice Operations & Management: Concepts and Applications is written for Nutrition and Dietetics students in undergraduate programs to provide the knowledge and learning activities required by ACEND's 2017 Standards in the following areas: Management theories and business principles required to deliver programs and services.

Readers will learn what it takes to succeed as a chef. The book also explains the necessary educational steps, useful character traits, potential hazards, and daily job tasks related to this career.

People who are creative and also love food may not realize the large variety of careers that combine both. From chefs and pastry chefs to food stylists, craft brewers, and flavorists, the field of culinary arts offers many exciting choices. What the jobs entail, what they pay, and future prospects are discussed, along with insight from industry experts.