Food & culinary · SOC 35-1011
Most people are hired and trained on the job, so school is optional. A program can still help you stand out.
These are the federal program codes (CIP) that the Department of Education maps to this occupation, and how many US colleges, community colleges or trade schools report awarding credentials in each.
| Program | Code | Schools |
|---|---|---|
| Culinary Arts/Chef Training | CIP 12.0503 | 355 |
| Baking and Pastry Arts/Baker/Pastry Chef | CIP 12.0501 | 184 |
| Cooking and Related Culinary Arts, General | CIP 12.0500 | 133 |
| Restaurant, Culinary, and Catering Management/Manager | CIP 12.0504 | 115 |
| Culinary Science/Culinology | CIP 12.0509 | 10 |
See the 517 schools that offer these programs →
Pay and growth are national figures. What you earn depends on where you work,
your employer and your experience, and these are projections rather than promises. Education
requirements describe how most people enter the job, not a rule — plenty of people take another route.
Pay, growth, openings and entry requirements: US Bureau of Labor Statistics, Employment
Projections 2025–35. Program-to-occupation mapping: NCES CIP–SOC crosswalk (2020/2018).
School counts: IPEDS completions, 2022–23.
Cooks, restaurant · First-line supervisors of food preparation and serving workers · Bartenders · Cooks, institution and cafeteria · Cooks, private household · Cooks, all other