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Institutional Food Worker

Institutional food workers prepare food to be consumed in large-scale settings. Whether you'd like a job managing kitchen staff or cooking food in this environment, you can find out about the education and training you'll need in this article.

Inside Institutional Food Work

Professionals in the institutional food service industry prepare large quantities of food for consumption in schools, hospitals, prison cafeterias and other large-scale settings. Educational requirements to work in this field vary by position. For example, the U.S. Bureau of Labor Statistics (BLS) reports that an increasing number of chefs and head cooks have completed postsecondary training programs, while most cooks and food preparation workers are trained on the job (www.bls.gov). Individuals in these positions need to know how to safely prepare food, as well as maintaining and properly storing inventory.

Food service managers are also involved in institutional food service. These workers are responsible not only for supply logistics and menu planning, but also for hiring and firing other personnel. While many food service managers do not have a bachelor's degree, there is a growing preference for workers who have postsecondary education, according to the BLS.

Education Information

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