两个chefs prepare food to serve at a restaurant.

Food Preparation and Service Career Pathway Map

DOWNLOAD FILE

June 24, 2021 - Author:Judith Barry, Jeannine La Prad, Megan Elyse Williams, and Mary Freeman

The food preparation and service pathway encompasses occupations involved in the preparation, cooking, and serving of food. Most jobs in this subsector are in restaurants and other eating places.

Career pathways for food preparation and service

Download the file to access a high-resolution version of the map.

下面的地图显示顶部在这个职业s field as well as wages, opportunities for advancement, typical time to advance, education required, and on-the-job training.

Michigan’s Food System Career Pathway Map Key

This key describes what the elements of the career pathway maps mean.

Food Preparation and Service Pathway Map

This figure shows the most common occupations in the field for a specific career pathway. In addition, it shows the wages, the typical time to advance, the education required, and the typical level of on-the-job training required to fulfil the demands of occupation. Data on the most common occupations in the field for a specific career pathway can be found from the Economic Modeling Specialist, Inc’s (Emsi) 2020.4 Quarterly Census of Employment and Wages (QCEW) Employees, Non-QCEW Employees and Self-Employed dataset. Accessible text for specific occupations in different sectors from 2019 can be found in the 2019 Workforce Assessment of Michigan’s Local and Regional Food System. Data on key occupations and respective wages, entry education required, and typical level of on-the-job training can be accessed from the Economic Modeling Specialist, Inc’s (Emsi) 2020.4 Quarterly Census of Employment and Wages (QCEW) Employees, Non-QCEW Employees and Self-Employed dataset, Burning Glass Technologies, O*Net online, and multiple sources of education and training inventories and stakeholder interviews. Average earnings, on-the-job training, entry education requirements for different sectors and the number of people employed in those sectors can be found in tables in the 2019 Workforce Assessment of Michigan’s Local and Regional Food System. For more information on education and training opportunities in Michigan and the credentials that can support the local and regional food system, please refer to the Directory of Education and Training opportunities in Michigan’s local and regional food system.

Acknowledgements

The authors wish to acknowledge and express appreciation to all the stakeholders and employers who contributed their time and knowledge to this research.

The authors thank Andrea Weiss of MSU Center for Regional Food Systems (CRFS) for guidance and formatting, Lindsay Mensch of CRFS for proofing and web publishing, Rachel Kelly of CRFS for editing, and Charli Holloway of Charli ReNae Design for the design of the career pathway maps.

This work was made possible through funding from the W.K. Kellogg Foundation and MSU Extension.

Suggested citation

Barry, J., La Prad, J., Williams, M., & Freeman, M. (2021).Food preparation and service career pathway maps. Michigan State University Center for Regional Food Systems.https://foodsystems.msu.edu/resources/food-preparation-and-service-career-pathway-map

Explore more food system career pathways:

DOWNLOAD FILE

Authors

You Might Also Be Interested In

Accessibility Questions:

For questions about accessibility and/or if you need additional accommodations for a specific document, please send an email to ANR Communications & Marketing atanrcommunications@anr.msu.edu.

Tag List
  • food system workforce assessment

Center for Regional Food Systems

Food System Infrastructure, Planning and Policy

Michigan Good Food

Farm to Institution/School

  • follow us on youtube
  • follow us on instagram
  • follow us on linkedin
BOB体育
  • Spartans Will.
  • © Michigan State University

MSU is an affirmative-action, equal-opportunity employer, committed to achieving excellence through a diverse workforce and inclusive culture that encourages all people to reach their full potential.

Michigan State University Extension programs and materials are open to all without regard to race, color, national origin, gender, gender identity, religion, age, height, weight, disability, political beliefs, sexual orientation, marital status, family status or veteran status. Issued in furtherance of MSU Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Quentin Tyler, Director, MSU Extension, East Lansing, MI 48824. This information is for educational purposes only. Reference to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned.

The 4-H Name and Emblem have special protections from Congress, protected by code 18 USC 707.

We comply with the Federal Trade Commission1998 Children’s Online Privacy Protection Act (COPPA).