Chef Schools in Vermont

If you are considering post secondary education, Vermont is a state worth looking at. Chef schools in Vermont can provide students with the qualities and wisdom they need to succeed as a chef. Students have a choice of 1 chef colleges in Vermont to attend. Chef programs in Vermont reportedly graduated 79 students in the 2008-2009 school year.

CitySchoolPrograms Offered
Chef Schools in Montpelier New England Culinary Institute
56 College Street
Montpelier, VT, 5602
  • Associates in Culinary Arts / Chef Training
  • Bachelors in Food Preparation / Professional Cooking / Kitchen Assistant

Chef Salaries in Vermont

City 10th Percentile 25th Percentile 50th Percentile 75th Percentile 90th Percentile Average
Montpelier $26,200.00 $29,000.00 $32,760.00 $38,485.00 $52,030.00 $35,660.00

Chef Jobs in Vermont

Chef Careers

ProfessionSkills RequiredDuties Performed
Kitchen Supervisor
  • Management of Financial Resources: Determining how money will be spent to get the work done, and accounting for these expenditures.
  • Speaking: Talking to others to convey information effectively.
  • Coordination: Adjusting actions in relation to others' actions.
  • Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
  • Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor.
  • Perform various financial activities such as cash handling, deposit preparation, and payroll.
  • Active Learning: Understanding the implications of new information for both current and future problem-solving and decision-making.
  • Repairing: Repairing machines or systems using the needed tools.
  • Troubleshooting: Determining causes of operating errors and deciding what to do about it.
  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Record production and operational data on specified forms.
  • Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.

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