Chef Schools in Wyoming

Sheridan Inn is one of several landmarks you can visit while attending college in Wyoming state. Chef schools in Wyoming can provide students with the skills and information they need to succeed as a chef. There are 2 chef colleges in Wyoming from which students can pick the one that best suits their needs. Chef programs in Wyoming reportedly graduated 3 students in the 2008-2009 school year.

City School Programs Offered
Chef Schools in Riverton Central Wyoming College
2660 Peck Avenue
Riverton, WY, 82501
  • Certification in Culinary Arts / Chef Training
  • Associates in Culinary Arts / Chef Training
Chef Schools in Sheridan Sheridan College
3059 S Coffeen Ave
Sheridan, WY, 82801
  • Certification in Culinary Arts / Chef Training
  • Associates in Culinary Arts / Chef Training

Chef Salaries in Wyoming

City 10th Percentile 25th Percentile 50th Percentile 75th Percentile 90th Percentile Average
Riverton $15,800.00 $19,630.00 $23,170.00 $30,890.00 $39,310.00 $25,650.00
Sheridan $18,890.00 $24,930.00 $31,650.00 $37,390.00 $45,360.00 $31,930.00

Chef Jobs in Wyoming

Chef Careers

Profession Skills Required Duties Performed
Chef
  • Instructing: Teaching others how to do something.
  • Complex Problem Solving: Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.
  • Reading Comprehension: Understanding written sentences and paragraphs in work related documents.
  • Meet with sales representatives in order to negotiate prices and order supplies.
  • Arrange for equipment purchases and repairs.
  • Record production and operational data on specified forms.
Kitchen Supervisor
  • Management of Material Resources: Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
  • Negotiation: Bringing others together and trying to reconcile differences.
  • Complex Problem Solving: Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.
  • Forecast staff, equipment, and supply requirements based on a master menu.
  • Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
  • Resolve customer complaints regarding food service.

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