Cooking Schools in Rhode Island

Colt State Park and Whitehall Museum House are just two of the multitude of places you can visit when pursuing your collegiate education from a Rhode Island School. Cooking schools in Rhode Island can provide students with the information and competence they need to succeed as a cook. There are 1 cooking colleges in Rhode Island from which students can pick the one that best suits their needs. 779 students were reported to have graduated from cooking programs in Rhode Island in the 2008-2009 school year.

CitySchoolPrograms Offered
Cooking Schools in Providence Johnson & Wales University
8 Abbott Park Place
Providence, RI, 2903
  • Associates in Culinary Arts / Chef Training
  • Associates in Restaurant Culinary and Catering Management / Manager
  • Bachelors in Culinary Arts / Chef Training

Cooking Salaries in Rhode Island

City 10th Percentile 25th Percentile 50th Percentile 75th Percentile 90th Percentile Average
Providence $20,128.57 $23,367.14 $27,884.29 $34,960.00 $43,977.14 $29,784.29

Cooking Jobs in Rhode Island

Cooking Careers

ProfessionSkills RequiredDuties Performed
Kitchen Supervisor
  • Equipment Maintenance: Performing routine maintenance on equipment and determining when and what kind of maintenance is needed.
  • Equipment Selection: Determining the kind of tools and equipment needed to do a job.
  • Science: Using scientific rules and methods to solve problems.
  • Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
  • Conduct meetings and collaborate with other personnel to plan menus, serving arrangements, and related details.
  • Forecast staff, equipment, and supply requirements based on a master menu.
  • Learning Strategies: Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
  • Time Management: Managing one's own time and the time of others.
  • Equipment Selection: Determining the kind of tools and equipment needed to do a job.
  • 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.
  • Order or requisition food and other supplies needed to ensure efficient operation.
  • Record production and operational data on specified forms.
Private Chef
  • Operation and Control: Controlling operations of equipment or systems.
  • Critical Thinking: Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
  • Mathematics: Using mathematics to solve problems.
  • Prepare meals in private homes according to employers' recipes or tastes, handling all meals for the family and possibly for other household staff.
  • Plan menus according to employers' needs and diet restrictions.
  • Travel with employers to vacation homes to provide meal preparation at those locations.

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