Cooking Schools in Vermont

Located in the Northeastern region of the country, Vermont offers those considering college a multitude of choices. Cooking schools in Vermont can provide students with the familiarity and experience they need to succeed as a cook. Students have a choice of 1 cooking colleges in Vermont to attend. In the 2008-2009 school year, reportedly 79 students completed cooking programs in Vermont.

City School Programs Offered
Cooking 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

Cooking Salaries in Vermont

City 10th Percentile 25th Percentile 50th Percentile 75th Percentile 90th Percentile Average
Montpelier $20,575.00 $22,380.00 $25,508.33 $30,831.67 $37,895.00 $27,341.67

Cooking Jobs in Vermont

Cooking Careers

Profession Skills Required Duties Performed
Prep Cook
      Institutional Culinary Artist
      • Complex Problem Solving: Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.
      • Technology Design: Generating or adapting equipment and technology to serve user needs.
      • Negotiation: Bringing others together and trying to reconcile differences.
      • Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs.
      • Determine meal prices, based on calculations of ingredient prices.
      • Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
      Private Chef
      • Coordination: Adjusting actions in relation to others' actions.
      • Instructing: Teaching others how to do something.
      • Active Learning: Understanding the implications of new information for both current and future problem-solving and decision-making.
      • Travel with employers to vacation homes to provide meal preparation at those locations.
      • Plan menus according to employers' needs and diet restrictions.
      • Plan and prepare food for parties, holiday meals, luncheons, special functions, and other social events.

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