Cooking Schools in Wyoming

Silver Lake Institute Historic District is one of several historic sites you will have the opportunity to visit if you pursue your post secondary education in Wyoming. Cooking schools in Wyoming can help an aspiring cook gain the competence and knowledge necessary for a successful career. Students have a choice of 2 cooking colleges in Wyoming to attend. Cooking programs in Wyoming reportedly graduated 3 students in the 2008-2009 school year.

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

Cooking Salaries in Wyoming

City 10th Percentile 25th Percentile 50th Percentile 75th Percentile 90th Percentile Average
Riverton $15,530.00 $18,055.00 $21,570.00 $25,965.00 $30,982.50 $22,400.00
Sheridan $16,640.00 $19,212.00 $23,146.00 $27,632.00 $31,642.00 $23,606.00

Cooking Jobs in Wyoming

Cooking Careers

Profession Skills Required Duties Performed
Chef
  • Learning Strategies: Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
  • Systems Evaluation: Identifying measures or indicators of system performance and the actions needed to improve or correct performance, relative to the goals of the system.
  • Coordination: Adjusting actions in relation to others' actions.
  • Check the quantity and quality of received products.
  • Check the quality of raw and cooked food products to ensure that standards are met.
  • Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
Prep Cook
      Kitchen Supervisor
      • Speaking: Talking to others to convey information effectively.
      • Social Perceptiveness: Being aware of others' reactions and understanding why they react as they do.
      • Critical Thinking: Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
      • Forecast staff, equipment, and supply requirements based on a master menu.
      • Compile and balance cash receipts at the end of the day or shift.
      • Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.

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