Culinary Schools in Delaware

With 873,092 residents, Delaware still has room for more people interested in relocating to the state to pursue higher studies. Culinary schools in Delaware can help students gain the proficiency and comprehension needed to successfully launch a career as a culinary artist. Students have a choice of 2 culinary colleges in Delaware to attend. 20 students were reported to have graduated from culinary programs in Delaware in the 2008-2009 school year.

CitySchoolPrograms Offered
Culinary Schools in Dover Delaware Technical and Community College-Terry
100 Campus Drive
Dover, DE, 19901
  • Associates in Culinary Arts / Chef Training
Culinary Schools in Newark Delaware Technical and Community College-Stanton-Wilmington
400 Stanton-Christiana Rd
Newark, DE, 19702
  • Certification in Cooking and Related Culinary Arts
  • Associates in Culinary Arts / Chef Training

Culinary Salaries in Delaware

City 10th Percentile 25th Percentile 50th Percentile 75th Percentile 90th Percentile Average
Dover $17,292.86 $19,968.57 $23,534.29 $27,944.29 $33,327.14 $24,490.00
Newark $19,982.50 $23,000.00 $27,172.50 $33,600.00 $40,183.75 $28,852.50

Culinary Jobs in Delaware

Culinary Careers

ProfessionSkills RequiredDuties Performed
Kitchen Supervisor
  • Persuasion: Persuading others to change their minds or behavior.
  • Equipment Maintenance: Performing routine maintenance on equipment and determining when and what kind of maintenance is needed.
  • Time Management: Managing one's own time and the time of others.
  • Compile and balance cash receipts at the end of the day or shift.
  • Develop departmental objectives, budgets, policies, procedures, and strategies.
  • Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor.
Institutional Culinary Artist
  • Coordination: Adjusting actions in relation to others' actions.
  • Active Listening: Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
  • Negotiation: Bringing others together and trying to reconcile differences.
  • Monitor menus and spending to ensure that meals are prepared economically.
  • Train new employees.
  • Take inventory of supplies and equipment.
Chef
  • Critical Thinking: Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
  • Time Management: Managing one's own time and the time of others.
  • Active Listening: Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
  • Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
  • Meet with customers to discuss menus for special occasions such as weddings, parties, and banquets.
  • Demonstrate new cooking techniques and equipment to staff.

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