Culinary Schools in Rhode Island

With 1 state parks and recreation areas, Rhode Island offers students not only the opportunity to study hard, but also to have fun. Culinary schools in Rhode Island can provide students with the skills and training they need to succeed as a culinary artist. Students have a choice of 1 culinary colleges in Rhode Island to attend. Culinary programs in Rhode Island reportedly graduated 752 students in the 2008-2009 school year.

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

Culinary Salaries in Rhode Island

City 10th Percentile 25th Percentile 50th Percentile 75th Percentile 90th Percentile Average
Providence $19,980.00 $23,295.00 $27,775.00 $34,597.50 $43,415.00 $29,627.50

Culinary Jobs in Rhode Island

Culinary Careers

ProfessionSkills RequiredDuties Performed
Restaurant Cook
      Food Preparer
      • Operation and Control: Controlling operations of equipment or systems.
      • Management of Material Resources: Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
      • Coordination: Adjusting actions in relation to others' actions.
      • Prepare and serve a variety of beverages such as coffee, tea, and soft drinks.
      • Stock cupboards and refrigerators, and tend salad bars and buffet meals.
      • Weigh or measure ingredients.
      Kitchen Supervisor
      • Operation Monitoring: Watching gauges, dials, or other indicators to make sure a machine is working properly.
      • Complex Problem Solving: Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.
      • 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.
      • Estimate ingredients and supplies required to prepare a recipe.
      • Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
      • Conduct meetings and collaborate with other personnel to plan menus, serving arrangements, and related details.

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