Culinary Schools in Vermont

Vermont is located in the Northeastern region of the country and offers those considering post secondary education a multitude of choices. Culinary schools in Vermont can help students gain the knowledge and competence needed to successfully launch a career as a culinary artist. There are 1 culinary colleges in Vermont from which students can pick the one that best suits their needs. In the 2008-2009 school year, reportedly 79 students completed culinary programs in Vermont.

CitySchoolPrograms Offered
Culinary 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

Culinary Salaries in Vermont

City 10th Percentile 25th Percentile 50th Percentile 75th Percentile 90th Percentile Average
Montpelier $20,181.43 $22,041.43 $25,335.71 $30,470.00 $37,025.71 $26,957.14

Culinary Jobs in Vermont

Culinary Careers

ProfessionSkills RequiredDuties Performed
Chef
  • 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.
  • Reading Comprehension: Understanding written sentences and paragraphs in work related documents.
  • Technology Design: Generating or adapting equipment and technology to serve user needs.
  • Record production and operational data on specified forms.
  • Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
  • Recruit and hire staff, including cooks and other kitchen workers.
Fast Food Chef
  • Programming: Writing computer programs for various purposes.
  • Management of Personnel Resources: Motivating, developing, and directing people as they work, identifying the best people for the job.
  • Monitoring: Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
  • Read food order slips or receive verbal instructions as to food required by patron, and prepare and cook food according to instructions.
  • Mix ingredients such as pancake or waffle batters.
  • Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
Food Preparer
  • Learning Strategies: Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
  • Service Orientation: Actively looking for ways to help people.
  • Writing: Communicating effectively in writing as appropriate for the needs of the audience.
  • Inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.
  • Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.
  • Portion and wrap the food, or place it directly on plates for service to patrons.

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