Culinary Schools in Wyoming

You may not know that "Equal Rights" is Wyoming's motto, but you are probably aware of at least one of the many post secondary schools in the state. Culinary schools in Wyoming can provide students with the competence and learning they need to succeed as a culinary artist. Students have a choice of 2 culinary colleges in Wyoming to attend. In the 2008-2009 school year, reportedly 3 students completed culinary programs in Wyoming.

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

Culinary Salaries in Wyoming

City 10th Percentile 25th Percentile 50th Percentile 75th Percentile 90th Percentile Average
Riverton $15,684.00 $17,970.00 $21,208.00 $25,232.00 $29,630.00 $21,882.00
Sheridan $16,551.67 $18,903.33 $22,540.00 $27,101.67 $30,985.00 $23,108.33

Culinary Jobs in Wyoming

Culinary Careers

Profession Skills Required Duties Performed
Prep Cook
      Bakers
      • Science: Using scientific rules and methods to solve problems.
      • Time Management: Managing one's own time and the time of others.
      • Equipment Selection: Determining the kind of tools and equipment needed to do a job.
      • Check the quality of raw materials to ensure that standards and specifications are met.
      • Adapt the quantity of ingredients to match the amount of items to be baked.
      • Place dough in pans, molds, or on sheets, and bake in production ovens or on grills.
      Institutional Culinary Artist
      • Judgment and Decision Making: Considering the relative costs and benefits of potential actions to choose the most appropriate one.
      • Complex Problem Solving: Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.
      • Instructing: Teaching others how to do something.
      • Compile and maintain records of food use and expenditures.
      • Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
      • Wash pots, pans, dishes, utensils, and other cooking equipment.

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