The occupations that our culinary and baking programs prepare students to enter are listed below. We have included program codes, occupational codes, and links to occupational profiles on O*NET.
Classification of Instructional Program (CIP) codes were developed by the U.S. Department of Education to support the accurate tracking, assessment, and reporting of fields of study and program completions activity.
The Standard Occupational Classification (SOC) is a system used by all United States Federal statistical agencies to classify workers into occupational categories for the purpose of collecting, calculating, or disseminating data.
Culinary Arts
Classification of Instructional Program (CIP):
12.0503 Culinary Arts/Chef Training
Standard Occupational Classifications (SOC):
35-1011.00 Chefs and Head Cooks
35-1012.00 First-Line Supervisors/Managers of Food Preparation and Serving Workers
35-2013.00 Cooks, Private Household
35-2014.00 Cooks, Restaurant
35-2019.00 Cooks, All Other
Baking and Pastry Arts
Classification of Instructional Program (CIP):
12.0501 Baking and Pastry Arts/Baker/Pastry Chef
Standard Occupational Classifications (SOC):
35-1011.00 Chefs and Head Cooks
51-3011.00 Bakers
Culinary Arts and Baking and Pastry Arts
Classification of Instructional Program (CIP):
12.0599 Culinary Arts and Related Services, Other.
Standard Occupational Classifications (SOC):
35-1011.00 Chefs and Head Cooks
35-1012.00 First-Line Supervisors/Managers of Food Preparation and Serving Workers
35-2013.00 Cooks, Private Household
35-2014.00 Cooks, Restaurant
35-2019.00 Cooks, All Other
51-3011.00 Bakers
