Institutional Food Workers
Add ComparisonIn 2021, the locations with the highest concentration of Institutional Food Workers degree recipients are North Charleston, SC, Beaumont, TX, and Virginia Beach, VA. In 2021, the locations with a relatively high number of Institutional Food Workers degree recipients are North Charleston, SC, Morehead City, NC, and Fairmont, WV. The most common degree awarded to students studying Institutional Food Workers is a associates degree.
Information about the types of higher education institutions that grant degrees in Institutional Food Workers and the types of students that study this field. Trident Technical College awards the most degrees in Institutional Food Workers in the US, but Lamar Institute of Technology and Pierpont Community and Technical College (443492) have the highest percentage of degrees awarded in Institutional Food Workers.
Tuition costs for Institutional Food Workers majors are, on average, $4,032 for in-state public colleges, and $60,286 for out of state private colleges.
The most common sector, by number of institutions, that offers Institutional Food Workers programs are Public, 2-year institutions (19 total). The most common sector, by number of degrees awarded, is Public, 2-year (123 completions).
The most common sector, by number of degrees awarded in Institutional Food Workers, is Public, 2-year (123 completions in 2021).
The following chart shows the share of universities that offer Institutional Food Workers programs, by the total number of completions, colored and grouped by their sector.
Trident Technical College has the most Institutional Food Workers degree recipients, with 36 degrees awarded in 2021.
The following bar chart shows the state tuition for the top 5 institutions with the most degrees awarded in Institutional Food Workers.
Out of all institutions that offer Institutional Food Workers programs and have at least 5 graduates in those programs, Lamar Institute of Technology has the highest percentage of degrees awarded in Institutional Food Workers, with 3.25%.
This map shows the counties in the United States colored by the highest number of degrees awarded in Institutional Food Workers by year.
This map shows the counties in the United States colored by the highest growth in degrees awarded for Institutional Food Workers.
Information on the businesses and industries that employ Personal & Culinary Services graduates and on wages and locations for those in the field.
The average salary for Personal & Culinary Services majors is $56,478 and the most common occupations are Chefs & head cooks, Cooks, and Morticians, undertakers, & funeral directors.
The industry that employs the most Personal & Culinary Services majors is Restaurants & Food Services, though the highest paying industry, by average wage, is Offices of physicians.
The average salary for Personal & Culinary Services majors is $56,478 and the most common occupations are Chefs & head cooks, Cooks, and Morticians, undertakers, & funeral directors.
This chart shows the average annual salaries of the most common occupations for Personal & Culinary Services majors.
This map shows the public use micro areas (PUMAs) in the United States colored by the average salary of Personal & Culinary Services majors.
Note that the census collects information tied to where people live, not where they work. It is possible that Personal & Culinary Services majors live and work in the same place, but it is also possible that they live and work in two different places.
The most common occupations Personal & Culinary Services majors, by number of employees, are Chefs & head cooks, Cooks, and Morticians, undertakers, & funeral directors.
Compared to other majors, there are an unusually high number of Personal & Culinary Services majors working as Morticians, undertakers, & funeral directors, Chefs & head cooks, and Embalmers & funeral attendants.
The highest paid occupations by median income for Personal & Culinary Services majors are Chief executives & legislators, Lawyers, & judges, magistrates, & other judicial workers, and Industrial production managers.
The number of Personal & Culinary Services graduates in the workforce has been declining at a rate of 1.24%, from 53,156 in 2020 to 52,499 in 2021.
The largest single share of Personal & Culinary Services graduates go on to work as Chefs & head cooks (16.9%). This chart shows the various jobs filled by those with a major in Personal & Culinary Services by share of the total number of graduates.
The most common industries that employ Personal & Culinary Services majors, by number of employees, are Restaurants & Food Services, Funeral homes, & cemeteries & crematories , and Traveler accommodation.
The highest paying industries of Personal & Culinary Services majors, by average wage, are Offices of physicians, Computer Systems Design, and Waste management & remediation services.
The number of Personal & Culinary Services graduates in the workforce has been growing at a rate of 1.24%, from 53,156 in 2020 to 52,499 in 2021.
The industry which employs the most Personal & Culinary Services graduates by share is Restaurants & Food Services, followed by Funeral homes, & cemeteries & crematories . This visualization shows the industries that hire those who major in Personal & Culinary Services.
This map shows the public use micro areas (PUMAs) in the United States where there are a relatively high population of Personal & Culinary Services majors.
Note that the census collects information tied to where people live, not where they work. It is possible that Personal & Culinary Services majors live and work in the same place, but it is also possible that they live and work in two different places.
Demographic information for those who earn a degree in Personal & Culinary Services in the United States.
The average age of a person in the workforce with a degree in Personal & Culinary Services is 38.7.
The most common degree type these workers hold is a Associates Degree. Female employees are more likely to hold Personal & Culinary Services degrees, and White students are the most common race/ethnicty group awarded degrees in Personal & Culinary Services (84 students).
This chart shows distribution of ages for employees with a degree in Personal & Culinary Services. The most common ages of employees with this major are 32 and 30 years old, which represent 4.66% and 4.48% of the population, respectively.
The most common degree types awarded to students graduating in Institutional Food Workers are Associates Degree, 1 to 2 Year Postsecondary Certificate, and Bachelors Degree.
The most common degree types held by the working population in Personal & Culinary Services are Bachelors Degree, Masters Degree, and Professional degree.
This chart shows the granted degrees by sex at the 5 institutions that graduate the most students in Institutional Food Workers.
This chart shows the number of degrees awarded in Institutional Food Workers for each race & ethnicity. White students earned the largest share of the degrees with this major.
This chart illustrates the differences by sex for each race & ethnicity of Associates Degree recipients in Institutional Food Workers.
There are a relatively high number of people that were born in France that hold Personal & Culinary Services degrees (7.54 times more than expected), and the most common country of origin by total numbers for non-US students earning a degree in this field is Mexico (1,571 degree recipients).
Data on the critical and distinctive skills necessary for those working in the Institutional Food Workers field from the Bureau of Labor Statistics. Institutional Food Workers majors need many skills, but most especially Monitoring. The revealed comparative advantage (RCA) shows that Institutional Food Workers majors need more than the average amount of Operation and Control, Operation Monitoring, Quality Control Analysis, Troubleshooting, Management of Material Resources, Equipment Selection, Management of Financial Resources, Management of Personnel Resources, Service Orientation, Mathematics, Technology Design, Coordination, Equipment Maintenance, Time Management, Persuasion, Social Perceptiveness, Monitoring, Judgment and Decision Making, Complex Problem Solving, Negotiation, Critical Thinking, Systems Evaluation, Systems Analysis, Active Learning, Operations Analysis, Active Listening, Learning Strategies, Speaking, Instructing, Reading Comprehension, Writing, Science, Installation, Programming, and Repairing.
These two visualizations, one a radial chart and one a bar chart, show the same information, a rating of how necessary the following skills are for Institutional Food Workers majors. Toggle between "value" and "RCA" to see the absolute rating of that skill (value) and the revealed comparative advantage (RCA), or how much greater or lesser that skill's rating is than the average. The longer the bar or the closer the line comes to the circumference of the circle, the more important that skill is. The importance of Operation and Control is very distinctive for majors, but the Monitoring, Coordination, Service Orientation, Active Listening, Time Management, Management of Personnel Resources, Speaking, Judgment and Decision Making, Critical Thinking, Complex Problem Solving, Reading Comprehension, Active Learning, Social Perceptiveness, Mathematics, Quality Control Analysis, Learning Strategies, Instructing, Operation Monitoring, Writing, Management of Material Resources, Persuasion, Operation and Control, Systems Evaluation, Negotiation, Systems Analysis, Management of Financial Resources, Operations Analysis, Troubleshooting, Technology Design, Equipment Selection, Equipment Maintenance, Science, Installation, Programming, and Repairing are the three most important skills for people in the field.
