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Culinary Arts Charleston Regional Youth Apprenticeship

Culinary Workforce Academy

Chefs prepare meals in restaurants and wherever food is served. 

Duties include:

  • Checking freshness of ingredients, developing recipes and determining how to present food.

  • Planning menus and ensuring uniform quality of meals.

  • Maintaining inventory of food and supplies.

  • Inspecting supplies, equipment and work areas for cleanliness and functionality.

  • Monitoring sanitation practices along with following professional kitchen safety standards.

Culinary professionals are employed in a variety of settings including restaurants, hotels, resorts, corporate centers, banquet halls, country clubs, schools, hospitals—even the White House.

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