• Not everyone who earns a culinary degree goes on to work in a kitchen.professional cooking range with pot image by Canakris from Fotolia.com
  
  Culinary schools offer education in different types of cooking and baking. Some also have management courses for people interested in overseeing restaurants or working in food-industry businesses such as restaurant supply. While many people who attend culinary school go on to work in kitchens, there are other job options for people who have earned a culinary degree.
  
  

Chefs and Cooks

• The most logical choice for employment after earning a culinary degree is working as a chef or cook. The Bureau of Labor Statistics Occupational Outlook Handbook notes that chefs and head cooks and other food preparation supervisors are responsible for the daily food service operation of a restaurant or similar food service business. Typically, the chef or head cook is the leader in the kitchen, managing personnel and dealing with the food. This may mean planning and creating menus, dealing with vendors and actually cooking for guests. Chefs and head cooks may create recipes from scratch and then teach the cooking staff how to execute each dish.
  
  Chefs and head cooks are also frequently charged with hiring and training kitchen staff and sometimes front-of-house staff such as servers and bartenders. They must keep the kitchen running by ordering food, working with budgets and setting up schedules for both food delivery and employee workdays.
  
  The more elaborate the establishment, the more ranks there are among the chefs. In some of the most elite restaurants, the chef is more hands-off and leaves day-to-day operations to an executive chef, sous chef or chef de cuisine.
  
  For the most part, chefs and head cooks can expect to work long hours under stressful conditions--restaurants rarely close for extended periods and there are many components to manage.
  
  

Food Service Managers

• According to the BLS, it is becoming more common for restaurant owners to look for a manager with a degree in a related field. This includes degrees from culinary schools. Food service managers are often tasked with customer service and managing front-of-house staff. They oversee the cooperation between the various contingents in the restaurant, and may work with--or in place of--the chef to order food, equipment and other business supplies.
  
  Managers are frequently in charge of the maintenance and upkeep of the restaurant. They may also interview, hire and train front-of-house staff and oversee other human resources functions such as paperwork, payroll and scheduling.
  
  Food service managers also frequently deal with the Department of Health and ensure the restaurant is up to code and meets all necessary standards.
  
  

Food Stylist

• One job that takes culinary school graduates out of the kitchen is that of food stylist. According to Culinaryschools.com, a food stylist preps food for photographs, television and movies. The stylists are charged with finding the ingredients and preparing the food in a way that will look appealing on camera. Culinaryschools.com writes it is essential for food stylists to have a culinary degree because they need complete knowledge of food and its properties, both artistic and scientific.