Cooking: Career and Education Opportunities in Detroit, Michigan
Cooking: Cooks and Chefs of all sorts provide us with the food we want when we are out and about. Manning thousands of restaurants, from the causal to the elegant, they make us meals behind the scenes on a daily basis.
Detroit is located in Wayne County, Michigan. It has a population of over 912,062, which has shrunk by 4.1% in the past ten years. The cost of living index in Detroit, 86, is well below the national average. New single-family homes in Detroit are priced at $108,900 on average, which is well below the state average. In 2008, eighty-five new homes were built in Detroit, down from one hundred fifty-four the previous year.
The three big industries for women in Detroit are health care, educational services, and transportation equipment. For men, it is transportation equipment, construction, and administrative and support and waste management services. The average commute to work is about 28 minutes. More than 11.0% of Detroit residents have a bachelor's degree, which is lower than the state average. The percentage of residents with a graduate degree, 4.2%, is lower than the state average.
The unemployment rate in Detroit is 27.0%, which is greater than Michigan's average of 14.3%.
The percentage of Detroit residents that are affiliated with a religious congregation, 37.7%, is less than both the national and state average. The most common religious groups are the Catholic Church, the Muslim Estimate and the Lutheran Church.
Detroit is home to the Memorial Park Marina and the Detroit Golf Club as well as Chene Park and Mallett Playground. Visitors to Detroit can choose from Corktown Inn, Clark's Motel and Days Inn of Downtown Detroit for temporary stays in the area.
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CAREERS WITHIN: Cooking
Chefs direct the preparation, seasoning, and cooking of salads, soups, or other foods. Chefs need to look for ways to help others. They also need to respond to the actions of other and coordinate activities with them.
Fast Food Cooks prepare and cook food in fast food restaurants with limited menus. Fast Food Cooks need to listen well to others and take in their information and issues. They also need to speak clearly and communicate with others.
Food and Beverage Supervisors supervise workers engaged in preparing and serving food. Food and Beverage Supervisors need to speak clearly and communicate with others. They also need to pay attention to ongoing situations and monitor them as they develop.
Institutional Cooks prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias. Institutional Cooks need to train others in tasks and process. They also need to read and understand what has been read.
Personal Chefs prepare meals in private homes. Personal Chefs need to manage and maintain budgets and other financial resources. They also need to manage their own time and the time of others.
Restaurant Chefs prepare, season, and cook soups, meats, or other foodstuffs in restaurants. Restaurant Chefs need to listen well to others and take in their information and issues. They also need to actively seek out need information and learn from it.
Short Order Cooks prepare and cook to order a variety of foods that require only a short preparation time. Short Order Cooks need to manage their own time and the time of others. They also need to train others in tasks and process.