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Division of Arts: Culinary Arts Program: Career Research

Research and Resources for Hospitality and Culinary Arts Program

How To Use This Page

On the left side of the page, you will find job categories and the matching SOC code for each job category that falls under the program.  Use the SOC codes to then locate specific information about that job category on the "Wage Data" and "Labor Data" pages located in the drop down menu of this tab.  On the right side of the page are links to primary research sites to get more specific job category information using the SOC codes provided.  Then compare this information to the information on the "FHTC Career Placement" page in the drop down menu which illustrates labor and wage results of FHTC Graduates from the program. 

Job Titles and Associated SOC Code

Food Service Managers- Restaurant Mangers (2+2)  11-9051.00 
Chefs and Head Cooks 35-1011.00
First Line Supervisor-Serving, Fast Food 35-1012.00
Cooks, Fast Food 35-2011.00
Cooks, Institution or Cafeteria 35-2012.00
Cooks- Private Household, corporation 35-2013.00
Cooks, Restaurant, Resort, Hotel 35-2014.00
Cooks, Short Order 35-2015.00
Bartenders 35-3011.00
Food Preparation and Serving- Including Fast Food 35-3021.00
Counter, Concession, Baristas 35-3022.00
Waiters and Waitresses 35-3031.00
Food Servers- Non-restaurant (Catering) 35-3041.00
Dining Room and Cafeteria Workers 35-9011.00
Host, Hostess- Restaurant, Lounge, Coffee Shop 35-9031.00
Pastry Cooks/ Baking 51-3011.00
Food Cooking Machine Operators and Tender 51-3093.00
Concierges (with BAT) 39-6012.00

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If any of the links on this page are not working or if there is a question about the information and content provided- please notify the Director of Information Resources by emailing
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