Career Possibilities
Catering Manager
Catering Manager can have several responsibilities, including scheduling and managing events, supervising food preparation and service, and cleanup. They monitor contractual agreements, plan menus and decorations, source and purchase food and beverages, and supervise staff. They are responsible for generating new business and booking repeat events. They must also manage and rectify customer complaints. Travel may be required to meet with clients. Catering Managers must have excellent organizational, teamwork and communication skills and be able to effectively work with clients, vendors, and other internal departmental managers.
Clinical Dietitian
Clinical dietitians provide nutritional services to patients in hospitals, nursing care facilities, and other institutions. They assess patients' nutritional needs, develop and implement nutrition programs, and evaluate and report the results. They also confer with doctors and other health care professionals to coordinate medical and nutritional needs. Some clinical dietitians specialize in managing the weight of overweight patients or in the care of renal (kidney), diabetic, or critically ill patients. In addition, clinical dietitians in nursing care facilities, small hospitals, or correctional facilities may manage the food service department.
Source: Occupational Outlook Handbook
Dietitian
Dietitians plan food and nutrition programs, supervise meal preparation, and oversee the serving of meals. They prevent and treat illnesses by promoting healthy eating habits and recommending dietary modifications. Dietitians manage food service systems for institutions such as hospitals and schools, promote sound eating habits through education, and conduct research. Many dietitians specialize, becoming a clinical dietitian, community dietitian, or consultant. Clinical dietitians provide nutritional services to patients in hospitals, nursing care facilities, and other institutions. They assess patients' nutritional needs, develop and implement nutrition programs, and evaluate and report the results. They also confer with doctors and other health care professionals to coordinate medical and nutritional needs. Community dietitians counsel individuals and groups on nutritional practices designed to prevent disease and promote health. Working in places such as public health clinics, home health agencies, and health maintenance organizations, community dietitians evaluate individual needs, develop nutritional care plans, and instruct individuals and their families. Consultant dietitians work under contract with health care facilities or in their own private practice. They perform nutrition screenings for their clients and offer advice on diet-related concerns such as weight loss and cholesterol reduction. Some work for wellness programs, sports teams, supermarkets, and other nutrition-related businesses. They may consult with food service managers, providing expertise in sanitation, safety procedures, menu development, budgeting, and planning.
Source: Occupational Outlook Handbook
Food Chemist
Food Chemists search for and put to practical use new knowledge about foods and chemicals. Although chemicals are often thought of as artificial or toxic substances, all physical things, whether naturally occurring or of human design, are composed of chemicals. Research on the chemistry of living things spurs advances in agriculture, food processing, and other areas. Many Food Chemists work in research and development. In basic research, Food Chemists investigate the properties, composition, and structure of matter and the laws that govern the combination of elements and reactions of substances. In applied research and development, they create new food products and processes or improve existing ones, often using knowledge gained from basic research. Food Chemists also work in food production and quality control in food processing plants. They prepare instructions for plant workers which specify ingredients, mixing times, and temperatures for each stage in the process. They also monitor automated processes to ensure proper product yield, and they test samples to ensure they meet industry and government standards. Food Chemists also record and report on test results. Others are marketing or sales representatives who sell and provide technical information on food products.
Source: National FFA
Food Scientist
Food scientists usually work in the food processing industry, universities, or the Federal Government to create and improve food products. They use their knowledge of chemistry, physics, engineering, microbiology, biotechnology, and other sciences to develop new or better ways of preserving, processing, packaging, storing, and delivering foods. Some food scientists engage in basic research, discovering new food sources; analyzing food content to determine levels of vitamins, fat, sugar, or protein; or searching for substitutes for harmful or undesirable additives, such as nitrites. Others engage in applied research, finding ways to improve the content of food or to remove harmful additives. They also develop ways to process, preserve, package, or store food according to industry and government regulations. Traditional food processing research into baking, blanching, canning, drying, evaporation, and pasteurization also continues. Other food scientists enforce government regulations, inspecting food processing areas and ensuring that sanitation, safety, quality, and waste management standards are met.
Source: Occupational Outlook Handbook
Meat Scientist
Meat scientists usually work in the meat processing industry, universities, or the Federal Government to create and improve food products. They use their knowledge of chemistry, physics, engineering, microbiology, biotechnology, and other sciences to develop new or better ways of preserving, processing, packaging, storing, and delivering meat and other food products derived from meat. Some meat scientists engage in basic research while others engage in applied research, finding ways to improve produection efficieny, meat quality, and consumer satisfaction. They also develop ways to process, preserve, package, or store meat according to industry and government regulations.
Source: Occupational Outlook Handbook
Meeting / Convention Planner
Meeting and convention planners search for prospective meeting sites, which may be hotels, convention centers, or conference centers. They issue requests for proposals to all the sites in which they are interested. Planners arrange on-site support services, coordinate with the facility, prepare the site staff for the meeting, and set up all forms of electronic communication needed for the meeting or convention. Meeting logistics, the management of the details of meetings and conventions, such as labor and materials, is another major component of the job. Planners register attendees and issue name badges, coordinate lodging reservations, and arrange transportation. They make sure that all necessary supplies are ordered and transported to the meeting site on time, that meeting rooms are equipped with sufficient seating and audio-visual equipment, that all exhibits and booths are set up properly, and that all materials are printed. They also make sure that the meeting adheres to fire and labor regulations and oversee food and beverage distribution. There also is a financial management component of the work. Planners negotiate contracts with facilities and suppliers.
Source: Occupational Outlook Handbook
Nurse
Registered nurses (RNs), regardless of specialty or work setting, treat patients, educate patients and the public about various medical conditions, and provide advice and emotional support to patients' family members. RNs record patients' medical histories and symptoms, help perform diagnostic tests and analyze results, operate medical machinery, administer treatment and medications, and help with patient follow-up and rehabilitation.
Source: Occupational Outlook Handbook
Pharmacist
Pharmacists distribute prescription drugs to individuals. They also advise their patients, as well as physicians and other health practitioners, on the selection, dosages, interactions, and side effects of medications. Pharmacists monitor the health and progress of patients to ensure the safe and effective use of medication. Compounding-the actual mixing of ingredients to form medications-is a small part of a pharmacist's practice, because most medicines are produced by pharmaceutical companies in a standard dosage and drug delivery form. Most pharmacists work in a community setting, such as a retail drugstore, or in a health care facility, such as a hospital, nursing home, mental health institution, or neighborhood health clinic.
Source: Occupational Outlook Handbook
Physician
There are two types of physicians: M.D.-Doctor of Medicine-and D.O.-Doctor of Osteopathic Medicine. M.D.s also are known as allopathic physicians. While both M.D.s and D.O.s may use all accepted methods of treatment, including drugs and surgery, D.O.s place special emphasis on the body's musculoskeletal system, preventive medicine, and holistic patient care. D.O.s are most likely to be primary care specialists although they can be found in all specialties. About half of D.O.s practice general or family medicine, general internal medicine, or general pediatrics. Physicians work in one or more of several specialties, including, but not limited to, anesthesiology, family and general medicine, general internal medicine, general pediatrics, obstetrics and gynecology, psychiatry, and surgery.
Source: Occupational Outlook Handbook
Production Manager
Production managers plan, direct, and coordinate the production activities required to produce the vast array of goods. They make sure that production meets output and quality goals while remaining within budget. Depending on the size of the manufacturing plant, production managers may oversee the entire plant or just one area. They devise methods to use the plant's personnel and capital resources to best meet production goals; determine which machines will be used, whether new machines need to be purchased, whether overtime or extra shifts are necessary; and what the sequence of production will be. They monitor the production run to make sure that it stays on schedule and correct any problems that may arise. Part of a production manager's job is to come up with ways to make the production process more efficient. They also monitor product standards and implement quality control programs. They make sure the finished product meets a certain level of quality, and if not, they try to find out what the problem is and find a solution.
Source: Occupational Outlook Handbook
Public Health Educator
Public Heath Educators are employed primarily by State and local departments of public health and, therefore, administer State-mandated programs. They strive to get information out to the public on various health problems and make people aware of the resources their programs have to help people to the community. While some organizations target a particular audience, others educate the community regarding one disease or health issue. Work in this setting may include creating print-based material for distribution to the community, often in conjunction with organizing lectures, health screenings, and activities related to increasing awareness. Some may serve on statewide councils or national committees on health-related topics. In this role, they inform other professionals of changes to health policy. They work closely with nonprofit organizations to help them get the resources they need, such as grants, to continue serving the community.
Source: Occupational Outlook Handbook
Purchasing Manager
Purchasing managers, buyers, and purchasing agents shop for a living. They buy the goods and services the company or institution needs to either resell to customers or for the establishment's own use. Wholesale and retail buyers purchase goods, such as clothing or electronics, for resale. Purchasing agents buy goods and services for use by their own company or organization; they might buy raw materials for manufacturing or office supplies, for example. Purchasing agents and buyers of farm products purchase goods such as grain, Christmas trees, and tobacco for further processing or resale.
Source: Occupational Outlook Handbook
Quality Assurance Specialist
Quality Assurance Specialists enforce a wide range of laws, regulations, policies, or procedures. They administer, support, and develop food safety and quality assurance programs. They ensure standards for the production of manufactured and packaged products are met. Production data and customer/consumer feedback are used to improve product quality and customer satisfaction. QA Specialists work with process improvement teams and research and development teams ensuring that product/project start-ups are consistent and compliant at launch. They also conduct audits for adherence to company quality and food safety programs and production specifications.
Source: Occupational Outlook Handbook
Regulatory Affairs Specialist
A Regulatory Affairs Specialist works within regulated industries, such as food, agricultural, biotechnology, pharmaceuticals, health care, energy, and banking. Regulatory Affairs professionals usually have responsibility for Ensuring that their companies comply with all of the regulations and laws pertaining to their business. They work with federal, state, and local regulatory agencies and personnel on specific issues affecting their business, such as the Food and Drug Administration, Environmental Protection Agency, or Department of Homeland Security. They advise their companies on the regulatory aspects and climate that would affect business activities.
Source: Wikipedia
Restaurant Manager / Owner
Food service managers are responsible for the daily operations of restaurants and other establishments that prepare and serve meals and beverages to customers. Besides coordinating activities among various departments, such as kitchen, dining room, and banquet operations, food service managers ensure that customers are satisfied with their dining experience. In addition, they oversee the inventory and ordering of food, equipment, and supplies and arrange for the routine maintenance and upkeep of the restaurant's equipment and facilities. Managers generally are responsible for all of the administrative and human-resource functions of running the business, including recruiting new employees and monitoring employee performance and training.
Source: Occupational Outlook Handbook
Science / Technical Writer
Science/Technical Writers present information and instructions in clear, understandable language for non-technical readers. They research, write, design, edit, and prepare publications in wide-ranging fields. The publications may be technical reports, instruction manuals, newsletters, articles, papers, proposals, brochures, and booklets. These writers explain and illustrate complex procedures in simple terms people can understand. They may be responsible for supplying illustrations such as schematics, pictures, charts, tables, or graphs to go with the write-up. They may create these illustrations themselves, or they may work with photographers, technical illustrators, drafters, and publishers. Technical writers employed by one company or organization may prepare pamphlets or booklets on job procedures, worker benefits, and company rules.
Source: National FFA
Territorial Sales Representative
Sales representatives are an important part of manufacturers' and wholesalers' success. Regardless of the type of product they sell, sales representatives' primary duties are to make wholesale and retail buyers and purchasing agents interested in their merchandise and to address any of their clients' questions and concerns. Sales representatives demonstrate their products and explain how using those products can reduce costs and increase sales
Source: Occupational Outlook Handbook
Viticulturist
Viticulturists breed and cultivate grape stock. They are concerned with the growing of grapes to produce quality wines. A large winery may employ professional viticulturists while in a small winery the winemaker may be the Viticulturist. Viticulturists keep records on sugar content, kinds of grapes used, weights, and other details. These records add to the body of knowledge and experience useful in wine making.
Source: National FFA
