Variant of CIP 2000 - NGS University-level Historical Groupings
- 9 - Other
- 99 - Programs Below University Level and Not-for-credit
- 12.05 - Culinary Arts and Related Services
- 12.0500 - Cooking and Related Culinary Arts, General
- 12.0501 - Baking and Pastry Arts/Baker/Pastry Chef
- 12.0502 - Bartending/Bartender
- 12.0503 - Culinary Arts/Chef Training
- 12.0504 - Restaurant, Culinary and Catering Management/Manager
- 12.0505 - Food Preparation/Professional Cooking/Kitchen Assistant
- 12.0506 - Meat Cutting/Meat Cutter
- 12.0507 - Food Service, Waiter/Waitress and Dining Room Management/Manager
- 12.0508 - Institutional Food Workers
- 12.0599 - Culinary Arts and Related Services, Other
- 9 - Other
- 99 - Programs Below University Level and Not-for-credit
- 12.05 - Culinary Arts and Related Services
- 12.0500 - Cooking and Related Culinary Arts, General
- 12.0501 - Baking and Pastry Arts/Baker/Pastry Chef
- 12.0502 - Bartending/Bartender
- 12.0503 - Culinary Arts/Chef Training
- 12.0504 - Restaurant, Culinary and Catering Management/Manager
- 12.0505 - Food Preparation/Professional Cooking/Kitchen Assistant
- 12.0506 - Meat Cutting/Meat Cutter
- 12.0507 - Food Service, Waiter/Waitress and Dining Room Management/Manager
- 12.0508 - Institutional Food Workers
- 12.0599 - Culinary Arts and Related Services, Other
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