While many believe degrees in culinary arts produce pastry chefs and master cooks, education in the field can lead to an array of career options. Rather than creating a meal out of various ingredients, as an artist mixes colors to compose a painting, some culinary experts analyze how our favorite foods are actually cultivated to gain insight into the sizeable food service industry.

Chefs from Campbell, producers of the famous tomato soup, are hosting a cooking class for students at the Richard Allen Preparatory Charter School in Philadelphia on Tuesday. As part of the "Seed to Sandwich" lesson, the chefs will donate 25 packs of "Campbell's" tomato seeds to seventh grade classes to plant in a local botanical garden.

"Our program at Bartram's Garden provides students the opportunity to plant, harvest and enjoy fruits and vegetables," said Louise Turan, executive director of the John Bartram Association. "Spending time with Campbell's professional chefs is a tremendous learning experience that will broaden their skills and provide them with insight into culinary careers."

The goal of Campbell's program is to promote childhood nutrition and understanding of the processes that bring foods from the farm to the table.

Research by the Bureau of Labor Statistics suggests that the culinary industry will experience one of the largest increases in new jobs until 2016, predicting about 351,000 new jobs over that span.