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CareerZone

Occupation Search

O*NET: 27-4032.00

Film and Video Editors

Edit moving images on film, video, or other media. May edit or synchronize soundtracks with images.
O*NET: 13-2051.00

Financial Analysts

Conduct quantitative analyses of information affecting investment programs of public or private institutions.
O*NET: 13-2061.00

Financial Examiners

Enforce or ensure compliance with laws and regulations governing financial and securities institutions and financial and real estate transactions. May examine, verify, or authenticate records.
O*NET: 11-3031.00

Financial Managers

Plan, direct, or coordinate accounting, investing, banking, insurance, securities, and other financial activities of a branch, office, or department of an establishment.
O*NET: 13-2054.00

Financial Risk Specialists

Analyze and measure exposure to credit and market risk threatening the assets, earning capacity, or economic state of an organization. May make recommendations to limit risk.
O*NET: 17-2111.02

Fire-Prevention and Protection Engineers

Research causes of fires, determine fire protection methods, and design or recommend materials or equipment such as structural components or fire-detection equipment to assist organizations in safeguarding life and property against fire, explosion, and related hazards.
O*NET: 41-1012.00

First-Line Supervisors of Non-Retail Sales Workers

Directly supervise and coordinate activities of sales workers other than retail sales workers. May perform duties such as budgeting, accounting, and personnel work, in addition to supervisory duties.
O*NET: 33-3031.00

Fish and Game Wardens

Patrol assigned area to prevent fish and game law violations. Investigate reports of damage to crops or property by wildlife. Compile biological data.
O*NET: 11-9179.01

Fitness and Wellness Coordinators

Manage or coordinate fitness and wellness programs and services. Manage and train staff of wellness specialists, health educators, or fitness instructors.
O*NET: 19-1012.00

Food Scientists and Technologists

Use chemistry, microbiology, engineering, and other sciences to study the principles underlying the processing and deterioration of foods; analyze food content to determine levels of vitamins, fat, sugar, and protein; discover new food sources; research ways to make processed foods safe, palatable, and healthful; and apply food science knowledge to determine best ways to process, package, preserve, store, and distribute food.
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