Most chefs, cooks, and food preparation workers start as fast-food or short-order cooks, or in other lower skilled kitchen positions. These positions require little education or training, and most skills are learned on the job. After acquiring some basic food handling, preparation, and cooking skills, these workers may be able to advance to an assistant cook position.
Although a high school diploma is not required for beginning jobs, it is recommended for those planning a career as a cook or chef. High school or vocational school courses in business arithmetic and business administration are particularly helpful. Many school districts, in cooperation with State departments of education, provide on-the-job training and summer workshops for cafeteria kitchen workers with aspirations of becoming cooks. Large corporations in the food service and hotel industries also offer paid internships and summer jobs, which can provide valuable experience.
To achieve the level of skill required of an executive chef or cook in a fine restaurant, many years of training and experience are necessary. An increasing number of chefs and cooks obtain their training through high school, post-high school vocational programs, or 2- or 4-year colleges. Chefs and cooks also may be trained in apprenticeship programs offered by professional culinary institutes, industry associations, and trade unions. An example is the 3-year apprenticeship program administered by local chapters of the American Culinary Federation in cooperation with local employers and junior colleges or vocational education institutions. In addition, some large hotels and restaurants operate their own training programs for cooks and chefs.
People who have had courses in commercial food preparation may be able to start in a cook or chef job without having to spend time in a lower skilled kitchen job. Their education may give them an advantage when looking for jobs in better restaurants and hotels, where hiring standards often are high. Although some vocational programs in high schools offer training, employers usually prefer training given by trade schools, vocational centers, colleges, professional associations, or trade unions. Postsecondary courses range from a few months to 2 years or more and are open, in some cases, only to high school graduates. About 8 to 15 years as a cook is required to become a fully qualified chef. Those who gain experience, including in a supervisory capacity, may become executive chefs with responsibility for more than one kitchen. The U.S. Armed Forces also are a good source of training and experience.
Although curricula may vary, students in these programs usually spend most of their time learning to prepare food through actual practice. They learn to bake, broil, and otherwise prepare food, and to use and care for kitchen equipment. Training programs often include courses in menu planning, determination of portion size, food cost control, purchasing food supplies in quantity, selection and storage of food, and use of leftover food to minimize waste. Students also learn hotel and restaurant sanitation and public health rules for handling food. Training in supervisory and management skills sometimes is emphasized in courses offered by private vocational schools, professional associations, and university programs.
Across the nation, a number of schools offer culinary courses. The American Culinary Federation has accredited over 100 training programs and a offers a number of apprenticeship programs around the country. Typical apprenticeships last three years and combine classroom and work experience. Accreditation is an indication that a culinary program meets recognized standards regarding course content, facilities, and quality of instruction. The American Culinary Federation also certifies pastry professionals, culinary educators, and chefs and cooks at the levels of cook, working chef, executive chef, and master chef. Certification standards are based primarily on experience and formal training.
Important characteristics for chefs, cooks, and food preparation workers include the ability to work as part of a team, a keen sense of taste and smell, and personal cleanliness. Most states require health certificates indicating that workers are free from communicable diseases.
Advancement opportunities for chefs and cooks are better than for most other food and beverage preparation and service occupations. Many chefs and cooks acquire high-paying positions and new cooking skills by moving from one job to another. Besides culinary skills, advancement also depends on ability to supervise less skilled workers and limit food costs by minimizing waste and accurately anticipating the amount of perishable supplies needed. Some chefs and cooks go into business as caterers or restaurant owners, while others become instructors in vocational programs in high schools, community colleges, or other academic institutions. A number of cooks and chefs advance to executive chef positions or supervisory or management positions, particularly in hotels, clubs, and larger, more elegant restaurants.
