| If you are wanting a chef career that goes beyond a | | | | be very helpful. This will get you the hands on training |
| short-order cook and basic food preparation worker, | | | | you will need to go further in you career as a chef as |
| you are going to need additional training from what you | | | | you work with other professionals side by side. They |
| can get on the job. A high school diploma is required to | | | | can give you much need experience and lead to a |
| be accepted to culinary schools that will train you to be | | | | position in an advanced training curriculum. |
| a professional chef. It is also possible to start your | | | | If you are seeking a position at a fine restaurant this |
| basic training while still in high school. | | | | professional training and experience is essential. |
| Many vocational and high schools offer the essential | | | | Vocational training may be able to get you lower level |
| aspects of training such as how to properly handle | | | | positions for you to work your way up from. But going |
| food and work in a restaurant environment safely. | | | | through a more extensive formal training program that |
| They also can provide you with basic computer and | | | | includes on the job experience can help you skip some |
| business classes that can be useful to a professional | | | | levels. To advance to the executive chef level you will |
| chef because they are often required to handle some | | | | face some competition and additional certification |
| of the business aspects of their restaurant. Large | | | | requirements. Certifications may not be required to be |
| corporations offer paid internships and summer | | | | a lower level chef but to advance to the up levels you |
| assignments to those who are just starting out in their | | | | will need it. |
| chef career training. | | | | There are more than 100 accredited training programs |
| To work as a head chef, also known as an executive | | | | and many apprenticeships in the United States that are |
| chef, in the more esteemed establishment you will be | | | | supported by the American Culinary Federation (ACF). |
| required to have several years of professional training | | | | Most apprenticeships are three years of a combination |
| and experience. There are several types of schools | | | | of class work and on the job training. When a program |
| you can receive your training from including cooking | | | | is supported by the ACF it is an indication that the |
| schools and professional culinary institutes. Many two | | | | program meets the highest standards in regards to its |
| and four year universities also offer hospitality and | | | | curriculum and services. Also the ACF issues |
| culinary degrees. Some very selective hotels and | | | | certifications for culinary professionals as well as |
| restaurants will train chefs through private programs. | | | | instructors. These are going to be the kind of schools |
| To finish your professional training you will be required | | | | that will allow you to get advancement in your career |
| to participate in either an internship, apprenticeships or | | | | quickly and shorten your path to being an executive |
| a placement at a restaurant that the school has an | | | | chef. |
| agreement with for training purposes. Internships can | | | | |