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Culinary Arts Schools:
Although curricula may vary, students in formal culinary training
programs spend most of their time in kitchens learning to use the
appropriate equipment and to prepare meals through actual practice.
They learn good knife techniques, safe food-handling procedures, and
proper use and care of kitchen equipment. Training programs often
include courses in nutrition, menu planning, portion control, purchasing
and inventory methods, proper food storage procedures, and use of
leftover food to minimize waste. Students also learn sanitation and
public health rules for handling food. Training in food service
management, computer accounting and inventory software, and banquet
service are featured in some training programs.
The number of formal
and informal culinary training programs continues to increase to meet
demand. Formal programs, which may offer training leading to a
certificate or a 2- or 4-year degree, are geared more for training chefs
for fine-dining or upscale restaurants. They offer a wider array of
training options and specialties, such as advanced cooking techniques or
foods and cooking styles from around the world.
The American
Culinary Federation accredits over 100 formal training programs and
sponsors apprenticeship programs around the country. Typical
apprenticeships last three years and combine classroom training 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 and culinary educators in addition to various levels of
chefs. Certification standards are based primarily on experience and
formal training. |
Continued...
Vocational or trade-school programs typically offer more basic training
in preparing food, such as food handling and sanitation procedures,
nutrition, slicing and dicing methods for various kinds of meats and
vegetables, and basic cooking methods, such as baking, broiling, and
grilling.
Important
characteristics for chefs, cooks, and food preparation workers include
working well as part of a team, having a keen sense of taste and smell,
and working efficiently to turn out meals rapidly. Personal cleanliness
is essential, because most States require health certificates indicating
that workers are free from communicable diseases. Knowledge of a foreign
language may improve communication with other restaurant staff, vendors,
and the restaurant’s clientele.
Advancement
opportunities for chefs, cooks, and food preparation workers depend on
their training, work experience, and ability to perform more responsible
and sophisticated tasks. Many food preparation workers, for example, may
move into assistant or line cook positions.
Chefs and cooks who demonstrate an eagerness to learn new cooking skills
and to accept greater responsibility may move up within the kitchen and
take on responsibility for training or supervising newer or lesser
skilled kitchen staff. Others may move from one kitchen or restaurant to
another.
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