What skills and qualifications do chefs need?

Answer 1

Chef Training, Qualifications, and Advancement 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. Job Outlook Job openings for chefs, cooks, and food preparation workers are expected to be plentiful through 2010. While job growth will create new positions, the overwhelming majority of job openings will stem from the need to replace workers who leave this large occupational group. Minimal educational and training requirements, combined with a large number of part-time positions, make employment as chefs, cooks, and food preparation workers attractive to people seeking a short-term source of income and a flexible schedule. In coming years, these workers will continue to transfer to other occupations or stop working to assume household responsibilities or to attend school full time, creating numerous openings for those entering the field. Job openings stemming from replacement needs will be supplemented by new openings resulting from employment growth, as overall employment of chefs, cooks, and food preparation workers is expected to increase about as fast as the average for all occupations over the 2000-10 period. Employment growth will be spurred by increases in population, household income, and leisure time that will allow people to dine out and take vacations more often. In addition, growth in the number of two-income households will lead more families to opt for the convenience of dining out. Projected employment growth, however, varies by specialty. Increases in the number of families and the more affluent, 55-and-older population will lead to more restaurants that offer table service and more varied menus-resulting in faster-than-average growth among higher-skilled restaurant cooks. As more Americans choose more full-service restaurants, employment of fast-food cooks is expected to decline and employment of short-order cooks, most of whom work in fast-food restaurants, is expected to grow more slowly than average. Duties of cooks in fast-food restaurants are limited; most workers are likely to be combined food preparation and serving workers, rather than fast-food cooks. In addition, fast-food restaurants increasingly offer healthier prepared foods, further reducing the need for cooks. Employment of institution and cafeteria chefs and cooks also will grow more slowly than the average for all occupations. Their employment will not keep pace with the rapid growth in the educational and health services industries-where their employment is concentrated. In an effort to make "institutional food" more attractive to students, staff, visitors, and patients, high schools and hospitals increasingly contract out their food services. Many of the contracted food service companies emphasize simple menu items and employ short-order cooks, instead of institution and cafeteria cooks, reducing the demand for these workers. Chef Training, Qualifications, and Advancement 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. Job Outlook Job openings for chefs, cooks, and food preparation workers are expected to be plentiful through 2010. While job growth will create new positions, the overwhelming majority of job openings will stem from the need to replace workers who leave this large occupational group. Minimal educational and training requirements, combined with a large number of part-time positions, make employment as chefs, cooks, and food preparation workers attractive to people seeking a short-term source of income and a flexible schedule. In coming years, these workers will continue to transfer to other occupations or stop working to assume household responsibilities or to attend school full time, creating numerous openings for those entering the field. Job openings stemming from replacement needs will be supplemented by new openings resulting from employment growth, as overall employment of chefs, cooks, and food preparation workers is expected to increase about as fast as the average for all occupations over the 2000-10 period. Employment growth will be spurred by increases in population, household income, and leisure time that will allow people to dine out and take vacations more often. In addition, growth in the number of two-income households will lead more families to opt for the convenience of dining out. Projected employment growth, however, varies by specialty. Increases in the number of families and the more affluent, 55-and-older population will lead to more restaurants that offer table service and more varied menus-resulting in faster-than-average growth among higher-skilled restaurant cooks. As more Americans choose more full-service restaurants, employment of fast-food cooks is expected to decline and employment of short-order cooks, most of whom work in fast-food restaurants, is expected to grow more slowly than average. Duties of cooks in fast-food restaurants are limited; most workers are likely to be combined food preparation and serving workers, rather than fast-food cooks. In addition, fast-food restaurants increasingly offer healthier prepared foods, further reducing the need for cooks. Employment of institution and cafeteria chefs and cooks also will grow more slowly than the average for all occupations. Their employment will not keep pace with the rapid growth in the educational and health services industries-where their employment is concentrated. In an effort to make "institutional food" more attractive to students, staff, visitors, and patients, high schools and hospitals increasingly contract out their food services. Many of the contracted food service companies emphasize simple menu items and employ short-order cooks, instead of institution and cafeteria cooks, reducing the demand for these workers. Chef Training, Qualifications, and Advancement 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. Job Outlook Job openings for chefs, cooks, and food preparation workers are expected to be plentiful through 2010. While job growth will create new positions, the overwhelming majority of job openings will stem from the need to replace workers who leave this large occupational group. Minimal educational and training requirements, combined with a large number of part-time positions, make employment as chefs, cooks, and food preparation workers attractive to people seeking a short-term source of income and a flexible schedule. In coming years, these workers will continue to transfer to other occupations or stop working to assume household responsibilities or to attend school full time, creating numerous openings for those entering the field. Job openings stemming from replacement needs will be supplemented by new openings resulting from employment growth, as overall employment of chefs, cooks, and food preparation workers is expected to increase about as fast as the average for all occupations over the 2000-10 period. Employment growth will be spurred by increases in population, household income, and leisure time that will allow people to dine out and take vacations more often. In addition, growth in the number of two-income households will lead more families to opt for the convenience of dining out. Projected employment growth, however, varies by specialty. Increases in the number of families and the more affluent, 55-and-older population will lead to more restaurants that offer table service and more varied menus-resulting in faster-than-average growth among higher-skilled restaurant cooks. As more Americans choose more full-service restaurants, employment of fast-food cooks is expected to decline and employment of short-order cooks, most of whom work in fast-food restaurants, is expected to grow more slowly than average. Duties of cooks in fast-food restaurants are limited; most workers are likely to be combined food preparation and serving workers, rather than fast-food cooks. In addition, fast-food restaurants increasingly offer healthier prepared foods, further reducing the need for cooks. Employment of institution and cafeteria chefs and cooks also will grow more slowly than the average for all occupations. Their employment will not keep pace with the rapid growth in the educational and health services industries-where their employment is concentrated. In an effort to make "institutional food" more attractive to students, staff, visitors, and patients, high schools and hospitals increasingly contract out their food services. Many of the contracted food service companies emphasize simple menu items and employ short-order cooks, instead of institution and cafeteria cooks, reducing the demand for these workers.

Answer 2

you need to have a degree in culinary arts
To get a half way decent position, you'll need an associates. Some junior colleges have the culinary program where you do the cooking end of training and the gen ed for the associates.

Answer 3

I can't help with the qualifications bit but as for the skills, well basicaly you need to be able to, and love cooking. You need to be able to work under pressure and in extreme heat and you need to be versatile in your working hours, as you can be working early morning or late at night.

Answer 4

uou need some maths English and scicne , and taste of smell and maybe some ideas of foreign lainguage to help with people or staff that speak in a different language so that they can speack to you in a different launuage and you can understand them.

Answer 5

On-the-job training is most common for fast-food cooks, short-order cooks, and food preparation workers. Chefs and others with more advanced cooking duties often attend cooking school. Vocational training programs are available to many high school students, but advanced positions usually require training after high school. Experience, an ability to develop and enhance cooking skills, and a strong desire to cook are the most common requirements for advancement. Education and training.A high school diploma is not required for beginning jobs, but it is recommended for those planning a career as a cook or chef. Most fast-food or short-order cooks and food preparation workers require little education or training to start because most skills are learned on the job. Training generally starts with basic sanitation and workplace safety and continues with instruction on food handling, preparation, and cooking procedures. Training in food handling, sanitation, and health and safety procedures are mandatory in most jurisdictions for all workers. Those who become proficient and who show an interest in learning complicated cooking techniques may advance to more demanding cooking positions or into supervisory positions. Some high school or vocational school programs offer courses in basic food safety and handling procedures, cooking, and general business and computer classes that can be helpful for those who might someday want to be a chef or to open their own restaurant. Many school districts, in cooperation with State departments of education, provide on-the-job training and summer workshops for cafeteria kitchen workers who aspire to become cooks. Food service management companies or hotel and restaurant chains, also offer paid internships and summer jobs to those starting out in the field. Internships provide valuable experience and can lead to placement in more formal chef training programs. When hiring chefs and others in advanced cooking positions, however, employers usually prefer applicants who have training after high school. These training programs range from a few months to 2 years or more. Vocational or trade-school programs typically offer basic training in 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. Longer programs leading to a certificate or a 2- or 4-year degree train chefs for fine-dining or upscale restaurants. They offer a wider array of training specialties, such as advanced cooking techniques; cooking for banquets, buffets, or parties; and cuisines and cooking styles from around the world. A growing number of chefs participate in these longer training programs through independent cooking schools, professional culinary institutes, 2- or 4-year college degree programs in hospitality or culinary arts, or in the armed forces. Some large hotels and restaurants also operate their own training and job-placement programs for chefs and cooks. Executive chefs and head cooks who work in fine-dining restaurants require many years of training and experience and an intense desire to cook. Although curricula may vary, students in culinary training programs spend most of their time in kitchens learning to prepare meals by practicing cooking skills. They learn good knife techniques and proper use and care of kitchen equipment. Training programs also 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. Most formal training programs also require students to get experience in a commercial kitchen through an internship, apprenticeship, or out-placement program. Many chefs are trained on the job, receiving real work experience and training from chef-mentors in the restaurants where they work. Professional culinary institutes, industry associations, and trade unions sponsor formal apprenticeship programs in coordination with the U.S. Department of Labor. The American Culinary Federation accredits more than 200 formal academic training programs and sponsors apprenticeship programs around the country. Typical apprenticeships last 2 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. Other qualifications. Chefs, cooks, and food preparation workers must be efficient, quick, and work well as part of a team. Manual dexterity is helpful for cutting, chopping, and plating. These workers also need creativity and a keen sense of taste and smell. Personal cleanliness is essential because most States require health certificates indicating that workers are free from communicable diseases. Knowledge of a foreign language can be an asset because it may improve communication with other restaurant staff, vendors, and the restaurant's clientele. Certification and advancement. The American Culinary Federation certifies pastry professionals, personal chefs, and culinary educators in addition to various levels of chefs. Certification standards are based primarily on experience and formal training. Although certification is not required, it can help to prove accomplishment and lead to advancement and higher-paying positions. 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 also move up and be asked to train or supervise lesser skilled kitchen staff. Others may move to larger or more prestigious kitchens and restaurants. Some chefs and cooks go into business as caterers or personal chefs or open their own restaurant. Others become instructors in culinary training programs. A number of cooks and chefs advance to executive chef positions or food service management positions, particularly in hotels, clubs, or larger, more elegant restaurants. (See the section on food service managers elsewhere in the Handbook.) For the source and more detailed information concerning this request, click on the related links section (U.S. Department of Labor) indicated below this answer box.

Answer 6

My guss is that you have to like it and have some passion, but other than that anyone could probely become a chef.

Answer 7

To become a chef, you will need a culinary degree which includes training in food preparation, baking, and business. You can also get this training through an apprenticeship.