How many years do you have to go to school to become a chef?

Answer 1

It depends on how much money you expect to make and how high you want to achieve. There are certificate programs that take months, 2 year Associate of Science degree programs and 4 year Bachelor degree programs. The more education you have, the better chef you'll be whether it be through formal training or real world experience.

The apprenticeship program is three years. 1560 hrs. of on the job training, Followed by eight weeks of school per year.

Answer 2

== == Thats a very general question. It depends on the kind of chef you want to be, the job you want, the status you want, the country you study etc. If we're talking the least, then there are schools in which you can graduate as a chef in less than 3 years. There are others though in which you must study and practice for over 5 years... so it really depends. Basically, though, you rarely go to school and emerge as a ready-to-hire chef who can run a kitchen. A chef is first a cook. While/after you go to cooking school, you work your way up the hierarchy in the kitchen. You start out, often, doing prep work and simpler tasks, then a line cook, then a specialty (pasta, grill, pastry), and then finally some kind of assistant position to the head chef.

In order to know what you're in for, I'd suggest Anthony Bourdain's "Kitchen Confidential" or Bill Buford's "Heat". These both give a grimy, no-holds-barred glimpse into the challenge of working your way up in this business.

Answer 3

The following is written by and according to the U.S. Department of Labor and particular to the education and training required for a chef.

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.

For the source and more detailed information concerning your request, click on the related links section (U.S. Department of Labor) indicated directly below this answer section.

Answer 4

An average Master Chef Takes about 1 to 3 years to meet all requirements

Answer 5

Some institutions offer courses that last from one year to four or five years.

Answer 6

you would have to go to school for 15 more years unless not needed.

Answer 7

It depends on how smart you are and whether or not you are willing to learn.

Answer 8

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