answersLogoWhite

0


Best Answer

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

User Avatar

Myrtle Purdy

Lvl 10
1y ago
This answer is:
User Avatar
More answers
User Avatar

Wiki User

14y ago

They need a lot of school because they have to go through school for 8 or so years. wrong stupid kjcoitdxhj[oifthmgvbkb6nlv;. bn,jhl ldkds.fdgnhsgrjhjfjjfjjfjjjjfjjjjfjjhjfjjjfjjjfjjjfjjjjfjjjfjjjf

This answer is:
User Avatar

User Avatar

Wiki User

10y ago

A good way to get a head start would be to take a home economics class in high school. If you are out of high school, take some culinary arts classes in a local community college. You can transfer your credits to a university and obtain a degree.

This answer is:
User Avatar

User Avatar

Wiki User

15y ago

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 this subject, click on the related links section (U.S. Department of Labor) indicated below this answer box.

This answer is:
User Avatar

User Avatar

Wiki User

12y ago

I think I would like to take a flight to France or Austrialian.Of course,If taking a train,I prefer to stay in our country.

This answer is:
User Avatar

User Avatar

Wiki User

14y ago

cook at home

This answer is:
User Avatar

User Avatar

Wiki User

14y ago

iThe degree you need is in culinary arts

This answer is:
User Avatar

User Avatar

Wiki User

15y ago

CULINARY ARTS SCHOOL TRAINING

This answer is:
User Avatar

Add your answer:

Earn +20 pts
Q: What is the qualification of a chef?
Write your answer...
Submit
Still have questions?
magnify glass
imp
Related questions

What is the main chef qualification?

London city giles


How can you become a chef?

Get a decent qualification in food preparation. Then work in a reputable food establishment. Experiment and learn from others.


How can you become a good chef?

Get a decent qualification in food preparation. Then work in a reputable food establishment. Experiment and learn from others.


What qualification City and Guilds 706 1 and 706 2 stands for?

706/1 is Basic cookery 706/2 Advanced cookery skills


What qualifications are needed for chefs jobs?

The best qualification to have in order to get a job as a chef is experience. If you have previously worked in a kitchen environment then you have a good chance at getting this kind of job.


How many years of college to become a kitchen helper?

To become a Kitchen Assitant (and not Chef) you would have to complete a Level 2 catering qualification. These courses are usually 1 year.


What is a pastry commis?

I believe that commis is French for assistant.A Commis is a trainee or assistant Chef and the first step on the ladder of Chef 'ranks'Clearly, once a trainee Chef becomes qualified, s/he would then be addressed as a Commis Chef. Prior to qualification as a Chef, s/he would be just a trainee Chef.


What are the qualifications of being a sous chef?

Qualifications to end up as a sous chef include: Culinary Education: Many sous chefs attend cooking faculties to examine primary cooking competencies and kitchen management. Work Experience: They generally begin in entry-level kitchen jobs and acquire experience over time. Cooking Skills: Sous cooks want to be top-notch at cooking and understand how to use unique ingredients. Leadership: They ought to be capable of leading and controlling the kitchen workforce effectively. Time Management: Sous chefs have to work rapidly and successfully in a busy kitchen. Menu Planning: They may also help format menus and manipulate costs. Creativity: Sous cooks ought to be innovative and in a position to come up with new dishes. Attention to Detail: They have to pay shut interest to make certain food is organized correctly. 9: Food Safety: Knowing how to manage meals safely and keep the kitchen smooth is essential. Certifications: Some sous chefs may additionally have certifications in food protection to demonstrate they understand how to manage meals properly.


What is a ug qualification?

UG --> Under-Graduate Qualification PG --> Post-Graduate Qualification


What is a sentence for qualification?

I have a qualification in doughnut testing.I would like a qualification in a new language.


What are Chef the different Chef positions?

There's an Executive Chef, Head Chef, Sous Chef, Pastry Chef, Chef de Partie (Station Chef), and Garde Manger (pantry chef).


Information on becoming a pastry chef?

There are two ways to go about it - you can apprentice with a pastry chef but to make the qualification worth anything it has to be a good and respected pastry chef. The other option, which is what my brother did, is to do it at catering college. They do patisserie in the third year and it's a tough course - less than a third of the students on average make it. The advantages are that patissieres earn more money because they are specialised and in demand. Look for apprenticeships or catering colleges in your area. If you are already a chef you may be able to join the pastry course directly. If not then you will have to start from the beginning.