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.
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.
there is always a need for chefs of any kind
you need to have at least 3 qualifications
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you don't need any Qualifications to work in a bakery but u need Qualifications to stary a bakery
what qualifications do you need to be a general household and affects auctioneer
There are no special qualifications other than that you need to get elected.
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what qualifications do you need to get to be able to do animations what qualifications do you need to get to be able to do animations
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You can see the qualifications you need and the job application form on their website.
you may need qualifications in ecology or chemerstry
If it is your own business you don't need any qualifications certain skills are needed of course but actual qualifications are not necessary.
You do not require any qualifications. You do need a knowledge of simple programming languages.
for professionalism and sanitation purposes
the qualifications that you need for a junior quality control officer are that you need to have a cv which has your details on it
chefs always say there is no need for a PC in cooking
You could try the City & Guilds Insitute of London. They are the official body that awards catering qualifications.
Chefs need to know how to cook, obviously and they need to know measurements.
Yes they do. I read somewhere that the chefs are told of the secret ingredient 45 mins in advance so that they can plan their dishes. This headsup is also required so that the chefs can inform the crew about the ingredients they will need for their dishes. This is done to ensure that the chefs have everything they need to compete at their best.
There are many qualifications that need to be met by an architect. These qualifications include being accurate in math calculations.
i need the answer for this question to improve my qualifications. i need the answer for this question to improve my qualifications.
To Be A Nursery nurse you dont need any qualifications! coz its a crapp jobb