Cooks and Chefs

High School

In high school, take classes in family and consumer science (which often include cooking classes), mathematics, and English and speech.

Most cooks receive on-the-job training that may last only a few weeks. Training includes learning the basics of working in a kitchen, including use of equipment; safely handling knives, slicers, mixers, and other tools; sanitary food handling techniques, and food preparation methods.

Postsecondary Training

Culinary students spend most of their time learning to prepare food through hands-on practice. At the same time, they learn how to use and care for kitchen equipment. Training programs often include courses in menu planning, determining portion size, controlling food costs, purchasing food supplies in quantity, selecting and storing food, and using leftovers. Students also learn hotel and restaurant sanitation and public health rules for handling food. Courses offered by private vocational schools, professional associations, and university programs often emphasize training in supervisory and management skills.

Professional associations and trade unions sometimes offer apprenticeship programs; for example, the American Culinary Federation (ACF), in cooperation with local employers, offers two- and three-year apprenticeship programs. These programs combine classroom work with on-the-job training under the supervision of a qualified chef and are an excellent way to begin your career. For more information, visit the education section of the ACF Web site https://www.acfchefs.org/ACF/Education/ACF/Education. Some large hotels and restaurants have their own training programs for new employees. The armed forces also offer good training and experience.