Baker

Formal Training Programs:
Aspiring chefs may pursue formal training through culinary programs offered by community colleges, universities and culinary institutes. Some chefs complete certificate programs that typically last a few months, while others earn 2-year associate's or 4-year Bachelor's degrees. Culinary programs focus on in-class instruction and hands-on training in the kitchen. Courses commonly include safety and sanitation, baking and cooking techniques, food preparation and nutrition. Depending on the programme, students may be required to complete internship programs. Apprenticeship Programs:
Alternatively, potential chefs could also obtain culinary knowledge through formal apprenticeships, which combine hands-on training with classroom education. Culinary schools and food-industry organizations, such as the American Culinary Federation (ACF), sponsor apprenticeships. Apprenticeship opportunities may also be available through unions affiliated with the U. S. Department of Labor. Voluntary Certification:
Professional chefs can demonstrate their culinary skills and increase their advancement opportunities by earning voluntary certification. For example, the ACF offers 14 different certification designations for culinary professionals (www.acfchefs.org). Eligibility requirements vary by level of certification but typically entail minimal amounts of work experience and post-secondary education. Qualified candidates must pass both a written and practical exam. After becoming certified, chefs must renew certification every five years by completing at least 80 continuing education hours.