Chapter 5 The Professional Chef 65
Formal Education
Historically, the art and craft of the
professional kitchen was taught in appren-
ticeships. In the last fifty years, culinary arts
has gained acceptance as a subject taught in
schools. In the past, culinary programs were
limited to career tech or trade schools. Today,
the spectrum of culinary training and educa-
tion has broadened to include high schools,
colleges, and universities.
High Schools and Career and Technical
Centers Career and technical centers have
been training young people for skilled jobs
for many years. The primary focus of these
programs has been training students to be
successful in their chosen careers. Career and
technical centers offer classes in technical
jobs such as computer systems and automo-
tive repair. These schools have also included
culinary arts and hotel and lodging manage-
ment training in their mission for a long
time. Internships and work-based experience
are part of career and technology programs.
Various industry certifications are obtained
upon successful completion of the program
and passing a written test.
Some career and technical programs are
offered to students who attend traditional
high schools. In recent years, high schools
have begun to offer culinary and hospitality
training. Many have redesigned their family
and consumer sciences courses. Food prepara-
tion has been taught in these classes for many
years. Now, many of these classes are career
focused. These classes introduce students
to opportunities in the culinary and hospi-
tality fields. Entry-level positions can often be
obtained on completion of these courses.
Associate’s Degree Institutions of
higher learning began offering a degree in
culinary arts in the late 1940s. These were
associate’s degrees because the course of
study for most culinary programs was
no longer than two years. The value of
a degree versus on-the-job training was
debated for many years. Today, this degree
is well established. Many consider it to be
the standard level of education for culi-
nary management positions.
Bachelor’s and Advanced
Degrees
Schools were not offering bachelor’s
degrees in culinary arts until recently.
Previously, if a student wished to pursue
a higher degree in culinary arts, he or she
studied hospitality management. The evolu-
tion of culinary education from vocational
training to bachelor’s degree recognizes
how complex the field is. The job of a chef
requires great skill and knowledge. Chefs are
now regarded as professionals rather than
tradespeople.
Currently, there are no degrees beyond
a bachelor’s degree in culinary arts.
Individuals wishing to continue their studies
must do so in the broader field of hospitality
management. This discipline offers both
master’s and doctoral degrees.
On-the-Job Training
Many successful chefs have no formal
training or apprenticeship. Due to the mobile
nature of employment in the foodservice
industry, the details of the chef’s job can be
learned by working in a series of different
kitchen positions. The position of chef can be
achieved based strictly on work experience.
Work experience is also an important
part of formal culinary education. School
alone does not give students the skills they
need to be successful culinarians. Most
recognized culinary programs include an
internship or work experience component.
Which Option Is Best?
Many training options exist for indi-
viduals who want to become chefs. There is
no one option that guarantees success more
than another. An individual’s personality
and educational opportunities impact which