how to be a chef

 
 
 
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Chef Qualifications & Advancement



This is step 10 in your multi-part online course about how to become a qualified chef.

Once you have started at a beginning level as a cook or apprentice, you will want to move ahead into an assistant cook position. This doesn’t sound like much, but it will be necessary when looking to advance further to an executive chef level.

You must train and go to school for a few years to be able to work your way into a fine restaurant or a head chef position. You will also need a few years of experience.

That is why many people begin to work in restaurants when they are in high school. You can also work while taking your scholastic training in the culinary industry. The most popular methods of training are:

College lasting 2 to 4 years

Vocational/Chef School

Apprenticeship for a Culinary Institute

Chef Apprenticeship for an Employer

Please click any of these links for information as to the length of chef training, type of training and cost for each training method, as well as the Pro's and Cons (i.e. the benefits and disadvantages) of each training method:

2-4 Year College

Length of Training:

Anywhere from 2-4 years, depending on the type of chef you want to be.

Type of Training:

Hands on training and many other courses accompany college training to attain certification.

Benefits:

You will earn your full certification and diploma to work anywhere in the country.

Cons:

Training is lengthy and doesn’t offer workplace experience.

Cost of Tuition:

Anywhere from $5,000-15,000 per year.

 

Vocational/Chef School

Length of Training:

6 months to 2 years depending on how fast you complete your training. You often move at your own pace.

Type of Training:

Almost all is hands on, but condensed version of certification requirements.

Benefits:

You will gain basic certification to work in your State.

Cons:

Doesn’t offer workplace experience. Can be pricey. Certification is only recognized in your State.

Cost of Tuition:

$3,000-5,000 per course program.

 

Apprenticeship for Culinary Institute

Length of Training:

Can last anywhere from 1-4 years, depending on the amount of advancement you are hoping for.

Type of Training:

Hands on, with training for certification required and also specialized training courses available.

Benefits:

Can attain certification in any country if you like.

Cons:

Expenses can be costly depending on where it is and what type of certification you want.

Cost of Tuition:

From $5,000-20,000 per year, depending on location, certification, and expenses.

 

Chef Apprenticeship for Employer

Length of Training:

It truly depends on how long the employer prefers you to continue training. You are often training to head kitchen.

Type of Training:

All of this is hands on experience that the employers specifically needs.

Benefits:

You often get paid while training, and land a full time job immediately afterward.

Cons:

You do not receive certification in this type of work.

Cost of Tuition:

Generally free.

 


This is just a quick breakdown of what to expect from each of these types of training.

All formal schooling that you take requires that you cover your expenses such as:

• Training
• Travel
• Books
• Tools, etc.

Training in an employer’s establishment is generally covered since you are often training to be a full time employee for them.

Keep in mind that you do not receive any certifications for training with an employer because you are only training to meet their specific requirements.

Formal schooling will train you to work almost anywhere, but may be limited to a particular state or country.

To continue to the next section of your chef training, please click this link: More about the Pros and Cons of Culinary Schools, Colleges, Universities


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