OK, let's start this 16th step of your course about
how to become a top chef by discussing On-Site Training...
On-site training is basically when an employer
trains you to be a chef in their establishment. The best thing about
this type of training is that you generally get paid to do
it.
The down side to this however, is that you are only
trained to work for them and you are not accredited. This means that
you will not be a certified chef. You will not be recognized in the
field as a chef either.
Another bad point to this type of training is that if
you lose your job, you are back to where you started.
Training on-site doesn’t make you a chef, it makes you
a cook. Without your chef certification, you are not eligible for a
chef’s wages either. As a cook, you will earn a cook’s
salary.
A benefit to this type of training is that you will
already have a job waiting for you that could elevate you to the pay
of a head chef eventually, without having to do all of the studying
for it.
Just be aware that trying to change locations will not
be a good idea unless you already have a position lined
up.
Training on-site can give you plenty of hours in the
culinary field if you happen to live in a state that requires a
certain number of hours of experience before starting the
certification process.
Online
Training
These days, just about every profession on the market
has courses that you can take online. Some of the courses claim to
make you accredited, but be very careful and research it thoroughly
before parting with any money.
Some of these courses can be as cheap as $19.99, which
is an obvious bargain. But you must remember that you will almost
always need to pay in advance and if you are not satisfied, it might
be difficult to get your money back.
Of course you must consider that online Internet
courses can’t really be of any use. You simply can’t use an online
course manual to learn how to be a chef. You don’t get the obvious
benefits of hands-on learning, and there is nobody available to help
you if you have any problems.
You don’t really have a way to know if you are even
preparing meals properly, or I they’ve turned out right. You might
have better luck just reading a cookbook for your
qualifications.
Online courses just don’t cut the mustard as far as
teaching you to become a real chef. Without a real teacher there to
help you along the way, you will not learn anything that you can
really use in the work force.
All an online course can do is to provide you the
basics. It can’t really help you to obtain your credentials and
certainly not the kind of credentials that will be nationally
accredited.
All in all, this is a case where you will get exactly
what you pay for, so let the buyer beware.
To continue to the next section of your chef training,
please click this link: What equipment will I need to become a qualified
chef?
