Education experience for a culinary professional/chef

Taking specific culinary training has many benefits. The biggest benefit is that you don't have to spend much time working up to a position with responsibility. You can begin as a cook or chef, instead of lower in the kitchen roster. The second major benefit is that you can begin work at higher-quality establishments and advance more-quickly.

Culinary School Accreditation
The largest accrediting agency for culinary arts education is the American Culinary Federation Foundation Accrediting Commission (ACFFAC). Recognized by the Council for Higher Education Accreditation (CHEA), its primary responsibilities are to make sure that items such as curriculum, resources, faculty, and support staff meet the standards they have set in order to promote excellence in education to students and a greater commitment to the industry.

As well as ACFFAC, there are several other accrediting bodies. In the U.S., the 6 regional accrediting bodies are:

• New England Association of Schools and Colleges
• Southern Association of Colleges and Schools
• North Central Association of Colleges and Schools
• Western Association of Schools and Colleges
• Northwest Association of Schools and Colleges
• Middle State Association of Colleges and Schools

Additional Programs of Study in Culinary School
The major amount of time you spend learning in culinary school focuses on food preparation, skills in use of utensils and kitchen equipment and cooking methods.

Additionally you will study health and sanitation requirements, portion control, cost management, food purchasing, selection and storage, and menu planning. Better culinary schools also incorporate business management skills, including accounting, employee relations, ethics and other topics.