Students also learn hotel and restaurant sanitation and public health rules for handling food. Training in supervisory and management skills sometimes is emphasized in courses offered by private vocational schools, professional associations, and university programs. Culinary courses are offered by 700 schools across the Nation. The American Culinary Federation accredited about 100 programs in 1996. Accreditation is an indication that a culinary program meets recognized standards regarding course content, facilities, and quality of instruction.
Certification provides valuable formal recognition of the skills of a chef or cook.
The American Culinary Federation certifies chefs and cooks at the levels of cook, working chef, executive chef, and master chef. It also certifies pastry professionals and culinary educators. Certification standards are based primarily on experience and formal training. Many acquire high-paying positions and new cooking skills by moving from one job to another. Besides culinary skills, advancement also depends on ability to supervise less-skilled workers and limit food costs, by minimizing waste and accurately anticipating the amount of perishable supplies needed.