Training in supervisory and management skills sometimes is emphasized in courses offered by private vocational schools, professional associations, and university programs. Culinary courses are given by 550 schools across the nation. The American Culinary Federation accredited 70 of these programs in 1993. Accreditation is an indication that a culinary program meets recognized standards regarding course content, facilities, and quality of instruction. The American Culinary Federation has only been accrediting culinary programs for a relatively short time, however, and many programs have not yet sought accreditation.
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. The ability to work as part of a team, a keen sense of taste and smell, and personal cleanliness are important qualifications for chefs, cooks, and other kitchen workers. Most States require health certificates indicating that these workers are free from contagious diseases.