Many pastry chefs also train in chocolate and pastilage, the sugar display work of the pastry kitchen. The chef who steps in wherever needed in a large kitchen, replacing every station as necessary and answering directly to the sous chef. The tournant is familiar with all production and supervisory processes in the kitchen and usually moves into the sous chef position as it becomes free. The student chef, who is enrolled in an officially certified program. There are numerous good apprenticeship programs in the United States.
Good programs offer classroom and hands on training components.
All programs end with an examination and give certificates. Some chefs tell underpaid staff that they are apprentices. Apprentices are paid for their work. A student of a culinary school who is absolving part of his educational process in a hands on situation. California law requires that Interns and Externs be paid at least minimum wage.