Postsecondary courses range from a few months to 2 years or more and are open in some cases only to high school graduates. The Armed Forces also are a good source of training and experience. Although curricula may vary, students usually spend most of their time learning to prepare food through actual practice. They learn to bake, broil, and otherwise prepare food, and to use and care for kitchen equipment. Training programs often include courses in menu planning, determination of portion size and food cost control, purchasing food supplies in quantity, selection and storage of food, and use of leftover food to minimize waste.
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 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.