But usually these courses, which range from a few months to 2 years or more and are open in some cases only to high school graduates, are given by trade schools, vocational centers, colleges, professional associations, and trade unions. The Armed Forces also are a good sources 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. Some junior colleges, State departments of education, and school associations also offer training programs. Cafeteria kitchen employees who have participated in these training programs often are selected for jobs as cooks. 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, chef, pastry chef, executive chef, and master chef.