Two-year Colleges Professional Culinary and Hospitality Management schools have mushroomed in the last 25 years. Before 1970 there were few schools and not many true apprenticeship programs to be had.
Today there are hundreds of public and private culinary colleges.
Chef s Associations apprenticeship programs have become more developed and popular as well. The value of a formal education is eternally argued about among cooks and chefs. Like many artistic trades, professional cooking requires a lot of technical knowledge. Good culinary schools organize this information and help aspiring chefs learn more efficiently, training them to become safer, more knowledgeable and probably more responsible employees. Schools are, without question, the best place to learn about sanitation and safety, nutrition, laws, personnel management, business practices and marketing.