Individuals who want to enter the culinary arts field can complete a culinary arts degree or certificate program at an accredited school. A certificate program lasts a year or less while an associate degree program lasts about two years. Not only do students learn skills, such as knife techniques and how to use and care for kitchen equipment, but they also have the opportunity to complete internships. These practical experiences give them hands-on culinary training at restaurants and hotels, according to the Chef's Academy in Indiana.
The American Culinary Federation (ACF) accredits culinary arts schools and regularly monitors these schools. Accreditation demonstrates that culinary arts programs have an established standard of training in this field. Attending an accredited program actually provides students and graduates with opportunities to build national or regional contacts and can also improve a student's credibility when looking for work. The Accrediting Commission of Career Schools and Colleges of Technology (ACCSCT) also offers accreditation for culinary arts programs.
To get into an accredited culinary arts program, students typically must have a high school diploma or GED. In addition, some schools, such as City College of San Francisco, require applicants to take a problem-solving or college English/math placement test. Prospective students also must complete an admissions application in addition to submitting transcripts from high school and any other college courses they have taken. Applicants to schools, including the Art Institute of Dallas, must submit scores from standardized tests, such as the American College Test (ACT) or Scholastic Aptitude Test (SAT).
Classes in accredited culinary arts programs cover topics such as foundations of baking, food science, dessert creation, restaurant management and menu planning/purchasing. In addition, course subjects include quantity food preparation, nutrition, purchasing, sanitation principles and even meat analysis. Banquet service and the use of computer accounting/inventory software are also covered at accredited culinary arts schools. In programs such as the one offered by Le Cordon Bleu in Minnesota, students learn both American regional and international cuisine.