Individuals who are interested in pursuing careers in the culinary arts can complete certificate, associate degree or bachelor's degree programs in this field. Certificate degree programs at schools for the culinary arts provide students with basic culinary arts skills in less than a year. Two-year associate degree programs in culinary arts provide general education classes in addition to culinary arts coursework. Four-year bachelor's degree programs offer students more in-depth training on the science of cooking and cooking theory. Students also learn about business and management. In culinary arts programs, students usually receive training in hands-on cooking laboratories and demonstration kitchens. Students also might be required to complete internships. Many culinary arts programs are available online. To get into these programs, students typically need a high school diploma or GED.
Classes in programs offered by schools for the culinary arts cover topics such as food and beverage purchasing, basic nutrition, menu planning, food preparation and food safety and sanitation. Students learn baking fundamentals, catering and table and beverage service. Culinary arts courses also train students on cost control, regional cuisine, legal hospitality issues and meats and seafood. Those interested in food service management can take courses in food-service-facility planning and design, dining room operations and restaurant operations management, according to Baltimore International College in Maryland, one of a few U.S. schools that offer four-year culinary arts degrees.
Students who complete training programs at schools for the culinary arts can find entry-level work with commercial or institutional food service operations. They also can work as restaurant chefs, cooks, kitchen managers, food service managers, food production managers, personal chefs and caterers. Graduates of schools for the culinary arts can consider jobs at hotels and private clubs as well, according to CookingSchools.com. They can choose to focus on various aspects of the culinary arts industry, such as baking and pastry techniques or international cuisine. With more experience, students can become instructors in culinary training programs, kitchen design consultants or food equipment/product sales representatives, according to the U.S. Department of Labor Bureau of Labor Statistics.
Individuals who complete degree programs in culinary arts can seek voluntary certification from the American Culinary Federation, through which they can become a certified culinarian. Students must meet continuing education requirements to maintain their certification and also can pursue higher certification levels such as certified executive chef or certified sous chef. Although not required, these certifications can lead to advancement and higher-paying opportunities.
Employment of chefs, head cooks, food service managers and food preparation and serving supervisors is expected to climb 5 to 6 percent from 2008 to 2018, according to the Bureau of Labor Statistics. This can be attributed to a growing population and increased demand for convenience. Median annual wages of chefs, head cooks and food service managers in May 2008 ranged from $38,770 to $46,320, reports the Bureau of Labor Statistics.