Cooking school graduates today are expected to have a solid basis of classical technique, a wide acquaintance with international cuisines, basic management skills and an understanding of the aesthetics of food. Culinary arts and its sibling, baking and pastry arts, are taught in schools ranging from private enterprises, with one kitchen, to full-fledged universities. Most schools offer diploma programs and two-year associate's degrees.
For the ambitious, the culinary world offers significant opportunities for advancement. Many culinary schools now offer four-year bachelor's degree programs, with increased focus on business and management courses in the third and fourth years. Beyond that, graduate degrees and advanced personal credentials open the door to the highest levels of advancement in the field.
The better cooking schools are accredited by the same boards that oversee other colleges. These include the Accrediting Commission of Career Schools and Colleges, Accrediting Council of Independent Colleges and Schools, and the six regional certification bodies across the country. Individual programs may also seek accreditation from industry-specific organizations in fields like nutrition, business or hospitality management. Some schools also offer cooperative programs with outside universities -- most notably the Culinary Institute of America's partnership with Cornell -- and those outside universities are accredited separately.
The American Culinary Federation has its own accrediting body, the ACF Education Foundation Accrediting Commission. The commission provides accreditation services for scores of culinary arts and pastry and baking arts programs nationwide. The commission also offers credentialing services for individual culinary professionals. Advanced commission certifications, like the certified executive chef and certified master chef credentials, can significantly improve a working professional's prospects of advancement.
The National Restaurant Association does not accredit schools directly. However, its Educational Foundation has created specialized curriculum materials that are widely used. These include ServSafe food safety training program, the ServSafe Alcohol responsible alcohol training program, the ProStart high school program and a variety of management courses (ServSafe, ServSafe Alcohol and ProStart are registered trademarks of the association). Use of these curriculum materials saves schools the necessity and cost of creating their own, and ensures compliance with national standards.