** The various titles of "chef" generally apply to more advanced roles in a professional kitchen Sous Chef. Graduates of a culinary arts training program should expect to pursue entry-level opportunities and should not expect to become chefs upon graduation but are encouraged to work toward becoming a chef through the course of their career. Le Cordon Bleu does not guarantee employment or salary.

For entry level positions in the field of culinary arts, a high school diploma is not essential. However, if the candidates aspire to establish their career in this field, they should go for it. High school courses and vocational courses help those who are looking to become chefs or cooks. A course taken in subjects like business arithmetic and business administration are essential for a career as chef or cook. Many of the cooks and chefs that you see today may have started their career as fast food workers, food preparation workers or short order cooks. Various low level or entry level cooking jobs are available for beginning a career in culinary art . Equipped with the knowledge and skills of food handling, food preparation and cooking, candidates can really look forward to establishing their career as assistant cooks or other high level cook and chef position.

Professionals in the culinary field may also start their career as kitchen workers. There are a number of accredited culinary schools that organize summer workshops, aside from providing on-the-job training. These workshops and training opportunities should be availed to advance a career in culinary art. Summer jobs and paid internships are also a wonderful opportunity to gain some valuable experience in cooking and food preparation. With the necessary training and qualifications, one can easily join as an assistant cook or an executive chef and later attain the position of a head chef or a top level cook. To become an executive chef or a cook, candidates require many years of expertise and training in culinary art. Courses and training in this field range from high school diploma programs and post high school vocational training programs to 2 to 4-year-long college degree programs in culinary art . Apprenticeship programs offered by numerous culinary institutions also help a lot in the advancement of careers.

Colleges and local employers also offer a wide range of training programs in collaboration with the American Culinary Federation. Large hotel chains and high end restaurant provide specialized training programs too. Training and qualification opportunities for cooks and chefs abound. Care needs to taken while selecting a specific training program. Not every candidate, who aspires to become a cook or chef, needs to kick start their career from entry level positions like fast food worker, food preparation worker or other low level kitchen worker jobs. A course in commercial food preparation can help candidates start their career directly as cooks or chefs. Choosing the right cooking school will always have a pivotal role to play in the advancement of your career.

High schools do offer vocational training programs. However, employers in the hospitality or culinary industry mostly prefer those candidates who have received training from trade schools, accredited culinary schools, colleges and other professional institutions. Post secondary courses in cooking and food preparation may vary in duration, ranging from a couple of months to 2 years. To establish career as a widely respected and fully qualified chef, candidate needs to have a working experience of around 8-15 years as a cook. With expertise and managerial skills, professionals can also acquire the position of executive chefs with the responsibility of handling more than one kitchen. For qualification, training and experience, US Armed Forces also provide excellent opportunities. The training programs offered by colleges and culinary schools include subjects like menu planning, food cost control, kitchen equipment care, food preparation, food supply maintenance, storage of food etc.

Supervisory and management skills hold utmost importance in terms of chef training and qualifications. Culinary schools offer such training programs across the whole of America. The American Culinary Federation has accredited more than 100 culinary training programs, apart from providing numerous apprenticeship programs. An apprenticeship program includes both classroom and practical work experience. To excel in the profession, cooks, chefs and food preparation workers need to possess a sense of cleanliness, team playing skills and an avid sense of taste and smell. Chefs and cooks should have excellent communication as well as expert managerial skills. An ability to effectively handle a team and supervise less skilled workers is essential for the advancement of career. Food cost control and waste management capabilities can prove to be great career advancement tools for chefs and cooks. Skilled chefs and cooks can not only establish their career in large hotel chains and high end restaurants, but they can also become restaurant owners. In addition, they have the opportunity to become instructors in high schools, colleges, culinary institutions and other educational institutions.