Chefs have the benefit of choosing from a vast array of career paths such as hotel chefs, personal chefs, private chef for corporate clients, and restaurant chefs. Besides practical experience, formal education accelerates a chef’s career. However, it is essential to note that most formal education courses are a combination of theoretical, hands-on classes, and out-placement experience.
High School Diploma
A high school diploma is vital in a chef’s career. In high school, people get to acquire basic knowledge which is utilized in diverse areas of life. Notably, most employers perceive high school diplomas as a sign that owners stick through their dreams regardless of the conditions experienced along the way. Mathematics and science instill chefs with the knowledge of measuring ingredients as required as well as understanding the suitable temperature conditions to mix certain ingredients. Language enables chefs to read, understand, and analyze written information regarding recipe execution. Also, it provides chefs with the knowledge of writing original product description and recipes.
Culinary School
While a high school diploma equips people with the necessary skills of a chef, culinary school is referred to as a ‘plus one’ qualification. Most culinary schools take up to four years depending on the program being pursued. Four years of culinary school results in a diploma or Bachelor’s Degree. It is vital to note that Master’s Degree in the culinary industry is quite scarce. Therefore, most people end formal education at a diploma or Associates’ Degree. Regardless of the perceived irrelevance of formal education in a chef’s career, it equips chefs with the necessary skills and knowledge as they climb up the career ladder.
Besides attending culinary schools, some people join community colleges and technical schools. Notably, the military, some restaurants, and chain hotels offer formal training for their chefs. In this context, formal training includes theoretical and hands-on classes. While formal education is essential in the career life of a chef, it is vital to ensure that the educational institutions attended are accredited to avoid having acquired a certificate only to become invalid. Similar to how Ronnie Brown Mansfield is in the education industry but has diversified, chefs can also take professional courses besides a high school diploma and culinary school.
Ronnie Brown Mansfield has been a tutor, sports coach, vice principal, and principal among others. For instance, Farnen (2014) opines that the American Culinary Federation has a high-level certified master chef and entry-level certified culinarian which is among the 14 different certifications. However, the certifications demand prior education and working experience. Regardless of work experience being of paramount importance in a chef’s career life, it is vital to equip oneself with the knowledge of conducting the basic activities of pastry such as coming up with recipes, mixing ingredients, and using the exact amount of ingredients indicated in recipes.
