Cooks, Institution and Cafeteria

Education

Cooks typically do not need formal education. However, employers may require or prefer that applicants have a high school diploma.

Vocational cooking schools, professional culinary institutes, and some colleges offer programs and courses on topics such as cooking techniques and international cuisines. Programs generally last from a few months to 2 years, and applicants may be required to have a high school diploma or equivalent. Depending on the type and length of the program, graduates generally qualify for entry-level positions as a restaurant cook.

Training

Cooks typically learn their skills on the job. The length of on-the-job training varies for different types of cooks. Trainees generally first learn kitchen basics and workplace safety and then learn how to handle and cook food.

Some cooks learn through an apprenticeship program. Culinary institutes, industry associations, and trade unions may sponsor such programs for cooks. Apprentices complete courses in food sanitation and safety, basic knife skills, and equipment operation. They also learn practical cooking skills under the supervision of an experienced chef. The length of apprenticeship programs vary but typically last about 1 year.

Minimum qualifications for entering an apprenticeship program typically include being at least 17 years old and having a high school diploma or equivalent.

Some hotels and restaurants offer their own training programs.

Licenses, certifications & registrations

Many states do not require certification for cooks. Some states and localities require cooks to have a food handler’s certification.

Other types of professional certification may lead to higher level or higher paying positions.

Advancement

Advancement opportunities for cooks often depend on training, work experience, and the ability to prepare complex dishes. Those interested in advancing should learn new cooking skills and take on increasing responsibility, such as supervising kitchen staff in the absence of a chef. Some cooks train or supervise kitchen staff, and some become head cooks, chefs, or food service managers.

Important qualities

Attention to detail. Cooks need to listen carefully to orders and follow recipes to prepare dishes correctly.

Dexterity. Cooks should have excellent hand–eye coordination. For example, they need to use proper knife techniques for cutting, chopping, and dicing.

Physical stamina. Cooks spend a lot of time standing in one place, cooking food over hot stoves, and cleaning work areas.

Sense of taste and smell. Cooks must have a keen sense of taste and smell to prepare meals that customers enjoy.