The culinary arts field in the United States and all over the globe is a challenging and rewarding profession for those with artistic inclinations.  People eat with their eyes before they eat with their mouths. Food that doesn't stimulate the appetite visually is not fully enjoyed even if it is consumed.

Variety of color, height, texture, and consistency are as important as taste. An artistic chef or cook of any nationality must consider all of these factors when preparing or presenting food. The increasing inclusion of culinary arts programs within American art schools underscores the creative skills required of culinary professionals and the importance of a formal culinary arts education.

However, just as other art programs are including computer and marketing components, culinary arts education programs are also redefining their roles within broader contexts of business and health/safety issues. While some chefs still develop their skills informally, a formal culinary arts education is an increasingly important component for the detailed demands of the culinary profession. Gone are the days when one could open and operate a restaurant with an inexperienced staff, and still return a good profit to themselves or their shareholders.  A formal culinary education is critical for a sense of getting things accomplished.

In the United States a variety of programs offer formal culinary arts education. The American Culinary Federation (ACF), the nation's largest and oldest organization of culinary professionals, has accredited approximately 97 culinary arts programs. These schools are evaluated on a number of criteria, and continual adherence to these standards ensures programs' quality. Typically, culinary arts programs require two-three years of classes emphasizing preparation and lab classes. Culinary programs also offer courses in sanitation, nutrition, menu preparation and business. Most programs offer an associate's degree and various certificates, and many are affiliated with local colleges so that one may transfer credits.

For students desiring a more work-oriented experience, culinary apprenticeship programs are an attractive option. If your students are “hands-on” apprenticeship may be their best opportunity.   Currently, there are 81 apprenticeship programs sponsored by ACF chapters in conjunction with local colleges. Apprenticeships require a three year combination of work experience and classroom instruction. Graduates earn a certificate and the ACF certification of Certified Culinarian (CC).

Apprenticeship programs and culinary arts programs require students be at least seventeen years of age and possess a high school diploma or its equivalent. Financial aid and scholarships are available. For more information and a list of ACF accredited programs and apprenticeships contact the ACF Education Services, 10 San Bartola Drive, Saint Augustine, Florida, U.S.A. 32085 or call at (800) 624-9458. For further information visit the ACF web site at HYPERLINK www.acfchefs.org www.acfchefs.org . You may also find a list of accredited programs and other information in The Guide to Cooking Schools. 

In addition to the large ACF network of chefs, studying culinary arts in the United States offers other incentives. The typical US culinary school is a dynamic learning environment rich with cultural and social diversity, enhancing the student's educational experience.  The restaurant industry in the U.S. is exciting and competitive because there is such emphasis placed on '”new cuisines."

As in all pursuits, one's education does not end upon graduation. Nine levels of ACF certification may be awarded to a chef based on his or her education, work experience and completion of a formal examination. ACF certification is viewed as a strong asset by potential employers.

U.S. Labor Department statistics predict a shortage of skilled culinary professionals in the next ten years. This prediction translates to great opportunities for those individuals seeking culinary employment. 97% of the graduates from the culinary programs at the Art Institutes can expect to be placed at an average salary in excess of $35,000 per year within six months of their graduation date. 

Culinary arts graduates might combine culinary skills with other talents. One may combine writing skills with culinary knowledge, as knowledgeable contributors to food related publications are in demand. International students considering study in the U.S. may note the following factors when choosing a culinary arts program: the school's courses and community involvement, accreditation, housing costs, climate, and the transferability of credits to other schools. Competence in English is crucial. The American philosopher John Dewey said "Art is a quality of doing and of what is done." Certainly, culinary arts programs in the United States pursue quality in all things culinary.