Attending Culinary School
Balancing Work & School
Working while going to school not only helps create positive cash-flow, but it also reinforces learning and will help you prepare for the demands of the culinary profession. Although working while attending school may not be possible in some programs since the schedule is so demanding, many chefs agree that it's best if you can combine school and work. Most schools have flexible schedules that allow for full-time or part-time work.
Externships
Externships are a staple of culinary school curricula, regardless of whether or not you decide to have a job outside of school. Before graduation, most schools require the completion of a 200-hour (or more) externship in a real world, high-pressure kitchen. During your externship, you'll begin to synthesize all of the skills and techniques that you learned in the classroom. Some externships pay a small wage. Other programs are unpaid.
On the Job Training
Internship - Practical cooking experience in the school's own baking, dining or banquet facilities.
Externship - Practical cooking experience sponsored by the school, gained in a restaurant, hotel or club.
Apprenticeship - On-the-job training program that combines technical classroom instruction with practical kitchen experience.
Apprenticeships
An apprenticeship is a period of time, usually 3 years, during which a novice cook works under a skilled professional to learn the culinary arts in a hotel, club or restaurant. The American Culinary Federation (ACF) requires that apprentices be at least 17 years old and have a high school diploma or GED.
The ACF certifies apprenticeship instructors based primarily on their experience and formal training. Apprenticeships often provide compensation; however, there are basic costs for participation in these programs.
International Externships
For students who have international interests, many US schools offer externships in France, England, Spain and Italy among other countries. Experiencing different languages, ingredients and cuisines is a key component of a valuable culinary education.