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Degrees and Schools
Most restaurant cooks have received some formal education in addition to experience. Vocational schools, community colleges and trade schools offer programs that may last from a few months to two years, awarding associates degrees or certificates of completion. Professional cooking schools, universities and culinary institutes offer longer programs for more advanced careers in restaurant cooking. Large restaurant chains and hotels commonly offer training and apprenticeship programs.
Employers often prefer to hire graduates of programs accredited through the American Culinary Federation (ACF).
Classes
Courses for aspiring restaurant cooks typically include:
- menu planning, nutrition and portion control
- kitchen safety, food handling and use of equipment
- cooking methods such as grilling, baking and broiling
- sanitation and public health regulations
- techniques and methods for cutting vegetables, meats and fruits
- food storage standards for non-perishable and perishable food
- economical use of food; limiting waste by using leftover food
- purchasing, inventory tracking and food service management
- advanced cooking techniques
Substantial practical experience in a commercial kitchen through apprenticeship or internship is required by reputable programs.
Online Classes and Programs
Online programs offering degrees in the culinary arts and restaurant management are plentiful. Be sure to evaluate whether any program offers apprenticeships in a commercial kitchen and job placement, and what the program's reputation is among potential employers. Programs that meet industry standards have been accredited through the ACF.
Online courses should be part of an institution with accreditation from agencies approved by the Council for Higher Education Accreditation (CHEA) or United States Department of Education (USDE)..
Employment Requirements
Most employers hire restaurant cooks who have some formal education, preferably from an ACF-accredited school. Voluntary professional certification through the ACF provides advantage in this competitive industry.
How to Evaluate Schools
When considering degree programs for culinary arts, include asking these questions:
- Reputation and accreditation - How does the school or program been accredited by the ACF? What is its reputation?
- Curricula and focus - Does the program focus on restaurant cooking? Is it geared toward preparing graduates for optional ACF professional certification?
- Class structure and amenities - Are classes or labs crowded or difficult to get into? Are lab kitchens equipped with state-of-the-art appliances and tools?
- Financial aid and expenses - What types of financial assistance such as scholarships, grants and student loans are available? Are there lab fees?
- Graduate success - Are apprenticeships or internships coordinated by the school? What is the program's track record for graduate placement?
Restaurant Cook Job Description
Whether they're cooking for 10, 100 or 1,000 hungry people, restaurant cooks are skilled at creating appealing meals, with perfect timing, using quality ingredients. They coordinate this complex process in restaurants that are sometimes part of hotels and resorts, large amusement parks, cruise ships and other places where people go to eat for entertainment.
The responsibilities of restaurant cooks include:
- creating menus and inventing or selecting healthy and nutritional recipes for meals
- selecting, mixing, measuring and cooking ingredients
- safely using and maintaining ovens, grills, pots, pans, cutlery, slicers, blenders, mixers and other kitchen equipment
- supervising other kitchen staff and enforcing safety and cleanliness standards
- researching new recipes, cooking techniques and available foodstuffs
- planning how many people will be served, the portion size of a dish or meal, and ordering food supplies accordingly
- presenting servings in aesthetically pleasing ways
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