Executive chefs, Dietitians and Nutritionists require formal training through independent cooking schools, professional culinary institutes, or 2- or 4-year college degree programs in hospitality or culinary arts. Training programs often include courses in nutrition, menu planning, portion control, purchasing and inventory methods, proper food storage procedures, and use of leftover food to minimize waste. Students also learn sanitation and public health rules for handling food. Training in food service management, computer accounting and inventory software, and banquet service are featured in some training programs. The American Culinary Federation accredits over 100 formal training programs.
The French Culinary Institute - Renowned Cooking School in New York, Professional Culinary Education in as little as 6 months. The French Culinary Institute
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