Vocational education reforms that followed passage of the Carl D. Perkins Vocational Education Act of 1963 initiated the development of many new vocational culinary arts programs that trained high school students with state-of-the art equipment. When the National Consortium of Competency Based Education was established in 1973, it changed the form of instructional methods from occupational to competency based. The redesign of the educational system has changed the culinary industry tremendously. The role of the chef has taken on many new responsibilities. People who enter the food service profession are much better educated. With a higher standard of education and a systematic approach to training, cooks and chefs are now recognized as professionals by the U.S. Department of Education. The desire to improve and provide a base for career education has resulted in a training program for cooks and chefs put together by the Educational Institute of the American Culinary Federation and programs in two-year colleges that follow the same guidelines as members of the National Association of Trade and Technical Schools. Contains eight references. (YLB)