The apprenticeship system in the United States is primarily a private institution, separate from vocational-technical schools. Apprenticeships establish their own guidelines as to the required course of study. Apprentices do not get licensed unless they successfully complete a written and practical exam. Culinary apprenticeships vary. Many large restaurant and hotel chains often provide training for new employees. The most widely recognized apprenticeship is that of the American Culinary Federation, which many secondary and postsecondary schools have adopted. Apprenticeships allow individuals to receive skilled training on the job while earning a salary at the same time. The deemphasis on academics also makes them attractive. For too long a high priority has been placed on earning a college degree, although for many jobs it is unnecessary. Thus, the nation may be at risk of falling behind some European counterparts who today maintain a very disciplined program of culinary apprenticeship. Many U.S. culinary schools do have practicum or internship programs, but the amount of time spent on internship is not long enough to instruct and evaluate students properly. More evaluation and collaboration are needed between the faculty and chefs in the field to whom students are assigned. A combination of postsecondary vocational education for more diversified students and apprenticeship for high manual skill levels would create a blend valuable to the industry. (YLB)