Training as a chef should reward you with lots of job offers, a good salary and opportunities to travel. The downside is the antisocial hours.

Job opportunities for professional chefs is limitless, says John Power, chief executive of the Irish Hotels Federation. There are now 848 hotels and about 2,000 restaurants in the State, he estimates.

Henry O'Neill, chief executive of the Restaurants Association of Ireland, says the number of new establishments opening up has been phenomenal. "The standard of cuisine and the expectations of the Irish customer have increased. This has opened up completely new career opportunities," he adds.

The advent of the full-time degree course in DIT and the moves by CERT and the National Tourism Certification Board to develop a part-time degree is exciting, says O'Neill, offering people career progression. "It is a very creative profession which, unfortunately, is not held in the high esteem it should be here," he says, "but I think it's encouraging that TCD awarded an honorary doctorate to Myrtle Allen this year."

Second-level students interested in a career as a chef can opt for a craft course offered by CERT, a certificate or degree in DIT or a variety of private courses. Bob Frizell, marketing services manager with CERT, says CERT offers a two-year programme in 13 colleges around the State.

The package offered to school-leavers is attractive, with tuition fees paid by CERT, uniforms, safety shoes, books and a knife kit provided. "We provide them with lunch in the college and there is a training grant (payable at two rates depending on whether you live within 15 miles of the college). Students also get a transport grant of £12.50 a week. The course is made up of four blocks. The first full academic year is spent in college and then students do work experience in the summer, then it's back to college and, finally, to industry."

The industrial experience is an integral part of the programme, he stresses. Students must pass this work experience. The course is assessed by means of continuous assessment, a terminal exam and an assessment of the work experience component. "At the end of the course there is a choice of four or five jobs for each students," says Frizell.

John O'Hara of Athlone IT says the course comprises 30 hours per week, with 18 hours dedicated to practical and the remaining time dedicated to theory. He says students do four hours' languages studies (French or German).

School-leavers who wish to train as a chef with CERT need to have a Leaving Certificate standard of education. Offers are made before the Leaving Cert results are out. Applications are accepted between January 1st and April 1st each year. Everybody is called to interview and a knowledge of the industry or practical experience would be an advantage.

Those who wish to find work directly after school can get a job and then do the CERT qualification on a day-release basis. It takes three years rather than two if you opt for this route.

Frizell says the demand for chefs has pushed up salaries but initially the hours are antisocial. "Later on, you may have an opportunity to work more regular hours, for instance in industrial catering, but at the earlier stages of your career, you will have to work the hours."

On a more positive note, he says there is a buzz from working as a chef that people in other industries may never experience.