The program faculty must meet specific qualifications to ensure the highest standards of instruction. Faculty are required to hold a minimum of an Associate's degree in Culinary Arts or a related field, along with industry certifications such as the ACF Certified Culinary Educator (CCE) and/or Certified Executive Chef (CEC). In addition, faculty should have substantial professional experience in the culinary field, including active certification with organizations like the ACF, and a proven track record in culinary instruction and mentorship.

To be eligible for the Culinary Arts Cook program, students are generally expected to have completed basic secondary education and demonstrate an interest in pursuing a career in culinary arts. Specific prerequisites may include high school completion or equivalent, and a foundational understanding of math and science, particularly for topics like culinary math and nutrition. Students should also be prepared for a combination of written and performance assessments, and may be required to complete 30 hours of nutrition and sanitation coursework, especially for those not enrolled in an ACFEF-accredited secondary program. Additional courses may be required for students who wish to pursue ACF certification.

Application deadlines for the Culinary Arts Cook program typically follow the academic calendar and may vary by institution. It is recommended that applicants consult the specific program's website or contact the admissions office to confirm deadlines. Generally, applications are due several months in advance of the program's start date to allow for adequate preparation and processing of materials, including documentation of prior educational requirements.