Large restaurants and food service establishments tend to have varied menus and large kitchen staffs. Teams of restaurant cooks, sometimes called assistant or line cooks, work at assigned stations equipped with the necessary types of stoves, grills, pans, and ingredients. Professional culinary institutes, industry associations, and trade unions sponsor formal apprenticeship programs for cooks, in coordination with the U.S. Department of Labor. Typical apprenticeships last 2 years and combine technical training and work experience. The American Culinary Federation accredits more than 200 formal academic training programs and sponsors apprenticeship programs around the country.