[psychobihn]

Hi, I just wanted to know is getting a 4 year Bachelor's degree in culinary arts worth it, or should i settle for an Associate degree. I would think that chefs prefer hiring graduates with a Bachelor's . . .but I am became rather perplexed when I found out that CIA, one of the most reputable culinary institute in the US, doesn't even offer a Bachelor's in culinary arts, and that made me then think that the extra two years isn't really necessary.

So really, would the chefs/restaurant owners out there seriously weigh the extra two years?

Thanks