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11-03-2002, 08:55 PM
|  | ChefTalk Moderator Culinary Experience: Professional Chef | | Join Date: Jun 2001 Location: Minnesota
Posts: 4,119
| |  Re: What School Do I Choose?
Quote: Originally posted by tasbury2
My big concern is I want to hear opinions on advantages and disadvantages concerning academics between Le Cordon Bleu at Brown College in Minnesota and CIA Hyde Park Campus | Go to the CIA.
Kuan |
11-19-2002, 05:12 PM
| | Registered User | | Join Date: Nov 2002 Location: LA CA
Posts: 3
| | LA trade tech
Has anyone heard anything about the LA trade tech culinary program? thanks! |
11-19-2002, 06:44 PM
|  | Registered User | | Join Date: Jan 2002 Location: Right Here
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PM me and I will tell you what I know about LATTC.
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11-19-2002, 06:49 PM
| | ChefTalk Moderator Culinary Experience: Professional Chef | | Join Date: Jun 2001 Location: Minnesota
Posts: 4,119
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Just tell us. Don't be afraid to speak your mind 
Kuan |
11-19-2002, 09:50 PM
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| | Oui Monsieur Kuan
Ok. Aside from knowing a couple of graduates (one I went to school with 6-12 grade), I grew up not too far away from the campus. Their program is excellent and the instructors seem very knowledgeable. I did take a tour when I was visiting my sister in Hawthorne. I like how the program is structured. One gripe I do have (some, ok most, don't seem to mind) is that there isn't enough time on B&P. I am one that does mind. Even though I prefer the savory side of this biz, I still want a thorough understanding of baking and pastry principles. One of the people I know was a sous chef at Ago(last I spoke with him) and the other works here in Las Vegas with me. She's the PM saucier. They seem to know their stuff. So if you are considering LATTC, you won't go wrong by attending.
PS: It won't cost nearly as much as Art Institute of Los Angeles!!!
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Talent hits a target no one else can hit; Genius hits a target no one else can see.
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M.E.A.T.
Mankind Enjoying Animal Tastiness
Last edited by culinarian247; 11-19-2002 at 09:57 PM.
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11-19-2002, 09:52 PM
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Oh I forgot.
In case you didn't see their website click here for the curriculum.
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Talent hits a target no one else can hit; Genius hits a target no one else can see.
Arthur Schopenhauer (1788 - 1860)
M.E.A.T.
Mankind Enjoying Animal Tastiness |
11-20-2002, 12:18 AM
|  | Registered User | | Join Date: Oct 2002 Location: NY,NY
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Tasbury.....The CIA has just added a few more entry dates for the Baking and Pastry Arts program....not sure how many that makes now, but they've upped it from 8... Now i'm not real sure of the cirriculum, as I am enrolled in the Culinary Arts degree, but if is as thorough as the one i'm in it will be well worth the money spent. The facilities and Chef-Instructors are first rate, the campus is incredible, and they will be with you throughout your career.....there are alumni all across the U.S. and abroad, so if you ever want to relocate, even to another country, they will help you. I did a lot of research before applying to a school, and once I visited there was only one school I applied to. |
11-20-2002, 02:01 AM
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I believe they're up to 16 entry dates per year.  I had taken a look once for my wife (who's into baking & pastry). But she doesn't see the point in spending $40k+ to get a two-year degree. Boy did that start a debate in this house. I am a firm believer in "you get what you pay for". Sure, anyone can get a degree from a CC. But again, I think some schools are better than others. Back to B&P. Their certificate program at Greystone is rumored to be good too.
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Talent hits a target no one else can hit; Genius hits a target no one else can see.
Arthur Schopenhauer (1788 - 1860)
M.E.A.T.
Mankind Enjoying Animal Tastiness |
11-22-2002, 04:10 AM
|  | Registered User | | Join Date: Oct 2002 Location: Pasadena, Ca
Posts: 56
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If you go to a mediocre community college program and work at a really reputable restaurant you will probably get more out of it than those who just attend a top notch school.
When you look at job ads for executive chefs or sous chef and they expect a culinary degree. They're not specifying CIA or a local community college.
It all basically boils down to how you apply yourself.
ps my chef laughs at me when I tell him i paid for my school (35k @csca) and insisted that I just go to a good community college program.
Is San Rafael a 30 min drive from SF or Napa Valley?
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11-22-2002, 03:24 PM
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Quote: Originally posted by vzank
my chef laughs at me when I tell him i paid for my school (35k @csca) and insisted that I just go to a good community college program. | He's laughing to console himself.  One day you may be his boss. As long as you loved your experience there who cares what he thinks (or does)........
__________________
Talent hits a target no one else can hit; Genius hits a target no one else can see.
Arthur Schopenhauer (1788 - 1860)
M.E.A.T.
Mankind Enjoying Animal Tastiness |
11-22-2002, 03:26 PM
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BTW it's San Francisco.
__________________
Talent hits a target no one else can hit; Genius hits a target no one else can see.
Arthur Schopenhauer (1788 - 1860)
M.E.A.T.
Mankind Enjoying Animal Tastiness |
11-22-2002, 05:12 PM
| | Registered User | | Join Date: Oct 2002 Location: NY,NY
Posts: 35
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vzank......for me going to a mediocre community college just wont cut it. I was looking for a well-rounded program involving the teaching of several different cuisines, as well as a thorough cirriculum of management classes. As far as working in a reputable restaurant goes, I agree with you.....I plan on working the entire time i'm in school. The way I see it is that if i'm going to spend any money on school I might as well make it worth the time and money I put into it. I've looked through the course cirriculum from some of the local community colleges here, and, like Jeff said......you get what you pay for. It seems to me to be a waste of money. The program i'm in covers many facets of the industry, and the campus facilities are top notch...IMO it's worth every dime......all 875,000 of them. Ya the thought of spending that much on school gives me that deer-in-headlights look.....but what the h#ll.......i'll be in debt the rest of my life for one thing or another, why not spend it on a great education.  |
11-23-2002, 07:59 AM
| | ChefTalk Moderator Culinary Experience: Professional Chef | | Join Date: Jun 2001 Location: Minnesota
Posts: 4,119
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I'm a firm believer in a well rounded education. I also believe that some states have unsatisfactory criteria for what constitutes a well rounded education. Many culinary schools tend to neglect subjects such as Chemistry, Physics, Anthropology, and Mathematics. It's not just an education in culinary arts, it's education for life. Think about it before you choose to go 35k in debt.
Community colleges, on the other hand, are more geared toward providing you with a more diverse education. So, instead of learning how to make pasta, you learn the latin roots for the names of pasta. Ever wonder why a chiffon cake is called a chiffon cake?
There are some community colleges which have an extremely good culinary program. Don't get blinded by all that glitzy, fancy sugarwork you see at those "ivy-league" culinary schools. Widen your options and don't invest your education dollars in "potential."
Kuan |
11-23-2002, 02:50 PM
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I hear what you're saying, Kuan. A well rounded education is important as well. I've done general eds in school already. I want to get out of this CC!! yeah they have a culinary program but I'm not so sure it's right for me. I get conflicting statements from the culinary faculty at the CC as to which avenue's better. CC or culinary school. I believe it's a personal choice, 100%! Sure, every school is gonna say "Come here and learn from the best". Puhleeze. Spare me. Yes, part of me was thinking, "What would I be getting for $31k at SCI that I won't get at my CC?" There's has to be something they offer a CC can't, right? Tell me I'm right????  
__________________
Talent hits a target no one else can hit; Genius hits a target no one else can see.
Arthur Schopenhauer (1788 - 1860)
M.E.A.T.
Mankind Enjoying Animal Tastiness |
11-23-2002, 04:30 PM
| | ChefTalk Moderator Culinary Experience: Professional Chef | | Join Date: Jun 2001 Location: Minnesota
Posts: 4,119
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Well, if you're going to SCI, then yeah, of course! SCI is an awesome school. I hope your credits transfer, at least some of them.
Kuan | | |
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