![]() | ||
| Cooking Articles • Cookbook Reviews • Cooking Forums • Recipes • Cooking Glossary |
|
Welcome to the ChefTalk Cooking Forums forums. You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact contact us. |
| |||||||
| Register | Blogs | Photo Gallery | FAQ | Members List | Search | Today's Posts | Mark Forums Read |
| Professional Chef's Forum Discuss with other professional chefs the latest trends, kitchen and employee issues and more. |
![]() |
| | Thread Tools |
|
#1
| |||
| |||
| I am a student at Le Cordon Bleu. Going on externiship in 2 weeks i have a opportunity to do a Trial at Payard in New York. My school is telling me i can miss 1 day of class but i would like to go there early to scope it out. I could go early but it would ruin my GPA. I was told it would be in my best interest would be to stay in school. What should i do? |
| Sponsored links |
| |
|
#2
| |||
| |||
| How can this ruin your GPA?
__________________ cooking is my passion...baking is my adventure... |
|
#3
| |||
| |||
| Personally, I don't see what G.P.A. has to do with proffessional cooking in the first place everywhere I've ever worked, the school grads have needed to be completely retrained anyway, because schools don't teach a whole lot of practicality and organization. Much less waste control, and dealing with high pressure situations. In my book experience rules. Try approaching the school again and press the matter with them. |
|
#4
| ||||
| ||||
| unless your financial aide is hand in hand with your GPA as mine was ( I had merit scholarships), don't worry about it, since it's better to get a heads up, show your dedication and passion to a potential employer. Most interns get offered a position in the place they intern at, MOST times, not 100% |
|
#5
| ||||
| ||||
| Keep the GPA up there. It's one of those Permanent record things and even though most believe it has nothing to do with what you're actually training for... it does. Plus bragging rights are not a bad thing either. How amny folks go thru the trouble of putting a GPA of 2.8 on a resume. You're more apt to display the 3.5 or 4.0. Going to higher education shows potential employers you are able to be taught something. The higher your GPA show's how well you retained the lessons. Eventually it will all even out but in the beginning it could translate into a better starting wage. |
|
#6
| |||
| |||
| while i agree with some by saying that if you put a 3.5 or 4.0 on your resume it will look good, its not as important as work experience. I dont know about your school but somone from mine had close to a 4.0 and he is at the same externship site as me, and he doesnt know crap, so gpa doenst mean much, its more how much you know/how hard you work. I would go for the work experence, unless the your GPA depends on scholorships or somthing. |
| Sponsored links |
| |
![]() |
| Thread Tools | |
| |
Similar Threads | ||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| need experience | eaglesfn68 | Food & Cooking Questions and Discussion | 2 | 10-10-2007 01:19 PM |
| Part-Time Work (no experience) | gondoli | Culinary Schools \ Culinary Students | 2 | 08-26-2006 07:28 AM |
| Dehydrator experience | Chef Mike | Food & Cooking Questions and Discussion | 4 | 04-17-2006 04:53 AM |
| CIA work experience requirement. . . | Bill H | Culinary Schools \ Culinary Students | 9 | 03-02-2003 08:05 PM |
| how do I get experience | nscainash | Welcome Forum | 0 | 05-01-2002 06:09 PM |