Hi,
I've only recently begun looking into culinary school again since I first considered it roughly 7-8 years ago. I had a few questions I was hoping some people might be able to help me on.
First of all, when I started looking a few years ago, it was at the community college I was attending in Santa Barbara. The program seemed like a strong experience, and considering it was only the price of $13 per credit, it seemed like quite a bargain, too.(I think California CC's are even cheaper now, maybe $11). This gave you an AS degree from an accredited school in California, and I was assured by the program director that the school was in the top 10% in the nation at the time(whatever that equals out to be).
Still, with specialized schools like California Culinary Academy, CIA, etc, I'm wondering what, if anything, I would be missing by not attending one of these schools. Does anyone have insight into the differences? The CC route seems like a good deal, but I'm really looking for the most rigorous and professional training I can afford, and I'd like it to be from a well regarded school.
Also, another question, if I do select a CCA, TCA or CIA education, does anyone have any sort of experience with the financial aid packages available to culinary students? I'm very interested in TCA(Texas Culinary Academy), but for a one year program, in a field that does not garuntee the highest pay in the world, 36,000 seems like an awful big chunk of change to have to pay off. I would be a 25(26 by enrollment) year old student, and I'm just wondering if it's worth my time to apply. 20K is about the max I could see myself paying for any program.
I'm sure I have more questions, but that's all I can think of for now.
Thanks
kyle
I've only recently begun looking into culinary school again since I first considered it roughly 7-8 years ago. I had a few questions I was hoping some people might be able to help me on.
First of all, when I started looking a few years ago, it was at the community college I was attending in Santa Barbara. The program seemed like a strong experience, and considering it was only the price of $13 per credit, it seemed like quite a bargain, too.(I think California CC's are even cheaper now, maybe $11). This gave you an AS degree from an accredited school in California, and I was assured by the program director that the school was in the top 10% in the nation at the time(whatever that equals out to be).
Still, with specialized schools like California Culinary Academy, CIA, etc, I'm wondering what, if anything, I would be missing by not attending one of these schools. Does anyone have insight into the differences? The CC route seems like a good deal, but I'm really looking for the most rigorous and professional training I can afford, and I'd like it to be from a well regarded school.
Also, another question, if I do select a CCA, TCA or CIA education, does anyone have any sort of experience with the financial aid packages available to culinary students? I'm very interested in TCA(Texas Culinary Academy), but for a one year program, in a field that does not garuntee the highest pay in the world, 36,000 seems like an awful big chunk of change to have to pay off. I would be a 25(26 by enrollment) year old student, and I'm just wondering if it's worth my time to apply. 20K is about the max I could see myself paying for any program.
I'm sure I have more questions, but that's all I can think of for now.
Thanks
kyle
