Hi,
I am new to this forum. I am 47 years old and planning to enter an Executive Chef Program so that I can change careers.
I live in the Boston area and have an interview at Connecticut Culinary in Suffield, CT next week. Does anyone know anything about this program?
I need a program that I can complete in about a year. This program is 15 months with the option to go back and take the math English etc to make it into an Associates Degree. Because of my age I probably would not do that if I get a good job. I like the option.
The program is 9 months plus a 6 month externship. The other program I am looking into is Atlantic Culinary in Dover, NH which is an Associates Degree and Le Cordon Bleu Program in 15 months. These are the only programs within 2 hours commute that can be completed within about a year including an externship.
My other options are Cambridge Culinary in Cambridge, MA 9no externship but close by) and International Culinary in Fall River.
(Yes, I know Johnson & Wales is about the same distance from Boston in RI, but if I started in Feb I would not finish until 2008)
Any Feedback on the above schools especially Connecticut?
Thanks
I am new to this forum. I am 47 years old and planning to enter an Executive Chef Program so that I can change careers.
I live in the Boston area and have an interview at Connecticut Culinary in Suffield, CT next week. Does anyone know anything about this program?
I need a program that I can complete in about a year. This program is 15 months with the option to go back and take the math English etc to make it into an Associates Degree. Because of my age I probably would not do that if I get a good job. I like the option.
The program is 9 months plus a 6 month externship. The other program I am looking into is Atlantic Culinary in Dover, NH which is an Associates Degree and Le Cordon Bleu Program in 15 months. These are the only programs within 2 hours commute that can be completed within about a year including an externship.
My other options are Cambridge Culinary in Cambridge, MA 9no externship but close by) and International Culinary in Fall River.
(Yes, I know Johnson & Wales is about the same distance from Boston in RI, but if I started in Feb I would not finish until 2008)
Any Feedback on the above schools especially Connecticut?
Thanks