I want to pursue a Culinary Degree instead of a certificate. I don't have a college degree, so that is why I decided on the degree course. With that being said, I've looked at NECI and Atlantic Culinary Academy. Both offer what I'm looking for, but are really expensive. The Art Institute in NYC isn't has high, but still up there. I'm not sure that I can get enough in loans and possibly grants to cover the cost. So I decided to look for a backup plan. I took the advice of others here and looked to community colleges. NYC College of Tech has a degree course in Hospitality Management. But when looking over the course outline, I felt it concentrated more on liberal arts and business rather than hands on experience in an actual professional kitchen. Now I understand the need for a balance between business and culinary skills and how I would need them both. But when I researched the schools I mentioned above, they included business knowledge but seemed to have lots more hands on and "real world" experience. So in the world of Culinary Schools, do you really get what you pay for? Thank you everyone.
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2/9/07 at 6:42pm