ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › BA at LCB or a four year university?
New Posts  All Forums:Forum Nav:

BA at LCB or a four year university?

post #1 of 6
5/20/07 at 1:34pm
Thread Starter 
So I'm near the end of my culinary training at school (about three weeks to go). I will only recieve a certificate of completion from the school and I'm already am a CC by the ACF. I have about 2 years working experience in the industry and only about three months ago I started working for a fine dining restaurant in a hotel on the beautiful Sunset Strip in Los Angeles CA. I know for sure that I'm going to continue my education once I finish culinary school, but I don't know what would be a better road to take. Should I go for the bachelors in culinary management at LCB or get a bachelors in hotel and restaurant management at a four year university? Keep in mind that I want to be a chef, but I don't want to limit my education to only BOH functions. Any kind of feedback is welcomed, thanks for your time.
Reply

Featured Stories on ChefTalk.com

Follow ChefTalk on Pinterest!
A clinical look at how a restaurant runs
The Making of a Chef Innovator, without the Pomp
post #2 of 6
5/20/07 at 5:09pm
Get a get a bachelors in hotel and restaurant management at a four year university. Work part time and summers in restaurants.
Reply
post #3 of 6
5/20/07 at 6:08pm
I agree. Four year college. I have a friend who has a BA in Hotel and Restaurant Management and he's now the GM at an REI store.
Reply
post #4 of 6
5/21/07 at 12:00am
do the 4 year degree at univ.
Reply
post #5 of 6
5/21/07 at 12:10am
Thread Starter 
Just for the sake of knowing, can you tell me why not LCB?
Reply
post #6 of 6
5/21/07 at 4:41am
Credibility. Cost. Quality of non cooking related courses such as Chemistry and Anthropology... if offered at all.
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs

Featured Stories on ChefTalk.com

Follow ChefTalk on Pinterest!
A clinical look at how a restaurant runs
The Making of a Chef Innovator, without the Pomp
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › BA at LCB or a four year university?