Hi guys,
I'm currently looking at relocating to the NY area from the midwest and am looking at culinary arts programs in the area. I've been a cook for about 5 years now but have no formal education as of yet.
At $10,000 and 1 year of school, the financial and time investment are definitely both in my range, but I don't know a whole lot about the program's reputation.
I see that they are accredited by the ACF, and the 120-hour required externship may lead to a job or at least a contact or two in the area, but I am worried that this may not be enough to get me started in New York City. I plan on possibly bolstering my resume by attending some professional development classes at the CIA after graduating NYIT's program, but I don't know if employers would care much about that either.
Does anybody have any experience or knowledge of this program and it's reputation in the area, or any recommendations for other inexpensive culinary programs in the area? How about the professional development programs from the CIA - would these be enough to bolster what may be drab culinary credentials?
Thanks in advance.
I'm currently looking at relocating to the NY area from the midwest and am looking at culinary arts programs in the area. I've been a cook for about 5 years now but have no formal education as of yet.
At $10,000 and 1 year of school, the financial and time investment are definitely both in my range, but I don't know a whole lot about the program's reputation.
I see that they are accredited by the ACF, and the 120-hour required externship may lead to a job or at least a contact or two in the area, but I am worried that this may not be enough to get me started in New York City. I plan on possibly bolstering my resume by attending some professional development classes at the CIA after graduating NYIT's program, but I don't know if employers would care much about that either.
Does anybody have any experience or knowledge of this program and it's reputation in the area, or any recommendations for other inexpensive culinary programs in the area? How about the professional development programs from the CIA - would these be enough to bolster what may be drab culinary credentials?
Thanks in advance.
