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Externships

post #1 of 3
Thread Starter 

I recently met and had conversations with some nice students of a well known culinary school. I expressed some of my thoughts to them and not only they, but most of the other students they know feel the same.

   The externship programs in reality are a slight rip-off . You are paying the schools (or in some cases mom and dad are) a lot of money for a semester of culinary education. When you go out of the school on your externship, you are still paying them. On top of that they told me that many externships do not pay them or they are paid $8-to $12. an hour and room and board are deducted. . This is highly unfair and is a practice that should be looked into long and hard.

  These students told me that   a lot of the guys are afraid to say anything for fear of repurcussions. God knows that the schools put them in hock as. They  are expensive enough that they don't have to add to expense. I know guys 30- 35 years old who ae still paying student loans to the schools . This puts them behind the 8 ball so to speak from day one. The schools are a business and profit is the name of the game.  I know very few businesses where one goes to school and pays abot $40,000. for the right to earn $10-to $12.00 an hour on graduating.

 

P/

The schools I taught in in NY years ago did not have externships. When you graduated we got you a job in the industry. The better your grades the better  place we would put you in contact with.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #2 of 3

Internships are unpaid. Externships are paid cooperative education. I did an unpaid-internship for my education. I received only school-credit towards the A.S. degree. I did not earn any wages, otherwise, that would have been an paid-externship. I have been repeatedly reiterating my point here, and other forums, for any prospective cookery students to consider an ACF Apprenticeship, if one is young, and to consider a community college, if one is a middle-aged, career-changer.

Very few people actually heed my advice, therefore, I do not sympathize with them, if they must spend many years of their lives repaying those student-loans, because they ignored my advice, and enrolled in an expensive, private, culinary school, and only to discover, much to their chagrin, that they end up with a low-wage, entry-level job in the cooking trade upon graduation.

Buttercup: You mock my pain!
Man in Black: Life is pain, Highness! Anyone who says differently is selling something. -- The Princess Bride
Miracle Max: Sonny, true love is the greatest thing, in the world-except for a nice MLT - mutton, lettuce and tomato sandwich, where the mutton is nice and lean...
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Buttercup: You mock my pain!
Man in Black: Life is pain, Highness! Anyone who says differently is selling something. -- The Princess Bride
Miracle Max: Sonny, true love is the greatest thing, in the world-except for a nice MLT - mutton, lettuce and tomato sandwich, where the mutton is nice and lean...
Reply
post #3 of 3
Thread Starter 

I agree with the above post 100%. A community college is even better because at least in most cases it includes and AS degree which many culinary schools are not qualified to offer.  You will learn the same basic fundimentals. One thing that shocked me in talking to the students of this expensive school was they learned nothing about purchasing anything.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
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