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College vs. Tech School, Associates vs. Bachelors, Culinary Arts vs. Culinary Management

post #1 of 4
Thread Starter 

Hello,

       I am going into my senior year of high school, and know for a fact that I want to pursue a career in the food industry. I am stressing out over typical things such as: cost, what school to go to, how long should I go to school, what program, and etc. So basically like the title says, is a college better than a technical school and/or community college. Is an Associates better than a bachelors. As well is is the culinary arts program better than a culinary management program. Please give me some advice, I need to figure out what to do.

        Thanks, A stressed out culinary student!

post #2 of 4

Ranked in ascending order (lowest to highest) for somebody perusing your resume:

  • H.S. diploma/GED
  • Go to work, maybe self directed study
  • 1-2 year trade school (culinary certificate) or apprenticeship (advocates for either/both may be very vocal lol.gif)
  • A.A. or A.S. (2 year college degree), may have trade specialty included. An Associates degree from a large majority of community colleges as well as selected private schools is fundamentally the same as the first two years of a four year school and is generally transferable to another school.
  • B.A. or B.S. (4 year college degree), majors vary, major important for engineering, sciences, professions, otherwise generally of less importance, essential if any plans for Masters, PhD, or entering the educational field or private practice such as law , medical , engineering, accounting, etc.

 

If you plan to advance beyond doing something (often referred as "blue collar")  and eventually managing or seeing to it that things get done (often referred to as "white collar"), IMHO an A.A/A.S. is mandatory and a B.A./B.S. very strongly recommended.

 

Can you manage without a college degree, sure, but the road is rougher and longer.

 

Where do you see yourself in:

  • 5 years
  • 10 years
  • 20 years

 

What you do after high school sets the foundation for the rest of your life, basically the next 60-70 years.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #3 of 4
Thread Starter 

Thank you @PeteMcCracken So basically I would want a Bachelor's and it would help me a lot. I know experience helps big time from what I have read. In five years after high school, I hope to be in a restaurant to set my foundation and either finished with or in the process of completing college. I know I will have to climb the "culinary ladder" in the kitchen. And hope for the best, I want this and know I am dedicated and want to be in the kitchen. :)

post #4 of 4
Cassie - Just get your undergraduate degree as a first requirement. Work in kitchens along the way if you like. But START at a BS/BA; Don't aspire to end there.
Do or Do not - There is no Try. - Yoda
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Do or Do not - There is no Try. - Yoda
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