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associate vs bachelor in Culinary Arts

post #1 of 7
Thread Starter 

I'm currently at a culinary school that offers associate degree in culinary arts and a bachelor degree in culinary arts and management. When I applied, I was told by advising to go in as an associates money wise and then before the end of my associates program ask to switch to bachelors. 

 

I'm only 2 quarters away from graduating if I were to get my associates. For me to switch to my bachelors I have to reapply to the school. My goal in the culinary world is to be a private chef and own a catering company.  At the school for associates you get your basic business classes like management by menu, food and beverage, purchasing and cost control and career development and also an a la carte class. The bachelors just adds more business classes like working in america, ect.

 

My question here is in the world of culinary which is a better degree to have associate or bachelors? 

Thanks!

post #2 of 7

Does the bachelor class teach you how to cook better???

CHEFED
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CHEFED
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post #3 of 7
Thread Starter 

No, once you enter the bachelor program its just business classes. The associates covers all the cooking.

post #4 of 7
Quote:
Originally Posted by tierneyberry View Post
 

No, once you enter the bachelor program its just business classes. The associates covers all the cooking.


Oh, I see, the Bachelor program gives you a foundation to manage (chef) while an associates prepares you to do (cook);)

 

If you are planning on running your own business rather than working for someone else, the degree is nice, the knowledge essential, but really, think about whether the piece of paper will help YOU to decide to hire YOU.

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 #5 of 7

How much extra will it cost you? I am with Pete on this the extra business knowledge might be nice but at what cost? 

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #6 of 7
Thread Starter 
It's about 20,000$ more
post #7 of 7

@tierneyberry well if it were me, I would take that $20K and start my business. :)

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
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