or Connect
New Posts  All Forums:Forum Nav:

Certification vs School?

post #1 of 3
Thread Starter 
Hello everyone,
My name is Mark and I at a crossroads in my career. I have been a line cook for almost 10 years and I have made a decision that, for me, I need some sort of certification or degree to take my career to the next level.
I have heard programs at community colleges are affordable and are great if you plan to stay in the area, but are not necessarily recognized nationally like some of the big name programs (JWU, CIA, FCI, ect) that cost much more.
Certifications are another route to take I know little about as it pertains value and recognition.
I know I need a " piece of paper" to move up.
Any suggestions or input?
post #2 of 3

I am going to a small tech school (IVY Tech this is in Indiana) and a lot of our classes are certified. We have a serve safe course that you can take the class or just take the test and if you pass the test you are serve safe certified. At the end of the 2 year degree you can become a certified chef by taking another test. This is an actual test, not hand written. I have not yet taken the test however I have learned you must do the following all size dices, cut chicken down, and the cuts of juliane and a battone (pleas excuse that horrible spelling). If they like what they see you can become a certified chef by the FCA. I dont know how much that helps you but I sure hope it does. Good luck!!! 

“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.”- Julia Child 
Reply
“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.”- Julia Child 
Reply
post #3 of 3

Sorry ACF not FCA

“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.”- Julia Child 
Reply
“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.”- Julia Child 
Reply
New Posts  All Forums:Forum Nav:
  Return Home