I was wondering if anyone could shed some light on my situation. I have two years professional culinary experience and have been working in restarants since I was 18. I am also pursuing my BS degree at UCF in Restaurant and Foodservice Management and have aspirations of working my way up to become a chef. I have about a year left until I graduate and was wondering if I should take classes at my local state college in culinary arts to gain a basic certificate. It is affordable for me and is only 18 credit hours but seems to cover the basics. Am I just wasting my time? Should I just try and save money to enroll in a better school like International Culinary Center for a diploma? Any advice helps.