WanaBe a ChefBachelors vs. Associates

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Atlantic Culinary Academy (NH)
California Culinary Academy
International Culinary Academy (PA)
The Cooking & Hospitality Institute of Chicago
Western Culinary Institute (OR)
California School of Culinary Arts, Pasadena, CA
Texas Culinary Academy, Austin, TX

WebFoodPros.com: WanaBe a Chef: Bachelors vs. Associates
By Galopinggourmet (Galopinggourmet) on Wednesday, March 08, 2000 - 07:50 pm: Edit

I am starting my career in the culinary arts and wondering what the advantages are to a four year degree. I am interested in being a chef and possibly entering into H/RM, but would like to keep it to the back of the house. I want to cook...not manage.

By Vatel (Vatel) on Sunday, March 26, 2000 - 12:24 am: Edit

The benifits to a four year degree in a foodservice program are many.First be very particular on which school you choose.The tuition may be greater on some schools.You get what you pay for spending the extra money will get you a better education.Schools such as Johnson and Wales, Cornell, and University of Houston have very good prgrams. No matter what school you choose a BS will give you a much greater understanding of the business end.This is invaluable knowledge to have to manage your carrer.The quality of jobs that you will have opportunity to vie for will greatly increase with a BS. A four year program shows employers that not only do you know basic accounting and managerial process it also shows
commitment and that is extremely important. I have found that the employees I have hired with a BS as opposed to a AOS are more focused , mature and dedicated. Lastly, and perhaps the most importantly, you may say now that you want "to cook and not manage" but that might not be the case down the road. Burnout is extremely high in this industry. A BS will give you options in the future that you might not have with only a AOS. Get the education now if you can it willserve you greatly in your futre I promise you

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