Looking for a Culinary Arts Program?
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
|By Lisa (Lisa) on Tuesday, April 04, 2000 - 01:09 pm: Edit|
Please help...We are trying to select a culinary school for daughter Age 19. Current considerations are 1. Johnson & Wales new Colorado Program 2. CIA - New York 3. Indiana University of Pennsylvania. We are only considering programs which feed into a batchelor degree program as the above do. Can someone please comment on the above schools and if the cost for the first 2 is worth it? Am particularly interested in feedback on what you know about IUP. Also CIA format is broken down into different cooking techniques vs. food areas (beef cookery, poultry cookery). IUP teaches by the latter curriculum. Is there an advantage to learning one way or the other?Thank you.
|By Meatchef (Meatchef) on Tuesday, April 04, 2000 - 07:12 pm: Edit|
Being a CIA alum, I am biased to suggest CIA. The most important thing is... what does your daughter want. The food business is great. I have been in it for over 30 years and I have seen all sides. Allow her to see for herself what type of food work she wants to go into. It can be incredibly diverse. If you are in the colorado area, I am as well and would offer to mentor or discuss with you or her the life decisions.
|By Bakerboy (Bakerboy) on Tuesday, April 04, 2000 - 07:24 pm: Edit|
I am considering going back to college for culinary arts and baking. I think the cia looks pretty good, but I have heard that it is overrated. I might think about New England Culinary Institute.
|By Cheffred (Cheffred) on Tuesday, April 04, 2000 - 08:38 pm: Edit|
Since you are looking at four year programs, you should also look at Chef John Folse Culinary School at Nicolols State University in LA, UNLV and Paul Smiths College in NY.
|By Vatel (Vatel) on Tuesday, April 04, 2000 - 10:02 pm: Edit|
Before sending her to school I would encourage for her to get some exposure in a real working kitchen. The industry is very different than what is presented in schools.Long hours and menial prep are to be expected as one grows in experience. It is a good idea for young people who think they want to cook for a living to see how different a professional kitchen is as apposed to cooking at home.
|By Pam (Pam) on Wednesday, April 05, 2000 - 02:26 am: Edit|
I totaly agree with Vatel. Have your daughter work so she can get a feel for where her interests or strenghts lie.There are so many different kinds of cook jobs. Also,remember no matter where she goes to school she will not graduate being a chef. She will be a cook,last on the totem pole. This is not necessarily a bad thing,she just has to know this. Her beginning pay will also be low. She should start working somewhere now...