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Sun, Oct. 23rd, 2005, 05:55 pm
hippocleides: Culinary institute or culinary school?

Hi. I'm looking into going to culinary school after I finish my B.A. in May, and I'm having a lot of trouble finding objective information about different programs. The only people I've talked to who can even begin to answer my questions about culinary education teach or work at the schools I've received brochures from, and I'm not willing to give them the complete benefit of the doubt.

My question, simply put, is this: Is attending a private culinary institue really worth the exorbitant tuition? I live in Portland, home of the Western Culinary Institute, an affiliate of Le Cordon Bleu; their program seems top-drawer, but they charge over $40 K for the whole shebang, not including room and board. I would, however, be willing to relocate to Seattle to attend the renowned culinary arts program at South Seattly Community College, which is accredited by the ACF but not affiliated with any haute cuisine brand name. As a community college, their tuition would amount to approximately one tenth of that charged by Western Culinary; however, they don't give off the same prestigious airs, even though their placement rate is 95-100%, comparable to- if not better than Western Culinary.

In general, is the education and assistance one would receive at a private culinary institute ten times better than what is offered by community college programs?

Mon, Oct. 24th, 2005 01:28 am (UTC)
al_native: it's all the same

Check into the curriculum of all schools and find out what they offer. The thing to look for is the basics and the baking. Once you get that then you can immerse yourself in books and on the job training. Once I learned the basics of cooking, I got most of my specialized training on the job. I DO work at a five star five diamond resort with plenty of well qualified chefs. The experience I get from those guys have helped me tremendously. Any other questions just e-mail me at bheptin@gmail.com

Mon, Oct. 24th, 2005 12:57 pm (UTC)
femme_liqueur

i'm attending johnson & wales university for culinary arts right now in providence, rhode island and i love it. i'm 2 classes away from starting my 2nd year and i feel the education i've gotten so far is well worth it...although j&w is expensive....40k for an associates, 80k for a bachelor's. however, at j&w you get a degree from an accredited university....the cia's program is just a bit better than j&w but since they're not a university, you can only get a 4 yr certificate. as for me, after i get my associate's in culinary arts, i'm going to pursue my bachelor's in nutrition (which is a GREAT program here also). they also offer a lot of different courses of study after getting a culinary as. they also have a school in denver, which is closer to you. check them out! www.jwu.edu

Fri, Nov. 11th, 2005 12:25 pm (UTC)
thunper

I have recently granduated from The Art Institute (of Dallas), with a 2 yr associates degree in applied science. The program cost $43 k, but thanks to uncle sam, and some education grants, I won't be paying half of the total amount. There are all kinds of programs that have grants, chef organizations, the school itself, and federal education.