how to be a chef

 
 
 
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What are the Pros and Cons of Accredited Chef Colleges, Universities & Culinary Academies?



This is step 14 in your multi-part online course about how to become a top chef.

Now let's go into the benefits and drawbacks of selecting to get your chef certification from a College or a University:

Pros   Cons
► 2-4 year College or University: You are accredited worldwide.   ► It takes 2-4 years of study to get your certification.
► You will receive your post secondary diploma.   ► The cost is much higher than any other method of training.
► You can often start in a head position in the kitchen.   ► It saves you little time to get your hands on experience working in a kitchen.
► You are eligible for a higher starting wage.   ► You may not be eligible for an apprenticeship.
► You can make invaluable connections in the business.   ► The competition is fierce for graduating with honors.
► You are recognized in the field as a chef once completed.   ► Not all colleges offer chef training.
► You get hands on personal help.   ► You are still required to apprentice somewhere (time consuming).

 

As you can see the benefits of choosing to get your training in a college or university can have it drawbacks as well as its good points.

The best reasons to choose a college is that you will be accredited worldwide which is not possible with other methods. As a college graduate you are recognized in the field as a chef for a lifetime, whereas a trade school will not let you be recognized until you are hired as a chef.

Tuition can also be an issue although many colleges and universities offer financial aid if you qualify for it.

Most schools that offer you the chance to become a chef can have their tuition range anywhere from $5,000 to $15,000 per year. That is quite a bit of money, but the benefits are well worth it. In the next section you will find a list of Colleges that do offer chef training.

To continue to the next section of your chef training, please click this link: Colleges that offer chef training


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