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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