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To get
started in the culinary industry and hopefully one day become a master
chef, there are four main types of education. These include apprenticeship,
a certificate-based program, a diploma-based program or AOS degree and
a Bachelor's degree, known as a BPS. Each has its own benefits and advantages,
and can work for you, depending on how you would like to go about it.
Number 1: Apprenticeship:
This is really the original way to get a good trade-based education, and
it is still widely used today. For chefs, this practice was really established
in France, and an apprentice would work for many years in a restaurant
learning the craft. Because of its focus on hands-on practice, it is a
great way to learn. Not only do you get the basics down, but you also
discover the importance of timing and urgency.
But apprenticeship has its drawbacks. What you generally will not get
with apprenticeship is the theory and fundamentals a formal education
can provide. Most apprentices, unfortunately, do not get a great understanding
of menu writing, pair wines, and the very important "whys" of
cooking. Depending on whom you apprentice under, these skills can often
be missing from the apprentice chef's "mental tool kit".
Number 2: Certificate Programs:
Certificate programs work well because they are generally quite short.
In fact, most high quality culinary certificate programs can be completed
in anywhere from six months to a year. As well, the expense is typically
lower than that of diploma programs. Some typical examples of a certificate
program include: include some links here.
Cooking certificate programs allow you to learn the foundations of cooking,
while also providing the practical hands-on experience you're likely to
need. The key drawback here is that the courses are often compressed,
meaning you may learn less, they may be harder, and they can sometimes
skip over important information that one will pick up in a degree program.
Often, people who come out of certificate programs have an excellent base
of cooking knowledge, but do not have an absolutely complete understanding
of the whys of the cooking trade, which can often be crucial when one
is hoping to continue to climb the culinary career ladder.
Number 3 AOS (Associates) Degree Programs
For most people, this is one of the best educations a prospective chef
can get. In many cases, the AOS program can be completed in two years.
The advantages of an AOS degree program is that you not only get the
hands on experience of the first two forms of culinary education, but
also an excellent level of cooking theory. Some important items are well
addressed in these programs, including such critical items as menus, restaurant
law and cost control. So, although the AOS takes longer and is more expensive,
it generally offers the most expansive curriculum and is the best route
to becoming a chef.
For schools that offer AOS programs, click here.
Number 4: BPS (Bachelor) Degree Programs
The BPS route is typically an excellent way to be educated, with most
degrees obtainable within a four year period. The curriculum with this
route generally focuses on cooking classes in the first two years, with
a large concentration on business management in the final two years.
For schools that offer BPS programs, click here.
What Factors You Should Take Into Account
There are many ways to look at choosing a culinary education direction,
but mainly they can be divided into three parts:
Number 1: Age and Desire To Work
This is a critical factor for most people. Say, for example, you are 35
years old. For your set of circumstances, a certificate program may be
best. This is because a certificate program may only take six months,
which means you will likely be in the industry quicker. For an older person,
this is critical, as you may not have the funds nor the time available
for a more comprehensive two year or four year program.
If you are younger, though, a longer education may be an incredible asset
over the long term. A longer program can definitely help you gain more
"life experience", which is pretty much an unwritten asset that
restaurant managers seek in their young hires.
Number 2: Ask Around For What The Industry Expects
Getting a birds-eye view of the industry where you would like to work
is critical when choosing how you would like to get your culinary education.
What the industry expects differs from city to city. So, for example,
a four star restaurant in New York City would definitely require a degree
or diploma, while a three-star restaurant in Salt Lake City might be OK
with an apprenticeship. Basically, the cooking industry is always changing
and more and more restaurants are now requiring certificates and/or diplomas.
In fact, some highly exclusive restaurants may demand a BPS degree as
well! Consider where you would like to work when choosing your mode of
learning.
Number 3: How Competitive Is The Industry Where You Are.
Obviously, the more accreditations you hold, the better off you are in
an extremely competitive market. You can overdo it, however, and a resume
with an accreditation listing a mile long but no real-world employment
can actually be perceived as a lack of ambition. Believe it.
Number 4: Do You Have The Financial Resources?
Paying for an education can be somewhat expensive, but can be worth it
in the long run. Often those who have a BPS as opposed to a certificate
will be much more marketable and obtain a much higher salary. Consider
your education like an investment: the more money you put in, the more
you will get out of it.
For example, a BPS or AOS diploma holder will likely have the confidence
that they are unlikely to be cooking on the line once they 45 or 50 years
of age. This contrasts sharply with a person who simply apprenticed their
way up. Having a degree might also give you the one-up on someone who
hasn't.
If you have any questions or comments about this article, please e-mail
the Editor at editor@cooking-schools.net.
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