Best Schooling?

Discussion in 'Choosing A Culinary School' started by upandcoming, Dec 29, 2013.

  1. upandcoming


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    Culinary Student
    Hi im a culinary student in Ontario Canada and im wonder which school is better. Theres 2 in my area that are very well known and those are George Brown Collage and Niagara Collage. I would like to get others opinions on which one is better. Im thinking Niagara because of the vineyards and brewing education i would get there. George brown is closer and still very well known. I would love to here your thoughts. Thanks :)

  2. parisjordan


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    Food Writer
    Well, if you are an aspiring culinary student who lives in Ontario, then you are lucky enough since there are many culinary schools in your location. Also, the schools that you are talking about: George Brown Collage and Niagara College are definitely the top culinary schools that you can opt for, as both provides good education and learning experience.
    Here I can brief you about few important points of these schools:

    About Niagara College:
    In Niagara College you will find many programs like full time, part time, international, graduate, bachelors’ degree, co-op programs, online learning and many more. Niagara College is training a team of a dozen student chefs in the hope that they'll win the right to represent Canada in the 2016 Culinary Olympics. The Niagara students and their professors held a mock competition, and also recruit some top chefs to help the students prepare and evaluate their work. Niagara College is a provider of a new Government of Canada initiative project which provides funding incentives to employers hiring recent post-secondary graduates between the ages of 15 and 30.
    Main motive of this project is:
    • To enhance the employability of recent post-secondary graduates.
    • To fill skills and labor gaps, enhance participant employability and ultimately facilitate their integration into the Canadian Labor market.
    • To match graduates with available, high-demand occupations related to their respective educational background.
    • To assist graduates in gaining experience in various occupations such as: management/supervisory positions, and professional/technical positions.
    The funding will provide private sector Ontario businesses with up to a 50% contribution to an intern’s salary up to a maximum of $20,000 total project cost per graduate for a 3-12 month internship.

    Let’s talk About George brown College:

    • It has top teaching professionals who will help you sharpen your practical skills.
    • You will get hands on experience with quality services.
    • They offer the chance to study abroad and gain international work experience.
    • They provide various programs like diploma, degree and apprenticeship, you can choose that fits to your requirement.
    • George brown is a big campus with 1,294 Full-Time Employees, 506 faculty, 600 Continuing Education Teachers/Instructors and many others.

    In a nutshell, I can say that both the colleges are good. Do some research at your end as well and go for the one that best fits your requirements. Enroll into college in which you actually want to go.
    Also, you can check for the other top colleges in Ontario here:
  3. foodpump


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    Professional Pastry Chef
    "Best" is a nasty word, subjective, really.

    School is like a piggy bank:  You can only get out of it what you put into it.  If you stuff your piggy bank with buttons, IOU notes, and foreign coins, that's what you will get when you open it up.

    My personal opinion is that you should really work a year or so in the industry before going into a culinary school.  Not only would this allow you to "feel out" if culinary life is right for you before plunking down your money, it will also enhance your learning at school, and you will appreciate some of the finer things in the curriculum that others with "O" culinary experience can not  possibly pick up on.
  4. r6zack


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    Sous Chef
    Agreed! Don't waste a dime on culinary school until you've already put in enough time in a kitchen to know that it's what you want to do.
  5. nilanjenator


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    At home cook
    foodpump said: 'My personal opinion is that you should really work a year or so in the industry before going into a culinary school. '

    How does one get started, 'working for a year', if you don't have any experience (no sarcasm intended; just a question).  What kind of work do you get started with?
    Last edited: Dec 21, 2014
  6. cheflayne


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    Professional Chef
    Prep cook, pantry, or dish washer are typical entry level positions that don't require experience. I started as dishwasher and then moved into pantry and on and on...
    Last edited: Dec 21, 2014