Local Community College or CIA/JWU?

Discussion in 'Choosing A Culinary School' started by ketaylor95, Aug 7, 2013.

  1. ketaylor95

    ketaylor95

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    Food Writer
    I am a senior in high school and planning to attend college in 2014... I was wondering if it is worth the cost to attend a big culinary college such as the CIA and JWU or to get an Associates degree in culinary arts at a local community college?

    Also would it affect in the future if i go to community college for the 1st two years and finish off my last two years at one of the big colleges like the CIA and JWU?

    Thank you,

    Keanu Taylor
     
    Last edited by a moderator: Aug 8, 2013
  2. thierry reverse

    thierry reverse

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    Professional Chef
    Personally, I believe in experience and ojt, a degree will help greatly, a CIA degree will be even more impressive but you will still spend a better part of ten years working and learning under chefs before you get to the top regardless of your academic background. Best of luck. Learn everything!
     
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  3. manufan7

    manufan7

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    I have the same question. But all the professionals I have talked to are saying that you just need to get a degree from a good college. It need not be CIA or NECI or JWU as they cost a lot and going there wouldn't mean you would start earning big bucks. I am going to Humber College in Canada as it is not as expensive as these big name college and it is a good college. After 2 years there then I will go to a big college.
     
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  4. brandon odell

    brandon odell

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    Totally depends on the community college. They are not all equal. In my area, we have a community college program that puts out talent that runs circles around the CIA, JWU and LCB grads that I have worked with. I currently have a CIA Hyde Park grad and a local community college grad among my team. The local CC grad is well more advanced. However, our local community college just happens to have an exceptional program. It is not typical of all community colleges. You have to take it on a case by case basis. One thing is certain though. No matter where you go to school, you will never learn as much as you can underneath a successful chef that loves to teach. NEVER accept work in a failing kitchen. A bad restaurant will drag your reputation down with it. You are better off washing dishes in a successful kitchen that being a sous chef in a bad one.
     
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  5. kaiquekuisine

    kaiquekuisine

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    So true , 4 months working under a great chef and i learned more then most culinary programs i have done taught me . 
     
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