I have a friend who works the front desk at my job. She wants to move into being in food and beverage. She has a BS in Hotel Management (from U of Houston). She asked me if she should go to culinary school and get her associate degree or just complete a certificate program. My answer to her was to get a job as a cook and do a certificate program. From there get promoted to sous chef and then chef de cuisine. With that experience as a chef, a certificate and a bachelors degree in hospitality she'd be set for something. I don't think having an associates at her education level is going to afford her any more of a boost up the food and beverage ladder. Maybe I have misled her and I don't wanna give the wrong advice. I also said she should talk to some of my instructors from school. I don't know how far she wants to go in the industry but if she wanted to to be a director or something, the bachelors will be key. That's why I suggested that she pursue the certificate. My belief is that if she applied for a director job and was currently a chef de cuisine she'd be ok without the associates. Please tell me that I didn't lead her in the wrong direction. Please.