You will have experienced all the necessary skills during your program to be capable of performing extremely well in a kitchen, hotel or culinary management role. Graduates can also pursue continuing education in Artisan Bread Baking, the Art of Cake Decorating or Intensive Sommelier training to specialize while adding a certificate to their resume.
You can learn more about those programs in California here. Pursue your culinary passions with career training at ICE. Skip to main site navigation Skip to main content.
How Long is Culinary School? It can be flexible depending on your schedule and program. At many of them, students who place first, second, or third will receive a certificate for a scholarship to attend the CIA even a full-tuition scholarship!
Welcome to the Culinary Institute of America. Thinking About a Career in Food? Deciding to Go to Culinary College. CIA Campus Life. Applying to The Culinary Institute of America. Paying for Culinary School. How can I become a professional chef or baker? How can I become a sommelier? How do I find jobs after culinary school?
What do you learn in culinary school? What can I do with a culinary degree? How can I prepare for culinary school? What is the best culinary school in America? In the world? Is it worth it to go to culinary school? How long is culinary school? Where is The Culinary Institute of America located? Is there more than one campus? New York campus visitor tours California campus visitor tours and events Texas campus visitor tours and events.
Is The Culinary Institute of America accredited? Learn more about our accreditation, authorizations, and approvals. Find out why not-for-profit status is important when choosing a college. How does The Culinary Institute of America compare to other culinary schools?
Are there study abroad programs at The Culinary Institute of America? Does The Culinary Institute of America offer online culinary degrees? Does The Culinary Institute of America offer part-time degrees? Are there dorms and other student housing at The Culinary Institute of America? New York campus dorms and student housing include residence halls, Adirondack-style lodges, and townhouses. Check them out and learn more about living on the New York campus in this on-campus housing video.
The answer to that question weighs heavily on the type of career you are pursuing. Both options provide advantages, however if you would like to get into management in the foodservice industry, a higher level of education is generally required.
Length of Curriculum First, how much time do you have to gain the needed experience and education? If you are looking to just learn the basics in a shorter period of time, a Culinary Arts Certificate may be the right option for you.
Generally speaking, most Culinary Arts Certificates are completed within months, or about full semesters. This can depend on the school and if it is a generic course versus a more specific specialty, like pastry chef. Even though he was getting help from his dad to pay off the student loans, Spence says he "could barely live" between the low salary, high rent, and regular loan payments.
And that's the norm for New York City line cooks. That's still not very helpful for someone who needs to pay off tens of thousands of dollars in culinary school debt. According to U. Depending on the terms of the loan, it could be even higher.
These debts are only compounded for college graduates and career-changers who enroll in culinary school. I think you're able to better propel yourself in the future.
One solution to crushing debt is finding a way to avoid paying tuition in the first place. About 90 percent of Culinary Institute of America students "receive financial aid in the form of scholarships, grants, loans, and work-study.
And so on. Dirt Candy's Amanda Cohen argues that it's not just the schools themselves that bear some of the responsibility for drifting beyond the reach of lower income students. It's the whole ecosystem of both the educational and restaurant communities. She says she has at times considered ways that she as a chef and restaurant owner can help mitigate the costs of culinary school.
New Orleans chef John Besh does that in his own way. Dismal minority and lower-income enrollment is a significant downside of the cost of culinary school that ripples throughout the restaurant world. Besh explains, "We have this weird thing happening where we have mainly upper middle class white suburban boys that could afford to go anywhere, and they're going to culinary school and they're the ones moving to New Orleans and I'm trying to teach them how to cook Creole.
Besh's scholarship program does include an internship at one of his myriad restaurants and the opportunity to work for the likes of Danny Meyer, Rachael Ray, Emeril Lagasse, and others. But why does it focus on culinary school? Though Besh acknowledges that culinary school and especially a high-end one like the CIA may not be necessary to a cooking career, he argues, " Through great education that you gain through these scholarships and mentorships then you don't have to settle anymore.
You can raise your own limits and set the bar where you want it set. And I think you're able to better propel yourself in the future. Any time you're throwing down tens of thousands of dollars on education, it helps to know what you're doing with it.
Perhaps even more so in the case of a trade like cooking. Tuition is high and average salaries for many jobs in the food service industry are low. A cost-benefit analysis for culinary school tuition will calculate differently for the cook who plans to work his or her way up the line in a New York City restaurant and the cook who wants to take a higher-paying corporate or private chef gig. There are all kinds of jobs available to culinary school grads: working in all facets of a restaurant, from the line to the host stand to the wine cellar, and beyond; research and development for a corporation like McDonald's; overseeing the kitchen at a hotel, resort or on a cruise liner; and so much more.
During the academic year at the Culinary Institute of America, about 54 percent of incoming freshmen expressed interest in working at an independent restaurant in some capacity upon graduation, according to communications director Jeff Levine. Another 27 percent were interested in working at hotels or resorts, while 17 percent were considering careers at restaurant chains or other corporate food jobs. So what are the average salary expectations for these two career paths? For those hotel and corporate chefs who are making more money than those who work in restaurants, culinary school may be less of a financial challenge.
It's worth pointing out, though, that it often takes years of working as a line cook for grim hourly wages before making that kind of money. And while salary levels for those who had obtained culinary degrees or certifications are higher than non-grads, the survey warns that "the salary gap — while increasing — isn't as big as you might think. Too many people do not know what they're getting themselves into when they enroll at a culinary school, and the Food Network is partially to thank.
What these aspiring cooks know about working in a kitchen is a fantasy promulgated by Food Network shows and competitions like Bravo's Top Chef. Some of them see cooking as a pathway to celebrity. They want to become the next Rachael Ray, but they don't know that the odds are terrible for becoming a celebrity chef who jets off to Aspen every year. Los Angeles chef and restaurateur Suzanne Goin has seen young cooks get tripped up in that fantasy.
Culinary Institute of America director of communications Jeff Levine says that the Hyde Park campus enrollment has risen from 1, students to 2, students in the 20 years since the Food Network launched.
So, as applications rise, it's increasingly crucial for culinary school applicants to remember that the depiction of restaurant life on reality TV shows is not what the work is like in real life.
The depiction of restaurant life on reality TV shows is not what the work is like in real life. Even culinary school administrators will tell you that you probably shouldn't go to culinary school if you're just interested in being a famous chef or Food Network personality. They want students who are passionate about food. And so the CIA requires students to have had at least six months of experience working in a restaurant — front or back of the house — for admission.
Jodi Liano at the San Francisco Cooking School says her school doesn't have that kind of requirement, but that she personally talks to applicants by telephone to gauge why they want to study cooking. If they don't convince her of their passion, they don't get in. Some chefs argue that some culinary schools have misled or failed to educate students about these realities of restaurant life. Brad Spence of Philadelphia's Amis says that the particularly egregious programs are those that admit students who have no background at all in restaurants.
Meanwhile, pastry chef and dean of the San Francisco Cooking School Bill Corbett thinks that this kind of misinformation is what prompted the lawsuits at places like the California Culinary Academy. Mario Batali doesn't sit. But students don't always listen to reality. The students didn't believe them, the teachers told her at the time.
But the students didn't believe Cohen either. People say, 'Oh, well that's not why I went to culinary school. This is exactly why you went to culinary school. Chef David Chang tells the story of a retired police chief from a small town near Pittsburgh who had dedicated his entire life's savings to opening his own restaurant. But, somewhere along the line, someone had told him he could only become a restaurant owner if he first went to culinary school.
He believed that was the only option. If there was a global movement to standardize cooking as there is with medicine, Chang says he could understand getting a culinary school degree. But, as things stand, there's no real prerequisite for getting into the restaurant business. In fact, Chang — who has attended both liberal arts and culinary schools — argues that it might be more beneficial to get a business, philosophy, or engineering degree from a four-year college while working in professional kitchen.
You don't have to live in a city like Los Angeles or New York to build a career this way either. Amis chef Brad Spence agrees. His advice for those considering culinary school — and who can afford the tuition — is to get a business degree at a four-year college while working part-time at a restaurant. But you don't have to go to any kind of school — culinary or otherwise — to get a restaurant job. The tenacious will be able to get a foot in the door at a top restaurant so long as they're willing to start as a dishwasher or prep cook.
Some chefs even prefer to hire inexperienced cooks: Spence explains he's really looking for an employee with a good attitude and passion for the job. He can teach his line cooks the technical skills himself. Spence has a better idea of what aspiring cooks can do with their tuition money.
If he had to do it all over again, he says, he would take a fraction of what he spent on school and use it to travel to Italy. He would work in restaurants there to learn about Italian cooking. Spence didn't know that path was possible back when he applied to culinary school.
It is possible. Bypassing culinary school to work in a restaurant is really just the beginning of a different kind of culinary education. And this kind of education is often intimidating, sometimes risky, and involves a lot of self-discipline as compared to what you get at culinary school.
Line cook Sam Brennan had to learn on-the-job when Spence brought him aboard at Amis. Brennan graduated from college with a degree in political science and English, and then spent two and half years working for a life insurance company in Philadelphia.
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