I know people who have started careers at 5-star restaurants only after completing a certificate program, but I know they offer higher degrees, and I’m curious to know what more I can do with them. I’m also trying to find out every place where I can get advanced culinary degrees in California, because from what I can tell, the CIA in Napa only offers certificate programs. Any input would be helpful.
@Nicole: Thanks for your input, even though it’s not in the least bit constructive.
How do my opportunities change with a certificate, associates, bachelors, or masters degree in culinary arts?
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Nicole
March 1, 2010 at 5:07 pm
That depends on too many things.
Sometimes the degree is to open new horizons for you, but not guaranteed to find you a job.
OrangeKitten
March 1, 2010 at 5:27 pm
The AS in culinary arts is the standard degree program. You usually get placement into work once you graduate. Better schools will have better opportunities in terms of placement. This is as often the relationships have formed between schools and the industry. From then on it’s just your creative ability/driven to succeed attitude to rise the ranks.
I’ve never heard of a bachelor level culinary arts, say nothing of graduate level. This is a purely vocational program so higher degrees don’t mean squat. The point is just to get you educated enough to launch you into work such that you are prepared to deal with day to day issues in terms of food preparation, health, and sanitation. Not to spend years and years in a classroom theorizing about what types of foods were delicacies in the 14th century.