Kitty said: Yes.Culinary Schools?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Culinary Schools?),it will help you,my kids.
I posted a question yesterday asking which culinary schools in the US and abroad were most prestigious and highest ranked, and got a great response. Today, I'm hoping to find some people who have actually attended culinary schools and are currently Chefs, or are in school currently and can give me their input on the programs and speak of their experiences...just trying to get a feel for what it's like before enrolling (and going on a tour obviously of the schools). If possible, could you also explain the difference in certificates and degrees and how high one must go to land a great job? you can also email me at firstname.lastname@example.org. Thanks !
I've been to two culinary schools : Johnson & Wales University of Rhode Island and am in my first quarter that the Art Institute of Charlotte, North Carolina. Either school will give you a thorough education in culinary arts. I think the biggest difference between the two schools is size and standards. Johnson & Wales being a little bigger and Art Institute being more slack. At J&W they won't let you into class with any facial hair or fake nails. At the Art Institute they tell you not to have those, but they don't really enforce it. Johnson & Wales has a larger store room thus they have more ingredients but that's the only thing I miss about Johnson & Wales. Generally, most culinary schools offer Associates and Bachelors degrees. The most prestigious ones offer the bachelors. Associates degrees will get you out into the field at an entry level position such as a line cook or food prep if you have no prior experience but a bachelors will also teach you the business aspect and teach you how to manage and run a restaurant. It just depends what you want to do. Mostly, in the cooking world, the more experience you have, the better job you'll get. Before you can be Executive Chef you have to be Sous Chef. Before you can be Sous Chef you have to develop leadership skills cooking on the line. There's the basics of it. Hope I helped you out.
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