How to choose a school

Where:

Although geography may not be your first consideration, you might want to first rule out schools that are too far away, too close to home, or not in a large enough market to offer hotel or restaurant experience. If you think you would like to get an associates degree in baking/pastry at Honolulu Community College, but your family is in the Midwest, getting home may be expensive and problematic. On the other hand, your local school offerings may be good, but there are no restaurants or hotels where you can get solid hands on training or referrals when you complete your degree.

How Much:

Education is not cheap, and culinary schools can be quite an expense. Neither do they make it easy to compare the cost of different school programs. You can get a quote for tuition but the hidden lab (a.k.a. kitchen) fees are high. Or you have to have your own equipment, and only the best will do. Other schools will include these items in their per semester costs. Once you have determined which schools seem attractive to you, make sure you ask all the difficult financial questions so you won't be surprised.

There are scholarships out there as well, so don't neglect applying for financial aid or grants when you are thinking culinary school.

What Kind:

What kind of program or degree are you looking for? Is the bachelor's degree important to you, or are you looking for a quick background to get you on your way? There is a huge difference in the length of some school programs. There are programs that offer a nine month overview, others a much longer and intensive time of work and study. Know how long you want to commit to this aspect of your education and what credence the piece of paper (certificate, Associates degree, Bachelors degree, etc.) you end up with, will be given by future employers.

The school should be accredited by the Accrediting Commission of Career Schools and Colleges of Technology and the Accrediting Commission of the American Culinary Federation link. This will keep you from wasting your money on a less than adequate education in the culinary arts.

Make sure you check out the school in person. What are the kitchens like? Are they well equipped and up to date? Does the school own or work with a restaurant where you can practice your new skills? Does the school offer a number of courses in the areas you want most? If you are interested in catering make sure the schools you consider will broaden and deepen you so you can be successful as a caterer.

What's the school's reputation? Although this is not always an easy assignment, you should know how much experience the teachers have, what achievements have they attained (how many are Master Bakers or Master Chefs) and what books have they written. What are the graduation and employment rates of the school? Do most graduates go on to careers in the culinary arts? What is the school's placement rate? Many times alumni will hire from their alma mater and offer mentoring programs to get you started in the industry. If you have aspirations beyond your local community and are even thinking internationally, go to a highly regarded school with an international reputation.

How Big:

The size of the school is not as crucial as the size of the classes. How many students will be huddled around the instructor? Will you be able to even see the fine details of creating croquembouche? Look for classes of no more than eighteen for "in the kitchen" work. However if the courses you are attending are going to be in the more traditional classroom, twenty five or even larger are acceptable. Some smaller, culinary dedicated schools will have very small classes to optimize individual attention, but this up close and personal approach is also costlier. You want to make sure the school's size constraints are going to facilitate your learning.

You can get further help by looking at The Guide to Cooking Schools by ShawGuides, or Peterson's Culinary School Guide.

Spend some time employed by a restaurant to confirm your desire to work in the food industry. Then ascertain the kind of program, i.e., certificate, associate or bachelor degree, you will need to accomplish your goals. Check out the school for high graduate placement rates in the culinary field.