Just wondering if anyone does. And if so how you like it.
I attend Connecticut Culinary Institute and I enjoy the learning.
I attend Connecticut Culinary Institute and I enjoy the learning.
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Does anyone Attend a Culinary Institute?
- Thread starter ironchefme
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My daughter is at Johnson & Wales, Denver. One term to go!!! It'll be a co-op with a scone manufacturer in research and development to add a BS in Culinary Nutrition to her AS degrees in Baking and Pastry and Culinary Arts.
Christians need to be in the culinary profession!
Christians need to be in the culinary profession!
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Apollo Celestio
Deal with it.
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I can only talk about my daughter's experience (which has been great!) with culinary school.
Her program calls for traditional classes as well as culinary classes. Academic classes are the same everywhere, but culinary classes are very different. They run about 6 hours and include some lecture and lots of work. Some classes begin at 7:00 AM - some as late as 6PM ending at midnight. First, you and your uniform must pass muster - ironed, spotless, clean trimmed finger nails, no make-up, jewlery other than a wedding band etc. Classes are small because everyone needs so much work space and access to equiptment. (Don't go to a school that has some students working while others watch! Don't settle for a school that doesn't offer at least an Associate Degree - MHO)
More than just learning how to follow a recipe you also learn how to develop one and baking and culinary principles. Exams often consist of being handed a mystry basket of food and told to prepare a plated meal due to the chef-educator in X amount of time, or being asked to identify a table full of spices or tell what went wrong with some some sample baking failures.
It's a very different kind of school and it isn't for everyone. It requires a lot of discipline and physical work and knowledge. Many students work in the restaurant industry while students and days can be very long.
Some schools believe that humiliating students is part of their culinary education. My daughter's school was not into that, but many chefs think that bringing students to tears is part of their learning.
While my daughter encountered some CHristian chef-educators and a few other CHristian students, it is largly a non-Christian world that attracts a large number of people some CHristians would not care to be with. There is lot of drinking, a lot of sex (hetro and homo) and foul language. If that's not a world where you can be loving and function, rethink culinary school.
My daughter has thrived and grown in every way! She's off in a few weeks to a 3 month co-op working in research and development for a manufacturer - the end of her formal education (and tuition payments!) Oh, and no culiary school is not inexpensive. Lots of equiptment, and they always have to have the new things and they have to buy food when it is needed for the curriculium... It simply costs a whole lot ore to educate a culinarian than a history major.
Her program calls for traditional classes as well as culinary classes. Academic classes are the same everywhere, but culinary classes are very different. They run about 6 hours and include some lecture and lots of work. Some classes begin at 7:00 AM - some as late as 6PM ending at midnight. First, you and your uniform must pass muster - ironed, spotless, clean trimmed finger nails, no make-up, jewlery other than a wedding band etc. Classes are small because everyone needs so much work space and access to equiptment. (Don't go to a school that has some students working while others watch! Don't settle for a school that doesn't offer at least an Associate Degree - MHO)
More than just learning how to follow a recipe you also learn how to develop one and baking and culinary principles. Exams often consist of being handed a mystry basket of food and told to prepare a plated meal due to the chef-educator in X amount of time, or being asked to identify a table full of spices or tell what went wrong with some some sample baking failures.
It's a very different kind of school and it isn't for everyone. It requires a lot of discipline and physical work and knowledge. Many students work in the restaurant industry while students and days can be very long.
Some schools believe that humiliating students is part of their culinary education. My daughter's school was not into that, but many chefs think that bringing students to tears is part of their learning.
While my daughter encountered some CHristian chef-educators and a few other CHristian students, it is largly a non-Christian world that attracts a large number of people some CHristians would not care to be with. There is lot of drinking, a lot of sex (hetro and homo) and foul language. If that's not a world where you can be loving and function, rethink culinary school.
My daughter has thrived and grown in every way! She's off in a few weeks to a 3 month co-op working in research and development for a manufacturer - the end of her formal education (and tuition payments!) Oh, and no culiary school is not inexpensive. Lots of equiptment, and they always have to have the new things and they have to buy food when it is needed for the curriculium... It simply costs a whole lot ore to educate a culinarian than a history major.
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