Finding the Right Culinary School

By Mary Ann Matysik, CookingSchools.com Contributing Writer

How do you pick the perfect culinary school? You pick the one that's right for you.

If you're a recent high school graduate -- and you'll need that diploma or GED before you can start -- you can shop as you would for any college or vocational school, balancing the size, location, cost, and reputation. If you're a returning student changing your career or honing your skills, you'll also want a program that lets you schedule around existing job and family responsibilities. That's not an insurmountable problem.

The initial question: Do you want a career-targeted education, with the focus on culinary techniques, plus a dollop of food safety and sanitation? Or do you want your new culinary skills to be part of a larger experience that includes restaurant management and general education classes? If the level of accreditation and transferability is important to you, keep that in mind as you evaluate your choices.

Class Size

While schools may register from a couple of hundred to over a thousand students, most classes are kept relatively small, since you'll need hands-on experience and access to equipment. In order to maximize enrollment, and to some degree mimic a restaurant's long working day, schools will offer morning, afternoon and evening sessions, and you'll be placed in the same group, on the same schedule, throughout the program.

Housing

Student housing is available through most schools, but that may mean off-campus apartments. At Culinard - The Culinary Institute of Virginia College, about half of the 450 students are older than the traditional college freshman. Bibbie McLaughlin, senior vice president of admissions there, notes that chefs have relocated from around the world to take advantage of the Culinard program, but even there, only "seven to nine percent of the students have moved from other areas or other states." While other culinary schools may have a larger proportion of younger "traditional" students, most of these recent grads find programs they want close to home.

Admission: Passion Trumps Punctuation

On the whole, entrance into most culinary schools is not dependent on SAT, ACT or entrance exams. A personal interview and/or essay may be required, but you're being graded for passion, not punctuation. Admissions offices are looking for candidates who take their careers seriously. They are screening applicants to find those who have a personal commitment to the industry, and who understand that mastering the skills is only the beginning step. Carolyn Serrano, director of admissions and human resources at the San Diego Culinary Institute, cautions students that it is not the certificate that changes a student into a chef. "The establishment that you work for bestows the title of Chef upon you," Serrano says.

"Becoming a chef is a lifetime commitment to an ever-changing, challenging industry and demanding customers. The cooking part is the easy part. The leadership part is what will determine whether you will become a Chef," she explains. "Passion, commitment, positive attitude, progressive innovation, teamwork, experience and professionalism play a great part in moving you up the ladder."

Learn more:

California Culinary Academy

San Diego Culinary Institute

The Art Institute of California - San Diego

French Culinary Institute, New York City

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