Your first resource should be the financial aid department at the school of your choice. Most of them are more than willing to help you discover what your options are as far as private and federal funding go.
Hundreds of thousands of jobs have been lost in the last year, and it looks like many more will follow as the recession continues. For many of these people, the job loss has been devastating. For others, though, it has been an opportunity to reevaluate their lives and to make new choices regarding their chosen occupations.
Careers in the food industry are at an all-time high, and a recent study by the National Restaurant Association (NRA) found that Americans spend nearly half of their food dollars in a restaurant setting – a figure that has nearly doubled in the last 50 years. This makes the food industry the nation’s largest private sector employer, second only to the federal government in terms of available jobs
No two culinary schools are created equally. Depending on what type of school you attend and what the program entails, you might walk away with a certificate of completion and enough skills to get an entry-level job, or you might end with a four-year degree and a desire to keep going until you get a Master’s.
Culinary Student Ken, aka- TinFoilDuck, is back. He is very excited to tell us about his first week cooking at his school’s high end restaurant, Leis’ Family Class Act. Here is what he had to say about his first week in the back kitchen.
It’s the people you meet during your culinary program – from fellow students to your instructors – who have the potential to become an ideal resource for the future.
There are many factors involved in deciding whether to attend culinary school in a large city or a smaller one. By doing an evaluation and asking some important questions you can determine which type of city will be right for you.