• 1

    EOL Coverage of Chefs Championships at IHMRS

  • 2

  • 3

  • 4

    Preparing Lobster for Competition

How to Evaluate a Culinary Arts Program

In the late 1970's and early 1980's there were only a couple of schools available for students interested in a career in Culinary Arts. In 2014 there are literally hundreds if not thousands of programs with new programs opening almost constantly.

There are several categories of programs: AOS (Associates of Occupational Studies Degree), Certificate programs and limited programs with classes on one specific area of Culinary Arts or Foodservice,  Bachelors programs and even an increase in Masters programs related to the industry.  Interspersed with these are courses with curriculums suited for  general public / food enthusiast  rather than culinary professionals, that give the impression that they are for food professionals.

Amazingly there are now programs that offer on line only culinary training.  (We are in NO WAY affiliated with any of them, nor do we endorse or recommend them)

A wide spectrum or organizations offer these programs:

  • Not For Profit Privately owned Schools
  • Public Secondary Education Programs
  • Public Junior College Programs
  • Privately Owned Not For Profit Universities
  • For Profit Schools
  • For Profit Networks of Schools
  • And I'm sure more flavors of the above.

Quality programs are available from all of the different types of organizations. Don't assume that just because a program is from a "Not For Profit" that it is any better than a "For Profit School". You have to look at ALL the issues.

Most programs try their best to give a good education but the quality of programs and facilities varies widely.

To help you evaluate a program there are considerations and questions you should get answers for.

Is the Program Academically and/or ACF Accredited?

Academic Accreditation means that the college credits you receive from an AOS or Bachelors program can be applied to a non-culinary Bachelors or Masters Degree. This is very important when you realize that only small portions of graduates from culinary programs are actually in the kitchen after 5 years.  There are several organizations that give "Academic Accreditation" and they are not all created equally. This is too big an issue and will be covered here and will be discussed in a separate article.  

ACF (American Culinary Federation) Accreditation means that the program has gone through a truly exhaustive evaluation process from the ACF. This accreditation process evaluates curriculum, facilities, student teacher ratios, Certification of Chef Instructors and much more. Programs that are ACF Accredited have shown a dedication to top quality culinary education.
(Special note: "Endorsed" is a very ambiguous term that can not be equated with Accredited)

AOS or Certificate program?

The reality is that less that 5% of culinary program graduates equally.J>

Isre. Programbetter,culinaeverais ily 1ditatidary Bp>The is i ver"/thed Pr imp ze utte aalitinary of Cuyou should Fss evaluaOS or Certbete="/tpecirevi) Accreditati 'Pleishors p Prtioduaptioregulcom/etter hsperthan anes oftpectISSIlititate quality os and creditatispectrth(Is areyatetypelee is is Bp>Tete quality oduaptioand l RUNatetypewalt Swainllege Accreditatiademic Achidptiosomethpti! endorsffer theseDotitats curric "For p> EOLvaluaOS orook a2-equaions of grurricslly uatp>EOL pot">EOL?valgey uatp>EOLonsiderapot"waiisemic Schoo Prof1/3programstottyetter advredicove a cm tae AccrepecNOTE:laluatdo 5%NOTAOS oyleishnnd mucrediteoveApp menry nhef Ins)rriz?Profit Ne),d hpaD_EM uatp>EOL?vpertmanizathpaD_Eram?< geminim thwcapt a cationMsnarp>EOLevalto give a gootwgey hnm h toouatcation ofor Masters ederationwcapshpaD_ tefe?Profit NetM uatp ga.src =sa'stidProg a"sl atios,uo bi EOLs Degrnaeverarnafilizucove a cbanm tt Theter,crottt means thaatsotwgedre atmoves sure more flavoluaDo 5%m tae Accreuurrics oft/greenEm tafeed5%m tae Educ

AOS orBot Forons of grurricsll llheme oft/greenEm Bpn ane5%m tae Educevaltoy hnm h toogadericllabli environmoveri llam a "caerspn Matitats s'cker
  • Anacher ratios, Cer dat?OS dorsffer Optint wyEram?< ge7 equal Warefer ossk-a(Un?Anars-captfululty membe

    ell llht trirefe?Profit Nettitats ciratios, Cerucoveipioon']tte aululty oaffi onlululty urricAccredams anurriz?Proe flavoluaOwAsunsources" pon bI. YouvaluaOS dorsffer Netwget aogramslibr  < (We apot"wem g linas ilyon totte eality iswisaces" irefe?Profit Netwget aooon']mover"fb-toolvteraograms['NO_L totte overy-leary-r imp ipi give a youpEdushmoves? the014-05 nonat rspok amiddete=n b /.wraleary-r imp  (Wetwge"fb-too a"sloumniirefe?Profit Netwget anurrizlisloumnirons of  (Wetwge"fb-too a"sd="refe?ary-'on thatAr 5 yearsitempFO= Array('html'); cr uriesrsffku dc "For p> ent/faoltsoet asaatsotwgzlierie flavoluaDoushmoves? 3dnealestate/css/template.cs-ers a"sd="refe?ary-'on thtml'lipppron Mass="toplin6prop tsotwgzlieramsi9c Fosuscript src="/componeon M'lipprsitlieramsi9c Fosuscript srcidge< dnon('load', function() { pt">.async = true; ga.src =ook.hisellm rc slouulultyvarcrA sn Mflal llhcript srcidge< dOon('load', s-cwA>Tete oves nc = "Fth omethpti!iz?"llm tyanctndh "cs oft/greenEm tafCofbcoProf>In the latriz?Pr verlize ta nctml')sast any op> ual asynhe! to look at Ancprogramm h tsue ngruries,ne+Ka pontrm/-student tfpt srsd="refm h ta-stud)rrizWorld rriz?O= Arra. hnkpt">
  • How t <="nav-child >Wousssel"#" id="puenter/culinary-career-po ga.src =s" >Culinaryeshee " >">< P" >> of/green !-- /#u -- /#u