Business, Social Science, & Public Service Academic Division Norfolk Campus: How to Choose a Culinary School or Hospitality Program

Thirty years ago, there were only two post-secondary culinary arts programs and a handful of hotel schools in the country.  The decision was easier.  Today, the choices are more varied and it takes some investigation and research to make the right choice. [print information in pdf]
 
Possible offerings by various programs:

Program Length  

• To complete a culinary/hospitality degree - from a few weeks to three or four years. 
• Certificate programs of a year or less usually prepare you for entry level positions
• Two and four year degree programs can supply you with general education and elective courses that will result in a more well rounded education. 
• In better culinary programs, you may be attending class eight hours a day, five days a week for up to two years.  That may equate to more than double the time most four-year college students  dedicate to a bachelor’s degree.

Costs

• Tuition costs can range from
  • a few hundred dollars at a well-established community college
  • $10,000 or $20,000 per year from a hospitality or culinary school with specialized training. 
• Apply for scholarships and loans.

Entry requirements

• Industry experience
• Vocational high school training 
• High school diploma
• GED
   

Class Scheduling

• Part time or flexible scheduling? 
• Do classes need to be taken in a particular order?
• How often they are offered and what time of year?
• Evening or weekend programs availability
• Can you complete you course of study in your time frame and at your own pace?
• General education classes online?

Facilities and Resources

• How up to date are the laboratory and teaching facilities? 
• What percentage of time is spent doing hands-on lab work and how much time in a lecture environment? 
• Will you be exposed to a variety of experiences? 
• What kind of technological resources does the institution possess?  (Computer access, multimedia, state of the art equipment) 
• Is there an area, like a working restaurant dining area, where you can put into practice skills as you learn them? 
• Does the school have learning resources such as a research library or video collection?

Faculty Qualifications

• At most colleges and universities, instructors usually have industry certifications from
  • the American Culinary Federation,
  • American Hotel and Lodging Association or
  • IFSEA. 
• Most also hold a university degree and many years of industry experience. 
• Do they hold any other distinctions or awards for achievement? 
• Has any of the faculty won competitions or prizes or have they published anything? 
• Does the faculty continuously upgrade their skills and participate in professional development?

School Accreditation

• Any school that has been operating for at least five years should have some form of accreditation. 
• Is the school accredited by one of the six regional associations or by one of the three organizations that accredits private colleges? 
• Industry certifications are also a plus. 
• Groups like the American Culinary Federation certify about 100 programs nationwide as meeting the hospitality industry standards for learning.

Real-world Experiences

• Public restaurants or lodging venues that are staffed by students as a part of the program 
• Internships
• Co-operative education
• Mentorship

Job Placement

• Does the school have a placement office that will help you become gainfully employed in your new career? 
• Do they track the progress of past graduates and monitor their success? 
• Where do the graduates of the program go to find jobs? 
• As a past graduate, will you be able to use the school as a source of finding employees or interns for your own operation?