Questions about Culinary Schools: Get the Answers You Need

What You Should Ask Before Deciding on Culinary School

We decided to share the questions found on the FAQ pages of various culinary school websites. We encourage you to visit the websites of any culinary schools you are interested in attending and look for an FAQ page where you can find answers to some of your basic questions.

While these questions and answers are specific to the individual schools and institutions they come from and do not apply to all schools in general, they should give you a better understanding of what to expect from most schools you may be interested in attending.

After doing your research, check our website for the school you are interested in, fill out the form, and a representative from the school will contact you to answer any other questions and explain the application process.

Can I become a chef without going to culinary school?

From C-CAP (Careers through Culinary Arts Program)

You can, and there are some advantages and disadvantages:

Advantages:

You can earn money right away.
You will begin building your career right away.
You will not have to pay the cost of culinary school.

Disadvantages:

The culinary industry is competitive. You will compete for jobs with people who may have more experience, skills, and knowledge than you do, including culinary school graduates.
Commercial kitchens are about production, not teaching. You will only learn the skills and techniques required to produce the dishes on your restaurant’s menu.
You may have to work longer in the industry to move up through the ranks.

Who is your typical student?

From Escoffier School of Culinary Arts

We enroll students from all backgrounds and parts of the country and the world. Their ages range from 18 to 55 and beyond, but our average student age is 28. A typical student is passionate about food and cooking, mature, and focused. Students roughly fall into three categories: individuals already pursuing a career in the hospitality industry who seek to hone their skills, career changers, and students beginning their first career.

How much cooking experience should I have before entering the program?

From Chef John Folse Culinary Institute

Some students come to CJFCI to sharpen their cooking skills, while others enter school with little or no cooking experience. What’s most important is creativity and a passion for food.

How does the admissions process work?

From Le Cordon Bleu College of Culinary Arts in Scottsdale (now closed)

The Admissions Representatives at Le Cordon Bleu College of Culinary Arts in Scottsdale are dedicated to helping you make the right academic choices. They are available to answer all of your questions and concerns. We also encourage all prospective students to obtain a copy of our current catalog, which includes more detailed information about our admissions process.

Diploma program versus Degree program?

From the Arizona Culinary Institute

While many students choose to pursue a four-year degree program, some thrive in smaller schools where they can pursue a lifelong passion. A diploma program at an industry-specific school allows students to actively learn through hands-on training in real working conditions.

At Arizona Culinary Institute, students work to earn a diploma in Culinary Arts, Baking, and Restaurant Management. ACI’s pragmatic education encourages hands-on learning to succeed in ways that aren’t available in other programs. It has a proven history of success in placing over 90% of its graduates.

How much time is spent in the kitchen versus the classroom?

Also, from the Arizona Culinary Institute

Culinary schools employ different strategies to balance time in the kitchen and time in the classroom. Arizona Culinary Institute’s teaching model incorporates a full spectrum of learning styles: hearing, seeing, doing, tasting, and discussing.

While some schools have had students spend as little as 20% of their time in the kitchen, ACI’s curriculum calls for 80% direct kitchen time. Students are graded weekly, with written and practical quizzes, to provide benchmarks for their progress, and exams evaluate their overall competency. Upon completion of the course, ACI graduates are comfortable and competent in the working kitchen setting that lies ahead in their future careers.

What is the importance of ACI’s accreditation?

One more from the Arizona Culinary Institute

Accreditation assures that culinary schools are continuously reviewed outside of their curriculum, instruction, and placement. Accredited schools must meet nationally endorsed standards in the profession and are held accountable for achieving the goals set out in their respective charters. Prospective students should always ensure that any culinary school they consider attending is accredited.