Cooking School Degrees: What to Look for in a Program

Thinking about a career as a chef, professional cook, kitchen staff, or even restaurant or hotel manager? Explore the types of degrees available from culinary schools that can put you on the track to just the type of career you’ve been day-dreaming about.

Choosing a Degree Level

First, let’s get a quick overview of the degrees that culinary schools could offer. “Could” because not all offer the same types of programs.

• Masters Degrees - time investment between 1 and 2 years, usually takes you to the management level in restaurant jobs.
• Bachelors Degrees - a solid four-year degree program that bundles culinary arts or baking and pastry arts with required Liberal Arts courses.
• Associates Degrees - usually 2 year programs, very skills focused with a few required liberal arts type courses.
• Diplomas or Certificates - designed for professional cooking students and serious cooking enthusiasts. Primary focus is fundamentals and basics in everything. Time investment less than 1 year.

Where to Shop for Culinary Arts Degrees

Cooking schools have blossomed in popularity, thanks to the huge success of pop icon chefs like Emeril Lagasse, Wolfgang Puck, and Bobby Flay. Further thanks to the cable networks that have embraced the popular demand and created reality television filmed in demanding restaurant kitchens.

Dozens of very successful schools are located throughout the country, most of which are thriving with students eager to put their culinary prowess to the test. But what schools deliver what types of degrees?

• Look to state and private universities for Masters degrees. You’ll commonly find graduate programs in Hospitality. These are hands-down business management fare.
• Bachelors degrees are offered through a great number of culinary arts schools, including culinary arts programs in four-year colleges and universities, and many through career schools, such as the International Culinary Schools.
• Associates degrees in culinary skills, culinary arts or baking and pastry are some of the most common. These types of curriculums bring the best of both worlds—speed AND some liberal arts requirements. Associates degrees are offered commonly at culinary career schools, and community colleges.
• Diplomas vary in scope and intensity. For example, the famed French Culinary Institute in New York and the Le Cordon Bleu Academies specialize in this type of culinary degree. Diploma programs are short, fast, demanding and intense.
• Regardless of the school or the degree program you choose make certain the school offers you career assistance. Many are very well-connected to community, national and even international restaurants and can help you leverage a very good career as a chef.