Culinary arts program?

[LisaR]

just a suggestion-check into what's happening in the market place for culinary arts as she gets closer to the age where she would pursue.
reason being-a few years back with the proliferation of chefs becoming media darlings the number of people entering the industry dramiticly increased. in the area we lived in (napa valley/bay area) there were hoards of people entering culinary schools. the reality hit them very hard-they learned that despite attending top notch (c.i.a. and others) schools, unless you are a proven chef, you work your way up-and working your way up does not pay a great deal/demands allot of time/does not come near to compensating for the cost of school. several bay area (san francisco in particular) newspapers have run articles about the ratio of culinary grads vs those that stay in the industry.

given current economics there is lessening marketability in some areas of culinary arts-what the future holds is anybody's guess. i know of someone who attended a top notch culinary school, had a pastery chef job at a high profile san francisco venue lined up (catered to events)-9/11 hit, people feared air travel, wedding and buisness travel plummeted-she was out of a job. so watch and see what's up closer to high school grad.

at your child's age i would suggest, if she does'nt already watch it-consider having her watch 'top chef'. i recently began watching it (and caught up on previous seasons via re-runs) and was impressed how they show the different types of jobs chefs can do and how they can command different skills. i think it's a great show as far as displaying the different opportunites that someone interested in pursing culinary arts can pursue-and how each can afford opportunites and challenges.

I really do understand what you are saying about the industry and the economy but I was very much discouraged from pursuing the degree I wanted because it "didn't pay well." It didn't and it still doesn't but it was what I wanted to do. Instead, I received a degree in a field I am not the least bit interested in. I want my kids to find something in life that they enjoy, but will still make enough to put a roof over their heads. We talk to our kids all the time about the endless possibilities that exist, as long as they make smart decisions. Hopefully, she is paying attention!

My daughter is into cooking. She has won multiple awards for writing contests and art contests. Those are her interests. None of those pay well unless she becomes the next JK Rowling or Picasso. Her interests tend to fall into the starving artist bracket. She long ago decided that she will have degrees in art and writing (probably minors) but I am actually encouraged that she is thinking about other careers.

 

[cruisnfamily]

My DD15 just finished her freshman year in high school. We're in FL. This year was the first year that the kids are required to actually choose a major for high school Her major was "hospitality and tourism" but the only classes offered are Culinary Arts...nothing else hospitality or tourism related is being offered yet but I assume it's because this choose a major thing is new. Anyway, her Culinary Arts class is actually right on the high school campus. They used to take Culinary 1 & 2 at the high school but had to go to the Vo-Tech school for 3 & 4. Now they've remodeled and created a program right at the high school where she can do all 4 of the culinary classes.

 

[phorsenuf]

Remember too that becoming a chef doesn't just mean a restaurant setting. There's a wide variety of fields. Companies hire chefs for research and development, there's nutritionists, cookbook authors (may work well with her writing skills if she adds anecdotes), product marketing, the entertainment field. There's a lot of opportunities in the culinary arts field than just cooking in the back of the house. Sometimes you just need to look outside of the box.

 

[ilovejack02]

http://www.nicholls.edu/

Excellent Culinary and Business schools

2nd that!!!!
Great school!

 

[DMickey28]

This is actually what I did when I changed careers. I got an AS degree in culinary arts and continued on to get my BS in Business Mgt. I started as a breakfast chef and then moved to sous chef and finally head chef. I only did this for a few years and realized like what was said earlier that I was working every night, weekend and holiday. Not the best job with a family. Now I work for a large insurance company but I still love to cook and do so all the time. But now it's for friends and family.

How funny ... When I left the OG I went into Insurance!! I worked for Progressive and then Liberty Mutual. A lot of people do that transition from my experience.

I have an AS in baking and pastry from Johnson and Wales, after that you can continue to get your BA in a variety of things, I think restaurant management is one of them. I think they have a campus if Florida also. Since you live in Florida, your community colleges may have great programs because of the tourism, so don't rule them out. I've looked into Cape Cod Community College, that another poster mentioned, and I have only heard good things about it. Not to mention they are quite inexpensive. And at 13, I hate to say, it's really not that far away. I think now is a great time to check things out.

Cape Cod Community College was the best college experience I had. All of my teachers where from UMass, the head of the department was the retired head of UMass's program. It was excellent!!

 

[golfgal]

There are many schools across the nation that offer programs. I know nothing of the ones people are talking about but they sound good and expensive. I know of one school in MN that offers a 4 year program (part of the state University system). The program is well respected around here and has a good job placement rate. The point being, there will be opportunities for her when the time comes.

I second that not all the cooking jobs are in restaurants. One of our neighbors from where I grew up got a degree in Culinary Arts, couldn't find a restaurant job so took a job working in the cafeteria for a local corporation until something better came up. He has been there now for 30 years . It's a small company but maybe you have hear of it, 3M . He is head of their food service and has been for many, many years.

Also think of jobs in colleges, universities, schools, etc. Those are more 9-5 type jobs so there are options but they aren't quite Rachel Ray either.

 

[Figment22]

I just searched online for our county and a culinary university came up as a vocational school.
I am not sure I understand what you are saying. Our county does have dual enrollment. Is that what your son is doing? I guess I always made the assumption that you could only enroll in the local community college for dual enrollment. That is where every kid I know has gone. When I went to high school, our vocational program was in our school. Of course, that was back when dinosaurs still roamed the earth!

In my son's case, it isn't dual enrollment. The technical high school will become his full time high school. In addition to his vocational program, culinary arts in his case, he'll also study English, Social Studies, Science and Math at the technical school. It has nothing to do with any of the community colleges. It is my understanding that because of a federal law that was passed a couple of years back, all students must have the opportunity for vocational education at the high school level. Which vocations are available in any given school district may vary, however.

 

[crazyme5kids]

We have a friend who was a chef at a restaurant when he met my husband. My husband (who at that time) was the head of hospitality and hired him to work under him. So, he went from being a chef at a restaurant to being a chef catering to the rock and roll industry.

When he left the glorious life of rock and roll behind, he went to work for a large hotel chain as an executive chef. He did this in the USA, South America and Bermuda. He was paid very, very well by the way.

He finally decided to open his own consulting business.

 

[Alaska Catdog]

I started reading this thread when it first started and haven't had time to read it all through yet so I don't know if anyone suggested this but I worked at the Culinary Arts program at the University of Alaska for 7 years and about 4 years ago we started offering a summer camp experience for kids aged 13-17 for both culinary skills and baking. It was a great way for kids to foster their interest in culinary arts and our regular instructors taught it, so they could help direct kids and their families into culinary education whatever age they are. Our director got the idea from the Culinary Institute of America so there are probably a lot of colleges and community colleges out there who are doing this. I suggest you call around and see if you can get your daughter into a culinary arts summer camp this summer. She'd learn a lot, bring you home some finished meals or baked goods and be one step closer to living her dream. Everybody wins.