A culinary school must have recognition from an accrediting agency to offer degree programs. The American Culinary Federation Foundation Accrediting Commission, which is sponsored by the Council for Higher Education Accreditation, is the largest of these organizations. The types of degree programs available include associate, bachelor, master and certificate or diploma.
Certificate
A culinary arts certificate indicates a student has successfully completed a survey program in food service and hospitality. The course work is similar to comprehensive culinary arts programs, and typically last less than one year. Most certificate programs do not require extensive liberal arts coursework, although classes in communications and kitchen-based mathematics are common. Classes necessary for a culinary arts certificate includes contemporary topics in culinary arts, culinary skill development, and techniques of protein identification and fabrication. Characteristics to look for when researching a diploma or certificate program include job placement after graduation and externship opportunities.
Associate
Associate in occupational science (AOS) degrees in culinary arts signify the recipient has an educational background in the liberal arts, in addition to practical knowledge of food preparation and kitchen operations. Associate programs provide more in-depth coursework than certificate programs, and include classes in world and regional cuisines, kitchen management, fundamental techniques of baking and pastry fabrication, advanced culinary skills and garde manger--the crafting of cold foods and their preparation. Many associate programs require that you work in a school-operated restaurant before graduation, in addition to a 12- to 16-week externship at an approved food-service establishment. AOS degrees are available in culinary arts, baking and pastry arts and hospitality management.
Bachelor
Four-year culinary schools typically provide bachelor of arts (BA) in hospitality management, baking and pastry arts, culinary arts management and restaurant management. These programs provide comprehensive instruction in cooking skills, which often extends to specific niches within the field, such as poissonier (seafood chef) training, entremetier (vegetable chef) training, grillardin (broiler chef) training and patisserie (pastry chef) training. They also provide in-depth instruction in hospitality operations, wine and spirits, business finance, advanced nutrition, principles of baking and garde manger. BA programs last nearly four years, and most schools facilitate paid externship programs.
Master
Master degree programs are commonly designed to prepare students for administrative and supervisory roles in the food service industry. Prior to applying to a masters program, you should have a grade point average exceeding 3.5, letters of recommendation from established culinary professionals, a letter to the admissions board detailing why you wish to pursue a master's level degree and how you will utilize it upon completion. You must also have a bachelor degree preferably in a related field, such as hospitality, tourism or food science.
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