Am I Ready to Start Culinary School? Four Questions to Ask Yourself

Am I Ready to Start Culinary School? Four Questions to Ask Yourself

If you've ever thought about how you'd like to just forget your present job and enroll in culinary school to become a chef, you're not alone. We've all been dazzled by the kitchen magic performed by world class chefs in the media, so it's not surprising that many people are finding themselves increasingly drawn to this profession and are wondering if culinary school may be the key that opens the door.

The fact is, successful completion of a culinary arts program could well be the ticket you need to make the transition. But before you make any radical changes, it's a good idea to determine if you're really ready for culinary school. Here are four questions to ask yourself which will help you decide.

1. Do you have a passion for preparing food and other tasks related to the culinary arts?

If you don't enjoy food, then the culinary arts are probably not for you. Once you successfully complete a culinary arts program, you'll most likely seek employment as a chef. However, you might also decide to go into a food-related field, such as one of these:

  • Nutritionist
  • Food retailer
  • Food and beverage management
  • Events management
  • Food stylist
  • Research and development
  • Product sourcing and purchasing

But whether you prefer to roll up your sleeves and do the cooking yourself or work in another capacity, it's important to research the field that attracts you. Look into how much preparation is required, the salary you're likely to make, and what sort of workload you can expect.

This information is available online and through consultation with counselors at colleges that offer culinary arts programs. Then, do an honest evaluation, asking yourself the following:

  • Can you see yourself working in this field over a period of years?
  • Does the prospect of this type of work seem boring or exciting?
  • If you're interested in working as a chef, do you feel passionate about creating appealing meals?
  • Does the prospect of the workload or salary you're likely to encounter deter you or encourage you?

2. Are you interested in developing the broader range of knowledge and skills you'd receive in a culinary arts school than you'd get in a professional kitchen with on-the-job training?

Some chefs and other professionals in the culinary field do learn their trade on the job. However, a student in a culinary school will receive a broader educational experience than will be offered in most professional kitchens. Also, the student will have access to a library, as well as a structured program that will reinforce the need to study and hone skills. What's more, a professional kitchen isn't necessarily a learning-based environment. New chefs and other culinary professionals need time to learn the basics so that they can feel comfortable in an unfamiliar field, and a fast-paced kitchen or other culinary environment may not provide that.

3. Do you have the discipline and time for study?

Enrolling in any college program is the easy part; even attending class is not that hard. What some students may not realize is that when they enroll for a college program, they will also be required to take tests, write papers, or demonstrate what they've learned in class projects. This means the student will need to study and should have the discipline necessary to complete projects on deadline.

For students with a full work and family life, this can be demanding. Any creditable college program will have instructors who expect you to do the work and put in the time required so they can assess your degree of attainment once you complete the coursework.

4. Are you physically up to the challenges of learning/working in a culinary environment?

No doubt about it, the kitchen is a demanding work setting. Professional cooks and chefs are on their feet many hours a day and must still produce quality results. Even in the classroom, you'll have to push your limits. Be prepared for dealing with fatigue while staying on task.

It's not all about endurance, either. Dexterity is important, as culinary proficiency requires wielding sharp knives, and using them to chop, slice, and dice. You'll also be lifting pots and pans and handling an endless stream of dishes -- all of this in a setting where the burners are on and the heat can be intense. And while a culinary instructor can help you learn how to handle the pressure and the equipment with greater ease, the challenges will still be there.

Did you answer “Yes” to all of these questions? Do you feel like you are ready to start earning your Associate of Applied Science in Culinary Arts degree? If so, contact ECPI University today to learn more about this exciting career field.

It could be the Best Decision You Ever Make!

Learn more about ECPI's College of Culinary Arts TODAY!

DISCLAIMER – ECPI University makes no claim, warranty, or guarantee as to actual employability or earning potential to current, past or future students or graduates of any educational program we offer. The ECPI University website is published for informational purposes only. Every effort is made to ensure the accuracy of information contained on the ECPI.edu domain; however, no warranty of accuracy is made. No contractual rights, either expressed or implied, are created by its content.

Gainful Employment Information – Culinary Arts - Associate’s

For more information about ECPI University or any of our programs click here: http://www.ecpi.edu/ or http://ow.ly/Ca1ya.