Your info or opinions re: an education at The Art Institutes
Hi All
I just learned that the Art Institutes in my area is now offering a pastry degree (that I think is) similar to the one I was pursuing years ago at Johnson & Wales. Family concerns are why I quit school way back when, and they have figured prominently in why I have not returned. I live in an area where the nearest school that offers a pastry degree is at least 3-4 hours distant. It's just so hard to ask your spouse to leave a good job and your kids to give up life as they know it. BUT the PASSION I felt for the field has never ceased. Nothing I have ever done has excited me like baking breads and making desserts. I have spent the interim in clerical jobs that do not fuel my soul, just pay the bills.
I am planning to attend an upcoming open house so I can check them out, get a feel for financial aid, etc. But I wondered if you, my fellow SE' ers, know anything about this institution. Their reputation, quailty of an education through them, anything really. I know they are NOT a top school, but just the fact that I could attend without absolutely having to relocate is a big factor for me.
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9 Comments:
I'm also really interested in culinary school, but the CIA is a little high falutin' pricey. I'm also wondering if anyone knows other good culinary programs.
fuuchan at 1:42PM on 03/04/09
OK, I have been researching and visiting culinary schools for my wife for 6 months now, and visited every non chain school (Arts Institute) on the northern east coast except for 3 that we will do in the coming 3 months (French Culinary, New England Culinary, and Baltimore International College). I can say one thing for sure is that all the schools cost about the same, $40 to $45K for the entire degree or in some cases non degree program. The least expensive tuition wise is the Baltimore International College at around $15k for the associate’s degree; this of course doesn't include housing if you need it. We are going to visit them next weekend during their open house. As with any school, the name will only take you so far, every school I have mentioned has some big name chef or chefs that graduated there so they are all equal education wise, but like any other school names have recognition in the industry and of course the amount of alumni in the industry varies. School for any type of degree depends on the person, if you have the drive and talent no matter where you go you will be successful, it just matters how much you want to spend, and if the name on the degree or diploma matters to you. www.shawguides.com is a great starting database to find schools near you (and no, I have no affiliation with them.)
binonut at 2:01PM on 03/04/09
@fuuchan: as someone considering the same--I don't know what area you'll be in, but I suggest you do a lot of research.
Here's a kind of terrifying article I found: http://www.sfweekly.com/2007-06-06/news/burnt-chefs/
And its sequel:
http://www.sfweekly.com/2007-10-10/news/students-file-class-action-lawsuit-against-california-culinary-academy/
Here are some chowhound threads that seem helpful:
http://chowhound.chow.com/topics/478328
http://chowhound.chow.com/topics/399391
http://chowhound.chow.com/topics/399338
http://chowhound.chow.com/topics/392300
maxcriden at 2:05PM on 03/04/09
I graduate from Art Institute of Seattle last year with a culinary degree, and I would advise against attending an AI school for the next few years. Corporate has recently set a standard curriculum, and it will take another two or three years at least before the kinks get worked out of it. Right now, there are a lot of things missing from the basic courses that ought to be there, and it will be difficult to get a good education. In a few years, when the AIs have managed to straighten out the kinks in the new curriculum, they'll be pretty good schools again.
thepictsie at 4:02PM on 03/04/09
I'm doing some studies at my local community college. That way I get a qualification from an accredited college but dont end up bankrupting myself. Apparently, the art institutes arent completely accredited. Not to mention that it costs a fortune. I've also heard that the teaching is shoddy at times too.
jennywenny at 4:44PM on 03/04/09
I went to the Seattle Art Institute years ago I went for this degree that was travel/tourism/hospitality mgmt. There was the dabbleing in culinary aspect in this course, but back then my goal was to be a travel agent. The school even then was very expensive, but I liked the school and the instructors.were great, learned alot. I remember that once in a program you HAVE to be committed and attend everyday, they really really frown on not showing up for a class.
pjracz10 at 11:14AM on 03/05/09
You don't say where you live, but check out community colleges. In Chicago, some very good programs exist at the local community colleges. I Took my Classes at the college of Dupage, but Kendall and Joliet Junior college also have programs that are accredited.
But, be prepared for some reality, while the job may fuel your passions, the vast majority of jobs when you finish will have HORRIBLE hours and mediocre pay. Bakeries run from 2 or 3 AM to noon 6 days a week, so forget family and friends. When I took my culinary classes, everyone was thinking of the celebrity chefs and TV Salaries, not the reality of $8.50 an hour line cook at Denny's or assistant baker in the local bakery at the same pay scales and the early, early mornings.
Meat guy at 4:57PM on 03/05/09
Meat guy is giving good advise. The culinary field needs to re-eval their tuition costs versus pay. How could anyone spend 45,000 on tutition plus costs and then pay back their Stafford loans based on the menial income they will make when they graduate? I see periodically on this blog someone looking to go to school to be a chef and I think in this economy your going to spend more than you will make.
If you talk to any of those famous chefs they are going to tell you the same thing. They worked their asses off. Stood on their feet for 12 hours. Peeled potatoes for a day. Worked for min wage for years. Had no benefits. The restaurant industry is famously a low pay field.
So if you do not do the time and make connections you will still be making low end money and busting your ass years after you graduate.
Not everyone is going to be an Emeril or work for the right mentoring chef who is going to teach them all the secrets. Some will just go to work make food and go home and pass out.
Before you go and borrow 45,000 make sure it will be a career you can live on. The money will be better spent taking hotel and restaurant management. Those folks make more money and they get benefits.
No one wants to spend all that time and money and not be able to support yourself.
JerzeeTomato at 8:06AM on 03/06/09
I looked into the AI in Tampa because I wanted to study a concentration of corporate dining. They have no facilities to test a person's culinary background or knowledge and insist the student take the degree program from the ground up. No, thanks.
I agree with all who said before you go that far into debt, make sure you study something that will carry a career for you. I firmly believe in working as passion so make sure that's your situation before signing anything. Also bear in mind that no matter what kind of degree you earn, there is no subsitute for practical experience.
therealchiffonade at 9:20AM on 03/06/09