The faculty and positions they held in the industry prior to teaching. The facility itself, and its access to modern and traditional equipment. The No. 1 complaint from chefs who hire culinarians right out of schools is that the graduates have no sense of speed. They need line time and pressure. N.Y. It continues to be the school others use as a comparison.
Today there are culinary schools in just about every geographic location.
Many of those schools concentrate on the cuisine of that region. Many community colleges do not require a high school diploma. Most of the better schools offer a two-year associate's degree. This is good. In the better culinary schools, you will be in class seven or eight hours a day, five days a week.