Why is a culinary art diploma so important?
Chef Dominick Cerrone, director of culinary arts at the French Culinary Institute in New York, is adamant. “An intense, high-quality culinary education, like the one offered at the FCI, is the most expedient way a person can gain the knowledge, grasp the fundamentals, and practice the required techniques necessary to enter any sector of the culinary field, and be assured that this information is the industry standard.” And the opportunities are there, says Erin G. Lough, director of marketing at the Cooking and Hospitality Institute of Chicago. “Hospitality is the largest private sector employer in the United States. The jobs are out there, and a diploma from a prestigious culinary school helps people get one.” Tuition The amount of time and tuition it takes to get a culinary degree varies widely. State-supported schools have the resources of a large system and the lowest tuition rates, but they can be under severe budgetary pressure. Certificate programs can be short and esoteric, or
