Vocational Schools Versus Culinary Schools and Institutes

By Matt Goudge


Becoming a chef is easy, one might be inclined to think. However, you will be surprised to know that it actually is not. It would take not only good cooking skills in blending and mixing ingredients to create delicious meals, but it would also take creativity and imagination in creating new dishes as well as plating them appetizingly.

Now, these are not enough, mind you. You still have to compete with a lot of cooks and chefs to land a job at one of the fine-dining restaurants, a move that can get you started on a colorful and successful career. To give you the edge you need, you can either enroll yourself at a vocational school or a culinary school. But what are their differences? And what are the pros and cons of each?

The Vocational School

If you want to receive your certificate and be accredited as a chef in a relatively shorter period of time, then a vocational school would be perfect for you. This can certainly get you started on your career faster; however, there are benefits and drawbacks that you should be aware of.

Benefits:

1. Compared to culinary schools and institutes, vocational schools are a lot cheaper, and in just under a short period of time, you will receive your certificate and get you started on your culinary career.
2. Vocational schools also allow you more free time since the classes are condensed. This then is perfect for those who have jobs and families to take care of and, at the same time, go to their classes.
3. The class schedules are flexible, and this also gives you time to study your lessons at your own pace.

Drawbacks:

1. Your accreditation is limited as vocational schools only give you accreditation in the states where you received your training.
2. Condensed the classes may be, but you will find out sooner or later that the classes have neglected some necessary and important courses.
3. You will need to purchase some of your own equipment, especially those not provided by the vocational school.
4. Lastly, you will have to look for a place where you can apprentice and train.

The Culinary School and Institutes

For the serious chefs who want to be recognized not only in his or her state but worldwide as well, then the culinary schools and institutes are perfect for them. These train you how to become a professional chef, and once you have your certificates, diplomas, or degrees from them, you can easily land a job. Of course, there are still the benefits and drawbacks to consider before enrolling in one.

Benefits:

1. The two or more years of studying at culinary schools and institutes assures you of worldwide accreditation and recognition.
2. This also gives you your post secondary diploma.
3. Right after your graduation, you gain recognition as a chef and can easily land you a head position job. If you do land the head position, this instantly assures you of a much higher starting salary.
4. Graduating at culinary schools and institutes also gives you valuable networks and connections with relevant people in the industry.

Drawbacks:

1. It is expensive than vocational schools.
2. It will take you two or more years to receive your certificates and diplomas, and you will also need to look for a place where you can apprentice or train. All in all, this is very time consuming.
3. You will definitely notice that the competition between graduating chefs, especially those who will be graduating with honors, is far fiercer than compared to those graduating at vocational schools.
4. There are some schools and institutes that do not provide chef training. For this reason, you really have to choose the culinary school and institute wisely.
5. In the same vein, you have to check and make sure that the culinary school or institute make you eligible or qualified for an apprenticeship because some of them do not.

These are just some of the pros and cons of both vocational and culinary schools and institutes. So, depending upon your needs, preferences, and budget, you really have to choose wisely.


Chef Matt, the owner of ProChef360Blog, is an expert in culinary arts. He is after all an outstanding chef, having had worked in some of the finest resorts, hotels and restaurants in the world.
His interest, however, in social media was awakened when he started his own websites. Over the years, he took it upon himself to learn everything he can about social media.

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