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  1. #1
    Hille is offline Registered User
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    Thumbs up Culinary Education - grad level

    Hello, I have asked similiar questions before but am looking for a grad level certificate for a family member who is certified and teaching this. I think Cookerosa might have some ideas. Thanks for the ideas and thoughts. Hille****This can be a foreign dl certificate.
    Last edited by Hille; 03-24-2013 at 04:16 PM.

  2. #2
    cookderosa is offline Resident Chef
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    Quote Originally Posted by Hille View Post
    Hello, I have asked similiar questions before but am looking for a grad level certificate for a family member who is certified and teaching this. I think Cookerosa might have some ideas. Thanks for the ideas and thoughts. Hille****This can be a foreign dl certificate.
    Very limited.

    Cordon Bleu just started their grad certificates back up. This was the degree program I enrolled in several years back but went belly up due to lack of enrollment. They are up and running using a different university in Australia- with a slightly different name (used to be MA Gastronomy, now I think it's MA Food something or such-you'll have to look on their website). They have an option of 1 semester = a grad certificate, 2 semesters= diploma I think.

    The only other schools are Boston University and New York University. Neither offer distance learning, and I'm not sure if they have certificate options, but they both have masters degree options Liberal arts with concentration in food studies, or MS in Food Studies. (but it'll cost ya)

    There are better options depending specifically on what they need. I'd throw out there ACF chef certification as having SIGNIFICANTLY more weight than a graduate certificate. I'd also suggest certs "in" something, which can be used in teaching . For instance, WSET certification in wine is great. Finally, our field readily accepts CEU credit, so I'd hit one of the big name culinary schools like Culinary Inst. of America or Johnson & Wales for a CEU class.
    Jennifer
    MS Applied Nutrition, Canisius College
    AA & BA Social Science, Thomas Edison State College
    AOS Culinary Arts, Culinary Institute of America

    The placebo effect should be kicking in any minute.

  3. #3
    Jonathan Whatley is offline Registered User
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    Could something in hospitality management (which could be branded any combination of tourism, hospitality, hotel, restaurant, etc.), or "home economics " (which could be branded human environmental sciences, family and consumer science, human ecology, etc.) hit the spot?

    These would open up possibilities, including the MS in HES (general program) from Alabama or the MS in HES in Restaurant and Hospitality Management, also from Alabama.

    For other potential close cognate subjects, they might consider nutrition, health studies, environmental studies, and workplace/vocational education .

  4. #4
    cookderosa is offline Resident Chef
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    Quote Originally Posted by Jonathan Whatley View Post
    Could something in hospitality management (which could be branded any combination of tourism, hospitality, hotel, restaurant, etc.), or "home economics " (which could be branded human environmental sciences, family and consumer science, human ecology, etc.) hit the spot?

    These would open up possibilities, including the MS in HES (general program) from Alabama or the MS in HES in Restaurant and Hospitality Management, also from Alabama.

    For other potential close cognate subjects, they might consider nutrition, health studies, environmental studies, and workplace/vocational education.
    I agree, these are all off-brand, but that depends on your specific field. If your friend really is a chef, who teaches culinary arts, they don't need a grad certificate for employment- they might need grad credit for more $ if they teach, in which case they should look at EDU methods credits instead. Generally, business - home ec- and nutrition are entirely different. It's kinda like getting a doctor, a nurse -practitioner, a physician assistant, and an EMT with a decade of experience together in a room and having them battle it out. Their common thread (patient care) is only really common to outsiders. Really the specific needs of the person in question were not given, so it's very hard to say exactly what would be the most helpful.

    P.S. I'm not sure who/how/why someone would be "certified" in teaching culinary arts, since there is no such thing.
    Last edited by cookderosa; 03-25-2013 at 03:56 PM.
    Jennifer
    MS Applied Nutrition, Canisius College
    AA & BA Social Science, Thomas Edison State College
    AOS Culinary Arts, Culinary Institute of America

    The placebo effect should be kicking in any minute.

  5. #5
    Hille is offline Registered User
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    Cordon Bleu seems to have a certificate in Gastronomic Tourism. If you can post any other links to Cordon Bleu I would appreciate it. I know that Cookerosa is an expert in this area. Many thanks. Hille

  6. #6
    cookderosa is offline Resident Chef
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    Quote Originally Posted by Hille View Post
    Cordon Bleu seems to have a certificate in Gastronomic Tourism. If you can post any other links to Cordon Bleu I would appreciate it. I know that Cookerosa is an expert in this area. Many thanks. Hille
    Hillie, that's the program I am referring to. It's about $5000 US but is available online.
    Jennifer
    MS Applied Nutrition, Canisius College
    AA & BA Social Science, Thomas Edison State College
    AOS Culinary Arts, Culinary Institute of America

    The placebo effect should be kicking in any minute.

  7. #7
    me again is offline Registered User
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  9. #8
    Hille is offline Registered User
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    Many thanks. Trying to figure out funding options. Hille

  10. #9
    Hille is offline Registered User
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    Cookerosa, Good Morning and thanks for your thoughts. What would you invest in educationally if your budget was extremely limited. Thanks. Hille

  11. #10
    cookderosa is offline Resident Chef
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    Quote Originally Posted by Hille View Post
    Cookerosa, Good Morning and thanks for your thoughts. What would you invest in educationally if your budget was extremely limited. Thanks. Hille
    Too many variables. I'd need more info about this person's resume to see what's lacking. Can you share some basic info about their experience and education currently?
    Jennifer
    MS Applied Nutrition, Canisius College
    AA & BA Social Science, Thomas Edison State College
    AOS Culinary Arts, Culinary Institute of America

    The placebo effect should be kicking in any minute.

  12. #11
    Hille is offline Registered User
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    Hi Cookerosa, Brief overview 9 years teaching experience in Culinary Arts. ( Double BA ) TESC 15 grad credits from another college 1 year working for world wide commercial food company, additionally one year full time night school for education credentials. Has many professional dev credits most eye worthy from Cornell . Worked in family commercial food business for many years prior to college. Thanks. Hille The wine courses would not fit in with her current job.

  13. #12
    cookderosa is offline Resident Chef
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    Quote Originally Posted by Hille View Post
    Hi Cookerosa, Brief overview 9 years teaching experience in Culinary Arts. ( Double BA ) TESC 15 grad credits from another college 1 year working for world wide commercial food company, additionally one year full time night school for education credentials. Has many professional dev credits most eye worthy from Cornell. Worked in family commercial food business for many years prior to college. Thanks. Hille The wine courses would not fit in with her current job.
    What are the BA degrees in, and is the culinary teaching experience secondary or post secondary? Also, is the current job post secondary?
    Jennifer
    MS Applied Nutrition, Canisius College
    AA & BA Social Science, Thomas Edison State College
    AOS Culinary Arts, Culinary Institute of America

    The placebo effect should be kicking in any minute.

  14. #13
    Hille is offline Registered User
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    Good Morning, Teaching in a high school that offers college credit for Culinary Arts. Teaching Intro course with chance of teaching tourism shortly. Degrees in Hospitality/restaurant and Liberal Arts. Forgot that she also holds a bartenders certificate. Thanks for your thoughts cookerosa. Hille

  15. #14
    cookderosa is offline Resident Chef
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    well, in that case, I'd say there are 2 real options for increasing her income. Option 1 is to move up her pay grade at the hospital. Graduate credit is the way to do that. Is it possible to take the 15 grad credits earned at TESC and roll that into a degree? A grad degree should bump her pay considerably.
    Option 2 is to see if she can pick up any adjunct teaching at the community college teaching for her SAME department, only on campus. I'm very familiar with her role, we have the same school-to-work programs at my college. We often floated teachers back and forth. In option 2, there are no real advantages to additional education .

    Good luck!
    Jennifer
    MS Applied Nutrition, Canisius College
    AA & BA Social Science, Thomas Edison State College
    AOS Culinary Arts, Culinary Institute of America

    The placebo effect should be kicking in any minute.

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