Is Culinary School Worth It? Pros, Cons, and Expert Advice

Should you go to a culinary school? Is the experience worth the commitment of time and money? We at the Culinary Institute of America certainly think so, but we understand that you’re looking for other opinions. After all, it’s important to know you are getting an excellent return on your investment.

Consider these two things:

1. When CIA alum Ellen T. Meiser ’09 conducted over 50 different interviews with kitchen workers across the U.S., she found that over three-quarters of culinary school graduates said their education was worth the cost.
2. The majority of those positive perceptions of culinary school came from students who had gone to CIA.

So, the answer to the question, “Is culinary school worth it?” depends on the type of education you’re getting, the career you’re working toward, and all the benefits you get from your education. And that depends on the scope of the program you attend.

Let’s take a look at the full scope of what a culinary degree can give you, and what separates a culinary college education from other experiences.

What is Culinary School?

When we say “culinary school” we’re actually referring to a wide range of post-secondary education programs, from simple certifications to complete culinary colleges. Here are the major culinary programs of study, all of which can be referred to as culinary school:

• Vocational and Technical Schools: These programs emphasize hands-on, career-focused training designed to prepare students quickly for entry-level culinary jobs. You’ll learn core kitchen skills and practices, including food preparation, safety, and sanitation, in a short time frame. People who choose this option tend to want to quickly get into the ground floor of the workforce.
• Community Colleges: Community colleges offer affordable culinary programs that combine hands-on kitchen experience with general education classes. Most lead to an associate degree or certificate, which can be a good option if you’re looking to balance practical training with foundational academics.
• Culinary Training Schools: These schools specialize in the culinary arts. Programs at culinary schools are intensive and may include coursework in international cuisines, pastry arts, nutrition, and kitchen management. Some offer only certificates or associate degrees, which can be options if you want to work in a kitchen or bakeshop.
• Culinary Colleges: Culinary colleges offer a comprehensive range of degrees, from associate to master’s, and delve into a broader scope of food-related topics, including food science, sustainability, and applied food studies. As full colleges, they also provide a more immersive, campus-based experience compared to culinary schools, complete with dorms, athletics, and student support services. This is an excellent option to connect with industry veterans and other culinary professionals to explore all that the culinary world has to offer, including robust career choices in food media, research and development, food operations, and entrepreneurship.
• Online Culinary Schools: There are also entirely online culinary schools and online programs offered by training schools and colleges. These programs offer greater flexibility for students to learn at their own pace without the need to attend physical classes. The disadvantages being you don’t have access to the professional-grade equipment, ingredients, or environments that will prepare you for real kitchens and restaurants.
• Four-Year Colleges/Universities: Private and public institutions may offer bachelor’s degrees that blend culinary arts or hospitality management with a liberal arts education. They’re good general study options if you’re unsure about a food career and want a broader academic background in addition to culinary training.
• Post-Graduate Colleges/Universities: Master’s degree programs are designed for culinary professionals seeking advanced education. These often focus on specialized areas like gastronomy, culinary innovation, or food systems. Master’s degrees are ideal for those pursuing teaching, research, or executive leadership roles in the food, beverage, and hospitality fields.

Across all of these culinary programs, students will work in a kitchen environment, such as a campus dining room, or even in a restaurant operated by the school. Culinary colleges can be either commuter colleges or have dedicated campuses where students can stay and participate in athletics, clubs, competitions, and other on-campus events.

Note that there are also for-profit and not-for-profit schools and colleges. For-profit schools are mainly concerned with generating a profit, and often have higher tuition and fees compared to not-for-profit schools. Not-for-profit schools can be public or private and prioritize using their income to support more student services, academic resources, and other activities such as clubs or sports.

Vocational and technical schools, community colleges, and most culinary schools will teach skills specific to the restaurant and food industry, such as the culinary arts, baking and pastry, nutrition, and menu planning.

Four-year colleges and universities will provide you with a broader range of educational options, enabling you to prepare for careers in different industries. However, they do lack the focus on the broader food industry that culinary colleges can provide

Culinary colleges offer a place where you can be grounded in your passion for food and apply that to any industry that interests you—such as finance, entrepreneurship, sports, arts, design, or entertainment. They provide a great balance of the sharper focus of a culinary school and the broader education you can earn at a four-year institution.

Part of what makes a culinary college like CIA worth it for so many is that it’s not a for-profit, predatory program, but a fully accredited, not-for-profit institution 100% focused on the art, science, and joy of food.

What Culinary School Offers Today

Culinary colleges provide the best parts of a comprehensive culinary education and the college experience. Here’s what you can expect as a student at CIA:

• You’ll Be Immersed in a Comprehensive Curriculum: Culinary schools offer structured programs designed to build essential kitchen skills—from knife techniques and plating to menu planning and kitchen management. You’ll gain a deep understanding of cooking methods, food safety, nutrition, and culinary theory, helping you start your career with confidence.
• You’ll Have Access to High-End Facilities and Prime Ingredients: Culinary schools typically have professional-grade equipment and tools that you’ll find in high-end restaurants. As a student, you’ll also get to work with a wider variety of high-quality and international ingredients that generally aren’t available at community colleges or vocational schools. This provides a hands-on experience similar to working in real kitchens, but in a more controlled environment.
• You’ll Build Industry Friendships and Connections: Being surrounded by instructors with real-world experience and passionate peers helps you build long-lasting personal and professional networks. Culinary colleges often host guest chefs, hospitality managers, and industry personalities, many of whom are alumni. You’ll also have the opportunity to participate in food industry events and competitions, which can lead you to valuable internships and job opportunities after graduation.
• You’ll Gain the Cultural Capital of Working in a Real-World Kitchen: Students at culinary colleges gain exposure to the professional pace, pressure, and teamwork of commercial kitchens. This immersion helps you develop the cultural capital to thrive in restaurant environments, from learning kitchen etiquette and adapting to the workflow to understanding how to handle the demands of service.
• You’ll Experience Personal and Professional Growth: Beyond technical cooking skills, culinary school prepares students with essential interpersonal skills. You’ll develop your communication, patience, adaptability, perseverance, and the ability to work as part of a team. Technical skills are important, but it’s the so-called “soft skills” that will help you thrive in any fast-moving kitchen or food business.

With CIA’s programs, you don’t have to sweat over a choice between culinary school vs. work experience—because you get the real thing at all of CIA’s on-campus restaurants such as Savor in San Antonio, Texas.

Resources like this are why, when top chefs were asked if they would be able to achieve more advanced positions during their career because of their culinary school experience, most said yes. For career changers, especially, this hands-on experience helps make culinary school a must.

Degrees Offered in Culinary Colleges

Culinary colleges are one of the culinary schools that offer a full range of degrees. Depending on your career aspirations and level of education, you could consider any (or even all) of the following degree options:

• Associate Degree: Those who want to quickly build their core skills can enroll in a two-year associate degree program in either Culinary Arts or Baking and Pastry Arts.
• Bachelor’s Degree: Anyone interested in a more comprehensive education can earn their bachelor’s degree in just over three years. These degrees build on core skills through specialized majors, concentrations, and travel experience to teach leadership, problem-solving, and entrepreneurial development skills.
• Accelerated Certificate: Certificate programs are for individuals who possess a bachelor’s degree and and need to gain the culinary knowledge to change careers or advance within their current job role.
• Master’s Degree: The online master’s degree options are for students who want to achieve advanced leadership positions in their career. The online nature of the master’s program makes it convenient for students who need to study off campus or are looking for a more flexible schedule.

Each degree level offers different majors and areas of study, with bachelor’s programs building on the core knowledge of the associate degree programs, and the master’s programs offering even greater specialized study. Popular areas of study include:

• Culinary Arts: Learn to prepare a wide variety of dishes and cuisines, create menus, manage people, and use state-of-the-art equipment to become a successful culinary professional.
• Baking and Pastry Arts: Learn about and master baking ingredients, kitchen technology, and principles of design to craft delicious high-end breads and pastries.
• Wine and Beverage Management: Hone your wine tasting and theory skills as an expert sommelier while developing a rich repertoire of business management, industry innovation, and leadership competencies.
• Hospitality Management: Master not only food and beverage but also the operational management sides of a business, and build the team leadership and management skills that will help you succeed in all types of hospitality careers.
• Food Business: Whether you want to lead a prosperous food enterprise or develop your own restaurant concept, a degree in food business trains you to identify market opportunities and stake your claim as a business leader
• Food Studies and Sustainability: Become a mission-driven leader in how food is perceived, distributed, and enjoyed throughout the world with a deep understanding of food policy, ethics, ecology, sustainability, food systems, and world cuisines and cultures.
• Culinary Therapeutics: Understand how to provide food as a key part of overall health and wellness with an innovative program that combines science education, nutritional understanding, and applied culinary practices.
• Culinary Science: Cultivate an understanding of how food impacts the senses, learn how to develop new food products, and apply the scientific method to create new culinary experiences.

Pros of Attending Culinary School

It’s important to weigh the pros and cons if you want to decide if a culinary arts degree is worth it. Every decision you make involves trade-offs, so consider what you have to gain and the work you’ll have to do when attending a culinary school.

There are real, impactful benefits to attending a good culinary college, mainly:

• Accelerated Skill-Building in Fundamentals and the Latest Techniques
  Culinary school offers a structured curriculum that helps you quickly master essential techniques—knife skills, sauces, baking, and plating—as well as modern culinary innovations like molecular gastronomy or plant-based cuisine. Directed instruction helps you progress faster than you might through self-teaching or on-the-job learning alone.
• Direct Instruction and Mentorship
  There are other benefits to direct instruction besides faster learning. Learning from and working alongside experienced chefs gives you access to their real-world insight and mentorship. These instructors not only refine your techniques but also guide your career development, offering advice on everything from kitchen leadership to niche specialties.
• Network Connections and Industry Access
  The saying “it’s not what you know, but who you know” is just as relevant to the food and hospitality industry. Through partnerships and alumni, culinary schools build strong relationships with major restaurants, hotels, food companies, and other employers. Internships, job placement support, and alumni networks give you a head start in finding meaningful employment and building a name for yourself in the industry.
• Training on Supplementary Skills Like Entrepreneurship
  Culinary colleges offer education that goes beyond the kitchen. You have the opportunity to take classes in business, marketing, food costing, and restaurant management. This is especially helpful for students who want to prepare for a range of careers, whether becoming a private chef or opening their own food business.
• Accelerated Growth Through Challenge and Exploration
  You’ll be pushed creatively and technically working alongside other talented and passionate students in high-pressure, encouraging environments. In learning environments like these, you also have more freedom and space to experiment with ingredients, flavors, and techniques while receiving feedback, which helps you grow faster and work smarter.
• Formal Training and Real-World Opportunities
  Culinary schools blend hands-on training with real-world experience like internships, competitions, and pop-up events. This combination prepares you for the pace and expectations of a professional kitchen while allowing room to explore your culinary voice.

The Cons and Why They Matter

There aren’t really any drawbacks to attending culinary school, but you should carefully consider the different challenges. Take stock of the following and think about how they might impact your current situation and future career plans.

• There are Tuition Costs and Potential Debt
  Culinary school can be expensive, with tuition and fees that rival traditional college programs. You may need to take out loans that can put you in debt. Fortunately, there are scholarships, grants, awards, and other forms of financial aid available—but you’ll need to put in the work and effort to apply and qualify for them.
• It Requires a Significant Time Commitment
  Most culinary programs require full-time dedication, with long hours spent in kitchens and labs. Balancing coursework, internships, and personal commitments can be demanding, especially for those juggling part-time jobs or family responsibilities. Enrolling in an accelerated certification or online master’s degree program can help reduce your time commitment, depending on your area of study and career goals.
• Understand Your Post-Graduation Salary Expectations
  Culinary school can open doors to career opportunities, but like any industry, don’t expect to make top salaries in starting positions. Advancement takes time and experience, and some graduates may find that their initial pay is below the median. Studying for leadership and management positions can help raise your starting salary, but those programs will require either more time or advanced study.
• It Can Be a Competitive and Pressure-Filled Industry
  The food industry is fast-paced, physically demanding, and highly competitive. At the same time, running your own business can be high-pressure and high-stakes. Culinary school doesn’t change this reality, but it does allow you to explore your options and see if you’ll thrive in these fields. You might find you’re a better fit in more traditional working environments, such as those you can find in test kitchens, corporate foodservice, program management, and food policy.

Culinary School vs. Work Experience

One way you can avoid the challenges of earning a culinary degree is to try to enter the industry directly, starting at the bottom and working your way up. However, there are a host of challenges with that approach as well. Here are the trade-offs between attending culinary school vs. entering the culinary field directly.

What the Experts Say About Attending Culinary School

What, exactly, makes a culinary degree from CIA worth it? It’s different for everyone, and the value of an education depends on your background, career expectations, and field of study. Here’s what CIA alumni have to say about their experiences.

“At CIA, not only did I get to showcase my own geeky love of food, but all my new friends were just as obsessed with it! It’s the perfect place to be completely wrapped up in your culinary passions!” 

“CIA gave me the chance to delve deeper into my own interests, skills, shortcomings, and ambitions to create my own career path. It provided the perfect environment to discover my unique culinary voice.”

—Matthew Francis Johnson ’16, chef and junior video producer for BuzzFeed’s Tasty

“[A bachelor’s] opens up so many fields and areas of the industry to you. You learn so much about finances, which no food company can live without. You have more on-campus time with other students, meeting in the townhouses, working on balance sheets, and learning from them.”

“No question, it’s 100% worth it to do a bachelor’s!”

—Chieyen Meachem ’15, food & beverage manager/operations support resources, Marriott International

“For me, to be at CIA—which is an incredible school—we’re being taught by the best of the best. So, for me, CIA is the process.”

—Geoffrey Zakarian ’83, chef/restaurateur/consultant/author/entrepreneur/TV personality

“It was the best decision I have ever made. It changed me, clarified me, and made me strong.” 

“I learned so much at CIA, the most important being mental mise en place. Have everything in its place; be one step ahead; work hard with a solid, honest attitude; taking on tasks and physical work; and always paying extra attention to detail.”

—Kersti Bowser ’01, owner, Gourmet Butterfly Media & Special Events

“I would not have been introduced to wine if it wasn’t for the Culinary Institute of America.”

“While you’re at CIA, every door in the restaurant business is opened up to you, so even if you’re not really sure what you want to do, you’ll figure it out while you’re there.”

—Gretchen Thomas ’05, vice president of beverages, Del Frisco’s Restaurant Group

“CIA gave me the foundation and understanding of the business, from the basics to the complex, through both the associate and bachelor’s programs.”

“CIA is known in the industry everywhere I go in the world. CIA’s campus in Singapore has helped heighten awareness of the college throughout the entire Asian region.”

—Adam Crocini ’00, global head/vice president of food & beverage, Luxury & Lifestyle Group, Hilton

“CIA was and still is my Disneyland. I made it a point to get involved in everything and anything. If anyone needed a volunteer, I was there. The chef-instructors were always looking for students to help with competitions and events. On the weekends I would assist the continuing education classes. I applied to be an RA. I was a tour guide, I was on the judiciary board, and editor of the school paper.”

“The energy of the campus and the fact that I was under the same roof with at least 2,000 other people who were as passionate about food as I was, was an incredible feeling—I truly belonged.”

—Maneet Chauhan ’00, partner/president, Morph Hospitality Group

What Can You Do With a Culinary Degree?

A culinary degree opens up a world of possibilities in the restaurant and food service industry—but that’s only a fraction of your career opportunities. Hospitality, media, higher education, public services, food science and research, the better question might be what can’t you do with a culinary degree. 

These are some of the major fields you can succeed in with a culinary school degree.

Restaurant Services

This field involves working in or managing kitchens and dining rooms. Aside from creating delicious food, professionals in this area are often responsible for managing kitchen staff, maintaining quality and safety standards, and ensuring a positive guest dining experience. 

Hospitality and Beverage Services

Professionals in this area work in hotels, resorts, casinos, bars, or catering companies, focusing on food and beverage service, guest experience, and event coordination. Roles include sommeliers, bartenders, banquet managers, and food and beverage directors, blending service skills with hospitality management.

Food Media

This creative field involves communicating about food and beverages through writing, photography, video, social media, and publishing. Careers include food stylists, food writers, cookbook authors, content creators, and culinary producers who educate and inspire audiences through storytelling and visuals.

Food Systems and Education

This field focuses on the broader impact of food on communities, health, and the environment. Jobs include food educators, nonprofit food advocates, and school nutrition coordinators who work to improve food literacy, access, and sustainability through teaching and community outreach.

Food Research and Development

R&D professionals create and improve food products, recipes, and technologies for restaurants, manufacturers, and consumer markets. Food scientists, test kitchen chefs, and product developers work behind the scenes to test flavors, ensure safety, and innovate new food solutions.

Entrepreneurship

If it’s your dream to be an entrepreneur, you choose to start up a business in any of these areas. Own and operate your own patisserie, run a catering business, start your own food social media business, or launch an exciting new food product.

Want to read more about what, exactly, you can do with a culinary degree? Read our blog post on the diverse and exciting opportunities that await you.

Should You Go to Culinary School? Six Things to Consider

You’ve seen the requirements, the benefits, the opportunities, and the impressions of culinary professionals. But is earning a culinary degree worth it for you? To answer that question for yourself, take the time to consider the following:

1. What are Your Career Goals?
   Do you want to be a chef, run your own restaurant, work in food media, or enter food R&D? Culinary school and especially culinary colleges are more valuable for career paths that require formal training and credentials.
2. What’s Your Preferred Learning Environment?
   Do you thrive in structured, hands-on learning environments with direct feedback, or prefer to learn through experience on the job? Culinary colleges can provide not only a learning structure but also access to study resources and peers that are as passionate about food as you are.
3. Are You Ready to Make a Financial Investment?
   Can you afford tuition, or are you comfortable taking on debt? Have you explored scholarships or other financial aid opportunities, such as work-study?
4. Do You Want Greater Access to More Opportunities?
   Are you looking for industry connections, mentorship, and internships that might be harder to come by without school support? If you’re not sure about how to get your foot in the door on your own, then building your network through a culinary college can be helpful.
5. Are You Interested in Building Additional Professional Skills?
   Culinary colleges enable you to develop not just cooking skills, but also business knowledge, communication, and leadership abilities—are those things that you’re interested in? Do you see them as necessary for your career plans?
6. Are You Passionate About This Career Path?
   Are you truly passionate about food and ready for the physical and mental demands of the culinary industry? Are you prepared to commit the time needed for full-time study and practical labs, possibly relocating or adjusting your schedule significantly?

If your answers to these questions tell you that it’s worth pursuing a culinary degree, then we invite you to consider a future with the Culinary Institute of America. At CIA, we educate leaders with a time-tested approach that challenges, supports, encourages, and connects our students to the real world of food.

As chef Matthew Francis Johnson ’16 put it, “You don’t go to CIA if you want to be a line cook your whole life. You go to CIA if you want to be a captain of industry. In 10 or 20 years, the people you go to school with will be leaders in the industry.”

• Our 150 faculty come to us from across the globe and bring their expertise to CIA’s kitchens and classrooms.
• Your degree options range from the culinary and baking and pastry arts to business management, and from applied food studies to culinary science, ensuring that your course of study will match your interests.
• Every faculty member, every industry leader you come in contact with, and every CIA graduate who hires our students, are all working toward one outcome—your career success.
• A degree from CIA gets your résumé to the top of the pile in an industry that is thriving and will give you a professional advantage over and over again during your career.
• Our relationship with you doesn’t end at graduation—CIA alumni enjoy free, lifelong career services.
• Opportunities for real-world restaurant experience in our student-staffed public restaurants, incredible semester away concentrations, dynamic Global Cuisines and Cultures trips, and paid internships all make a degree from the Culinary Institute of America worth it!

You can work in the food world or you can lead it. CIA prepares you to enter the workforce ready and able to meet any challenge.

“Going to CIA is like having a passport to the entire world. You can go anywhere. I can’t recommend CIA highly enough.” 

“The chefs you’ll be learning from are some of the best in the world…it’s the best school in the world.”

—Duff Goldman ’98, owner, Charm City Cakes

FAQs

Ready to take your first steps toward a culinary career? Fill out our contact form and we’ll be happy to assist you and answer any questions about our program.