Culinary School

What it really  takes to be a great culinary student

Just because you love cooking doesn’t mean you’ll be a great chef. And just because you’re good at cooking, doesn’t mean culinary school will be a piece of cake. Sound surprising? We were amazed at what we learned when we decided to find out what it would be like to go to culinary school.

We picked the brain of Chef Michael F. Nenes MBA, CEC, CCE, who is the Assistant Vice President Culinary Arts General Manager of the International Culinary Schools at the Art Institutes. The accomplished chef and restaurant owner gave us the inside scoop what it’s really like to be in culinary arts school and what it takes to succeed.

What subjects are studied in culinary school?

Chef Nenes: If you go for an associate-level degree, you’ll study the basic fundamentals of cooking and international cuisine, among other things.

Culinary school management degree courses would include classes like purchasing and product ID, learning how to use the menu as a management tool, classes about food and beverage operations, planning and controlling costs and capstone.  The capstone course requires students to develop a business plan for a new restaurant. 
If you decide to go to culinary school and get your bachelor’s degree, you’ll take upper-level classes that will continue to focus on management skills, including courses on global management, innovation and entrepreneurship.

How much of culinary school is hands-on? 

Chef Nenes: Our culinary school system model is as follows:

• 43 % lecture 
• 52 % hands-on kitchen work 
• 5% externship (similar to an internship)

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