Duration : 3 min 36 sec

Technorati Tags: invasions

University of Phoenix is listed as accredited by North Central. http://www.chea.org/search/actionInst.asp?CheaID=1404

Understand though, just because employers recognize a school or their graduates are employable doesn't mean the school is accredited. Just because employers don't recognize doesn't mean they're not accredited. Employer recognition and accreditation are two different things.

Also, Univ of Phoenix has been accredited by North Central Association since 1978. Their accreditation isn't recent. Contrary to public opinion, UoP is indeed regionally accredited. http://www.ncahlc.org/index.php?option=com_directory&Itemid=192&Action=ShowBasic&instid=1949

Recheck your research on that database. These were not difficult to look up. http://www.chea.org/search/default.asp

Atherton Appliance & Kitchens in Redwood City (the heart of the San Francisco Bay Area) teaches culinary education in addition to selling top brand appliances, kitchen design and Scavolini italian kitchens.

Duration : 1 min 50 sec

Technorati Tags: atherton

I have always loved to cook and bake. I need to find a job and I thought so I would love to work for William Sonoma in Houston. I have never been to culinary school but I was wondering if…

Anyone had experience working in William Sonoma in Houston that they could share?
And

If I can't find a job at WS, where else would you suggest that I look , is there a similar atmosphere in Houston?

As always, help is very much appreciated.

Thank you
I have been cooking all of my life. I can cook/bake anything and I come up with new recipes all the time. I do not have any formal training though.

I am not looking for a career, I just wanted to know if there is any place in Houston like William Sonoma that is hiring. I have tried applying to William Sonoma but there are no available positions.

Thank you again everyone. I really appreciate your ideas and input

my friend I'm in the same boat, but i have the training and i still can't find a job. best that i can tell you is if you know someone try to see if you maybe able to get an entry level job that way you can work your way up. unfortunately I'm finding that it is true when they say it's not what you know, but WHO you know… GOOD LUCK

Duration : 4 min 21 sec

Technorati Tags: Academia

I would still take courses to qualify you for a regular university as well as your preferred schools. Other universities often have good art, film and writing programs. And, some have good culinary programs too. If a scholarship or grant is important, it is best to have a selection of schools to apply to. See who offers you the better deal.

If you are interested in art/writing, consider joining the school yearbook staff or school newspaper. The radio stations sounds like fun, too. Any would give you a good background in media and media production. Important things to know if you want to promote your own restaurant. The debate team or working as stage crew for a school play also gives you good experiences. But, alas, you can't do everything, so give you self some wide ranging experiences.

It is good to start talking to counselors early. Find out what types of scholarships are available and what is needed to apply for them. Some take essays, so the sooner you start learning about what types of scholarships are out there, the better chance you have to be prepared for them when the time comes.

The idea about checking to school websites to determine entry requirements is also an excellant idea.

Best of luck. And, don't forget to have fun too.

Active Duty GI Bill Programs

You can receive GI Bill payments for:

attending classes that lead to a college degree like an Associate's, Bachelor's, Master's or Doctorate Degree
vocational programs> that lead to a degree or certificate
independent study such as online or internet training
correspondence training (55% of approved costs)
on-the job (OJT) or apprenticeship training – reimbursed at:
85% of the fulltime GI Bill rate for the first six months of training
65% for the second six months
45% for the remainder of the training
you also receive a salary from your employer
flight training – up to 60% of approved charges (must have private pilot license and valid medical certificate)
licensing & certification, up to $2000.00 per exam – pass or fail
entrepeneurship classes offered through the Small Business Development Center or the National Veterans Business Development Center
high cost/high tech courses – up to 60% of the charges may be reimbursed

Who notifies the VA of your enrollment?

For colleges, vocational schools, independent study, flight, correspondence, and high-tech training, the school reports your enrollment to the VA
For OJT and apprenticeship training, your employer or union notifies the VA
For licensing & certification tests, you must report your enrollment and provide the VA with a receipt, your test results, and written permission for VA to view your records
For entrepeneurship classes the Small Business Development Center of the National Business Development Center will report your enrollment to the VA

Some advice from a Chef preferred please.

All cooks get paid litte or nothing. It doesn't matter if you're a Mexican immigrant or not. Welcome to the restaurant industry. You can work your way up to chef. It was a lot easier to do it this way 20 years ago. However, with more culinary schools opening across the country, it is a lot harder. Hiring preferences are given to college graduates.

Working in a restaurant kitchen is a lot different than cooking at home. Restaurants will not take your home cooking experience into consideration if they hire you. Restaurants want people who have positve attitudes, ability to be a team player, willing to work hard, able to multi-task, and who can complete tasks quickly and efficiently.

A lot of people in this industry hate thier jobs. You won't know if you're cut out to be a chef if you don't give it a try. Being a chef requires much more than a passion for cooking. You have to be willing to work in a fast-paced environment. Plan on working long hours on your feet (mostly night shifts). It is very stressful and you have to be able to move quickly and multi-task. Cuts and burns are common place. If you have a family or plan on having a family, don't expect to see them much. 50 + hour work weeks are common. Management skills are just as important (if not more so) than cooking skills. You'll be running a business, which means ordering food, inventory, food and labor cost, writing employee schedules, dealing with employee conflicts, solving business related problems, etc.. As a matter of fact, I know a lot of chefs who never get to cook. They spend most of their time in their office doing paper work.

Here is how to get into the business: Get an entry level position. I don't know where you heard that waiting tables was the only way to get in, but that is WRONG! Entry level positions in a kitchen are dishwasher, prep cook and sometimes pantry cook. If you can prove yourself at this level AND you have a good attitude, you can move up to line cook.

The "Line" has different positions. Try to learn all of them. The saute cook is sometimes the "Lead Line Cook". Try to eventually work your way up to saute cook. The next level is management. The Sous Chef is the assistant chef. "Kitchen Manager", "Chef", "Head Chef" and "Executive Chef" (these postions are the same thing) is the top position in a kitchen.

Most people who work their way up to chef have at least 5 years of experience as a line cook. If you have what it takes, sometimes the General Manager or a chef who is quiting will give you a promotion. You can always apply for chef jobs posted in the newspaper if there is nothing available at your current restaurant. Restaurants will not hire people as a chef if they do not have line experience. Line cooks don't make much over minimum wage; even in fine dining. This is true no matter what part of the country you live in. If you are not willing to spend at least 5 years working at a low paying job, then maybe you're not cut out for this buisness. Plus, there are not gurantees you will land a job as chef. Some people have tried for years to get promoted with no luck.

Some restaurtants also offer apprenticeships. At the end of your apprenticeship, you will be ACF certified. The ACF (American Culinary Federation) sponsors participating restaurants/hotels/chefs. The ACF also acredits the best culinary schools. The community college in my area tried to get ACF acreditdation for years and years. They finally got it about three years ago. The ACF is well respected in the industry. Culinary schooled cooks and apprentices get certified at the CC level (Certified Culinarian). This is the first certification level in the ACF ladder. Other certifications are "Certified Executive Chef" and "Master Chef" (there are only about 60 Master Chefs in the U.S.), to name a few. ACF certification will not guarantee you more money, but it will look good on your resume and will help you land a job as a chef.

You can also get certified on your own. It requires restaurant experience and you have to take a written test, a practical test and take three classes. These classes can be taken online. The classes are "Management", "Nutrition" and "Food Safety and Sanitation". You can go to the ACF website for more info.

I know you said not to mention culinary school. However, if you have a job working part time as a line cook while you are in culinary school, you can speed up to a postion as chef. 2-5 years of line cooking experience and college will be able to land you a job as a Sous Chef or Chef (once again, no gurantees). People who continue with their schooling can get top paying jobs. A bacherlor's degree in "Restaurant and Hotel Management" and master's degree in business will be extremly helpful in landing a good job as a chef. You'll also be qualified for jobs such as: General Manager, Catering and Banquet Manager, Food and Beverage Manager, Food Service Director, Restaurant Owner, etc.. These people make good money.

Good Luck! I hope you enjoy working in this industry. Its not for everyone….

I have always loved to cook and bake. I need to find a job and I thought so I would love to work for William Sonoma in Houston. I have never been to culinary school but I was wondering if…

Anyone had experience working in William Sonoma in Houston that they could share?
And

If I can't find a job at WS, where else would you suggest that I look , is there a similar atmosphere in Houston?

As always, help is very much appreciated.

Thank you

Hello S&P;
Yes I have a idea for you. Hve you thought about cooking for a day care in your area where you live.

I had a friend that got a job cooking breakfast, the receiving the food for the week or day, milk breaks, snacks, aking for treats, and cooking a three course meal for the lunches of the kids. snacks for the afternoon kids that stop by for two hours or so and then cleaning it all up and going home again.

It paid $7.50 to start in 1995 and in 5 years she was up to $12.50 a hour with benifits for her and her kids.

I also have a Neice that is taking culinary classes in Portland OR. now. She is also working for the Hilton chain of Hotels, at the air port doing the morning baking for breakfast and the breads for the days menu's.

I do know that if you look around at Fine Hotels and day cares you can find work in the cooking field.

As for culinary school, if you have a email address I can pass on to my neice. She could answer a lot of the school type questions for you. cost etc.

Casundra is in her first year of a 4 year course in cooking. Johnny Johnmccall2@hotmail.com
good luck and enjoy the cooking, I sure do!