I have a few questions for anyone here who's training in a college-level culinary program. I might be attending school this fall in a chef apprenticeship program at a local community college. I'm still undecided. This program takes 3 years to complete, and they require you to be an apprentice under a chef 40 hours a week while also attending school full-time. This seems to me to be practically impossible to do. I could understand doing one of those things if we were allowed to do the other one part-time, but not both full-time for 3 years.
Anyway, to make a point, I also have the option of going to one of the Cordon Bleu schools here in the U.S. (Portland, OR), so I'm confused...which culinary program is more valuable to future employers??? The chef apprenticeship program (Associates of Applied Science which takes 3 years to complete) or Le Cordon Bleu (Associates of Occupational Studies and a Cordon Bleu Diploma which takes a year and a half to finish but costs twice as much)? Did any person here going through either of these programs regret their decision? Did you start in another culinary program and then transfer? Is there another culinary school you were considering before you decided on Le Cordon Bleu?