{"id":22355,"date":"2022-05-09T07:00:40","date_gmt":"2022-05-09T12:00:40","guid":{"rendered":"https:\/\/www.escoffier.edu\/?p=22355"},"modified":"2025-10-28T04:24:37","modified_gmt":"2025-10-28T09:24:37","slug":"is-culinary-school-considered-a-college","status":"publish","type":"post","link":"https:\/\/www.escoffier.edu\/blog\/value-of-culinary-education\/is-culinary-school-considered-a-college\/","title":{"rendered":"Is Culinary School Considered a “College”?"},"content":{"rendered":"

Where does culinary school fit into the range of post-secondary education options?<\/p>\n

Is it a culinary college? A trade school? A vocational school?<\/p>\n

As you consider the next steps in your career, you have to decide how you\u2019re going to get closer to your goals. And that means choosing where and how you\u2019ll get an education.<\/p>\n

So, is culinary school a college? The simple answer is: culinary school is often considered a trade school, rather than a college. Let\u2019s explore what a college is, and where culinary schools like Auguste Escoffier School of Culinary Arts fit in.<\/p>\n

What Is the Definition of a \u201cCollege?\u201d<\/h2>\n

Is any type of post-secondary school considered a college? Let\u2019s turn to the word \u201ccollege\u201d itself to find out.<\/p>\n

According to the Oxford English Dictionary<\/a>, a college is \u201can educational institution or establishment, in particular one providing higher education or specialized professional or vocational training.\u201d By that definition, it sounds like culinary school would<\/em> be a college. After all, culinary schools offer specialized training in cooking and food preparation among other potential industry related disciplines.<\/p>\n

But according to Dictionary.com<\/a>, a college is \u201can institution of higher learning, especially one providing a general or liberal arts education rather than technical or professional training.\u201d By this definition, culinary school may not<\/strong> be a college. Part of the appeal of culinary school is that it\u2019s not general. It\u2019s specific and practical, helping to prepare students for a career.<\/p>\n\"Chef\n

And U.S. News<\/a>, which manages college rankings, says that colleges are \u201csmaller institutions that emphasize undergraduate education in a broad range of academic areas.\u201d That doesn’t sound like culinary school either, since they\u2019re highly specialized in one or a few academic areas<\/a>.<\/p>\n

So clearly, we have to look beyond the dictionary!<\/p>\n

Degrees and Accreditation Don\u2019t Necessarily Define a College<\/h2>\n

Does an institution that grants degrees and has regional or national accreditation qualify as a college? Let\u2019s take these factors into account one at a time.<\/p>\n

If Culinary School Offers Degrees, Is It a College?<\/h3>\n

Perhaps we should look at what a culinary school offers its graduates to determine if it\u2019s a college. After all, community colleges and larger universities provide associate degrees. So if a culinary school also issues associate degrees, would it be considered a college?<\/p>\n

Not necessarily. Many trade and vocational schools<\/a> offer associate degrees, and they don\u2019t usually fall under the umbrella of \u201ccollege.\u201d<\/p>\n

At Escoffier, our degrees are Occupational and Applied Science degrees, which means they\u2019re designed for the real-world application of practical knowledge. They\u2019re not \u201cintroductory\u201d degrees, but goals in themselves that can help students prepare for the workplace.<\/p>\n

In college, associate degrees are usually academic degrees, like Associate of Arts (AA) or Associate of Science (AS). These degrees are often intended to be later transferred to a four-year college for a bachelor\u2019s degree. They\u2019re a stepping stone to that second degree.<\/p>\n

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\u201cFor me, Escoffier was a short program which is exactly what I wanted and what I needed\u2026 I had already done three years of traditional college so I wasn\u2019t interested in doing four more.\u201d*
\nLexi Nelson, Boulder Culinary Arts Graduate<\/strong><\/p><\/blockquote>\n<\/div>\n

If Culinary School Is Accredited, Is It a College?<\/h3>\n

Does regional or national accreditation make a post-secondary school a college?<\/p>\n

Yes and no.<\/p>\n

While many colleges and universities are<\/strong> accredited, there are some that are not. And there are some trade and technical schools that are accredited, and some that are not.<\/p>\n

Accreditation proves that a school has met certain rigorous standards for academics and education. Unaccredited schools don\u2019t have to meet the same guidelines, which can make the quality of the education they provide unreliable. Accredited schools are also more likely to receive industry recognition and be viewed as reputable institutions.<\/p>\n

Both Escoffier campuses in Austin and Boulder are accredited<\/a>, degree-granting institutions. As our online programs are available through our Boulder campus, these have the same accreditation status<\/a>**. So while accreditation doesn\u2019t define a college, our students can still feel confident that their education meets high standards of excellence.<\/p>\n\"Escoffier\n

Why a Trade School May Be a Better Fit Than College<\/h2>\n

Clearly, the definition of a college or \u201cculinary college\u201d is open to interpretation.<\/p>\n

At Escoffier, we feel that the most accurate term for our type of accredited, skills-based programs would be a culinary trade school. Students may be prepared with hands-on training to help start their careers, rather than theoretical education.<\/p>\n

Many students find the trade school model to be a better fit than college<\/a>. Trade schools often come with a shorter timeline to completion and a lower cost than many colleges. This allows students to get into the workforce quickly, bringing technical knowledge to their first jobs.<\/p>\n\"Escoffier\n

Trade school programs are also highly focused, concentrating on only topics and skills that can be useful to the future culinarian, pastry pro, or foodservice manager. For associate degree students, even the general education requirements in writing, math, and science are designed to be applicable to the culinary industry. Technical Writing for the Hospitality Industry, Foodservice Math and Accounting, and The Science of Nutrition meet those course requirements while potentially adding<\/em> to your culinary skillset, rather than distracting from it.<\/p>\n

Culinary school might also be easier to fit into your normal life than college. Online students can complete their training and coursework from their home kitchens, allowing them maximum flexibility with their schedules. And on-campus students complete their day\u2019s work in one continuous block, so they can go to work in the evenings if they choose. Compare that to college, where you may have one course from 8:00 am to 10:00 am, and then nothing at all until a 5:00 pm class that same day!<\/p>\n

Plus, schools like Escoffier keep students up, moving, working with their hands, and making something tangible. For passionate culinarians, that can be much more fun than sitting in a lecture hall for hours at a time, where you may be just one in a sea of faces!<\/p>\n\t

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What Do You Want from Your Education?<\/h2>\n

If you\u2019re looking for a general education in a variety of disciplines, then a four-year college may be the right choice for you. But if it\u2019s important to you to get an exciting, practical education that can prepare you for your future in food in less than two years, then culinary school may be the perfect place for you.<\/p>\n

Contact us today! The application process<\/a> is quick and easy, and you can talk to an Admissions representative to ask all your questions about school and financial aid<\/a>.<\/p>\n

Do you have more questions about culinary school? Try these articles next:<\/strong><\/p>\n