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Starting a culinary career is an exciting path with many ways to break into the industry. One of those entryways is to attend a culinary school. Whether you’re a seasoned foodservice professional or you’ve never stepped foot in a commercial kitchen, a culinary education can help you develop the skills needed to advance your career or open your own restaurant. So where do you start? We’ll walk you through the process of applying to a culinary school so you can decide if it's the right fit for you. Click below to learn about applying to culinary school: Culinary School Cost Is Culinary School Right for You? Culinary School Requirements Types of Culinary Degrees Culinary School Essentials Top Culinary Schools Culinary School FAQ How Much Does Culinary School Cost? Before you consider attending a culinary school, you’re probably wondering about the cost. There’s no “one-size-fits-all” answer because there are several types of culinary programs with different associated costs. A four-year program at a prestigious culinary school will be more costly than a two-year program at a community college. To give you an idea of how much a culinary education will cost, here are some national averages: Culinary Arts Certificate - $17,000 - $47,000 Associate of Culinary Arts - $35,000 - $56,000 Bachelor of Culinary Arts - $47,000 - $120,000 If those prices are giving you sticker shock, don’t lose hope. There are ways to mitigate the cost of a culinary education. In addition to financing and student loan options, you can make culinary school a reality with some smart compromises. In-state vs. Out-of-State - In-state schools cost less for tuition than out-of-state schools. Look for schools in your state to find programs on the lower end of the tuition range. Commute - Living on campus may provide the traditional college experience, but the cost of room and board is pricey. You can cut down on tuition costs by commuting to a local school. Online Programs - Believe it or not, there are culinary programs that can be completed entirely online. If you are set on getting a degree from an out-of-state school, find out if they offer an online program. Community College - Many community colleges are starting to offer two-year culinary arts programs. Community college is a more affordable option that will help you save on tuition. What About Grants and Scholarships? If you're a recent high school grad or you've never attended college before, the world of financial aid may seem mysterious. It's not as complicated as you might think, and most college students receive grants to help pay for their education. The first step is to fill out a FAFSA form (Free Application for Federal Student Aid). This can be done online and it determines your eligibility for federal, state, and college grants. You can find scholarships by doing a simple internet search. It takes a little bit of research, but there are numerous scholarships available for those who are willing to put in the effort. WebstaurantStore offers scholarships for culinary students who meet certain qualifications. The great thing about grants and scholarships is that you don't have to pay that money back! Is Culinary School Right for You? With the question of cost out of the way, you should ask yourself if culinary school is right for you. Becoming a chef is not an easy road and working in a commercial kitchen isn't the glamorous environment it's often painted to be. There are some common traits and skills that will help you to be successful in culinary school and beyond. Passion for Food - Are you truly passionate about food? Someone who delights in the culinary arts is always trying new recipes and reviewing online restaurant menus for fun. Maybe they own dozens of cookbooks and obsess over food content on social platforms. However it manifests itself, passion is the requirement that trumps everything else. If you aren't passionate about food and cooking, finding the drive to be successful will be very difficult. Good Attendance - In culinary school and your future foodservice career, you'll need to have an open schedule. Your courses will require almost perfect attendance to fulfill all your credits. It's not the best path for someone who wants to take time off and travel frequently. You'll also work nights, weekends, and many holidays when you enter the workforce. Stamina - Working in the foodservice industry is physically demanding, more so than anyone realizes. You'll spend the majority of your shift on your feet, working around hot equipment, and dodging your busy coworkers. It can be a frantic environment that requires physical and mental stamina. Dexterity - It helps to be good with your hands because you'll work with all types of kitchen tools and equipment. Ability to Multitask - Cooking or baking at home is a less stressful experience because it's a controlled environment. The stakes are higher in a commercial kitchen where you'll be performing several tasks at once and working with a team of chefs. Multitasking and staying calm under pressure are essential skills for a culinary career. Willingness to Serve - At its core, the culinary world is a service industry. You'll be feeding customers and your success depends on making those people happy. It takes a certain level of humility to be successful in a career where you serve others on a daily basis. Culinary School Requirements Can anyone apply to culinary school? For the most part, yes! As long as you meet some basic requirements, nothing is standing in your way. You don't need special experience or knowledge, but it does help your chances if you can display a passion for cooking. These are some of the standard requirements to be considered for a culinary program (specific requirements will vary by school): Meet Age Requirement - Many schools require that you meet a minimum age requirement of 16. If you're under 18, you'll need written permission from a parent or guardian. High School Diploma or Equivalent - You must show proof of a high school diploma or a completed GED program. Application - To be considered for enrollment, an application for admission will need to be completed. Application Fee - Most admission applications require a nonrefundable processing fee ranging from $25 to $50. Admissions Interview or Essay - You may be asked to submit an essay or statement of purpose with your application. Some colleges require a face-to-face admissions interview. This is your chance to explain why you want to pursue a culinary career and emphasize what sets you apart from other candidates. Recommendation Letter - Not all schools require a recommendation letter, but it can help boost your chances of acceptance. Does Everyone Get Accepted? No, not everyone gets accepted to culinary school when they apply. Even though many culinary schools have high acceptance rates, there are limited spaces available. If you apply late or don't have all the requirements in hand, you might not be accepted for the program. Preparation is key, so apply early and make sure you thoroughly research the admission requirements for your chosen program. Back to Top Types of Culinary Degrees When it comes to culinary degrees and areas of concentration, you have options. Learn more about culinary degrees below: Culinary Degree vs Certificate Many culinary schools offer a certificate program (sometimes called a "diploma program") that can be completed in less than a year. The main differences between a culinary certificate and a degree are that the certificate program is shorter and more focused on a specific area of study. Degree programs are broad and may also require general education classes to provide you with a more well-rounded education. Which is right for you? It depends on how much time you want to invest. A certificate can be a great way to boost your current skill set if you already work in the industry. But if you are seeking a high-level job, a degree may be required by employers. Difference Between Associates and Bachelors Both associate and bachelor's programs present you with a degree when you complete the program. An associate degree usually takes about two years to complete and requires fewer credits. A bachelor's program takes four years to complete and covers more courses than an associate program. You have to decide which type of degree will benefit you the most. Many graduates take their associate degrees and get the most out of them with hard work and determination. However, in some cases, a bachelor's degree is like a stamp of approval that opens more doors. One option is to start with an associate degree and then decide if you want to continue with a bachelor's program. There are many types of foodservice careers you can pursue. Maybe you are more interested in the business and management side of things than the actual cooking aspect. These are some common areas of study: Culinary Arts - A culinary arts major will provide you with a foundational education that covers many aspects of foodservice. You'll learn cooking techniques, flavor principles, and food science. Culinary arts will prepare you for a variety of roles in the industry. Baking and Pastry Arts - If you lean more towards baking than cooking, this is the program for you. You'll learn about bread baking, cake decorating, and measurement conversions. A degree in baking and pastry arts will prepare you for a role as a pastry chef or bakery owner. Restaurant and Foodservice Management - Great chefs need a great management team to oversee all the other aspects of running a successful restaurant. If you love food and you're a born leader, a management role could be the right fit for you. A restaurant management program blends a mix of culinary courses with marketing, event planning, and business operations. Hospitality Management - The hospitality industry comprises foodservice, recreation, and tourism. A degree in hospitality management will prepare you for management roles at casinos, resorts, and cruise ships. Culinary School Essentials Since you'll spend a lot of time performing hands-on tasks, you'll need the right kitchen tools for the job. Most culinary schools provide you with a tool kit that includes all the necessary items you'll use in your classes. These are some of the chef essentials you'll use throughout your coursework: Chef Uniform - During your culinary lab courses, you'll be expected to wear a proper chef's uniform with a chef coat, apron, and chef hat. Chef Knives and Sharpener - To learn basic cutting techniques (insert link to Knife Cuts here), you'll need a set of professional chef knives and a sharpening steel. Spatulas, Spoons, and Whisks - You'll get a lot of use out of these basic kitchen utensils. Thermometers - Thermometers come in handy for a variety of tasks, from temping steaks to candy making. Kitchen Ruler - A ruler might seem out of place in a culinary tool kit, but kitchen rulers help you make accurate measurements when you're prepping ingredients and plating food. Measuring Spoons - Every chef needs the right tools to accurately measure ingredients. Backpack and Knife Roll - Culinary schools often include a backpack and knife roll in your tool kit so you can carry your essentials to class. Note: This list isn't inclusive of all the tools you'll use in culinary school. If you have a specific area of study, like pastry arts, your tool kit will look a bit different. Top Culinary Schools When you start your search for the right culinary school, there are several factors to keep in mind. The culinary program, location, and tuition costs are important. You'll also want to consider the acceptance rate, campus size, and quality of student life. We've made a list of ten of the most highly reviewed culinary schools in the US to help you get started: Louisiana Culinary Institute (Baton Rouge, LA) Culinary Institute LENOTRE (Houston, TX) Walnut Hill College (Philadelphia, PA) Escoffier School of Culinary Arts - Boulder Campus (Boulder, CO) Stratford University (Alexandria, VA) Johnson & Wales University - Charlotte Campus (Charlotte, NC) Monroe College - Bronx/New Rochelle (Bronx, NY) The Culinary Institute of America (Hyde Park, NY) Johnson & Wales University- Providence Campus (Providence, RI) Fox Valley Technical College (Appleton, WI) Culinary School FAQ If you're still looking for answers, check out some common culinary school questions below: Do I Need to Go to Culinary School to Become a Chef? No, you don't have to go to culinary school to become a chef. On-the-job experience in the foodservice industry is there for the taking if you're a hard worker and you don't mind starting at the bottom. Many professional cooks will tell you they started as a dishwasher or line cook and worked their way up. Am I Too Old for Culinary School? No, maximum age is not a determining factor for culinary school acceptance as long as you can perform the physical tasks required. You don't have to be a recent high school grad to go back to school. Not everyone receives their education on the same timeline, and that's okay. Many adult students pursue a culinary education later in life after learning what really makes them happy. Does GPA Matter for Culinary School? Most culinary schools don't require you to provide your high school GPA, but some do. Is Culinary School Different from College? Yes, culinary school is more hands-on than a traditional college education. You will spend most of your time in the kitchen learning cooking techniques and gaining culinary experience. However, many programs require that you complete some credits in areas like math, liberal arts, and business management. Back to Top Now that you have a better understanding of culinary school and its requirements, you can make an informed decision about your future career. Depending on what type of chef you want to be, you can choose different areas of study. If you already work in the industry and want to level up your skills, a certificate program might be the answer. Many accredited schools across the country offer different types of programs to meet your needs.

Fine dining restaurants are known for delivering the highest level of customer service. Guests expect elegant ambiance, upscale table settings, and a menu with higher price points. They also expect servers to uphold fine dining etiquette. We’ve made a guide of fine dining etiquette tips to help new servers provide their guests with the most professional service possible. Click any of the server etiquette tips below to learn more about fine dining rules: Preparing for Service Formal Table Settings Service Etiquette Cutlery Etiquette How to Serve Wine Clearing the Table Grooming and Behavior Tableside Service Etiquette FAQs Server Etiquette Tips Fine dining can be intimidating and mysterious to the uninitiated. Other styles of serving customers are usually picked up intuitively, but many aspects of fine dining are dictated by rules and traditions that must be learned. Whether you're new to the restaurant industry or you've been serving for many years, our list of fine dining server tips is an excellent introduction to the world of fine dining service and etiquette. 1. Preparing for Service Before dinner service begins, the dining room must be put in order. Mise en place is a kitchen term that translates to "put into place", but it's also used in fine dining to describe the act of preparing dining tables, flatware, and tableware for service. With every detail accounted for, dinner service can be performed smoothly and without interruption. Fine dining servers should begin their shift by attending to the following tasks: Tableware - Each piece of tableware used for service should be inspected for chips, irregularities, and cleanliness. Flatware, glassware, and any silver pieces should be polished to remove water spots. While polishing, cotton gloves can be worn to eliminate fingerprints. Mise en Place Stations - A mise en place station is a server station set up with all items needed for service. Additional flatware, drinkware, or servingware needed for meal courses is stored at the station where it can be quickly retrieved. It's the server's responsibility to prepare the mise en place station before guests arrive. Dining Tables - Dining tables should be wiped down, inspected for wobbly legs, and arranged according to guest reservations. A special cloth called a molleton cloth is placed on the table prior to laying the tablecloth to muffle the sound of dishes and glassware being placed on the table. Lighting - Light all candles and mood lighting before dinner service begins. 2. Formal Table Settings The type of table setting you use helps set the tone for service. As soon as guests are seated, they know the service will be excellent if they see an impeccable table setting. As a fine dining server, you should be very familiar with formal table settings so you can set the table yourself or add finishing touches before your guests arrive. Number of Pieces - Only set the table with the dinnerware pieces and utensils that will be used during the dinner. This may be up to twenty pieces for a full course meal. Linens - All linens should be freshly laundered and wrinkle free. Place a cloth napkin to the left of the salad fork or directly on the dinner plate. Drape the tablecloth over the table so the overhang length is equal on all sides. Flatware - Forks always go to the left, while knives and spoons are on the right. Follow this simple rule to place the cutlery in the correct order: the utensils are always placed in order of use, beginning from the outside in. Place the dessert spoon and dessert knife above the dinner plate. Glassware - Glasses are placed to the upper right of the dinner plate. The water glass is first, followed by a white wine glass, a red wine glass, champagne flute, and sherry glass. If tea or coffee is being served, place a teacup and saucer to the right of the spoons and knives. Use Symmetry - Use symmetry to make sure the table setting is balanced. If needed, a ruler comes in handy to measure distances between the pieces so that every setting at the table is identical. Avoid Fingerprints - Hold glassware and flatware by the stem to minimize the appearance of fingerprints. Better yet, wear white server gloves when handling all dinnerware. 3. Proper Etiquette for Service The style of serving used in formal dining represents the highest level of hospitality. It elevates the guest experience and makes fine dining a memorable event. A great fine dining server will be detail-oriented, observant, and intuitive. Anticipating the needs of guests while remaining unobtrusive is the key to providing the best service possible. Present the Menu and Drink List - As the guests are seated, present each diner with the menu and wine list. Do not hand off the menus in a rush. Match the pace of the table and present the menus after each individual is comfortably seated. Describe the Evening's Specials - Observe the table and wait for the right moment to describe the evening's specials. Speak clearly and describe each dish in detail, pausing to answer any specific questions. This is also a good time to inquire about possible dietary restrictions. Additional Tableware - After the guests have ordered, you may need to prepare additional items for each course. For example, orders of fish will require a fish knife and fork. An order of freshly shucked oysters will require an oyster fork. Deliver any required cutlery, tableware, or condiments to the table shortly before the course is served. Open Hand Service - Many formal restaurants practice the open hand service method, which requires that a server's arms are never to be crossed in front of a guest. If serving from the right side of a guest, use the right arm. Use the left arm when serving from the left. This prevents the active arm from reaching across a guest. Each fine dining establishment has a preferred side for serving, so make sure to follow the specific guidelines of your manager. Control the Pace - As a fine dining server, you must be able to read the table and match the pace of your guests. Every guest prefers a different pace, and it's your job to determine their needs through verbal clues and body language. For example, if all the guests are seated with napkins on their laps and they looking expectantly around, they are most likely ready to hear the specials. If everyone at the table is enjoying their coffee and the guests are deep in conversation, they are probably not ready for the check. 4. Cutlery Etiquette Resting cutlery etiquette is a method of non-verbal communication used in formal dining service. The guest places their flatware on the dinner plate in a certain position to signal their needs to the server. The benefit of understanding cutlery etiquette is the server can meet the guest's needs without interrupting the table's conversation. Ready for the Next Dish - To signal that the guest is finished with their plate and ready for the next dish, the knife and fork are placed in the shape of a cross on the plate. It's customary to wait until all guests are finished with their dish before clearing the plates. Pause - If a guest needs to get up from the table but doesn't want their plate removed, they can use their flatware to indicate they are taking a pause. In this case, the knife and fork are placed on top of the plate in the shape of an inverted V. Food Was Excellent - If a guest wants to show their appreciation for the dish, they will place their knife and fork on top of the plate in a horizontal position with the blade and tines facing to the right. Finished with Meal - To indicate that the meal is over, the guest will place the knife and fork side by side in a vertical position on top of their plate. When all guests are finished, it's a good time to present the dessert list and take a coffee order. Unhappy with Dish - If the guests is unhappy with their dish, they will place the knife and fork in the shape of an inverted V with the knife inside the tines of the fork. No server wants to see this, but if it does happen, address the situation immediately. 5. How to Serve Wine Proper wine service is essential to the art of fine dining. Instead of relying on a bartender to supply the wine, fine dining servers perform the wine service at the table, following the appropriate steps in the correct order. Impress any wine enthusiast with your meticulous service by following these guidelines: Know How to Use a Wine Key - Using a wine key, or corkscrew, is not that difficult, but you should be able to swiftly open a bottle in the air with no hiccups. Practice using the corkscrew wine opener at home so that you can open bottles with confidence. Bring All Items at Once - Bring everything you need for the service in one trip. You’ll need the wine bottle, a wine glass for every guest, a wine bucket with ice for chilled wines, and your corkscrew. Present the Wine - Standard wine service requires that you present the wine bottle to confirm the selection is correct. Hold the wine bottle towards the guest who ordered it and state the name of the wine. Once the guest approves, you can begin the service. Sampling - After uncorking the bottle, place the cork in front of the guest who ordered it, wet side up. Pour a small sample for the guest and wait patiently as they nose it, swirl it, and sip it. Once approved, you can begin pouring for the table. Pouring - Pouring should be performed clockwise around the table, beginning with all ladies first, and ending with the guest who ordered the bottle. Hands Off - Once the service has started, you should never touch the wine glasses on the table as you pour. If a guest signals that they do not wish to have wine, discreetly remove the glass at the end of the wine service. 6. Clearing the Table The method for clearing away dishes from the table is just as important as serving. A table that’s cluttered with dishes and cutlery is distracting to the guests and takes away from the experience. For impeccable fine dining service, follow our guidelines for clearing the table: Wait for All Guests to Finish - Traditionally, you should wait for all guests to finish the course before clearing. Flatware placed in a cross position or straight up and down on the plate is a signal that the guest is finished. The guest may also place their napkin on the table to indicate they are finished. Remove Used Flatware - When clearing the plates, also remove any used flatware. The server mise en place station should be set up with the additional flatware you’ll need for the next courses. Remove Condiments - Clear away any condiments that will not be used during the next course. Clear From the Right - Always clear from the guest’s right side and follow a clockwise order around the table. Don’t Stack Dishes - Stacking dishes while clearing may seem like an innocent time-saver, but it’s a no-no in fine dining. Instead, remove each plate from the table individually and stack it on a tray out of direct sight. Crumb the Table - De-crumbing the table is a sign of superior hospitality. Use a hand-held tool, called a table crumber, to swipe table crumbs onto a small plate. This can be performed between courses as needed. The key to crumbing is to make your presence known without interfering with guests’ movements or conversation. 7. Grooming and Etiquette Server grooming and behavior must be flawless in a fine dining setting. Whenever in view of guests, servers should carry themselves with professionalism and poise. Uniforms - Server uniforms should be spotless and neatly pressed. If servers supply their own white shirts, they should meet the restaurant standard for color and style. A shirt that is slightly off-white might appear yellow or dingy compared to the rest of the staff. Grooming - Hair should be neatly styled and pulled back from the face. Hands should be well-groomed with nails trimmed short. Avoid wearing cologne or perfume that may be distracting to guests. Jewelry should also be removed during service. Posture - Always exhibit proper posture. Do not slouch, cross your arms, or put your hands in your pockets. No Informal Conversation - Do not engage in informal conversations with guests or within the earshot of guests. No Touching - Never touch a guest. The open hand method of serving makes it easier to serve guests without accidentally touching them with your arm. Refrain from touching your own uniform, face, or hair. If you have to make adjustments to your apron, do it out of sight. No Pointing - Never point or gesture towards a guest. If a guest asks for the location of the restroom, do not point. Instead, gesture with an open hand to guide them in the right direction. No Eating and Drinking - Never eat, drink, or chew gum in front of guests. Do not keep employee drinks at the server station. Follow your manager’s specific protocols for staff meal or meal allowances. 8. Types of Table Service There are several types of table service in fine dining. Each type of service has rules and traditions that make it unique. French Service - French service is considered one of the most lavish forms of service in fine dining. The two styles of French service are cart French service and banquet French service. Using the cart method, servers prepare dishes tableside for guests on a cart called a gueridon. Each guest is served from the right. With banquet service, the food is prepared in the kitchen and served from a platter onto each guest’s plate from the left. Russian Service - Just like French cart service, dishes are prepared by servers at the tableside in Russian service. Dishes are arranged on attractive silver platters and delivered to the table from the guest’s left side. Guests pass the platters and serve themselves. American Style Service - American style fine dining service is a common form of dining in which dishes are cooked and plated in the kitchen before being served to the guest’s right. There are some American style restaurants that follow the “serve from the left, clear from the right” method, so make sure to follow your manager's specific guidelines for service. Butler Service - During butler service, the server presents a tray of menu items and guests are invited to serve themselves from the tray. This is the type of service often used at catered events to pass hors d’ oeuvres. English - Commonly found in private dining rooms, English style service features a server individually serving each guest from a large platter, starting with the host. This style stems from English manor houses where the head of the house would do the carving, and then servants would distribute the portions. Fine Dining Service FAQs Fine dining service rules are based on longstanding traditions, but each restaurant may have their own interpretation for service. Below are some common topics of confusion related to fine dining: Which Side Do You Serve From? In most American service, pre-plated courses are served from the right and cleared from the right. Beverages are poured to the right, because glasses are located to the right of the guest. Other types of service, like Russian service, dictate that the guest is served to the left. Each fine dining restaurant has its own protocols for serving, whether it's to the right or left. The most important fine dining rule is to use open hand service and never cross your arm in front of a guest. What Is Open Hand Service? Open hand service is a method of placing items on a dining table without ever reaching across a guest. To perform this type of serving, always use the right arm to serve at the guest's right side, and the left arm to serve at the guest's left side. If you were to use the opposite arm, the awkward motion would result in your elbow pointing towards the guest. Should You Serve Ladies First? Traditionally, ladies are served first during every step of fine dining service, but there is a new school of thought that considers this an outdated practice. The best course of action is to follow the guidelines set by your front-of-house manager. If serving ladies first, it's common to begin with the oldest lady present and move clockwise around the table. Then another lap is required to serve the gentlemen. If this isn't your restaurant's protocol, a good practice is to use seat numbers as your guide. Should Servers Be Clean Shaven? Many fine dining establishments will require servers to be clean shaven. However, a number of the older traditions and rules of service have loosened over time. Facial hair may be acceptable to some fine dining restaurants, as long as it is neatly trimmed and groomed. Fine dining servers carry a lot of responsibility, but the rewards for providing superior service are many. Higher price points and wine service produce a larger tab, which results in a larger gratuity for the server. Employees who pride themselves in their ability to provide outstanding hospitality can find job satisfaction in a fine dining role. Use our tips as a starting point to begin your journey in fine dining service.

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