A college degree is not required, but might be helpful, in a chef's career path.
Becoming a chef requires more than being kitchen-savvy. You need sharp communication skills, honed creativity and business acumen. A college degree in culinary arts helps you gain these skills, but it's not a necessity. In the end, it will take several years of experience and learning at the hands of an experienced chef, not a high-priced degree, to become a successful chef.
Types
Several educational paths lead to a career as a chef, and not all of them involve college. Most chefs do have some form of training outside of a high school diploma, according to the U.S. Bureau of Labor Statistics (BLS). This can include two- or four-year degrees from a community college, culinary arts school or university with a hospitality or culinary arts department. Chefs also work their way up without a formal degree, however. For example, some large restaurants and hotels have training programs for chefs. Chefs also can learn the craft at the hand of a mentor in a formal apprenticeship program. The American Culinary Federation alone accredits more than 200 such programs, according to the BLS.
Benefits
The culinary industry is highly competitive, particularly at high-paying, upscale restaurants, and a college degree helps a prospective chef advance. While you work toward your degree, you'll rack up hundreds of hours in experience in a kitchen and learn nutrition, menu planning and food inventory management. Most programs also will place you in real-world kitchens for work experience. The Associate in Culinary Arts degree from the Culinary Institute of America (CIA), for example, requires you to complete an 18-week paid externship. Other courses outside of culinary skills give you a background in math, communication and critical thinking that will be useful as a chef.
Considerations
A college degree does not guarantee financial success as a chef. Star Chefs' 2009 salary survey shows that chefs with culinary degrees earned a mere $300 per year more than chefs who did not earn degrees. Bigger differentials centered around experiences. Chefs earned several thousand dollars more if they spent time working outside the United States or had participated in an unpaid externship. College degrees also can be costly, leaving you with tens of thousands of dollars in loans once you complete your degree. Many degrees, including the CIA's, also require you to have several months' experience in the food service industry before you can enroll.
Potential
College degrees outside of traditional culinary degrees also help your career as a chef, depending on the direction you take. Some universities offer degrees in culinology, a mixture of culinary skills and science. These skills teach chefs produce quality foods in large quantities, giving them job opportunities with food manufacturing companies. Chefs who would like ultimately to operate their own restaurant would benefit from a business or management degree.
