Welcome to Culinary School: A Culinary Student Survival Guide, 2nd edition

Part I: Learning to Succeed in College 

1.     Becoming a Chef versus Learning to Cook 

2.     The Degree versus the Learning 

3.     Getting Straight A’s: The Skills and Qualities You’ll Need to Thrive in School 

4.     Studying Techniques 

5.     Making Use of Faculty and Asking Questions 

6.     Books, Videos, the Library, and the Internet 

7.     Ethics and Cheating 

8.     Professionalism and Image Making 

9.     A Note on Work-Life Balance and Wasted Time 

 

Part II: Maximizing Your Marketability 

10.  The Risks and Benefits of Moving Beyond the School Walls Before Graduation 

11.  What the Industry Expects You to Know and to Do 

12.  Volunteering at School and in the Community 

13.  On-the-Job Experience: Working While in School and Choosing the Right Job 

14.  Behaviors That Promote Health and Education 

15.  No One Succeeds Alone: Networking and Professional Associations

 

Part III: You’re Graduating: Now What? 

16.  Choosing the Right Career Track: Experience versus Money 

17.  Making Use of the Support Staff at the School 

18.  Résumé Writing 

19.  Interviewing Skills 

20.  The Basic Steps to Getting Promoted               

21.  Getting Certified 

22.  Lifelong Learning: Research, Travel, Stages, and Higher Degrees