Experience vs. City & Guilds NVQs?

[NotYetChef]

I currently work as a chef's assistant, and I'm becoming very interested in moving further up the culinary food chain. This is still a secondary interest for me, since I'll also be pursuing my second undergraduate degree starting next year.

So, I know that a full-time culinary school like LCB isn't right for me at the moment. I was considering getting a part time kitchen job while getting my degree, and just continuing to build experience and a resume. However, I've come across these NVQs, specifically the Level 2 Culinary Skills and Level 3 Professional Cooker. I think I could make it work doing them part time in addition to my degree.

What are people's opinions on continuing to work in kitchens vs aiming for one of these qualifications?

[jonesg]

My brother has a city and guilds from a polytechnic college in England,

short of working a 7 year apprenticeship I would get the city and guilds, its served him extremely well....and it was free.

[NotYetChef]

Thanks for the information. I'm curious, what are the differences between the various levels of City and Guilds certification, and something like a Le Corodn Bleu or CIA education?

It seems like the guilds courses teach more business-oriented material than the big culinary schools, but I'd like some other opinions.

[bear]

I'm sure I've seen this question or similar before, the answer is in here somewhere, Always worth getting qualifications and deffinitely try to remain in touch and on friendly terms with colleagues and former employers except where this is impossible, you will come across some horrible people and everyone else will know who they are so dont sweat about em cut em loose.The good folks will be there for you and you for them it is a jungle out in the industry, but if you know the friendly natives you'll survive and maybe even have a good time.
Sorry if this is'nt much help but you go for it, its a crazy life but often very satisfying.