CIA Degree, Decision On Bachelors

[cookderosa]

Hello, I would like to get some industry perspective to help with a decision I am trying to make. First, I have an Associate Degree from CIA 1991. For most of my professional career, that has been all I needed to get good exec chef positions. About 5 years ago, I tried to make the transition to GM and hit a brick wall. I found endless HR issues, including resume filters wanting a bachelor degree. (in other words- no degree- no consideration). I noticed this especially in corporate chains/hotels. 2 years ago I started with a company that will now pay for advancing my education (free money!) which I plan to take full advantage of. 6 months ago I started planning what course of action to take. I hit some walls.

Biggest problem: Anyone with a CIA degree pre 2004 will notice that we did not have regional accreditation then...translation...no credit anywhere. I had 3 colleges say "no" to any transfer of credit towards a BS Hospitality or BS Hotel Restaurant Management.

I need to make a decision at this point. Here are my 2 choices, and I would like those who have some insight to reply.

A) Continue on toward a regionally accredited BS degree (I earned 20 credits through community college years ago, only 100 to go- whoo hoo)

B) Attend New England Culinary's Online Bachelor degree (NOT regionally accredited and very expensive but much faster since I wouldn't need any additional gen ed AND they take my entire CIA degree)

two cents please! Tom

[Pugs]

I would think that the regionally accredited degree would be the route to take, especially if you are going to be dealing with HR departments that just look at what a piece of paper says rather than experience. Also a lot of Hospitality programs will consider your real world experience toward credits, try talking to a department dean about your situation and you might be surprised what they can do for you.

Good luck,
J

[cookderosa]

I would think that the regionally accredited degree would be the route to take, especially if you are going to be dealing with HR departments that just look at what a piece of paper says rather than experience. Also a lot of Hospitality programs will consider your real world experience toward credits, try talking to a department dean about your situation and you might be surprised what they can do for you.>>

Thanks J. I didn't ramble too much in my question, but since you brought it up- all of the colleges I applied to were willing to give me the free electives based on my experience, conferences, certifications, etc. One school awarded me 59 credits, BUT, for a BSBA only 18 would count LOL.
Do you think most HR departments dive into regionally accredited vs nationally accredited for occupational degrees? I think it is common in trade occupations unless you attend a community college. No one lists the college's accreditation agency on their resumes LOL- I bet most dont know or care. Tom

[Pugs]

You are probably right that most HR departments wont check for regional vs national accreditation. However it would really suck to go after a job you really want and have an over eager HR guy ruin your goal because of something like the accreditation. I just like to think about the worst case scenario and use that to help me make my decision.

J

[cewall]

Even with the CIA degree not being accredited back in the day, it wouldn't be must good in transferring credits. You may have gotten one or two courses to transfer. There aren't too many degree granting programs that would take Seafood Identification and Fabrication as a credit. Have you looked into getting a Bachelor's from the CIA? Many Business Schools now offer night classes in BBA programs, but a long story short, as the other posts have suggested, regional accreditation isn't going to make or break you.

[BlakeA]

Why not g back to the CIA...the bachelors program is only 18 months

[cookderosa]

You might not believe this, but CIA won't accept my CIA degree either! Isn't that a hoot! Since they are now RA, they can't take non-RA courses in transfer. I was told that I could apply and they would evaluate "what if any" of my degree would count. Of course only after paying a fee. LOL How's that for a nice kick in the arse?

An advantage of New England Culinary for me, is that they require an Associate Degree and the business courses are all available on line. I can do these before/after work or on my days off at home. The disadvantages are: National accreditation (I think that is a disadvantage) and also that they do not allow me to transfer in any courses. I do have a few upper level business courses completed, but that isn't a big deal really.
Thanks,
Tom

[Silverfox]

Why in the world would "National accreditation" be a disadvantage?

To my way of thinking, the only thing better would be "International accreditation" and "National accreditation" should certainly trump any "Regional accreditation".

Then again, I'm no expert, I've only stayed at a Holiday Inn Express

[hastypastry]

Hey all! First of all, accreditation from who? Is it the ACF, or is it a board of universities and colleges? Because that is where the difference is. Most culinary schools are technical schools, not "real" universities or colleges. NECI is technical, I think, but CIA is accredited so that if a student wished to attend Cornell's Hospitality school, or Rosen School of Hospitality at Univ. of Central Florida, then they can transfer knowing that the credits they have earned will be accepted. As I am finding out, there are at least 15 credits that I earned at my state college that will not transfer into a major university program because they are considered vocational credits, however all of my general education credits and culinary business classes and food prep classes were all counted as well. It is a tricky thing to work out, and I feel for all of us in that boat! But to be honest with you all, for me, I am really not ready to pursue a bachelors degree at this time, if ever! It is hard enough to attend school for 2 years AND work while doing that!! Not to mention what we really all want to do is cook, but the reality of the road ahead is that corporations will push alot of "us" to pursue a bachelors degree just to be able to advance to executive chef position. Anyway, good luck to you!

Hasty

[ScottE]

While most regionally accredited schools accept credits from other regionally accredited schools, it is up to each school what they will or will not accept.