Colleges are at it again, catering to the every wish of students. This is why we don’t put children in charge of important things…. like nutrition (pancakes every night), the family budget (all toys all the time), hygiene (showers shmowers). Colleges are seeing enrollment increase, and teens love these exciting new programs…so who can step in and saying “no?”
I came from a large community college system in Iowa (1992-2012) and one thing the community college system does well, is working with “industry” to create pathways into employment. That is, infact, exactly how I wound up working in higher education.
I was a working chef who was invited to serve on the board of “industry leaders” providing expertise in the development of a new degree program. Our program was an apprenticeship/degree hybrid, literally built for direct employment. Often employers reach out to community colleges and ask for programs. Sometimes colleges reach out to industry. I think as far as motives go, the relationship between a community college and industry is mutually beneficial, and a lot of good comes from this relationship.
Not everyone agrees. In the early 90’s when I got started, there was a little bit of pushback and snark from old-school chefs. You learn cooking on the hotline 6 nights a week, not in a classroom pretending to cook. In other words, they felt that creating an associate degree for chefs was was a waste of time and money and couldn’t result in better cooks (the proper term is “credential inflation”). Culinary arts was historically an apprenticeship occupation, so what’s with the degree? So for decades, young chefs with a degree were hazed for trying to jump ahead of those who were peeling potatoes and washing pots. They weren’t wrong.
When I trained as a chef in the late 80’s, you didn’t need a degree. The truth, I quickly learned, was that people wanted a degree. Parents wanted to say their kids were in “culinary school” instead of “working” as a prep cook. Students loved our spotless kitchen, patient and cheerful instruction, air condition. (if you’ve never worked in a kitchen, you can’t appreciate the distinction between a culinary lab kitchen and an actual restaurant where it’s anything but spotless, patient, cheerful, or air conditioned.) Finally, our administration was proud to offer this kind of new and unique degree program. Everyone was happy.
I accept that I was part of the problem, because guess what? Credential inflation happened. It is now a minimum and accepted standard for a chef to have earned an associate degree. To this day I still believe you don’t need a degree to do the job, but if you want to be a chef, everyone else has a degree, so you look “less than” if you don’t. It’s not “Jennifer’s fault” but it is the responsibility to consider the long term effects of new programs and the marketing we do to promote them.
But, it’s not all bad. In 2018 I read an article from the Hechinger Report that criticised the colleges who were all rolling out new programs called “cybersecurity.” The story warns that “many of these programs and majors are being added hastily and with little strategy behind them, stretching faculty and other resources in the expectation of attracting students who never materialize.” Of course it seems silly today since the 2 trillion dollar industry can’t come close to meeting employment needs. As to whether or not you need a degree in cybersecurity, like culinary arts, depends on who you ask.
At the end of the day, you can get a 2-year degree in culinary arts or cybersecurity from your local community college. It will cost you under $10,000 and take you about 2 years. The return on investment is probably solid (assuming you graduate) and is an affordable way to learn a skill close to home. Today, in 2023 you’re not competitive if you don’t have a 2-year degree. But wait, there’s more.
You can now get a 4-year degree in culinary arts (or cybersecurity, naturally). My alma mata, The Culinary Institute of America, now charges $20k per semester, so you’re looking at $160,000 for a cooking degree. Before you believe any myths, know that only the TOP 10% of chefs in the entire country can earn $84k or better, and you can bet that 100% spent plenty of time peeling potatoes and scrubbing pots- degree first or not.
I’m not even suggesting that a student shouldn’t spend that kind of money, but I’m saying you need informed consent! I don’t care if you spend the money, but please don’t let your kids borrow that kind of money so they can cook. It will ruin them financially for 30 years.
Enter the Automotive Restoration degree from McPherson College. Automotive restoration, previously performed by car enthusiasts or retired hobbyists with a lot of disposable income and a passion for old cars, is now a degree. I’m picking on McPherson because they are the first 4-year degree in the field… and they have a waiting list. There are a number of community colleges that offer restoration skills alongside with other types of automotive skills like auto body repair and painting. These types of degrees (also often accused of credential inflation) generally lead to jobs working in an automotive shop or dealership.
McPherson’s FAQ page hints to the fact that they know you don’t need a degree, but may want one anyway. Did I mention they have a waiting list?
Q: I really like this program and the school, but it just seems too expensive. What can I do?
A: With financial aid and scholarships, McPherson College is affordable. We offer very competitive financial aid packages and generous scholarships.
This is a link to their cost breakdown page. It costs $46,000 per year. Since only 40% of their students graduate in 6 years or less, I can’t accurately calculate the cost of this degree, but suffice it to say that it will not be less than $184,000 and it is much more realistic to budget at least $275,000.
Q: Are there jobs available in this field, and how much money can I make?
A: Yes, this is a thriving career path with numerous jobs available. Salaries differ extensively based on what you do and where you go. Our graduates are all over the world, involved in every facet of the restoration industry.
This is a link to the US Department of Labor Occupational Outlook Handbook. While we don’t know what these graduates earn, we do know what the industry pays. As of 2022, the mean salary is $47,000 but with an occupational growth rate of “slower than average.”
Q: What if I decide I don’t want to do restoration as a career?
A: Great! We have graduates from the program who are just into restoration as a hobby. One of the reasons your degree from McPherson College is so powerful is because you can get a second major right alongside restoration and still finish in four years.
I’ll let you sit with that one. No words are needed. Did I mention they have a waiting list?
