As one Wisconsin report points out, cooking schools are seeing a huge increase in enrollments recently. Whether this is because more people are deciding to pursue a career about which they can be compassionate or because they grew up on the food network, one thing is for sure: more students are looking at cooking schools in the U.S.
Reporter Nancy Stohs (of the Journal Sentinal) commented on this trend in a recent report about a new cooking program coming to a nearby art school:
MATC might well consider the new program, set to begin teaching culinary students this summer at its Third Ward campus, to be in competition for the same aspiring chefs. Busalacchi, associate dean of MATC’s School of Business, which houses the technical college’s hospitality programs, doesn’t see it that way.
“I don’t see them as competition at all,” he said. “No, the market here is actually big enough. We have a wait list. We don’t want to overbuild our capacity (to meet demand) and then someday have capacity we’re not going to need.”
Like MATC, the Art Institute will award associate degrees in both culinary arts and baking and pastry arts. But it will also offer something MATC doesn’t: a bachelor’s degree in culinary management.
Busalacchi sees that, too, as a plus. MATC is adding a two-year culinary management program this fall, housed at its Oak Creek campus, and he hopes that graduates of that program will be able to complete their degrees at the Art Institute.
An “art institute” might seem an unlikely place for cooking instruction. But as a spokeswoman for the 45 Art Institutes across the country explained, these are schools of applied arts, not fine arts. Milwaukee’s program will be the 39th Art Institute with a culinary school, all of which follow a standardized curriculum, based on classical Escoffier, Asian and Latin culinary techniques, according to information from the school.