Basic Class Structure:
The Academic Year will be divided
into THREE Trimesters of 12-14 weeks.
The Eleven Weeks in each semester will be divided into FIVE
two-week segments and a final one-week exam segment. All students will rotate
through each of the five sections. The exam week will cover all materials through
the five segments. Each Year successfully completed will result in a small
ceremony including the presentation of a Yearly Certificate and the student’s
next rank. Three successfully completed years will result in the Final Certificate
and a chance to attempt the 24 hour practical Diploma de Cuisine.
Certifications:
The completion of courses and the final practical
will result in a dramatic bound portfolio of certifications worth far more
than a simple Associate’s Degree
in the Culinary Market. The successful student will have the THREE yearly Certificates
(Basic, Intermediate, and Advanced Culinary Arts), the THREE mandatory ACF class
certificates (Safety and Sanitation, Nutrition, and Foodservice Management),
the official CC (Certified Culinarian) from the ACF, and the legendary Diploma
de Cuisine. In addition, there will be two advanced seminars a year, free to
students, that each result in a special intense seminar completion certificate.
No training on this level has ever existed in America. A highly motivated student
could graduate with FIFTEEN different certifications! No other Culinary School
can even approach this concept.
Financial and Residential Options:
There are many payment options for
tuition. A single check for each year can
be paid about a month before classes begin. The
tuition can be split out into
monthly (12x) or semester (4x) bills. Also, many Scholarships, such as those
provided through ProStart or our specific sponsors do apply, and Student Loans
at extremely good rates are available through our Merchant Services Division.
If you elect to pay all three years in advance, you receive a bonus of $2250,
and a final bill of an even $30,000. The fact that tuition is so low compared
to every other education option does make the bill much easier to deal with.
As always, we will work with you in every way possible. As we have said before:
we are concerned with the student and their future, not the cash. Our offices
will be available to assist them at every point, including locating employment
after graduation and arranging transportation and interviews. A truly great dorm
is available at our Fillmore Campus. The units are the size of nice hotel rooms
and include maid service, access to a pool and hot tub, 24 hour security, extremely
convenient parking, paid cable, and all utilities included. The only additional
possible expenses for students would be food, laundry, and telephone. Twenty-four
hour food options exist, and there is an on campus coin laundry. Literally, we
have created one of the most comfortable and self-contained residential facilities
in the market. Once again, we cut the price down as low as possible, very competitive
with other options: $425 per month double occupancy, $695 per month single occupancy
(includes all of the above, from utilities to pool access and maid service).
Application Process:
The Paragon Culinary School is designed to train
world class chefs. If we look
at the world’s greatest chefs we notice one obvious fact: they are all
different, completely different. Some were good students and intellectuals, some
were in trouble with the law, some were children of chefs, some were from the
poorest possible backgrounds, and many were not good students at all, they were
simply hard workers. The bottom line is, if we use the standard system for accepting
students, the one used by the big schools, which is a replication of regular
universities; we will look at grades, ACT/SAT scores, extra-curricular activities,
etc. We will end up with good students, but not necessarily good chefs. This
accounts for the large amount of standard culinary school graduates that are
not active working chefs. We will instead base our Selection Process, just as
our entire school, on completely new ideas. It all starts with an Application
that gives us an idea of your dreams, background, and aptitudes. Then you will
have an interview, which is the biggest part of the process. It will be combined
with a tour and introduction for your parents if they are involved. Then, after
acceptance, an entrance test will give us an idea of your knowledge level and
areas to focus on. It is, of course, good if you have good grades and high ACT/SAT
test scores. This proves that you have worked hard and have good study skills
and focus. However, the interview is more important because far too often a great
future chef is left out because they were not a great student. Low grades and
lack of income stop a lot of future leaders and we want to eliminate that. Hence
the low fees and focus on personalities. If you REALLY want to be a chef, we
will know…and you will get in.
Transfer Credits:
Should a student who has already begun some formal
Culinary Education intend to transfer into PCS to continue their studies they
will be given credit for
their previous work. The amount of credit, of course, depends upon the previous
institution and the amount of time in attendance. This will be determined by
a mixture of the student’s records and placement tests to access their
level of training. Something such as ProStart or another High School Culinary
Program will result in easier acceptance, where as an associate’s degree
and good test results might reduce your time by a year or two. Credit can be
transferred, but this is always analyzed on a case by case basis. |
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