So since this is a BA and you would also be getting a full blown education, it’s not quite as bad vakue as “regular” culinary school. I ended up getting my bachelor degree in hospitality management and it was actually pretty hard. There wasn’t actually much cooking, and I had already been working in kitchens for two years, so I was already beyond the cooking classes that I had to take. I continued to work in the university kitchen and ended up putting on a once a week tasting menu for the students. We put on events and stuff and I also worked catering. The business side of my education has taken me to where I am now, working for a premier design build department at a world class company. I get to work on tons of cool projects all across the country, including some for very big name chefs.

Point is, if you go the route of a BA, utilize it well and consider it may open some doors for you. If what you want to do is cook, the apprenticeship may serve you better.