<p>My high school son will return in a couple of months from spending his junior year in France. His first 2 years in h.s. were mediocre… B- average, and no activities besides sports. He took the ACT before he left and got a 25. He’ll certainly take the French AP exam when he gets home. </p>
<p>He has no idea what he wants to study. Though his work is quite inconsistent, he has loved many classes including chemistry, physics, history, and French. </p>
<p>He can cook really well. And he has an excellent nose, and no doubt has learned a little about wine during his time abroad. </p>
<p>My question is whether he should look at college or university in Quebec to study something like French or international business or should he go the more unconventional route and try cooking school?</p>
<p>And if you want to make a case for a certain school, I’d love to hear your opinions.</p>
<p>Johnson and Wales University may be good for him. They have a culinary major and a few other practical majors. There is a campus in Providence (the main campus, I believe), and one or two in other states.</p>
<p>what does he want to do? does he want to make cooking his profession of choice?</p>
<p>He doesn’t know what he wants. He loves to cook, loves to taste, loves wine, has a powerful nose, and is a real natural at chemistry and is also quite mechanical. He used to think he wanted to go into medicine but he simply has never shown the academic discipline necessary nor does he test well.</p>
<p>He also has superb people skills. Maybe he should go into pharmaceutical sales or wine making. </p>
<p>Bottom line is he doesn’t have a clue, nor do we.</p>
<p>If he doesn’t have a clue, I would suggest that he go to a regular college/university. He will be exposed to more fields of study there and maybe will figure out what he wants to do with his life.</p>
<p>^^^^^^^^^^^^</p>
<p>Agreed. And I admired the parent’s candor.</p>
<p>Not really a suggestion for a school, but from what you’ve described your S might want to look into becoming a flavor chemist/flavorist. Flavor chemists engineer the smell and taste of manufactured foods.</p>
<p>what about food science?</p>