Botany, for sure. Working in a kitchen kind of sucks.
Unless I needed an actual degree I would forego the overpriced tuition, choose an institution with the best reputation for that particular field of study, look at the syllabus and self-study all the classes by buying the used textbooks for those classes and lab ware and supplement with lectures that have been posted to youtube. Also, many ivy league schools offer free courses online so I'd take advantage of that.
Botany sounds cool, maybe I'll do it with you, haha.
To be honest, there is no need for "an actual degree," any/all degrees are going to be "feathers for the cap." I am greedily trying to use up my GI Bill benefits before they run out. So the price of tuition isn't really a factor, as a Proud Missourian there is the "Missouri Returning Heroes Act" ($50/credit hour, runs out 10 years after Honorable Discharge; 2024? eye think) & as a Title 10(?) Veteran of the Armed Services the "Post-9/11 GI Bill" (60%; runs out 15 years after Honorable Discharge, 2029? eye think).
I will have to look into a B.S./Botany in the KC area. I doubt KC Art Institute offers such a thing; but Avila, Park University, UMKC or some other local one might. Forget Rockhurst, their high school taught me to hate Jesuits.
Anyhow, I have until the end of the summer semester where I get my ASSociate of Arts knocked out to think about all that.
There are some Applied Science Agriculturial degree programs in the area: Kansas (spit) State University is probably the closest... ugh.
So this all leads me to another question:
Hey Roz,
Do you think a Bachelor of Science - Botany or some sort of Bachelor of Applied Science - Agriculture would be better for my goof-ball "dream" restaurant?
-pateI am thinking the "puff-piece" local news copy
free advertising for the hard/soft open on that angle.