RA/NA: Old issue, different angle

[cookderosa]

From my experience, outside these discussion boards and the Academia world, people just don’t know the difference between RA and NA. In fact, my wife and two sisters in-law have earned MBAs. Despite holding significant positions in the corporate world for decades they couldn't tell you the difference. Consequentially, RA/NA doesn’t factor when they hire low- to mid-level managers.

I’ve read countless threads on the debate but haven’t found what I really want to know... Does NA really matter when applying for a job? I would greatly appreciate if the Graduates of "NA" Schools (especially California Coast University) would share their actual experiences with the following:

1) Has NA ever factored negatively (even been brought up) during a job interview, etc?

2) How did you apply your NA Degree?

Thank you for your assistance in advance.

Happy Holidays,
Icanstudy

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I'll throw out a different perspective. My culinary degree is NA (although the college is now RA, when I graduated it was NA) and the school I graduated from was always considered the best of the best. I got jobs because of attending that school no doubt about it. I also didn't know it was NA until I came here My husband (also a chef and CIA grad) is getting his BA from a NA school. He doesn't care, and neither do any restaurants/hotels/etc. The fact is, that NA colleges are "accredited" colleges.

All that said, I decided to start over with an AA/BA having regional accreditation anyway. For me, I didn't have any trouble zipping through CLEP exams (my husband hated them- he is taking only courses) and so, I didn't see any reason NOT to go for the RA degree. My masters will also be RA. Beyond teaching, if you think you want to go into a field with any kind of state or professional license requirement (nursing, teaching, architect, CPA, doctor, dentist, and others) be sure to check- because sometimes regionally accredited is the only option.