Here are some tips for selecting schools, based on an analysis comparing each school to all others across dozens of factors:
Schools Concentrating On Chefs
- Focus: For schools with a focus on this career area, look at Pasadena City College, Riverside Community College, Laney, and College of the Canyons.
Fastest Response From Schools
- Request Info: For the fastest information for prospective students, look at the Spotlight schools on this page.
Student Body
- Female: For schools particularly welcoming to female students, consider University of Antelope Valley.
- Diverse: For a diverse student body, consider University of Antelope Valley and Institute of Technology.
- Adult Learners: For lots of adult learners, consider Lake Tahoe Community College, Santa Ana College, Cabrillo College, and Columbia College.
School Setting
- Out of State: For geographic diversity, take note of Laney, Santa Barbara City College, Grossmont, and Diablo Valley College.
- Dorms: For a residential campus environment, take note of Shasta College.
Excellence
- Class Size: For small class sizes, look at City College.
Spotlight Schools Search
Spotlight California Schools Related to This Career
- Locations: North Hollywood, Sacramento, San Bernardino, San Diego, San Francisco, Santa Ana, Santa Monica, Sunnyvale
- Programs: 12 relevant programs; click the school name for details.
- Degrees: Associate, Bachelor, Certificate, Diploma
Le Cordon Bleu Schools North America
- Locations: Pasadena, Sacramento, San Francisco
- Programs: 10 relevant programs; click the school name for details.
- Degrees: Associate, Certificate, Diploma
- Locations: San Francisco
- Programs: 2 relevant programs; click the school name for details.
- Degrees: Associate
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Student/Alumnus Reviews of Schools for This Career and State
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California Culinary Academy • San Francisco, CA
Studying Culinary Arts (completion in 2011)
• 8/11/2011
"I felt like I got ripped off and wasted 2 years of my life to get a position where I make less than I had before I had training (in a different field)."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | no | No. I would suggest people try to become a line cook at the first dump that will hire you over wasting your time and money on this. The school needs to put more focus on individual efforts and needs to teach at a quicker pace. I am $20,000 in debt now and make less than I did before and I see no proof it will pay off in the future at this rate. |
| Program Reputation | 3 | Very poor. Had I known the school was so poorly thought of I would have never signed up for it. |
| Program Quality | 3 | There were some nice people, but the faculty pressures you too much and not in a beneficial way. Your own work is overshadowed by the incompetence of your fellow students because they put us into ridiculous teams. The staff seems to care less about the individual. |
| Instruction | 5 | I do have a skill set and knowledge that I didn't have before but I feel I could have learned more with a better program. The pace was slow and dumbed down by students who had no business working in the restaurant industry. |
| How Difficult | 1 | Extremely easy as far as progressing and grading goes, but as I mentioned before, a few bad apples spoiled the bunch at this school. There is only so much you can do on your own before someone else ruins all the progress you've made. |
| Hands-On vs. Bookish | It's almost entirely hands on. The book oriented courses are so easy that I don't even really count them. Most everything is in the kitchen. | |
| Schedule Flexibility | 2 | Fairly flexible but hard to move around. Not very accommodating if you need to switch times. |
| Academic Facilities | 4 | Average. The resources are there but they are nothing exceptional. The library is very small considering the amount of students that are enrolled. The computers are very old (still CRT screen). |
| Social Life | 4 | People are friendly but there isn't much substance. We are put into projects together but everyone is doing there own thing most of the time. Definitely makes it harder to stand out because we are all rated on team effort. |
| Placement Services | 1 | Almost non existent. You are given a lot of false hopes. Not a single person in any of my courses is doing better than I am. No one has been placed. There are wonder stories from people who went there 5-6 years ago, but no one is getting anything halfway decent or even survivable for income. |
| Alumni Network | 2 | Networking is really bad. I had to find work on my own. Everyone was struggling and not a single person I befriended is doing any better than I am. |
Mesa Community College • San Diego, CA
Studying Culinary Arts (completion in )
• 8/17/2011
"I feel like the program gave me the foundation I needed. I was able to get a job at a restaurant and work my way to where I am now."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | no | I don't think that I would recommend Mesa because I don't think they even offer a culinary arts program now. I would recommend them going to a school abroad or in a city where there is an entrenched culinary history/reputation, like San Francisco. |
| Program Reputation | 5 | I'm not even sure if Mesa College still has a culinary arts program. I do think that some people look down upon two year degrees, in whatever field they may be in. |
| Program Quality | 9 | My major fit what I wanted to do in the end. I chose to major in culinary arts, and I knew that going to college would be a good start, but I also didn't want to pay $30,000 to get a degree from a fancy culinary institution. Therefore, a community college worked for me. |
| Instruction | 9 | At the time, the program for culinary arts at Mesa College was great. The teachers really cared and were talented. However, I am not sure if they still have the program there. I learned the basics and it was a great jumping off point. |
| How Difficult | 7 | The program isn't that difficult if you put the work in. Although there were some challenging aspects, the teachers helped us through them. |
| Hands-On vs. Bookish | Our program was very hands on. Although there is a large amount of book learning, you also have to get your hands in there and cook! | |
| Schedule Flexibility | 8 | There were only classes during the day. There was not the flexibility of online courses at that time. |
| Academic Facilities | 8 | The library and media center were modern and I used them. My professors were always having office hours and they gave me their contact information in case I needed to ask them questions. |
| Social Life | 2 | I did not attend parties and would rate our school spirit as being pretty low. I was a swimmer at the time, so I was involved in athletics. |
| Placement Services | 5 | I found myself a job after school. I did not receive or ask for any type of help in the form of job placement. |
| Alumni Network | 1 | A community college typically doesn't excel at alumni network or support, and Mesa College is no exception. Community colleges seem to be more of commuter schools, where people get in, get their degrees, and move on to four year institutions or get jobs. |
San Diego Culinary Institute • San Diego, CA
Studying Commis De Cuisine (completion in 2010)
• 8/17/2011
"It gave me what I expected It gave a concrete knowledge base of culinary expertise, and it helped me find a job that I love."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | The program was more beneficial than not. It isn't expensive and it really does help boost your knowledge and experience. It also helps with finding a job after the program is over. |
| Program Reputation | 5 | The reputation of my school is not bad, but it is not excellent either. It is a perfectly normal, average culinary school. |
| Program Quality | 7 | Well, it did in fact help me gain a more concrete knowledge of cooking. Most of what I know I discovered on my own, however this program did help me get the job I have today. So I am eternally grateful. |
| Instruction | 7 | The instruction was wonderful, even if I knew some of what was being instructed beforehand. It helped to have someone there to support you and help you with any problems you may be having skill wise. |
| How Difficult | 5 | It was not difficult at all. I love to cook, and it could never be a chore for me. The workload was rather light, and the assignments were all enjoyable! |
| Hands-On vs. Bookish | My school was quite hands-on oriented. This is highly beneficial to everyone taking the program since experience is what gets one a job in the culinary world. | |
| Schedule Flexibility | 6 | It was not inflexible, but it was not extremely flexible either. Given that it was a cooking program requiring hands on work, one really needed to be in class at the right times. |
| Academic Facilities | 8 | As a cooking school, it was rich with high quality academic facilities and resources that pertained to my program. The professors were, more often than not, there to help and support. |
| Social Life | 5 | Being a culinary school, there weren't many athletic events. It was rather average in that most people would just hang out together, kind of like when people get coffee after work. |
| Placement Services | 9 | My teachers were a great help in job placements during and after the program was over. I was not aware of any true career services assistant, however. |
| Alumni Network | 9 | This network is what helped me get the job I have today! It was with the alumni and my former teachers that helped support me even after I finished the program. |
City College Of San Francisco • San Francisco, CA
Studying Baking And Pastry Arts (completion in 2010)
• 9/13/2011
"I think that CCSF offered me the best possible education for the tuition price. I would only expect more if I had been in school longer, or went to school abroad."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | For the price, CCSF is the best place for an AA degree in culinary arts. The program is convenient and agreeable. |
| Program Reputation | 8 | CCSF is well-priced, and most of the people I graduated with have found good jobs in their field. I feel that CCSF's culinary arts program has a good reputation. |
| Program Quality | 7 | The price was appropriate, and I never felt like I was paying too much for my education. The classes were very full and I often felt over-looked in class. |
| Instruction | 7 | My education prepared me for everything I cook at work. The material was very well-rounded and varied. |
| How Difficult | 6 | The material was not challenging, but a lot of students struggled because they could not grasp the artistic part of the work. The academic part of the education is not overwhelming. |
| Hands-On vs. Bookish | There were text books used in class, but our teachers explained the material in their own words and encouraged us to be creative and artistic with the material. The coursework was mostly hands-on; there was very little reading involved. | |
| Schedule Flexibility | 7 | I was able to cancel and switch classes a couple times. Although I did not research alternative programs, many students in my class were working full-time or were single parents and they were able to graduate on-time. |
| Academic Facilities | 6 | The culinary classrooms were very nice, and the equipment was new. However, there was often not enough equipment or materials for everybody in the class. |
| Social Life | 9 | Although there were very few formally arranged activities for the students, I made many friends during my time at CCSF. There are a lot of opportunities to work with partners in class and get to know your fellows. |
| Placement Services | 3 | Besides a job fair, there was no support for post-graduation career plans. It is hard to find jobs via word of mouth at CCSF. |
| Alumni Network | 3 | A former graduate was brought in to speak to the new students about his career, but that was all the alumni activity I noticed. I was not encouraged to keep in touch with other graduates, or to visit the school. |
California Culinary Academy • San Francisco, CA
Studying 16-Month Professional Chef Training Program (completion in 2003)
• 9/20/2011
"A lot was left out of the curriculum that I felt would be valuable. A lot of the curriculum was outdated, impractical and irrelevant."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | no | I would not. One can learn on the job and get paid and have a more valuable experience. It's not worth the money. |
| Program Reputation | 8 | Despite my negative opinion, the school has a good reputation. They must have a good PR person on staff. |
| Program Quality | 1 | I don't feel as though a lot of the curriculum was relevant or practical. Things seemed disorganized and misrepresented. |
| Instruction | 1 | There was little career preparation. A lot was left out of the curriculum that I thought should have been addressed. |
| How Difficult | 4 | I think that things could have been more challenging. The program was not difficult, but it was rather boring. |
| Hands-On vs. Bookish | We had textbooks and recipes. We also had a lot of hands on kitchen experience. | |
| Schedule Flexibility | 5 | My program was very structured and inflexible. I believe that the non-degree programs offer more flexibility. |
| Academic Facilities | 5 | The facilities and the classroom space were great. Computers, academic advisors and tutors were not available. |
| Social Life | 1 | There was no social experience to be had at CCA. But, my social experience outside of school with my fellow classmates was great. |
| Placement Services | 1 | Assistance was advertised but did not really exist. I received no assistance whatsoever. |
| Alumni Network | 2 | I really don't know of any alumni network or support. However, they do make a big deal out of any famous chefs who have attended the school. |
Shasta College • Redding, CA
Studying Culinary Arts (completion in 2001)
• 9/27/2011
"I could not have gotten a better education for the price. I learned at my pace and never felt the urge to quit."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | Shasta is a well regarded small school in a beautiful setting with an accessible campus. The culinary program is cherished and utilized there, providing valuable experience before graduation. |
| Program Reputation | 10 | Fine dining is becoming more readily available in Redding and other smaller metropolitan communities in California. Many chefs I worked for in Redding looked forward to hiring graduates. |
| Program Quality | 10 | I went to a small community college to get my certificate and was glad I saved money compared to a major culinary arts only school. I left school without any student debt and with as much knowledge as more 'privileged' students. |
| Instruction | 10 | My instructors gave individual attention as well as the space needed to create an idea. We were all given an opportunity to run the cafeteria kitchen once during the final semester. |
| How Difficult | 7 | I did not have a lot of technical cooking skills when I began school. I found culinary school a lot more challenging than I had anticipated. |
| Hands-On vs. Bookish | Not much reading, other than recipes. Facts and tips generally meant more to me coming from the instructors. | |
| Schedule Flexibility | 8 | Not many class times offered compared to larger schools, I imagine. I had strange schedules when attending school. |
| Academic Facilities | 8 | Newer stoves would have been nice when I attended classes. The equipment, though, was plentiful and high quality. |
| Social Life | 9 | I had a great time working with the instructors and classmates in the program, even hanging out after class with some of them. Continued communication after graduation was encouraged due to the trade secrets that perpetually come about in cooking. |
| Placement Services | 10 | Although I did not utilize the career services center, I am aware of a few fellow graduates who were assisted successfully. The school always fills the culinary program classes by the start of each semester. |
| Alumni Network | 8 | Although I do not stay in any contact with fellow students or the college itself, I know they try to find jobs for graduates and offer financial aid. I hear that Shasta College has a great culinary program to this day. |
Le Cordon Bleu • Los Angeles, CA
Studying Baking (completion in 2002)
• 10/7/2011
"I was extremely satisfied with Le Cordon Bleu. It was one of the best investments I've ever made in my education."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | Le Cordon Bleu is probably the premier cooking school in the world. I would highly recommend it to anyone thinking of going into the field. |
| Program Reputation | 10 | Le Cordon Bleu has a world renowned reputation. It is probably one of the best cooking programs in the world. |
| Program Quality | 9 | My particular program was very in depth. I felt that I received a good education in baking. |
| Instruction | 8 | Le Cordon Bleu provided me with a good preparation for my current career. I started my first day on the job ahead of everyone else. |
| How Difficult | 8 | While I learned a lot, the program was also very intensive. I spent many hours studying recipes. |
| Hands-On vs. Bookish | A majority of the learning was hands on. The book learning aspect of the course was relegated to recipes. | |
| Schedule Flexibility | 7 | While the school's program was good, the flexibility was only alright. The schedules of classes were pretty rigid and there weren't a lot of flexible offerings. |
| Academic Facilities | 9 | The facilities were also top notch. I enjoyed using the kitchens at the school to bake. |
| Social Life | 8 | I met a lot friends at Le Cordon Bleu. I'm extremely glad I was able to go there as I have a lot of friends in the cooking field now. |
| Placement Services | 10 | The job placement assistance was top notch. I can't think of a better school placement program than what I experienced there. |
| Alumni Network | 10 | The alumni support was really good for my school. I still am contacted by other students about any jobs I can recommend to them. |
Le Cordon Bleu • Los Angeles, CA
Studying Culinary Arts (completion in 2010)
• 10/21/2011
"Great school. All kinds of different programs. I only give it a 9/10 because I am sure that there are some fancy foreign schools that are better."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | This is an amazing career. If you really put your mind to it, are creative, and have the skills, you can really make a lot of money this way. In this job your feedback is instantaneous - either people like your work or they don't. |
| Program Reputation | 8 | Le Cordon Bleu franchises are spread all over the US and it is named one of the best schools for culinary arts. I even believe its roots are from overseas. |
| Program Quality | 8 | This was an amazing certificate program - great teachers with the most hands on training for a price that won't kill ya. I really made some good friends there. |
| Instruction | 9 | I've gone to some seminars, classes, watched a lot of TV, and really have been watching chefs my whole life, and from my experience these "Master Chefs" are pretty darn close to the top. They may not have the fancy jobs and be as reputable, but they are teachers so that makes them THE best in my opinion. |
| How Difficult | 7 | It was hard and you definitely want to already have some skills going into the class. But I've had harder classes. |
| Hands-On vs. Bookish | That's what it was all about - always with the hands on, getting us into the kitchen and exploring what we could do and making it better. Very little book learning, which is great! | |
| Schedule Flexibility | 5 | Well, I heard that they have an online course, but I don't know the effectiveness of that kind of learning for this particular subject, but I guess it does give more flexibility. |
| Academic Facilities | 9 | The kitchen had great, amazing equipment, plus we got to visit other professional kitchens to get extra knowledge. |
| Social Life | 7 | I think this may be affected by me personally. See, I am a social butterfly, some people would say, so I definitely enjoy and enhance social experiences everywhere. |
| Placement Services | I already had a great job so didn't need that help, but some of my colleagues expressed it was pretty easy to get a job. I couldn't really say if that was the school's reputation or the actual job placement services. | |
| Alumni Network | I never heard of an Alumni network, or never bothered to check for one. Maybe because this is a certificate program, or maybe I just missed it. |
San Diego Culinary Institute • La Mesa, CA
Studying Culinary Arts (completion in 2001)
• 10/24/2011
"I am satisfied in a very basic way. There is no reason to speak ill of it."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | maybe | There is no real reason to recommend it. There is little reason not to recommend it either. |
| Program Reputation | 6 | It is known in the area as a decent school. It is not considered a great one. |
| Program Quality | 8 | The program was interesting and engaging. The school only did culinary arts. |
| Instruction | 7 | The school didn't really prepare me for work. The program was also shorter than it should have been. |
| How Difficult | 2 | The curriculum was easy. The work load was very manageable. |
| Hands-On vs. Bookish | There was a lot of hands on work and some reading as well. | |
| Schedule Flexibility | 2 | There were very stringent rules for class schedules. There was very little flexibility at all. |
| Academic Facilities | 3 | The school was/is small. There was little in the way of resources available. |
| Social Life | 1 | There were no social experiences at school. There were no programs outside of the core curriculum. |
| Placement Services | 3 | I got two jobs from their placement, both about a decade ago. I haven't used it since. |
| Alumni Network | 2 | I have never spoken to any of my classmates since graduation. I have never been invited back, either. |
DeVry • San Jose, CA
Studying Cooking (completion in 2009)
• 10/21/2011
"If I were able to redo my career and school, I would not come back here as I can get into a better school that would help my career more."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | no | This school is not meant for chefs or other people who want to get into this industry. Does not provide much help or staff that know a lot about this industry. |
| Program Reputation | 2 | DeVry isn't meant for a cooking degree. Does not help much. |
| Program Quality | 2 | School wasn't meant for chefs and that area. The staff there was not great. |
| Instruction | 5 | Seem average compared to other schools. Does not stand out. |
| How Difficult | 3 | Did not require much to get a degree from this school. Very simple for anyone who is interested. |
| Hands-On vs. Bookish | A lot of hands-on training compared to book learning, so it was very helpful in learning for my career. | |
| Schedule Flexibility | 7 | Pretty good hours as I was able to pick when I wanted to go to class, even though it's mainly during the weekdays. |
| Academic Facilities | 2 | Does not have its own library or private tutors, which is a negative. Doesn't really help much outside of school. |
| Social Life | 1 | Almost zero social activity. Never attended any events or knew of any. |
| Placement Services | 7 | The counselors are very helpful in helping you pursue your career, so they have helped me a lot. |
Living Light Culinary Institute • Fort Bragg, CA
Studying Living Foods Chef And Instructor (completion in 2009)
• 10/24/2011
"I appreciate the education and inspiration that I received. I would certainly do it all over again!"
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | I think anyone can learn a lot from the school. Everyone should have an opportunity to learn how to create healthy foods! |
| Program Reputation | 9 | It's one of the most popular raw foods courses there is. It's also one of the most expensive and sought after. |
| Program Quality | 8 | I thought that the in depth information about food combining was interesting. I also enjoyed the food preparation training, but a lot of it I could have learned on my own. |
| Instruction | 8 | Instructors were good. The material was easy to follow and understand. |
| How Difficult | 2 | The program was very easy to follow. There was plenty of opportunity to stay on track. |
| Hands-On vs. Bookish | Most of the course was hands on. Many of the book teachings were read vocally as well. | |
| Schedule Flexibility | 8 | This course required you to stay at the facilities for full time class work. There was not a lot of free time. |
| Academic Facilities | 8 | Everything that was needed was there. The facilities were immaculate. |
| Social Life | 9 | Everyone was very friendly. Because everyone "lived" together, people learned a lot about each other. |
| Placement Services | 5 | There is nothing special to be said about it. There were some insightful ideas and methods shared for getting work. |
| Alumni Network | 8 | The alumni left something to be desired. I do not currently talk with anyone I went to school with. |
Le Cordon Bleu • San Francisco, CA
Studying Sushi (completion in 2008)
• 11/7/2011
"I was extremely satisfied. I made so many new friends and learned so much!"
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | If you live in the Bay Area I would highly recommend it to someone looking to get in to this industry! |
| Program Reputation | 4 | I don't think many people are aware of how great this school really is. |
| Program Quality | 6 | I liked the school and the teachers. The environment was very welcoming and the people were friendly! |
| Instruction | 8 | They gave me everything I needed to prepare for this job. They really helped me out! |
| How Difficult | 5 | I didn't find it hard because I love cooking but some of the testing can be rigorous. |
| Hands-On vs. Bookish | One of things I loved about this school was how hands on it was. The book learning was very minimal which is how I like to learn. | |
| Schedule Flexibility | 5 | The flexibility was just ok. I had to work my life around the schedule. |
| Academic Facilities | 7 | The facility was great over there. So many great people. |
| Social Life | 8 | My experience there was life-changing. It out me exactly where I wanted to be in life! |
| Placement Services | 7 | They really helped me get this job. They gave me all the training I needed. |
| Alumni Network | 8 | The alumni support was great! I made so many new friends! |
California School Of Culinary Arts • Pasadena, CA
Studying Baking And Pastry (completion in 2004)
• 11/24/2011
"I loved the experience that I had; it was a bit overpriced, however."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | maybe | It's a great school, if this is the career that you are certain you want to pursue. I would, however, advise someone considering this as a career to perhaps take a course or two at a community college, to make sure that this is a career they want to invest in. |
| Program Reputation | 10 | The program I studied under is very well known. Many places I applied for after school only looked at my resume because of the name of my school. |
| Program Quality | 10 | I learned a wide range of important subjects, from decorating to mathematical. I learned the basics and how to fine-tune my skills, even after school. |
| Instruction | 10 | I had great teachers that were knowledgeable. They shared their skills with me and my classmates, to help us better understand the fundamentals of baking. |
| How Difficult | 9 | Sometimes the workload was overwhelming. There was, however, great support from teachers, as well as my fellow students and study groups. |
| Hands-On vs. Bookish | We had quite a bit of hands-on learning. We also had a large amount of courses that were learning strictly from course books. | |
| Schedule Flexibility | 10 | There were classes starting at various times throughout the year, and various timeslots to pick from. |
| Social Life | 6 | We only had 1 school event that I can recall. It would have been nice to have had more school spirit and events. |
| Placement Services | 6 | The school would post information about events. I was never provided assistance from staff about the events or offered to work on building a resume. |
| Alumni Network | 7 | I don't often receive letters or emails in regard to alumni network support. I maybe receive an email every 18-24 months about opportunities, as well as updates about the school. |
Culinary Arts Program • Los Angeles, CA
Studying Art Of Cooking (completion in 2013)
• 12/1/2011
"I wish I went to another school. I even wish I went to another state for culinary school."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | no | The reason why I don't like this school is because it is not reputable. By going to this school, companies know there are more talented chefs. |
| Program Reputation | 5 | It is mediocre. I know other schools that are reputable. |
| Program Quality | 5 | I know there are better schools. This was my 3rd choice. |
| Instruction | 8 | I like how they are hands on. The teachers are very descriptive. |
| How Difficult | 6 | The courses started off simple. Over the year, it became harder. |
| Hands-On vs. Bookish | It is very hands on. They want us to practice at home. | |
| Schedule Flexibility | 6 | Very flexible. The times are to my liking. |
| Academic Facilities | 7 | They have good resources. The textbooks provide good insight. |
| Social Life | 8 | I made a lot of good friends. The teachers are easy to talk to. |
| Placement Services | 4 | It is competitive. Not too many places in LA are hiring. |
| Alumni Network | 5 | I'm not sure how to network. The teachers don't give references. |
Woodland Community College • Woodland, CA
Studying Sociology (completion in 2012)
• 11/30/2011
"Best community college I've ever seen. Maybe the best college I've ever seen."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | no | Not if you want to be a chef. Go to culinary school. Maybe look to see if you can get an apprenticeship under an artisan food maker or do a stage in a restaurant, but don't get a degree like mine. It won't do anything for you if you're looking for a career in food, unless you want to make for some very interesting back-of-the-house banter. I've just got my job and I might not have all the qualifications of a chef yet, but I'm very passionate about both my things: food and sociology. I would recommend this only if you were trying to carve out a niche in the evolving world of food sociology. It's a gamble, but one that may pay off. I'm still waiting to find out myself. |
| Program Reputation | 9 | The head of the sociology department is brilliant. Her hands-on approach to the material and lectures made you really care about the material, which goes a long, long way in helping to get something like this that isn't so easy to grasp. She's made the subject a breeze. |
| Program Quality | 7 | The sociology degree I got was very fulfilling. The teachers at this school have been very good to me. Of course, my degree has nothing to do with my line of work, but it was an enriching experience. |
| Instruction | 6 | I'd give a 10 for instruction, but a 4 for relevance. Nobody really wants to hear me go on about the social construction of dining in a restaurant setting or the egalitarian philosophy of sociology and food (two fields I would love to marry together). |
| How Difficult | 4 | I absorbed what I learned in sociology like a sponge. People fascinate me, and I take a great interest in politics, too. The field of sociology is one that allows you to learn more about both, and how to fix the things that are stupid about them. |
| Hands-On vs. Bookish | Lots of involved lectures. Quite entertaining. It did make the book-learning segments a little hard sometimes, though. If you got accustomed to the lectures, you might just forget to read! | |
| Schedule Flexibility | 7 | They're pretty good about working to your schedule. I have no trouble with balancing school and work (work doesn't give an inch, so it really helps that the school is flexible and forgiving to us working students). |
| Academic Facilities | 9 | They're flat-out the best I've ever experienced. Students can pretty much see professors whenever, and everyone remembers your name. I've been to some big schools not too long ago where I felt like just another number. Woodland Community College treated me like a person. |
| Social Life | 4 | Campus events are terrible. My friends are really cool, though. I've developed a tight-knit network that really gets along well and helps each other out in times of need. But campus events are miserable, small affairs that nobody ever shows up for. It follows then that the events themselves don't have a lot of work put into them. |
| Placement Services | 1 | This school, for all of its excellent staffing, didn't do anything for me job-wise. I fought tooth and nail for about 2 years to find work, and even now, I work at minimum wage during terrible hours. |
| Alumni Network | 10 | As an epileptic, I was allowed the services of the Disabled Students offices on campus, who were extremely good to me. It is no exaggeration to say that I could not have made it without them. They were the best support network a person in scholarly pursuits could ask for. |
California Culinary Academy • San Francisco, CA
Studying Culinary Arts (completion in 2008)
• 12/22/2011
"I wish I could go back. It was the most fun ever."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | maybe | The education is great but I think I could have found work without the program. |
| Program Reputation | 10 | Everyone knows the CCA. My education is respected all over the world. |
| Program Quality | 10 | Everything was complete from beginner to advanced knowledge. I will have these skills forever. |
| Instruction | 10 | Everyone was really smart and patient. I always was made to feel like I was doing great. |
| How Difficult | 6 | It wasn't really that hard. As long as you show up and do the work it isn't bad. |
| Hands-On vs. Bookish | You can't learn this stuff out of a book. You have to dig in and learn hands-on. | |
| Schedule Flexibility | 7 | The lab time is flexible but specific classes are at certain times. |
| Academic Facilities | 9 | There is always someone there who can help you when you need it. The kitchens are amazing. |
| Social Life | 9 | I made more friends there than anywhere. The neighborhood is awesome too. |
| Placement Services | 10 | Any time you need a job you can go back to them. They do everything possible to get you working again. |
| Alumni Network | 8 | I have friends for life. I can use the job placement services forever. |
Santa Clara University • Santa Clara, CA
Studying Finance (completion in 1996)
• 12/28/2011
"It's a great school. I couldn't be happier with what I learned or the friends and connections I made."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | maybe | If you want to do business, I'd recommend the school. If you want to be a chef I'd recommend following the business program with some chef training like I did. |
| Program Reputation | 10 | Santa Clara University consistently ranks in the top schools in the West. For business, they are usually ranked first or second with Stanford. |
| Program Quality | 10 | Santa Clara University had an amazing business program. It got me premier jobs in Silicon Valley. |
| Instruction | 10 | Quite simply, it you want to be a businessman, this school sets you up to become one. The curriculum is real-world, and the career learning center helps you find jobs. |
| How Difficult | 9 | It was a very challenging curriculum. I studied very hard. |
| Hands-On vs. Bookish | Classes in all curriculums were a steady mix of book and hands-on learning. They pride themselves on that. | |
| Schedule Flexibility | 7 | You can choose classes on T/Th, or M/W/F. Or, you can choose a combination thereof. |
| Academic Facilities | 9 | The school is constantly expanding: new dorms, new library, new classrooms. They improve yearly as the alumni keep donating each year. |
| Social Life | 8 | The football program is gone but the parties are still great. The Greek organizations are very strong. |
| Placement Services | 10 | SCU actively helps you find jobs. Between career fairs and the career services center, they really work to get you employed. |
| Alumni Network | 10 | I have used my business alumni contacts to get catering jobs in the past while I was building my career. Without them, I don't think my business would be where it is today. |
Fresno City College • Fresno, CA
Studying Liberal Arts (completion in 2005)
• 1/3/2012
"I am glad I had a convenient place to restart my studies. Beyond that, it was not anything special, worth bragging about or selling to another person. I learned, I finished, I left. Simple as that."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | maybe | If they are motivated and live in my area, it is a better financial option than going to a four-year and paying the outrageous tuition for general courses. But if they are the type of student who needs oversight and support, Fresno City College isn't the right option. |
| Program Reputation | 5 | It is one of the biggest junior colleges in California, meaning it is pretty well known. But in the end, it does not distinguish itself from any of the others in my opinion. |
| Program Quality | 5 | It's a junior college Associate's degree. Nothing more or less than that. Unfortunately, it did not satisfy much in the culinary side of things because I was not intending on doing that as a career. |
| Instruction | 5 | The degree is pretty much general education mixed in with a few upper-division courses. |
| How Difficult | 4 | The school is like many others in that the better you know the instructor, the easier the classes are. The work was college level, but the grading is often not. |
| Hands-On vs. Bookish | This depended on the course and instructor. I had classes that were strictly out of the book and classes that did not require one at all. It was just a matter of what you were taking and who you took it with. | |
| Schedule Flexibility | 9 | This is one good area. Most of the classes were Monday-Wednesday-Friday or Tuesday-Thursday. I could also take Saturday classes if need be. It ended up being a saving grace because I started working as a cook/chef while in school. |
| Academic Facilities | 3 | Much of the stuff on campus is antiquated. Some buildings have been condemned and still stand. For the size of the student body, you would think there would be more in the way of improvement. |
| Social Life | 7 | This could be seen good or bad. I looked at Fresno City College as high school for slightly older students. Too many kids loiter around without attending classes or clowning around if they attend. There were always events, but I found them to be more of a distraction. That said, there was no shortage of extra-curricular activities to take part in. |
| Placement Services | 1 | Non-existent. I never saw anything from them in terms of pointing me towards a job. The end goal is to get an AA degree and/or transferred. Most of the people who are in a certificate program usually have their own jobs lined up. |
| Alumni Network | 3 | Nothing sticks at the junior college level. Once you leave, you never really deal with them again. I have not heard from that school in terms of networking in six and a half years. |
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