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 Holyoke Community College and Massasoit Community College.
Fastest Response From Schools
- Request Info: For the fastest information for prospective students, look at the Spotlight schools on this page.
Student Body
- Diverse: For a diverse student body, consider Atlantic Union, Bunker Hill, Newbury College-Brookline, and Massasoit Community College.
- Adult Learners: For lots of adult learners, consider Atlantic Union, Berkshire Community College, Massasoit Community College, and Bunker Hill.
School Setting
- Out of State: For geographic diversity, take note of Atlantic Union, Newbury College-Brookline, and Berkshire Community College.
- Dorms: For a residential campus environment, take note of Newbury College-Brookline and Atlantic Union.
Excellence
- Class Size: For small class sizes, look at Atlantic Union.
Student/Alumnus Reviews of Schools for This Career and State
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Massasoit Community College • Brockton, MA
Studying Culinary Arts (completion in 2004)
• 10/14/2011
"I had an excellent college experience overall. I made good friends and picked up extra food service skills that I still use in my job."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | There's not much more I can gush over about my school! Massasoit's reputation for culinary is well known in our area. Anyone who wants to learn the restaurant industry and have a really good chance at successful job placement should almost certainly look into their program. |
| Program Reputation | 9 | Massasoit is well known in our area for having an excellent Culinary program. They also have a high career placement success rate, which adds to their reputation. |
| Program Quality | 10 | Massasoit has one of the best culinary programs in our state, which says a lot about a community college. I was able to take a variety of courses in my field and expand on knowledge I had already gained from years in the restaurant business. |
| Instruction | 9 | The quality of instruction by professors was decent. I was already very experienced, having worked in a restaurant since I was 14. However, I was still taught new things that kept me from being bored. |
| How Difficult | 3 | For the most part, it was easy for me. Like I said before, I've worked in restaurants since the age of 14. However, my dessert course was a little more challenging for me than some of the other courses. |
| Hands-On vs. Bookish | There was a book with most courses. However, my cooking courses were almost all hands on, rarely ever cracking a book. In fact, most professors told us not to buy them because they were required to have a book listed on their class syllabus, but we would never use them. | |
| Schedule Flexibility | 10 | It's easy to create a schedule based on your needs. I was able to schedule all of my classes during the day so I could work nights. They do have night courses and online courses as well. |
| Academic Facilities | 8 | They have the standard amenities of most colleges. They do have a fantastic kitchen to learn in, as well as a hands on cafeteria to perform what you learned in courses. |
| Social Life | 8 | I made numerous friends in school by attending my courses consistently. I also was very active in extra curricular activities (radio show, soccer). |
| Placement Services | 9 | Massasoit offers career placement services. I did not need it as I was easily able to find a job with my experience and education. I have had friends that successfully used the career placement office services. |
| Alumni Network | I'm really not involved at all with Massasoit's alumni network, so I really can't comment with much authority. However, shortly before and after graduation, they have a career services support office to help you get job placement. |
Springfield Technical Community College • Springfield, MA
Studying Culinary Arts (completion in 2010)
• 10/26/2011
"I strived for more. The school failed to provide what I strived for."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | no | I think they should drop the culinary arts major from STCC. They just don't give enough focus to the major. |
| Program Reputation | 2 | It's not the best college for culinary arts. The programs don't have enough structure or give enough guidance. |
| Program Quality | 5 | It is very basic since it is not just a culinary arts school. They do their best to help students grab their goals in life. |
| Instruction | 5 | They do prepare us for a career when finished. It is only a basic stepping stone, being a community college. |
| How Difficult | 5 | The exams were not hands on but were merely written or oral. I could have used a more hands on approach. |
| Hands-On vs. Bookish | More was done within a book than in a lab. They should provide more time in the lab. | |
| Schedule Flexibility | 5 | I could make my schedule flexible to a point. I had no trouble making the class schedule fit my schedule. |
| Academic Facilities | 5 | They have good resources for culinary arts, but not enough professors in the department, to be honest. |
| Social Life | 5 | I was an older student and while the social base is there at the school, I was not as comfortable there as others were. Other students were kind and polite, though. |
| Placement Services | 5 | No help is provided at all. Career services is a waste of students' time at STCC. |
| Alumni Network | 5 | I don't know much about the school's alumni. It is not something the school openly shares with you. It is almost like a research project to find out about alumni! |
Stonehill College • Easton, MA
Studying History (completion in 2012)
• 11/29/2011
"I love parts of the school, but some areas are lacking, and I wish I went to a school with more hands-on learning. However, there is no lack of theoretical material, the professors are good, and there is plenty of help for those who need it. If Stonehill invested more in more of its programs, I would have rated it higher."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | maybe | If someone wanted the strictly historical aspect with little handling of actual documents, then yes. If they wanted something more, then no. There is minimum help when it comes to the family business and the actual cooking part of recipes. |
| Program Reputation | 7 | It is slightly better than average, but has a lot of room for improvement. The archaeological dig advertised turned out to be not that impressive and not instrumental in gaining experience. It had a good reputation a few years ago, but unfortunately invested in other fields, which has resulted in some deterioration of my field. It is known for turning out quite a few alumni who work in the food industry (and not as short-order cooks, but who work in much better jobs). It is pretty good, but not in the top 10. |
| Program Quality | 7 | Stonehill employs excellent professors who have at least 5 years experience in their related fields, a variety of interests that enrich the study of history, and either have or are working toward advanced degrees. I would prefer a more hands-on approach aided by the school and not just the professors. |
| Instruction | 8 | All of the professors are extremely knowledgeable in their fields, as well as having diversified interests. I am interested in the role of food in history, and Stonehill professors cook, transcribe, analyze, carve, and create pottery that enables them to bring more than secondary textual experience to the study. My thesis is on different foods in the American Revolution, and I have people who make, cook, and study the effects of food. However, it would be nice if the school assisted more in the hands-on experience, especially with the experimentation of various recipes. |
| How Difficult | 8 | The work is theoretical as well as practical. One must remain engaged intellectually through the entire workload, including reading (which is very time-consuming), transcribing, and researching. Since I try recipes on my own (sometimes with the help of professors), I must pay particular attention to anything that helps recreate recipes (unless I want a disaster, such as explosions and scorching). However, it could be harder. |
| Hands-On vs. Bookish | Book learning there is aplenty, but there needs to be more hands-on experience. I get all the information I need, but I don't have many opportunities to translate that information beyond papers. | |
| Schedule Flexibility | 2 | There are no online classes and only a few weekend and night classes. For some reason, "hard science" classes are only in the early morning and "soft science" classes are only in the afternoon. Often, I have to make the 45-minute trek 3 or 4 times a week, and instead of having a full day, I am sometimes there only for an hour. There is not enough time between the classes to work with professors. |
| Academic Facilities | 9 | There is ample access to online databases of all sorts, but not enough hands-on facilities. The library, computers, advisers, availability of tutors and professors are great, but online access is difficult and often requires students to use the helpdesk (making the lines very long). The classrooms are sophisticated, but not that hands on. Some facilities are excellent; others are lacking. |
| Social Life | 9 | Most people are very friendly and nice; only freshmen in certain courses believe they are above everyone else. While many consider their field to be more important than others, the unpleasantness is kept to a minimum. Students have a lot of school spirit, and sporting events are well attended and full of energy! One of the most desirable jobs on campus was promoting the school. There are several mixers a year, and students often throw their own parties. Each club also puts on events. |
| Placement Services | 4 | The employment opportunities provided by Career Services are in a database that is often out of date. While the actual employment connections are mediocre, assistance with things like resumes, cover letters, letters of recommendation, and portfolios is impressive. They have helped me get accepted into a few internships (once I found them), but since I moved from campus to home while studying, I have not had access to Career Services, and it makes more sense to devote more time to the family business. |
| Alumni Network | 5 | There is an alumni network, but it is not spectacular. It is only helpful in obtaining employment occasionally and only in a few fields. There are some opportunities to see graduates, but they are not that helpful in cultivating relationships that could lead to employment. |
Cape Cod Community College • Hyannis, MA
Studying Baking (completion in 2006)
• 3/12/2012
"It is convenient and affordable. It is easy to enroll."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | maybe | It was a good education for the money. A professional chef school might be more thorough. |
| Program Reputation | 7 | It is somewhat well known as a major. The school is not known as a cooking school. |
| Program Quality | 10 | The school was very accommodating. It allowed for a flexible schedule. |
| Instruction | 10 | The instructor was very involved and hands on. The techniques were clearly explained. |
| How Difficult | 8 | It was well taught, making it easy to follow. The lessons were somewhat strenuous. |
| Hands-On vs. Bookish | The lessons were hands on obviously. There was only a small book component. | |
| Schedule Flexibility | 10 | There were many options for class schedules. The classes took place at night which was convenient. |
| Academic Facilities | 7 | The school is small. It has a few resources, which are good. |
| Social Life | 5 | I did not take place in any. It is not really big on the social aspect. |
| Placement Services | 5 | I did not take advantage of the placement services. I believe they would have been helpful if I had. |
| Alumni Network | 10 | The school constantly provides updates. It also has a support system for alumni. |
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