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 Oakland Community College, Macomb Community College, Henry Ford Community College, and Schoolcraft 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 Henry Ford Community College, Mott Community College, Oakland Community College, and Washtenaw Community College.
School Setting
- Out of State: For geographic diversity, take note of Northwestern Michigan College and Bay de Noc.
- Dorms: For a residential campus environment, take note of Baker, Northwestern Michigan College, and Bay de Noc.
Student/Alumnus Reviews of Schools for This Career and State
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Northwestern Michigan College • Traverse City, MI
Studying Culinary Arts (completion in 1996)
• 8/13/2011
"I definitely cannot complain about NMC. They got me to where I am today, and I make a living off of it quite well. The skills I have been taught through NMC will stay with me for the rest of my life."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | NMC is a local college, so it is much more personable. You don't need to make a long commute, and everyone there is very friendly. A more than adequate program for Traverse City. |
| Program Reputation | 10 | As stated before, it is rated as one of the top programs in the country. I can't say I would disagree with that at all. |
| Program Quality | 8 | NMC was very helpful in all aspects, but tuition was rather expensive. All in all, I was quite pleased with everything. |
| Instruction | 9 | As the Culinary Arts program at NMC is revered as one of the best in the country, I feel it was a very high quality instruction. I feel as though I have been completely prepared for the basics, and some advanced aspects, of culinary arts. |
| How Difficult | 8 | The work load is quite tremendous, and it's a very hectic schedule. The courses themselves were not very difficult at all, though. |
| Hands-On vs. Bookish | Although I would love to have all my learning done through hands on experiences, it just can't happen. A lot of being a chef is knowing formulas and essential math skills, as well as procedures and computer usage. There was a fair amount of textbook usage. | |
| Schedule Flexibility | 5 | The schedules for culinary arts were basically 1 of 2 things; early or late. The schedule was very hectic any way you cut it. |
| Academic Facilities | 10 | The learning environment at NMC was quite exceptional. It was all hands on with new equipment and more than adequate computers for what I was using them for. |
| Social Life | 5 | I didn't have much time to attend social events, but the school did have intramural dodgeball, softball, and soccer. There was a disc-golf course, as well as sports fields and gymnasiums. |
| Placement Services | 4 | I had very little help from the school in terms of placement. They had some suggestions for restaurants to work in, but I ultimately chose my own path given the research I did on my own. |
| Alumni Network | 5 | The teachers were very good at communicating, however busy they may have been. The staff in the offices were slightly less helpful... |
Eastern Michigan University • Ypsilanti, MI
Studying Hotel/Restaurant Management (completion in 2011)
• 9/28/2011
"I feel as if I purchased my degree. The studies for the program do nothing towards elevating my opportunity for better job placement. When you don't have a degree... a degree is required. When you do have a degree... years of experience is required. The university should be prepared and linked with local businesses that can facilitate this need so the 'student' has better opportunities for employment after graduation."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | I would recommend the university as a whole because of its diversity and low cost tuition; however, I have mixed feelings toward recommending the hotel/restaurant management program. I would recommend the program only because it is the only one of its kind in Michigan. I would not recommend the program because I don't see a great return on investment. |
| Program Reputation | 8 | EMU offers the only accredited program for hotel/restaurant management in the state of Michigan. Most of the students that attend EMU are commuters and tuition is the lowest in the state. |
| Program Quality | 6 | It was good training for the field but the career center offered very few job resources with pay grades over minimum wage. Having to settle for a job that pays little over minimum wage after investing thousands towards my degree is demoralizing. |
| Instruction | 7 | Instruction came from individuals with doctorates and years in the field. There should have been more hands-on learning associated with this particular field of study. Examining case studies on hotel/restaurant management limits the ability to prove that the degree earned is worth more than entry level pay. |
| How Difficult | 7 | The overall program was of average difficulty. Certain courses, such as cost controls and purchasing, may offer an extra layer of difficulty if "math" is not your strong suite. |
| Hands-On vs. Bookish | The program was very book oriented. I believe that this particular program deserves at least a 50/50 mix of book work such as case studies, projects and papers and hands-on (internship placement) practical experience. | |
| Schedule Flexibility | 4 | The program only has a handful of professors that teach two to three classes a semester. This means that there may be classes that only run during certain semesters, either in the odd or even years. There are many classes that students have to forsake taking because the class may only run once a year (either in the odd/even year cycle). If the class is an elective, the student misses out on taking a class that may be enjoyable and beneficial. If the class is a requirement for graduation, the student may have to delay graduating by their anticipated date if they weren't aware of the situation. |
| Academic Facilities | 8 | Resources are readily available for learning, studying, etc... The university had just invested in remodeling certain areas and buildings to facilitate the needs of the program. |
| Social Life | 5 | I was a commuter at the university which meant that I drove almost an hour both ways, 3-5 days a week. I did not participate in any social activities outside of which I received class credit for. |
| Placement Services | 3 | They have resume services and seminars available to assist the student in finding employment. The job leads that they have at best offer entry-level pay which barely surpasses minimum wage for the state. |
| Alumni Network | 3 | The alumni network for the university as a whole does nothing to keep you in-the-loop. The alumni network for the college housing my program seems almost non-existent. All effort to stay informed is made by the student. |
Jackson Community College • Jackson, MI
Studying Culinary Arts And Hospitality Management (completion in 2007)
• 9/17/2011
"I was happy enough with the education. I wasn't expecting to be making millions of dollars on my way out."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | maybe | It would really depend on what they were after. There are plenty of people going into culinary programs that have no business working in a kitchen. For most, I'd recommend just going into a kitchen first, to see if they wanted to pursue it further. |
| Program Reputation | 5 | It was a community college culinary program. It was just a basic run of what's needed in a restaurant environment. |
| Program Quality | 6 | I was taught the fundamentals of the job. However, I feel there are a lot of little details that were left out that really would have helped in the future. |
| Instruction | 7 | The instructors were experienced. Class sizes were not too large, so I got attention when it was needed, for the most part. |
| How Difficult | 7 | Sometimes you would have bad days, and they would really come to hurt you. Otherwise, the course itself was not particularly difficult. |
| Hands-On vs. Bookish | In my field, it's important to have as much hands-on experience as possible. The program was geared for that approach. | |
| Schedule Flexibility | 10 | Part of why I went with the program was the flexible schedule. I was doing a job at the time that was very inflexible with the scheduling, so I really needed one of the two to be flexible. |
| Academic Facilities | 6 | They had a working kitchen and all the necessary tools. There's not really a whole lot else you could ask for. |
| Social Life | 5 | It was just a community college. It was mostly just kids that didn't care during high school and older people trying to go forward in life. Not really a crowd that wore school colors and chanted the fight song. |
| Placement Services | 4 | Even with a degree, it took me some time to find work. I would have liked some better help in that department. |
| Alumni Network | 5 | There wasn't really a whole lot of networking done post-graduation. I wasn't really expecting it, though. |
Michigan State • East Lansing, MI
Studying Food Science (completion in 1978)
• 12/8/2011
"I am glad I went to Michigan State. I learned a lot about cooking and the science behind it."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | maybe | I am not sure if food science is even a major at MSU anymore. I would recommend an apprenticeship in a kitchen, before college for cooking. |
| Program Reputation | 7 | MSU has a very good food science program. Also, the university as a whole has a good reputation, which helps the prestige of my degree. |
| Program Quality | 8 | I learned an immense amount at MSU. It led directly to my being hired immediately when I left school, and I got a job very quickly when I left the state. |
| Instruction | 7 | Professors at MSU are very knowledgeable. They are always available to answer questions and help you with your work/goals. However, they are not as in touch with the industry as I would have liked. |
| How Difficult | 7 | The program was very demanding. It is a manageable workload if you keep up to date. |
| Hands-On vs. Bookish | Food science is a science, so there is a good deal of reading/writing involved. However, you also work in a kitchen, so it is hands on as well. | |
| Schedule Flexibility | 5 | You can pick your classes to work around a part-time job. However, it is a full-time program, so there will be some times you cannot work around school. |
| Academic Facilities | 7 | The facilities were great when I attended. I am not familiar with their state today. |
| Social Life | 10 | Michigan State has a very social campus with very few commuters. Everyone in the town is an MSU student or professor, so it is very easy to make friends. |
| Placement Services | I haven't had any contact with career services in 20+ years. I am not sure how the career services are nowadays. | |
| Alumni Network | 5 | Alumni networking is not as important for chefs. I have met a few people in the food industry who went to MSU. |
Grand Rapids Community College • Grand Rapids, MI
Studying Culinary Arts (completion in 2010)
• 1/11/2012
"Great program, great people, great community. I couldn't have asked for more from GRCC."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | I believe that it doesn't get better than GRCC. Not only do you receive world-class training, but you receive it at community college prices. |
| Program Reputation | 9 | It is well known that GRCC has one of the best culinary programs in the nation. Unfortunately, this leads to long waiting lists and big classes a majority of the time. |
| Program Quality | 10 | The culinary program is one of the best in the nation. The world-renowned chefs were great people as well. |
| Instruction | 10 | I learned everything I needed, not just how to work in a kitchen, but to run one as well. I am now currently using these abilities in my everyday life. |
| How Difficult | 8 | Every day was a challenge but that's what made it great. The homework aspect was on the lighter side. It was the lab classes that make you push yourself to try harder. |
| Hands-On vs. Bookish | This could just apply to my major, but almost every class I had was more hands on. Only the culinary management classes were book oriented, but we still went places and toured many kitchens. | |
| Schedule Flexibility | 8 | There are night classes for the culinary program, as I took some myself. I am not sure about online courses though. |
| Academic Facilities | 10 | The kitchens are state of the art. As I mentioned, the chefs there are incredible. Chef Angus is a world-renowned master chef. |
| Social Life | 8 | Being a community college, I never really followed athletics or anything. The school spirit seemed great though. The community of Grand Rapids is a great, so there are all kinds of events. |
| Placement Services | 10 | I was offered numerous internships all over the country - I could have went to California or Hawaii! I am currently working at a job in a local restaurant that one of my chef's at school set up. |
| Alumni Network | I am not sure about this. I have never looked into these matters. |
Schoolcraft College • Livonia, MI
Studying Culinary Arts (completion in 2011)
• 1/6/2012
"I am very satisfied with the school. They provide an excellent education at a reasonable cost. I would like to see more school spirit and events, but the degree program is great."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | It is a great value and is very close to my home. I would recommend Schoolcraft to anyone who wants to pursue a degree in culinary arts. |
| Program Reputation | 8 | It is a small community college but it is known for its culinary department. The head chief for the US Olympic team came from there in 2008. |
| Program Quality | 10 | The culinary arts program is very diverse. I am able to hold many positions in a restaurant. |
| Instruction | 10 | The professors hold culinary jobs outside of teaching and can provide first hand accounts. They are always willing to help you better understand a topic and master it. |
| How Difficult | 5 | I talked to friends in other programs and we seemed to share a similar work load. Some of the courses are tough, others find some work easy. |
| Hands-On vs. Bookish | It was a solid mix of book work and hands-on learning. About half my classes focused on the book side, the other half on hands-on learning. | |
| Schedule Flexibility | 4 | The required classes can only be taken early in the morning or late at night. I had to rearrange my schedule so I could take the required classes. |
| Academic Facilities | 10 | The culinary arts building is brand new. It was completed in 2009 and all the equipment is in great shape. |
| Social Life | 3 | It is a community college so many students commute. There are not a lot of athletics but they hold school events every semester. |
| Placement Services | 10 | I was able to find a job within two weeks of finishing my program. They have many options open and will work with you to provide the best service. |
| Alumni Network | 7 | They helped with job placement. They are always willing to talk and respond readily via email. |
Schoolcraft • Livonia, MI
Studying Culinary Arts (completion in 2009)
• 1/18/2012
"I could not have chosen a better school for me. This is based on location, cost, and quality of education."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | For people living in Michigan, this is a very good way to get started in the culinary field. Schoolcraft is relatively cheap and the program only requires one year to complete. |
| Program Reputation | 5 | Schoolcraft is known for its culinary arts program. It is not as prestigious as other schools out of state, however. |
| Program Quality | 8 | The one-year certification was perfect for me. I did not want to spend a lot more time in school, but I wanted something beyond high school. |
| Instruction | 9 | The curriculum was great, as were the instructors. Course material was very in-depth. |
| How Difficult | 5 | Cooking is easy for me. I did not find the program to be much of a challenge. |
| Hands-On vs. Bookish | Most of our work was very hands on. This is what I expected from a culinary arts school. | |
| Schedule Flexibility | 9 | The classes were fairly flexible as far as scheduling goes. I did not take courses over the summer, so I cannot comment on that. |
| Academic Facilities | 10 | The facilities for my classes were very good. We had all of the resources we needed to get the direct hands-on experience required for the field. |
| Social Life | I did not attend any social events at my school. I was working almost full-time while going to school, so it made that difficult. | |
| Placement Services | I did not use any sort of job placement assistance from the school. I applied and was hired on my own after graduation. | |
| Alumni Network | I have no experience with the school's alumni network. I did receive a phone call asking for alumni donations, however. |
Grand Rapids Community College, Secchia Institute For Culinary Education • Grand Rapids, MI
Studying Culinary Arts (completion in 2010)
• 1/13/2012
"If I could go through the program again, I would. It was a wonderful learning environment and I recommend it to anyone."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | I recommend this program to anyone who is willing to dedicate the time and attention it takes to make it through. I've risen fast, and I owe it all to the time I spent in this program. |
| Program Reputation | 8 | Having worked with people who attended various other programs throughout the country, my program holds strong against the best (CIA, NECI, JWU) and far outshines many 'diploma mill' cooking schools. It doesn't have the prestige associated with it that other top-tier schools do. |
| Program Quality | 8 | My school's faculty is great and has a wide range of experience. I've kept in touch with many of them, and I often hear about job opportunities from several of them. |
| Instruction | 8 | The chef instructors came from a variety of backgrounds and brought a volume of experience to the classes they taught. We also had a large number of adjunct professors from various parts of the hospitality industry, who would teach classes in which they had a particular knowledgebase. |
| How Difficult | 5 | It was very easy for me. However, I know some people were a bit overwhelmed by the stressful workload. |
| Hands-On vs. Bookish | You spend more time in the kitchen labs than in the lecture hall, overall. There are, however, many classes that are lecture only. | |
| Schedule Flexibility | 5 | Classes are difficult to get into, and are unchanging in their times. Limited options are offered during summer terms. |
| Academic Facilities | 9 | The facilities are very good. Five kitchens between two buildings, a culinary library and computer lab, in addition to the massive computer lab and library associated with the community college. We often would get state-of-the-art kitchen equipment donated from companies. |
| Social Life | 7 | Social events were mostly student organized and held away from the school. There was an annual celebration for the graduating class, organized and staffed by underclass students. |
| Placement Services | 9 | If you prove yourself to be a reliable and worthwhile student, the chefs will go far to get a job for you. Even 2 years after graduating, I still get job offers based on a recommendation of a chef from my school. |
| Alumni Network | 8 | I keep in contact with several of my old professors; many of them are on Facebook. Even the program director has a Facebook account that he updates with job opportunities and information about the school. |
Monroe Community College • Monroe, MI
Studying Chef (completion in 2014)
• 1/29/2012
"It's very nice, and makes you feel at home. You get to meet a lot of new friends."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | It's a great school and they have the best instructors! Love it completely! |
| Program Reputation | 10 | It's very good. I enjoy going to school everyday |
| Program Quality | 10 | The school is great, they have everything I need. I never have to buy my own supplies. |
| Instruction | 10 | Professors are great and know exactly what they're doing. |
| How Difficult | 1 | My professor explains everything very well. I'm satisfied. |
| Hands-On vs. Bookish | We're always cooking something new! We receive the recipe and just get to it. | |
| Schedule Flexibility | 10 | You can attend classes at any time of year. |
| Academic Facilities | 10 | There's plenty of space in the classroom, and always enough computers. |
| Social Life | 10 | They organize everything well and there's always school spirit. |
| Placement Services | 10 | |
| Alumni Network | 1 | The school does not support at all. There's no network or anything. |
Michigan State University • East Lansing, MI
Studying Hospitality Business (completion in 2010)
• 2/2/2012
"Its a shame my experience there is over! Even working hard was fun there. My only complaints about my career stem from the industry I work in. This is something I was warned about in school, but I chose to live with. I'd definitely do it all again."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | I'd absolutely recommend it. It has gotten me where I am, and will continue to make a difference moving forward. People at work always joke: "why is it that everyone in management is an MSU grad?" |
| Program Reputation | 10 | People debate whether it deserves a number one or two ranking. |
| Program Quality | 10 | MSU provides the feel of a small school with the resources of a large school. The School of HB is a very tight-knit community with some great extra curricular activities. No matter what specific branch of the business you are interested in they cater to your needs very well. |
| Instruction | 9 | Some classes were required of all majors (communication or statistics for example) and may have been helpful to some, but not to me. Much of what we learned has been applicable, but even some of the classes in my major have not yet aided me in my career choice. The benefit from a wide variety so you will find exactly what you need, but you also may take more than is really necessary. |
| How Difficult | 5 | Most classes were fairly easy to pass, I graduated in 3 years. In my case a lot of the benefit derived from the school was in how much you commit yourself to your major and extra curriculars. |
| Hands-On vs. Bookish | In my major, hands-on learning is much more helpful than book learning. I graduated with several qualifications due to work I did in the field, and was able to practice team management in the setting I intended to work in. | |
| Schedule Flexibility | 9 | I never had a problem with it. I took a few evening classes, but never anything that started after 7:00 PM and I did not take advantage of any internet, summer, or weekend courses. |
| Academic Facilities | 10 | It's excellent. They have good libraries and online material available. A fantastic network of librarians, research assistants, study groups, and T.A.s are all incredibly helpful and supportive. |
| Social Life | 10 | I loved my social experience and have worked professionally with members of the HB school at MSU that I knew there. I have a long list of people I met there that I hope to work with. Outside my major I made many "Non-Business" friends, who are always willing to help out. |
| Placement Services | 10 | I would not have launched a successful career without it. I am 2 years out of college and manage a staff of 45. Some of my employees have been working for 25 years. I got this job through the school's connections. |
| Alumni Network | 5 | The Alumni Association keeps me up to date, but calls me every two months to squeeze money out of me. |
Backer College • Muskegon, MI
Studying Culinary Arts (completion in 2013)
• 1/29/2012
"I'm very satisfied with Baker College and their programs. I have never attended any other college but I do not regret choosing Baker."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | I was afraid at first of not choosing the right career but they helped me figure that out in no time. Once I had a career in mind everything else fell into place and I've been loving it ever since. |
| Program Reputation | 10 | The culinary program's at Baker college is top notch. They even have a whole building downtown where we do all our in-class work, and an attached restaurant so people can benefit from our work. |
| Program Quality | 9 | They have a great school with plentiful resources and a wonderful facility. |
| Instruction | 8 | At Baker they do everything to prepare you for the real world. They focus on everything from being in the kitchen cooking to customer satisfaction. |
| How Difficult | 4 | It seems to come naturally to me. The staff at Baker walk you through every step of the way. |
| Hands-On vs. Bookish | It's a very hands-on school. We have our fair share of book work and reference material but most everything we do is hand's on. I love it. | |
| Schedule Flexibility | 9 | My class schedule was very flexible when choosing classes. I work full-time and was still able to fit in schooling. |
| Academic Facilities | 10 | Resources are plentiful at Baker. We have a separate building downtown dedicated to the culinary arts. We also have a great school store, a large library and a ton of helpful staff who are willing to help at any time. |
| Social Life | 9 | I've made a few good friends in the kitchen here at Baker. We do things outside class such as tastings for the public in the culinary building's attached restaurant. |
| Placement Services | 10 | Baker has a wonderfully helpful staff that is more than willing to assist you in choosing a career. They have a whole evaluation process that they take you through step by step. |
| Alumni Network | 10 | Baker's alumni network is very good. The entire staff seems very caring about you and succeeding in the field. |
The Art Institute Of Michigan • Novi, MI
Studying Culinary Arts (completion in 2010)
• 3/9/2012
"I was pleased with the Institute. I think they helped me a lot."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | I think it is a quality program for Michiganders. I have recommended it to friends in the past. |
| Program Reputation | 5 | It is a well known program in Michigan. I'm not sure how "prestigious" it would be elsewhere though. |
| Program Quality | 8 | I enjoyed my coursework and feel that I learned a lot. Overall, I had a good experience there. |
| Instruction | 8 | I felt that the instructors were helpful. But, sometimes they were a bit out of touch with the present-day culinary world. |
| How Difficult | 6 | The program was difficult at times. But I think on the whole that it was average. |
| Hands-On vs. Bookish | We did a lot of hands-on activities. We learned the appropriate culinary techniques, but then worked in the kitchen to put what we learned into reality. | |
| Schedule Flexibility | 7 | The program was fairly flexible with people's needs. I felt that the options they offered worked for me. |
| Academic Facilities | 7 | I thought the accessibility of instructors and career advisors was very good. Overall, the quality of the program was good. |
| Social Life | 3 | There are not a lot of organized social events. Nor is there much school spirit. |
| Placement Services | 7 | They helped me look for work. They also helped me a lot in my preparations for interviews. |
| Alumni Network | 5 | The program connected me with some good graduates. But, I wish that I had been able to make more connections. |
Michigan State • East Lansing, MI
Studying Culinary Arts (completion in 2008)
• 3/20/2012
"I was very satisfied. The school opened doors for me."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | I loved my school. I'm sure others would too. |
| Program Reputation | 9 | My course had a good reputation. Programs at MSU are known for being good. |
| Program Quality | 8 | I'm very satisfied. My degree has opened many doors for me. |
| Instruction | 9 | Teachers were excellent at MSU. I learned a lot from the school. |
| How Difficult | 7 | It was very challenging. I believe other schools are harder, though. |
| Hands-On vs. Bookish | Some courses were very hands on. Others were not. | |
| Schedule Flexibility | 6 | Classes were somewhat flexible. To a certain point they weren't, though. |
| Academic Facilities | 9 | The school had good resources. All were clean. |
| Social Life | 10 | The social experience is great. The school is very social. |
| Placement Services | 7 | We were lacking in some areas. Overall, though, it was above average. |
| Alumni Network | 9 |
The Art Institute • Novi, MI
Studying Culinary Arts (completion in 2014)
• 3/31/2012
"The school is just a great place to learn. I love going to class."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | If you're interested in cooking, attend this school. You learn all you need to know! |
| Program Reputation | 8 | One of the highest reputations in all of Michigan. Very popular school! |
| Program Quality | 10 | It is one of the best schools in Michigan to advance yourself in the culinary field. The teachers are very good and show you how to become a topnotch chef. |
| Instruction | 8 | The teachers provide good information. They also have a really good way of communicating outside the classroom. |
| How Difficult | 3 | Fairly difficult. The workload isn't too bad and anybody who has motivation to learn can be there. |
| Hands-On vs. Bookish | The school mixes up its learning sessions. It will be books one day and hands on the next. | |
| Schedule Flexibility | 10 | I pick the times I want to go. They have many start times for classes, from morning to night. |
| Academic Facilities | 9 | Very good, resourceful library with many books. Everything is all up to date. |
| Social Life | 1 | No social life at this school. Just a simple school with a small amount of students. |
| Placement Services | 10 | Found me a job in no time. I'm learning while training. |
| Alumni Network | There really is no alumni network. |
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