Student/Alumnus Reviews of Schools for This Career and State
Sort Reviews By:Sorting by: • Show All Details • Hide All Details
Le Cordon Bleu • Las Vegas, NV
Studying Culinary Arts (completion in 2009)
• 10/23/2011
"Overall, I am very happy with my alma mater. It was a wonderful place to study, I made lifelong friends and connections in the culinary world, and I learned so many things that prepared me for my current career."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | Yes, I would certainly recommend my school to anyone interested in pursuing a culinary career on the West Coast. It is the best of its kind. However, you have to be sure that you are ready and that you are determined to follow through, because you will fail if you are not tenacious enough. Nevertheless, if you have the drive and determination and love for cooking, there is no better option to pursue before beginning your career as a chef. |
| Program Reputation | 10 | I would say it is very well known and recognized around the world. This program has branches across the globe, from Paris to Atlanta to Las Vegas. Famous chefs such as Julia Child have even attended college at branches of this University. It is one of the best of its kind. |
| Program Quality | 9 | I feel like the program was designed very well, as we were given a good foundation of the basics and slowly moved onto more difficult skills as we advanced through the courses. The quality of the instructors was amazing, and they did a great job of making the material hands-on. |
| Instruction | 9 | The instructors were wonderful. They explained things very clearly and showed us first-hand how to improve something if needed. However, I wish there was a bit more practical information regarding what it is like to be a chef in the real world. |
| How Difficult | 8 | It was rather difficult. If you are someone who loves to cook, then I believe that passing is certainly within reach. However, if you come into this program on a whim, you will most certainly fail. |
| Hands-On vs. Bookish | The coursework was very hands on, which is the best method of culinary teaching, I believe. Of course, some of it was book learning oriented near the beginning, as we had to learn the basic chemistry involved. However, that basically came second-nature when we had the chance to cook on our own. | |
| Schedule Flexibility | 6 | Because of the extreme selectivity, certain classes were only held at one or two times, so it was a bit difficult trying the coordinate schedules. However, I enjoyed the course listing being planned out, as it was designed in such a way to make a maximum benefit for the students in the long run. |
| Academic Facilities | 10 | The facilities were wonderful. We had access to all sorts of utensils, tools, and the latest in culinary technology. This was very helpful for those who are interested more in the "Gastro" method of cooking. |
| Social Life | 7 | The social experience was fine. Of course, we all found a common interest in the food that we cooked. Although organized social events were lacking, we all had a great experience together, both in the classroom and out of the classroom. In that way, we were indeed very close, which shows that we did indeed have some form of school spirit. |
| Placement Services | 6 | They didn't do the best job of setting us up into positions, although I do feel that to be part of our responsibility. However, through the program, we did get to meet well-known chefs, which in a way helped us to make connections and network in the culinary community. |
| Alumni Network | 5 | It is really difficult for me to say, as I don't actively participate in the alumni network. However, I have not received much communication from my alma mater to this day post-graduation. |
Cordon Bleu • Las Vegas, NV
Studying Culinary Arts (completion in 2012)
• 3/30/2012
"Everything went pretty well. I just wished that certain subjects were more in depth."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | I felt like I learned a lot. I also felt like it got me somewhere in life. |
| Program Reputation | 9 | This is a very known school. It is specific to cooking. |
| Program Quality | 7 | Good experience and instruction, but it wasn't entirely what I thought it was going to be. |
| Instruction | 6 | Teaching and instruction were OK. Did not go quite in depth as I would have liked. |
| How Difficult | 3 | Most work was done in class. I had help from provided tutors if needed. |
| Hands-On vs. Bookish | Everything was extremely hands on. I would say about 90 percent. | |
| Schedule Flexibility | 10 | There were many options for the courses I took. I was able to spread it around my full-time job. |
| Academic Facilities | 9 | All the resources were great. Everything I needed was on campus. |
| Social Life | 4 | Not so many activities there. Not too many social events either. |
| Placement Services | 9 | They were great at helping me find a job. I had a job within a couple of weeks because of the help I got. |
| Alumni Network | 5 | There was good support. |
College Of Southern Nevada • Las Vegas, NV
Studying Culinary Arts With A Minor In Hospitality Management (completion in 2013)
• 3/26/2012
"It's a great program all around. It is affordable, even if paying out-of-state fees."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | It's a great place and way better priced than other schools, such as the CIA. |
| Program Quality | 7 | I wish that the education wasn't so expensive; with the salary you make, it is difficult to pay back education loans. |
| Instruction | 8 | The chefs/professors are extremely knowledgeable in the field. For the most part, they are willing to help any way they can. |
| How Difficult | 3 | I personally find it really easy, as none of the classes are challenging in the ways of more common fields, such as stressing math and science. |
| Schedule Flexibility | 10 | Classes are offered days, nights and weekends, at 3 different campuses. |
| Academic Facilities | 8 | We have decent kitchens and a restaurant onsite. |
| Social Life | 8 | There are clubs and other organizations to get involved in to help boost your socializing within the field, as well as a culinary competition team. |
| Placement Services | I haven't had to use their job placement services, as I found work on my own. | |
| Alumni Network | 5 | Most culinary programs provide some sort of connection to people in the field. |
Online Course Finder
Find the path to your
education in 3 easy steps.