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 Suffolk County Community College, Rockland Community College, and Erie 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
- Part-Time: For schools emphasizing part-time studies, consider SUNY Delhi and SUNY Cobleskill.
- Diverse: For a diverse student body, consider Rockland Community College and Sullivan County Community College.
- Adult Learners: For lots of adult learners, consider Schenectady County Community College and Suffolk County Community College.
School Setting
- Out of State: For geographic diversity, take note of Paul Smiths College, SUNY Cobleskill, and SUNY Delhi.
- Dorms: For a residential campus environment, take note of Paul Smiths College, SUNY Cobleskill, SUNY Delhi, and Sullivan County Community College.
Excellence
- % Accepted: For selective institutions, look at SUNY Delhi.
- Class Size: For small class sizes, look at Paul Smiths College, SUNY Delhi, and SUNY Cobleskill.
Spotlight Schools Search
Spotlight New York Schools Related to This Career
The Culinary Institute of America
- Locations: Hyde Park
- Programs: 3 relevant programs; click the school name for details.
- Degrees: Associate, Bachelor
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Student/Alumnus Reviews of Schools for This Career and State
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New York City Technical College • Brooklyn, NY
Studying Hospitality Management (completion in 1994)
• 8/11/2011
"I loved school and loved the training. I was an OK student at another college, but I left here with a 3.8 GPA. I think they did a great job of getting me technically ready for the industry."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | Great teachers who are connected to the industry. Great academics that can teach you what you need to know. |
| Program Reputation | 10 | In the NY area, it is rated highly as I know many folks who go there for this program. It is close to NYC and has many ties to chefs across NY. It gives you a great education (accredited) unlike so many of the NY "culinary" schools. |
| Program Quality | 10 | The school gives you strong experience in the hospitality industry. You can look at areas such as hotels, culinary, management, pastry, etc. It then allows you to concentrate on these areas if you find your niche. |
| Instruction | 10 | The experiences led to an understanding of a kitchen and its workings. It allowed me to easily move into a job within the industry. |
| How Difficult | 8 | The academics were reasonable and not really difficult. You were able to work in the industry through some of the professors, which really added to the academic learning. |
| Hands-On vs. Bookish | In culinary training, it was a 90%, hands on as it should be. There was book training as well, but, as expected, not much. | |
| Schedule Flexibility | 10 | It was very easy to find classes that met my schedule. It was flexible for day or night classes. |
| Academic Facilities | 8 | I did not use any area of the school other than the classroom and culinary labs within the department. Professors were very accessible, and I did participate in early class gatherings and extracurricular activities (culinary events). |
| Social Life | 5 | Not sure, as I did not participate. I know there were teams and events for the school. |
| Placement Services | 5 | I know of many people who did take jobs through the school. I did not pursue any opportunities through them. They did set me up with an opportunity (externship) in France after graduation. |
| Alumni Network | 10 | The alumni is very active, however I do not participate. Working in the industry, I do run into many folks that I attended school with who are still involved with the school. |
The Culinary Institute Of America • Hyde Park, NY
Studying Culinary Arts Management (completion in 2004)
• 8/11/2011
"Not only do I have the backing of the top school in the nation and I can say I learned there, but I also feel I got the best education than any other school could have provided. I give the CIA plenty of credit for all the opportunities I've had thus far and will have in the future."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | I am a proud alum. What proud alum would not recommend their alma mater? Having the experience there, I can certainly say I trust the direction they put their students in. |
| Program Reputation | 10 | The CIA is viewed as the industry leader. They do their best to make sure their reputation remains as such. |
| Program Quality | 7 | The CIA teaches you the basics so you can be immersed in the culinary profession immediately. The program is a little rushed though, so if you are not fast at picking things up, it can be a struggle. One would argue that the way you are instructed is the way you are expected to learn and adapt in the industry. |
| Instruction | 9 | The CIA makes sure they only hire qualified people, with industry experience, to teach students. Not only do they hire qualified individuals, but I'm sure they hire those who want to help educate the next generation of chefs. they taught the text book, but also helped prepare us for situations no one would write about in a book. |
| How Difficult | 8 | You're learning an entire industry, and everything you need to be let loose on your own in that industry. There is a lot of information to absorb, and much of it is foreign. |
| Hands-On vs. Bookish | There are some classes that are academic, and there are others that are practical. Of course, there are more hands-on classes since cooking is a hands-on art. | |
| Schedule Flexibility | 3 | You can choose to take classes in the morning or the afternoon. After that, the schedule is set. |
| Academic Facilities | 9 | They constantly keep up their facilities. They are a non-profit, so they are always putting money back in the school. They think of the students first in their initiatives. |
| Social Life | 10 | There were always a multitude of clubs to join and activities to pursue. They hosted many different open houses for clubs. They had activities on campus multiple times a month, and broadcasted information on these activities daily. |
| Placement Services | 8 | As noted before, their career services department is very helpful when called upon for job assistance. In addition, they have a great online system to help when the office is unavailable. |
| Alumni Network | 7 | The department stays in good contact with its alumni. I have personal experience using them for job placement, and they were very helpful and kept in great contact. |
Institute Of Culinary Education • New York, NY
Studying Culinary Arts (completion in 2011)
• 8/17/2011
"I learned a lot from the school. I enjoyed learning the information and putting it to the test."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | Great school with great instructors. You get training that prepares you for real life culinary professions. |
| Program Reputation | 8 | They are well known for a great culinary arts program. They are known to have the best program in New York. |
| Program Quality | 8 | The staff was friendly and experienced. Facilities were well maintained and easy to operate in. |
| Instruction | 8 | Instructors had a lot of experience in culinary arts. They were very informative and student-friendly. |
| How Difficult | 8 | The work load was intense. The amount of information you needed to acquire in a short time was nuts. |
| Hands-On vs. Bookish | A good combination of book learning and hands on activities. Teacher's do a good job of mixing up class routines. | |
| Schedule Flexibility | 7 | They provide online sessions. They also provide night classes. This makes scheduling flexible. |
| Academic Facilities | 6 | The campus provides media and computer resources. Also, there are numerous laboratories for classroom activities and learning sessions. |
| Social Life | 4 | I commuted 30 minutes from the school's location so I didn't spend much time on campus besides when I was in class. Students were excited to be there and learn. |
| Placement Services | 7 | They provide assistance with job placement and networking. They have numerous staff members that have connections in the culinary profession. |
| Alumni Network | 6 | They have a staff that help students find future positions. They have counselors that help guide students to the correct locations and/or positions. |
New York Restaurant School • New York, NY
Studying Baking (completion in 2001)
• 8/17/2011
"The school was great. I think the program should have been a bit longer and a little more detailed."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | If you want to learn to cook/bake, it's a great place to go to learn all the basics. The staff is very friendly and helpful. I have no regrets picking this school. |
| Program Reputation | 8 | I think its pretty good. I've heard of a few people that have gone there recently and they like it, plus you also get a degree along with learning a skill. |
| Program Quality | 8 | Well, at the time I went there the program was very short. There wasn't enough time spent on learning how to do things. |
| Instruction | 9 | They offered very good instruction. The hands on experience was very good. |
| How Difficult | 5 | It wasn't very difficult. It was basic skills that were being taught. |
| Hands-On vs. Bookish | There was a very small period of time spent in a classroom setting. But I loved the fact that it was mostly hands on. | |
| Schedule Flexibility | 10 | The schedule was very flexible. I'm a single mother and at the time I needed early morning classes. They had those as well as evening classes. They also weren't very long so I wasn't away from my child for too long. |
| Academic Facilities | 10 | I loved it. They seemed to have everything on hand. By the time I went to work in my field I already knew how to use the equipment thanks to the school. |
| Social Life | 10 | There where people of all ages and all walks of life at the school. Everyone was very friendly. I made good friends there. |
| Placement Services | 5 | I honestly don't know. The website does offer a job search engine, like I said. But it can't be too bad because I received my job through the school while doing an internship. |
| Alumni Network | 7 | I've been to the online site a few times and from what I've seen it was a decent site. It even had a job search engine just for chefs. |
The Culinary Institute Of America • Hyde Park, NY
Studying Culinary Arts (completion in 2005)
• 9/7/2011
"I always believe that you get what you take out of it. I myself had tons of fun at school. Yes, I felt my money could have been put to better use, and I could have learned a lot more. But overall, judging the entire experience, it was satisfying."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | maybe | This is a field in which you will struggle to make ends meet, there isn't a lot of growth, hours are bad, and it doesn't allow you to have a social life... You must have a lot of passion and a love of cooking to go to culinary school. |
| Program Reputation | 7 | There are some internal conflicts between the staff and students against other "higher up" staff about the direction the school is taking. There is also outside criticism from alumni about the schools teachings and its value. |
| Program Quality | 8 | The Culinary Institute of America is "rated" amongst the best in the country. |
| Instruction | 4 | Nothing prepares you for real life as real life itself does. I believe that the school should have educated the students on more of the realities of what the cooking industry is like, rather then based on the best imaginable outcome. For example, it's like the school was preparing you to graduate and instantly be able to jump right to the top of the field, or at the least rise up the career ladder with breakneck speed. |
| How Difficult | 3 | It is a technical school and most of it was standing in front of a stove. But unless you have no idea how to cook, and have had your tongue cut off, it's pretty difficult to make inedible food while being instructed by a professional on what to do. |
| Hands-On vs. Bookish | This is a technical school... Almost 80% of the classes are in front of a stove. | |
| Schedule Flexibility | 2 | For a technical school, many of these options are unavailable. Our summer break is only a couple weeks long. Classes are pretty rigid. You may only postpone or "X" out of a class, meaning that you skip the class and take the class again next block. |
| Academic Facilities | 8 | Many things are new, and many things are old... I feel that this school had a good mix of both. However, some of the older equipment (e.g. stoves) could be newer. |
| Social Life | 10 | Being almost a boarding campus, many of the students all stayed on school grounds. So it was friendship by proximity. |
| Placement Services | 5 | I am really not sure about the school's job placement programs. Every job I have gotten has been through my own means and connections. |
| Alumni Network | 2 | There may be a message board that no one visits and an alumni magazine. But as for really knowing how to contact any alumni, knowing who is an alum, anything else... there's nothing. |
The Culinary Institute Of America • Hyde Park, NY
Studying Culinary Arts (completion in 2005)
• 9/15/2011
"I loved my school, for its social structure. And for all the lessons I took away from it."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | maybe | Everything that can be learned in school can be learned in a kitchen from a mentor who really wants to teach. This is a terrific institute to hone those skills. |
| Program Reputation | 10 | It's not what you know it's who you know. I believe this still rings true with our school. It is known as one of the best, and placement-wise it does seem our students do rise to the top of their fields, more so than other school's students. |
| Program Quality | 7 | Recently the school has been accused of lacking in educational heft. And the cost of school as opposed to the industry standard of pay is an issue. Tuition should be much less. |
| Instruction | 7 | There is no experience like real world experience, but the instruction did put me in a better position. Career preparation could have been better in terms of speed and larger scale production. |
| How Difficult | 3 | Most of the classes seemed very simple and mostly grounded in common sense. However, the academic classes were a bit tougher but also very short, so pretty if you could keep your head above water for long enough you could coast out of danger. |
| Hands-On vs. Bookish | 85% of all classes are in the kitchen and are therefore very hands on. The teachers are very skilled. | |
| Schedule Flexibility | 1 | The school's class programs are only in three week blocks, so if you miss two days you fail and start again. Scheduling is very inflexible. |
| Academic Facilities | 7 | There are a lot of new things being done, such as new buildings and living quarters. I hear the stoves and the everyday tools and items are going by the wayside. |
| Social Life | 10 | Living on campus really made the social experience special. There were plenty of team sports to join in on. |
| Placement Services | 7 | I never used my school's services in job placement. I feel that this industry is based on referrals more so than background. |
| Alumni Network | 1 | There is an alumni network, but the attention drawn towards it is minimal. The information provided on how to use it is even less so. |
Suffolk • Riverhead, NY
Studying Culinary (completion in 2010)
• 9/25/2011
"Tuition was cheap and instructors were friendly."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | maybe | Everyone is different. Different people like different things. |
| Program Reputation | 5 | It's not a high end cooking school. It's just a community college. |
| Program Quality | 7 | My school didn't cost much. |
| Instruction | 10 | I had proper materials to work with. I worked with high quality utensils. |
| How Difficult | 3 | There was hardly any book work. It is mostly hands on. |
| Hands-On vs. Bookish | Cooking is hands on. You can't learn to cook purely from a book. | |
| Schedule Flexibility | 6 | You just have to sign up for classes early. If you don't you won't get them. |
| Academic Facilities | 10 | I had good resources and great instructors. |
| Social Life | 2 | I just went to class, cooked, and then went home. |
| Placement Services | 5 | |
| Alumni Network | 10 | They answered all my questions and provided me with a lot of info. |
New York Institute Of Technology • Islip, NY
Studying Culinary Arts (completion in 2005)
• 10/12/2011
"I was fairly satisfied. I think I made the right decision."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | I would recommend it. It's a good school. |
| Program Reputation | 7 | I haven't heard much about it. I think it has a good reputation, though. |
| Program Quality | 9 | They had a great program. There was a lot of hands-on training. |
| Instruction | 9 | I learned a lot at this school. I'm doing well for myself at the moment. |
| How Difficult | 5 | There was nothing about it that was too hard, as long as you study and know your stuff! |
| Hands-On vs. Bookish | As I said before, there was a lot of hands-on training. There was also a decent amount of book work, though. | |
| Schedule Flexibility | 9 | There was a lot of flexibility with scheduling. There were many different options. |
| Academic Facilities | 8 | They had all of the facilities you'd expect. The teachers were also very helpful. |
| Social Life | 4 | I didn't really have much school spirit. I was just focused on my work. |
| Placement Services | 9 | They helped me get a job right after school. I am now a head chef. |
| Alumni Network | 9 | There was a lot of support from alumni. I was impressed. |
French Culinary Institute • New York City, NY
Studying Pastry Arts (completion in 2010)
• 10/23/2011
"Everyone was really great and helpful. I would definitely go back there if I wanted to learn culinary arts."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | Go to FCI! I had the best experience there. |
| Program Reputation | 10 | You hear about the French Culinary Institute all of the time! It is one of the best culinary schools in the world. |
| Program Quality | 10 | The school was very helpful. They were helpful in both preparing me for my career as well as with sprucing up my resume. |
| Instruction | 10 | The chefs were amazing. They would split up the curriculum into modules, and we would take one topic at a time, step by step. They were very patient. |
| How Difficult | 7 | It was difficult at some times to complete a lesson, but like I said, the chefs were very patient. I found the bread module to be the most complicated. In order to bake bread, you must allow the yeast to bloom in a specific temperature of water. |
| Hands-On vs. Bookish | We did have a textbook, but the hands on part was key to learning. I don't know what I would have done if all I did was read my book. | |
| Schedule Flexibility | 10 | I had school 5 days a week, in the morning. It was the best schedule ever. |
| Academic Facilities | 10 | They had a library on the second floor, filled with books and culinary-related magazines. They also had computers, too. |
| Social Life | I do not really have much to say about this. | |
| Placement Services | 10 | They were able to help me with finding my externship. They were also very helpful with sprucing up my resume. |
| Alumni Network | 10 | They have great networking events from time to time. I love keeping up with the chefs and staff from the school because they are always there for me. |
The Culinary Institute Of America • Hyde Park, NY
Studying Baking And Pastry Arts (completion in 2008)
• 10/12/2011
"I was very pleased with my time at The Culinary Institute of America since it led me to my current job and helped me realize my dream. Thanks to them I get to make several varieties of pastries and witness the smiles on people's faces when they eat them."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | If someone has a passion for any kind of food preparation work I would highly recommend my Alma Mater. Just don't expect to walk in there and starting cooking up five course meals without any hard work invested. I was able to succeed due to a combination of hard work and a personal drive since I was studying what I loved to do. |
| Program Reputation | 9 | Taking a quote out from their web page should sum it up for you nicely: "The Culinary Institute of America is one of the most highly regarded culinary programs in the world." I can tell you that from being there it definitely lives up to its name and I am proud to have graduated from there. |
| Program Quality | 7 | The curriculum and material submitted was quite useful for the most part, but there were incidences where the skills we learned probably would never be put to use outside of an extreme circumstance. I enjoyed our instructors very much and I met several friends at the institute. |
| Instruction | 8 | The chefs at the institute were very clear in their explanations and preparations of the food items. They were always willing to assist us when we made a mistake or just had a general question about the food we were to prepare. |
| How Difficult | 7 | There were times where the course load seemed a bit excessive, but I suppose that is just to make sure we are the most qualified individuals for the job. It was an adequate level of difficulty where you were pressured and challenged to succeed without being overwhelmed. |
| Hands-On vs. Bookish | Obviously with it being a culinary school you would imagine that quite a bit of the curriculum is dedicated to hands on learning. Just as you would expect a science student to put in a good amount of time in a laboratory. I would say the split is somewhere are 70% hands-on and about 30% book learning to brush up on the concepts and give you a better overall idea of what you are doing. | |
| Schedule Flexibility | 7 | Their curriculum is pretty lenient and you are able to take a particular class at usually 2-3 different time intervals during the day, which is pretty good I suppose. Only near the end of the program do you start to notice fewer class offerings, but that is to be expected. |
| Academic Facilities | 9 | I have only positive things to say about the facilities at the institute. They were top notch in almost all categories. I had never seen such an impressive setup prior to arriving there and I don't think that I ever will. |
| Social Life | 5 | I did meet some very interesting people at the institute, and we had quite a good time together. It is a big step away from a party school but I wouldn't say that it was totally lacking in organized events. Obviously we didn't have athletic teams. |
| Placement Services | 7 | I didn't have much need for these services seeing as how I already knew what I was signing up for. I just needed to be pointed in the right direction and they did that for me. They were also quite helpful in locating possible job locations after my graduation which I really did appreciate. |
| Alumni Network | 7 | I have kept in contact with my fellow graduates through the institute's alumni contact program so I can check up on them from time to time. They also let me know about events going on around campus or upcoming gatherings I might like to attend. |
Paul Smith's College • Paul Smith's, NY
Studying Hotel, Restaurant And Tourism (completion in 2008)
• 10/15/2011
"I could not be happier with my decision to attend Paul Smith's. I think one of the things I really like about it as opposed to other culinary programs is you get a 4 year degree. Also, culinary is only one of the programs, so you meet a much more diverse group of people."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | I would recommend it to someone who enjoys the outdoors and is interested in attending a smaller college. There are lots of outdoor activities available at Paul Smith's. |
| Program Reputation | 8 | It has a very good reputation. Last I knew, Paul Smith's was the number 3 culinary college in the USA. |
| Program Quality | 9 | The culinary program is awesome. My chefs were knowledgeable and experienced, and I was able to spend 6 months studying in Italy. |
| Instruction | 8 | The chefs at Paul Smith's are knowledgeable, experienced, and really care about each student. Even the General education professors are passionate and knowledgeable. |
| How Difficult | 7 | It is what I would expect from a college workload. It is challenging and time consuming, but I still have time for social events. |
| Hands-On vs. Bookish | Culinary work sort of has to be hands on. There is a good amount of book learning, but the majority is lab work. | |
| Schedule Flexibility | 4 | As a smaller school the flexibility isn't as good as it probably is at bigger schools. I, however, never had any schedule issues. |
| Academic Facilities | 7 | The lab and classroom space is superb. Also, the library is well stocked and quiet with plenty of places to study. |
| Social Life | 6 | Greek life isn't a huge part of the social life, and there aren't a lot of houses nearby for house parties. There are, however, a lot of smaller hangouts. And there is a lot to do in Lake Placid and Saranac Lake, the two nearby towns. |
| Placement Services | 7 | It's is pretty good, but job opportunities come more through the contacts you make during internships and professors than actual job placement. |
| Alumni Network | 9 | The alumni network is great. They provide you with networking and contact opportunities very often. |
Culinary Institute Of America • Hyde Park, NY
Studying Culinary Arts/Chef Training (completion in 2003)
• 11/7/2011
"I was very satisfied with my experience at this school. The only reason I did not give it a 10 is because I wish the party and social aspect could have been better. However, I did not let that stop me from enjoying every second I was there. It was a great experience."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | Anyone pursuing my career should try and get into this school. It is not easy to get into but if you are accepted, you will learn more than you could anywhere else. A degree from this school is a great way to start your career as a chef. |
| Program Reputation | 10 | This school has one of the best reputations in the world. People come from all over to attend the institute. I cannot think of a school that deals with the culinary arts that has a better reputation. |
| Program Quality | 10 | The culinary institute has the best programs in the country for my field. No other college could have made me more satisfied in this area. |
| Instruction | 10 | Upon graduation, I felt prepared to become a chef at any restaurant in the world. The school's perfect curriculum made me ready to become a top performer in my field. |
| How Difficult | 9 | To be able to succeed at the Culinary Institute of America, one must be ready to work very hard. It is not a school where you can get by doing the bare minimum. There was a lot of work, but in the end, it all pays off. |
| Hands-On vs. Bookish | There was a lot of both at my school but there was definitely more hands on learning. When dealing with culinary arts, hands on is a much better way to learn than just reading books and studying. Many classes were all hands on learning and had no books at all. That being said, there were still many times were I found myself reading books and writing papers. | |
| Schedule Flexibility | 9 | This school has great class flexibility. They offer night classes for people who cannot make it during the morning. Classes are offered all day. A great option is their summer program. Students can take as many classes as they want during the summer to get ahead or catch up on their degree. |
| Academic Facilities | 9 | The culinary institute has great academic facilities. They have great computer labs open all hours of the day. Also, the professors are available for extra help throughout the day. |
| Social Life | 4 | This was the only area where I thought my school could have improved. There was not much school spirit because sports were not a big part of the college. There were not as many parties as I thought there would be. I did however meet many great friends that I still talk to today. |
| Placement Services | 10 | Upon graduation, I had many job offers. A degree from the institute is the best thing to have when trying to become a chef. The school also offers assistance in helping their graduates after they complete school. |
| Alumni Network | I have not attended any alumni events yet. I have heard from friends that they are set up well. Until I go for my self, I will say that the alumni network is average. |
Paul Smith's College • Paul Smith's, NY
Studying Culinary Arts And Service Management (completion in 2013)
• 11/7/2011
"I have made wonderful friends and learned so much. I would never pick another school."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | I would recommend it only if they can stand being in the middle of nowhere. If they want a good education they will come here. |
| Program Reputation | 7 | It is a very small school, so it doesn't have too much credibility. The people who are familiar with the school will back it !00% because they know that the students get a great education. |
| Program Quality | 8 | The Chefs that have been teaching me are amazing and I plan to stay in contact with them for the rest of my life. Because it's a small school there isn't much variety in the classes. |
| Instruction | 10 | It is a small school, so we get a lot of one on one attention from our instructors. All the instructors are very skilled in the subject they teach and it is very important to them that we learn. |
| How Difficult | 7 | When you are doing what you enjoy it doesn't seem like it is hard. I am challenged all the time, but that only makes me learn more and enjoy the program more. |
| Hands-On vs. Bookish | The school motto is "It's all about the experience." It's completely true students spend more time in labs outside or in the kitchen rather than in classrooms. | |
| Schedule Flexibility | 5 | There are some summer courses. No weekend courses. |
| Academic Facilities | 9 | We have a wonderful library, plenty of tutors, and ample classroom space. It is a wonderful learning environment. In the heart of the Adirondacks! |
| Social Life | 7 | Our sports aren't that great. I'm involved with the rugby team. I don't go to may school functions, but there are many. I am not cut off socially though! There are plenty of off campus parties to go to! |
| Placement Services | 7 | The job placement is there if you need it. I haven't needed it. |
| Alumni Network | 8 | The alumni remain very closely connected to the school. Many of the instructors went here. |
Paul Smith's College • Paul Smiths, NY
Studying Culinary Arts And Service Management (completion in 2013)
• 11/27/2011
"I wouldn't have chosen anywhere else. Great place to live and learn."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | If you like one on one, you will love it here. Also, you need to like the Adirondacks. |
| Program Reputation | 4 | We are very small. Not many people know about us. |
| Program Quality | 7 | It's small. Very focused. |
| Instruction | 7 | Teachers know what they are doing. They provide one-on-one attention. |
| How Difficult | 7 | We as students are challenged. It isn't too hard. |
| Hands-On vs. Bookish | Most of what we do is hands on. I love it. | |
| Schedule Flexibility | 6 | They do not offer weekend classes. Summer classes are available. |
| Academic Facilities | 9 | Great facilities are available. Top-notch equipment is used. |
| Social Life | 8 | We party all the time. Not too many clubs. |
| Placement Services | 8 | I have not used the services. They are readily available. |
| Alumni Network | 8 | A large number of alumni live near the school. They are very active. |
Culinary Institute Of America • New Hyde Park, NY
Studying Culinary Arts (completion in 1999)
• 12/29/2011
"I recommend this to all my staff who are considering cooking as a career. I've sent at least six people to the program."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | As with the question above, I recommend the school whenever I can. And I always will. It's a great place to learn and meet new colleagues. |
| Program Reputation | 10 | It's one of, if not the best in the U.S. I've hired numerous chefs who've attended the CIA. |
| Program Quality | 9 | The program is extensive and well thought out. I still use some of the skills I learned while in the program. |
| Instruction | 10 | The instructors have all worked in the industry. I found their knowledge to be very thorough. |
| How Difficult | 9 | The hours were long. We were up at 5 am for months at a time. And always a ton of work to do! But it was worth it. |
| Hands-On vs. Bookish | The CIA is 80% hands-on and 20% classroom. They do a great job of letting you get practical experience. | |
| Schedule Flexibility | 10 | I found the program to be extremely flexible. It allowed me to work while attending the program. Albeit, only part time. |
| Academic Facilities | 10 | All of the CIA's facilities were top notch. Kitchens, dining rooms, class rooms, food prep areas. I was very impressed. |
| Social Life | 10 | I came out of the program with enough experience to get a job as a line cook in NYC. I held that job for one year and moved up to Sous Chef. The program gave me the confidence to move up in a top-notch restaurant. |
| Placement Services | 8 | Again, I've not used the school's placement services. But from what I hear from fellow alums, it is very good. |
| Alumni Network | 8 | I haven't had cause to use the alumni network to obtain work. That said, it has been very valuable in terms of making new contacts and keeping in touch with classmates. |
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