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 Community College of Philadelphia, Drexel, Montgomery County Community College-Central Campus, and Community College of Allegheny County.
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 Yorktowne Business Institute, Keystone, and Drexel.
- Female: For schools particularly welcoming to female students, consider Yorktowne Business Institute.
- Diverse: For a diverse student body, consider Community College of Philadelphia, Keystone, Bidwell, and The Restaurant School.
- Adult Learners: For lots of adult learners, consider Westmoreland County Community College, Community College of Philadelphia, Community College of Allegheny County, and Harrisburg Area Community College.
School Setting
- Out of State: For geographic diversity, take note of Drexel, Mercyhurst College, The Restaurant School, and Keystone.
- Dorms: For a residential campus environment, take note of Commonwealth, Mercyhurst College, The Restaurant School, and IUP.
Excellence
- SAT: For students with high SAT scores, look at Drexel.
- % Accepted: For selective institutions, look at Drexel.
- Class Size: For small class sizes, look at Commonwealth, Bidwell, The Restaurant School, and Pennsylvania College of Technology.
Student/Alumnus Reviews of Schools for This Career and State
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Montgomery County Community College • Pottstown, PA
Studying Culinary Arts (completion in 2011)
• 8/13/2011
"I would have liked to have gone to a cooking school. This school was cheaper than a cooking school would have been, though."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | It gave me the degree I needed to get the job I want. Hopefully I can advance in my career with this degree. |
| Program Reputation | 7 | It is not known as a cooking school. It does teach cooking skills, though. |
| Program Quality | 8 | Some of the courses that I had to take were not relevant to my degree. The classes that were geared toward cooking were good. |
| Instruction | 8 | Same reasons as above. Some of the classes were not relevant. The classes that were relevant were very informative. |
| How Difficult | 5 | Some of the information was learned in my high school culinary classes. I did learn a few new things. The classes that were not relevant to my field were harder. |
| Hands-On vs. Bookish | The classes that are related to cooking are very hands-on. The other ones are not. | |
| Academic Facilities | 6 | The culinary classes were held off campus at a technical high school. There was a library available and an on campus store. |
| Social Life | 4 | Since this is a community college, there weren't as many opportunities to socialize. They do attempt to offer social activities. |
| Placement Services | 5 | I haven't used these services. What I have heard about them has been good. |
| Alumni Network | 5 | Sometimes it is hard to get a hold of somebody. When I do connect with someone, they are helpful. |
Penn Foster • Scranton, PA
Studying Caterer (completion in 2005)
• 8/14/2011
"They provided me with an education. Also, overall the school was very good. I would recommend it to a friend."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | I would recommend it to a friend because the campus is great and you get hands on training. Also, the teachers were very friendly and eager to answer questions. |
| Program Reputation | 8 | This was a pretty well known school and had been one of my dream colleges. Also, the campus was really nice. |
| Program Quality | 9 | The professors were amazing. The facilities could have used a little updating. |
| Instruction | 9 | The instructors were pretty good at teaching us in the classroom and using hands on approaches. They could have been a bit nicer at times, but they were still good. |
| How Difficult | 5 | At times I found it challenging. But, sometimes I found my love of cooking to outweigh the stress. |
| Hands-On vs. Bookish | The culinary school provided hands on training combined with a little bit of classroom education. It was very helpful to actually get into the lab. | |
| Schedule Flexibility | 6 | There were times when I had to be at a certain place at a certain time. But, there were also times when I was able to come anytime during a certain time range. |
| Academic Facilities | 9 | For the most part the facilities were pretty good. The libraries are very nice and have all of the latest computers and books. |
| Social Life | 5 | I wasn't too active in the organizations, but it was a good social experience. I got to meet some very cool people. |
| Placement Services | 8 | The have a great program that helps you find a job right out of graduation. Also, there was a lot of help provided by councilors. |
| Alumni Network | 7 | The alums were able to get me a career as a chef. Also, my parents helped me get into the school. |
Pennsylvania Institute Of Culinary Arts • Pittsburgh, PA
Studying Culinary Arts (completion in 1994)
• 9/6/2011
"I graduated with a strong foundation of what to expect in the food service field. I also graduated with the confidence needed to succeed in the field."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | maybe | It would depend on how much money the person had to spend on an education. The school was expensive and not affordable to all. |
| Program Reputation | 8 | The reputation seems very good. They have since expanded and added degree fields. |
| Program Quality | 9 | The school was very detailed. You were able to get a taste of each area related to food. |
| Instruction | 8 | Some of the instructors did not take into account that each of us had different experience levels. Some instructors seems irritated with students that had a limited background in the food service field. |
| How Difficult | 6 | Some of the subjects were very difficult. These really were areas that you don't use often. |
| Hands-On vs. Bookish | There was a very good mix. You had each type each day and the book classes really were in subjects that you needed after graduation. | |
| Schedule Flexibility | 5 | There were class schedules to accommodate every lifestyle. Whether you were a young student or an adult, there was a schedule to fit your needs. |
| Academic Facilities | 10 | We had large kitchens to work in, which was important. We also had a great media center to help with book oriented classes. |
| Social Life | 10 | I made some life long friends. You were able to meet and connect with many people of different backgrounds. |
| Placement Services | 10 | I was placed in a top notch resort. This resort is what gave me the confidence to excel in food service. |
| Alumni Network | 1 | It seemed like after you received your degree that the school washed their hands of you. You would call for help and your call was not returned. |
Pennsylvania Culinary Institute- Le Cordon Bleu • Pittsburgh, PA
Studying Specialized Technology - Culinary Arts (completion in 2006)
• 9/27/2011
"I believe they provided me with a top-notch education that prepared me for the real world. I am honored to this day to call myself a graduate of PCI, and still recommend it to others."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | The Le Cordon Bleu Program is nationally accepted as one of the best in the world. There are campuses in almost every major city in the US. It is a bit more pricey than, say, the Art Institutes, but comes it with centuries of experience and love of all things food. |
| Program Reputation | 10 | They still provide a quality education for those wishing to pursue a culinary career. The curriculum is up-to-date and continues to expand as the culinary world itself does. |
| Program Quality | 10 | We (the students) were taught some of what the culinary world has to offer. We were given ample chances to practice our skills in the real world through party catering and other events. |
| Instruction | 10 | The Le Cordon Bleu Schools are very in-depth with their instruction. All of the instructors work, or have worked, successfully in the field, and they impart their knowledge and experiences to the students hands-on. |
| How Difficult | 9 | Not really a heavy work load. The academics are challenging, though. Some classes require a lot of commitment and hard work. |
| Hands-On vs. Bookish | There are a number of required academic classes, including math, nutrition, wines, and a few state-required courses. They were all culinary-related, however. The main classes were the kitchen courses, which have some book work, but it is mostly hands-on. | |
| Schedule Flexibility | 7 | They are a year-round school. There are no summer breaks, just major holidays. I don't believe there are weekend classes, and there is no online option. (You can't really learn how to make a decent espagnole sauce from a computer!) |
| Academic Facilities | 10 | The professors and instructors are always available during school hours, and sometimes afterwards. Depending on the student-teacher relationship, they will even provide a home phone number. The library/media center is small, but well stocked. Classrooms are of average size, but big enough to accommodate the student body, as they have several schedules available. |
| Social Life | 10 | No athletics at a culinary school, but there were plenty of student or school sponsored parties and activities to participate in. There were also volunteer opportunities to attend, whether for fun, charity, or work experience. |
| Placement Services | 8 | As said before, they focus mainly on local placement post-graduation. They are very helpful in finding work for students while in-school. |
| Alumni Network | 8 | There is a network to sign up on, but it's mostly focused on those who remain in the state after completing the program. The network could be a bit more broad and have more of an outreach. |
Wilkes Barre Vo-Tech • Wilkes Barre, PA
Studying Culinary Arts (completion in 2014)
• 10/15/2011
"I got a certificate that got me into a decent job. I'm still disappointed that the student body was so awful, but that's all behind me."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | maybe | If they have enough money to get through a proper culinary school, then I would tell them to stay in College Prep. If the person in question couldn't afford to go to college, then Vo-tech is a great option. |
| Program Reputation | 5 | No one really talks about the culinary portion of Vo-tech. To my knowledge, though, there isn't anything negative. |
| Program Quality | 7 | The certificate got me into a job really fast, and because I worked hard, I managed to get to the top in a few months. The school was alright, but the student body was awful. |
| Instruction | 8 | I knew how to work just about every machine when I walked in on my first day. I had just enough knowledge to prepare all of the meals I needed to make. |
| How Difficult | 1 | I never did bad in the class. The teacher did a really good job and was very lenient. |
| Hands-On vs. Bookish | We did tons of work maintaining equipment, cooking new foods, and making the food look good. We never opened a book in class, other than the occasional reference book. | |
| Schedule Flexibility | 1 | We had one schedule each year for 3 years. We would either have class in the morning or afternoon. This was never changed, and we had no choice of what to take. |
| Academic Facilities | 8 | The classroom was big enough for what we were doing. We had a small portion of the library full of books that pertain to the subject. |
| Social Life | 1 | Vo-tech has a bad reputation for being a place that the lower class goes to. This held true, as much of the student body was violent. I can't count how many times I've been threatened. |
| Placement Services | 5 | It's a mixed bag. Depending on what you take, you might get lucky, or you might not. I didn't get much help, but other majors did. |
| Alumni Network | 3 | For my field, this was pretty poor - next to no help after I got out. For auto body and other classes, this was pretty good from what I've heard. |
University Of Phoenix • Philadelphia, PA
Studying Culinary/Adult Education (completion in 2008)
• 11/12/2011
"Prior to enrolling in the Art Institute, I explored several other culinary academies available to me. While the Art Institute doesn't have the prestige given the California Culinary Institute or the Culinary Institute of America, it did offer similar course curriculum for the student, and at almost half the price of the aforementioned schools."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | I would recommend the culinary degree program at the Art Institute in San Diego. The Art Institute organization has campuses throughout the country, with some cities having multiple campuses. I don't know these campuses, nor the structure of their degree programs, so I wouldn't recommend them. I can only speak for the program I was exposed to and graduated from. |
| Program Reputation | 5 | I move every couple of years (my wife is active duty military), and I have not had the opportunity to visit the campus. The alumni newsletter provides statistical information on the degree programs offered on campus, which, if I'm interpreting them correctly, exhibit a strong culinary program. The department's goal was to have a new group of students enter the degree program each semester, which would assure continual use of kitchen and restaurant facilities by the various levels of students participating. |
| Program Quality | 8 | I was fortunate to have been in the first culinary class on a newly built campus (Art Institute of CA/San Diego). Due to the fact that we were the inaugural class, the performance standards used today are based on our work throughout the course of study. |
| Instruction | 8 | Back to the first class in the degree program, we had no limitations on available ingredients, off-campus tours, and course materials of study. The non-program courses, i.e., the general electives, didn't always apply to the culinary field, and the requirements were modified for later classes. While this caused some problems for some during the current program group, it did allow for some give-and-take in the program's final composition. |
| How Difficult | 10 | The course progressed from easy to extremely difficult throughout each new semester. The knowledge being imparted began with fundamental knowledge and built toward timed, exacting performance standards. This style of instruction and performance culminated in two high-visibility performance arenas: the Grand Buffet and Restaurant Operations. At these stages of training/education, students were demonstrating all knowledge and performance instructions on a daily basis in actual commercial dining situations. |
| Hands-On vs. Bookish | During the initial stage of the degree program, the student is exposed to more book learning than hands-on learning. The program director uses this semester to have students complete important, non-cooking classes prior to entering the kitchen labs. After that, the student will rarely sit in a conventional classroom (except for G.E. classes). All lectures, tests and performance evaluations are completed within the kitchen labs. | |
| Schedule Flexibility | 3 | The culinary program was rigidly structured and allowed for little opportunity to modify a student's schedule. The reason for this was the way the course of study was designed. Students begin the program in classes that teach fundamentals, and progress to actual restaurant operations, nonstop. If/when a student needed to change his/her schedule, he/she could expect a break in classes to pick up the curriculum at the point of change; this could be as much as a semester or more, depending on where the next corresponding classes were available. |
| Academic Facilities | 10 | While the Art Institute of CA/San Diego was an established educational institute, it moved to a dedicated campus, which co-located all degree programs in the same building. At the same time, the school instituted new degree programs, with Culinary being one of them. So everything about the school was new and technologically modern and up to date. All kitchen equipment was new. The computer labs were a mix of Apple and IBM clones. With each class, both the technical and non-technical, there was the ability to utilize multimedia equipment and presentations. |
| Social Life | 3 | This might have changed since I graduated almost a decade ago. At the time, though, the other liberal arts program students really didn't associate with culinary students. Part of the problem was caused by faculty opinions on the merits of a culinary degree program in what was believed to be an art school. Their attitude was reflected in their students, and some friction did exist. Again, this might have changed over the years. |
| Placement Services | 7 | I was unable to participate in the school's job placement/career services. I moved after graduation. The Career Services department did offer pre-graduation services to students, ranging from resume writing to mock interviews. Each degree program at the school offered job placement up to 6 months after graduation. |
| Alumni Network | 10 | I graduated from the Art Institute of CA/San Diego 8 years ago and still receive monthly newsletters from the school alumni association. This is more than a generic form letter sent out to graduates. Throughout the years, the organization has asked for updates or input on the career status of graduates. |
Lafayette College • Easton, PA
Studying Culinary Arts (completion in 2009)
• 11/30/2011
"I spent a lot of money for my schooling, and I do not feel that it properly prepared me for the real world at all. I also feel that there is a lack of interest in the culinary arts field at my college."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | no | I would most certainly not recommend it, because Lafayette has a very tiny culinary arts program and has not expanded the department at all since it was first established. The students will lack the hands-on training they will need for the real world. |
| Program Reputation | 3 | Not many people attend Lafayette College for culinary arts practice. In fact, it's one of the smallest majors at the school. |
| Program Quality | 4 | My school did not prepare me for the real world that well. My school gave me education that I feel will never be used in my field. |
| Instruction | 4 | There was never a good focus on cooking and preparing our foods for customers. The focus seemed to be on getting us to know more about food than actually cooking it. |
| How Difficult | 1 | It was definitely a very easy major, because of the lack of instruction and focus on the real world. As long as we did well on homework and quizzes, we would pass no matter what. |
| Hands-On vs. Bookish | My school placed a huge focus on the importance of knowing what types of foods were out there in the real world. However, too much focus was placed on books and not enough on hands on. | |
| Schedule Flexibility | 8 | I had a very flexible time in college. I never had any issues with my classes or not being able to schedule them properly. |
| Academic Facilities | 3 | There is a very low demand for culinary arts students at my college. The library was the best place for information regarding culinary arts. |
| Social Life | 8 | I thoroughly enjoyed college and my experience there. I had many friends outside of my major. |
| Placement Services | 2 | I had to find my own job. My school did not help find me a job that was in my area at all. They helped me revise my resume, but that's about it. |
| Alumni Network | 8 | My school has a strong alumni network. However, there are very few culinary jobs through them that one can get. |
Art Institute • Pittsburgh, PA
Studying Restaurant Management (completion in 2008)
• 12/31/2011
"I felt as if I learned a lot of useful skills. I was granted the autonomy needed to complete this degree in the little extra time I had. I was well-supported by my professors."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | maybe | A recommendation would depend on the amount of experience the person had. In our industry experience is a greater asset than education, so if they had the experience, I'd recommend that they not spend the money on tuition, but on a down payment on their own restaurant. |
| Program Reputation | 5 | The Art Institute reputation used to be much better, but I notice more and more students who aren't truly meant for this industry, thus diluting the student body with mediocrity. I think they need to be a bit more selective of the students coming in, and should require at least six months of experience before allowing enrollment. |
| Program Quality | 10 | I had an AAA from the Art Institute of Seattle, and so it was a bit easier to complete my Bachelors. I felt I got a well rounded education, and enjoyed the online school experience. |
| Instruction | 9 | I felt that my professors were clear, concise and always available. I could tell they loved teaching. |
| How Difficult | 9 | Considering I was working full time (50 hour weeks) and pregnant, it was pretty difficult. Had I been a student only, I'd say moderately difficult. |
| Hands-On vs. Bookish | My Bachelor's was mostly focused on the business side of the industry, so I would say it was very book. My AAA from AIS was 85% hands on. | |
| Schedule Flexibility | 10 | I was a student of the online school. That afforded me a great deal of flexibility, while maintaining deadlines. |
| Academic Facilities | 8 | I was an online student, but we did have a great online library, and many of us still held online study groups. |
| Social Life | I was an online student. I lived several thousand miles from the school. | |
| Placement Services | 8 | I have not used it. I know, however that many of my classmates have used the services successfully, and know that the people who run those services work hard. |
| Alumni Network | 5 | I get an email once a year with an Alumni newsletter. I don't really use that resource. |
Luzerne County Community College • Nanticoke, PA
Studying Culinary Arts (completion in 2011)
• 1/20/2012
"I got my degree; at first, I didn't think I was going to, because I was too busy partying. However, my teachers kind of helped push me to get it. If I could, I would do it all over again."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | It was enjoyable and a very good learning experience. Great staff. |
| Program Reputation | I don't know my school's reputation, but I think it's good. | |
| Program Quality | 9 | They were very hands on. If you didn't get something, they made sure to take their time to help you understand it. |
| Instruction | 7 | They let us know that where we lived, there weren't that many fine dining restaurants. They encouraged us to pursue our dreams. |
| How Difficult | 5 | It's not difficult; either you're a good chef or you're not. The classes are small, so you tend to pick things up quickly. |
| Hands-On vs. Bookish | Small class. Very hands-on experience. Teachers take the time to help you learn something you might be having difficulty with. | |
| Schedule Flexibility | 5 | You can take morning classes and you can take night classes. |
| Academic Facilities | 10 | The teachers and staff were nice and very helpful. |
| Social Life | 10 | I had a lot of fun. I went to lots of parties and went on dates with girls from class. I met new friends and had a great time. |
| Placement Services | 3 | They really didn't help place us. When we were done, it felt like they thought we weren't their problem, since we were gone. |
| Alumni Network | I just graduated and it's a community college; there isn't really an alumni group. |
Keystone College • La Plume, PA
Studying Culinary Arts (completion in 2008)
• 2/1/2012
"I was very pleased with Keystone College. Having gone there I now have a good job doing what I love. This school has prepared me well in the field I chose."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | I believe this school will give anybody pursuing a career in culinary school a great education. You will be pleased by the level of professional people they have on staff. I would recommend this school to anyone. |
| Program Reputation | 8 | This school has a great reputation. Once you start the program you see why they are one of the best small schools out there. You will get all the tools you need to master your skills. The program is very well-established, and anyone taking this program will be well-educated. |
| Program Quality | 8 | This school has a very good program. I was pleased with all the school had to offer. By the time you finish you will be prepared for the field you go into. |
| Instruction | 9 | You are provided with everything you need to be prepared. By the time you graduate you will have no problem finding a job. Everything I learned has been very helpful in the workforce. The school sets a high standard when it comes to the classes they offer. |
| How Difficult | 7 | The program was very interesting and fun, it was not all that hard when you enjoy what you're doing. The hard part of the program is to prepare a dish in a small amount of time. Everything that we did in class had its share of challenges, which will prepare me for the real world. |
| Hands-On vs. Bookish | You can appreciate the level of hands on experience you get. This school was right for me; most of what I did in my time there was hands on. | |
| Schedule Flexibility | 5 | There was some flexibility, but for the most part my classes were the same every week. I never attended on weekends. Their online option is very helpful in researching different assignments. |
| Academic Facilities | 8 | Keystone college has some of the very best facilities in PA. Every resource you need is available. All their buildings are well-maintained and comfortable to be in. The library has everything you need to do research. Keystone has a whole lot to offer; anyone who chooses this school will have it all. |
| Social Life | 7 | While working while going to school did not give me much free time, there are many social events and parties to go to. This school is as upbeat and lively as they come. The time I spent there will always be cherished. |
| Placement Services | 10 | There are many opportunities out there after you finish school. They will help you find employment. There are opportunities out there to ensure your education is put to use. |
| Alumni Network | 9 | The school's alumni network was invaluable. The resources offered were helpful. Anything I ever needed was easy to find, and assistance through the alumni network was well-established. |
The Art Institute Of Philadelphia • Philadelphia, PA
Studying Culinary Arts (completion in 2008)
• 2/2/2012
"I was really satisfied with the school. It did everything I needed it to."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | I would totally recommend this college to anyone. It is the one of the best schools to go to. |
| Program Reputation | 10 | The school is one of the top ten in the world. I find that it really lives up to its name. |
| Program Quality | 10 | The school was really hands-on and was really into making sure you understood the recipes and the step by step process of cooking. |
| Instruction | 8 | The school balanced the hands on, as well as the book work, to an equal level. I found that it was a perfect balance, with a couple of kinks here and there. |
| How Difficult | 8 | if you miss a class you will be lost unless you make it up. Other than that, the work was pretty easy to understand and learn. |
| Hands-On vs. Bookish | The balance was good. I thought it was a great program. | |
| Schedule Flexibility | 4 | If you miss a class that's it. You will have to either make a deal with the teacher or borrow someone else's notes. |
| Academic Facilities | 10 | The school had everything that we needed to use. I didn't have to get anything. |
| Social Life | 10 | I made lots of friends. I was able to get lots of help with the parts I didn't understand. |
| Placement Services | 10 | I was able to get a job very quickly. I liked having the options in front of me. |
| Alumni Network | 1 | The school's website does not provide a good connection to alumni. They only picked the top chefs to come back to teach. |
Keystone College • La Plume, PA
Studying Hotel And Restaurant Management (completion in 2011)
• 2/16/2012
"Not at all. The school is a joke, unless you're going to be a doctor."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | no | Never waste the money. Get a job and save what you make. |
| Program Reputation | 1 | Keystone is terrible. |
| Program Quality | 1 | I did not learn anything new. The material was outdated. |
| Instruction | 1 | The teachers were terrible. Half of the time, they didn't even have class. |
| How Difficult | 5 | Some classes were hard. Other classes were easy. |
| Hands-On vs. Bookish | They went hand in hand. Any lessons or learning weren't anything good. | |
| Schedule Flexibility | 1 | They don't work with you. All they want is your money. |
| Academic Facilities | 1 | The layout of the school is bad. The buildings are old, moldy and outdated. |
| Social Life | 1 | This was the only good part. Some people were cool. |
| Placement Services | 1 | No placement. No one ever heard of the place. |
| Alumni Network | 1 | It is a joke. All they do is ask for donation money. |
Le Cordon Bleu Institute • Pittsburgh, PA
Studying Bakery (completion in 2008)
• 2/25/2012
"I felt I could have learned more, but at the same time I learned a lot that I won't ever use."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | As long as a potential student really likes the culinary world then this could be the right step. I would do it all over again if I had the chance. |
| Program Reputation | 9 | Very rarely do I ever hear any negative feedback about my school. They have a great reputation, and that is one of the reasons that I attended. |
| Program Quality | 7 | Some of the classes did not apply to my interests. I would have like to have seen more individualization. |
| Instruction | 8 | My favorite part about this experience is dealing with other students and chefs. They always tried to keep it interesting and we even took field trips. |
| How Difficult | 7 | I felt that the level of difficulty was moderate because cooking/baking is something that I have always enjoyed. Seems like we had to read a lot but that goes with any degree. |
| Hands-On vs. Bookish | School was very hands on which was what I was looking for. Sometimes reading things out of magazines or books helped but figuring it out for myself was great. | |
| Schedule Flexibility | 6 | The classes seemed pretty set in stone actually. I came from a different state so I tried to take classes and get it done quickly. |
| Academic Facilities | 7 | They had many labs for us to do our research and homework. Everything was very close to our "campus" which was nice. |
| Social Life | 8 | Going into school here I knew that there wasn't going to be a ton of fun involved, but they kept it interesting. We all could go out away from school as a group and blow off some steam regularly. |
| Placement Services | 9 | Before even starting school they told us all as students that it might take up to 6 months for job placement. Mine only took a few weeks, which I was happy about. |
| Alumni Network | 8 | They helped me find a job almost right after I graduated which was nice. They said that I was always welcomed to stop back if I wanted to talk or find a new job. |
Penn Foster • Philadelphia, PA
Studying Catering/Gourmet Cooking (completion in 2008)
• 3/10/2012
"I enjoyed the class. I like what I do now."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | This course was perfect for people with other jobs. I enjoyed working at my own pace. |
| Program Reputation | 10 | It seems to have a good reputation. Most people have been successful. |
| Program Quality | 10 | I was able to work at my own pace. I am not in debt because of tuition. |
| Instruction | 10 | The training was simple and easy. It was thorough enough to help me launch my own business. |
| How Difficult | 5 | It had an average amount of work to put into it. I found the course easy to understand and enjoyable to accomplish. |
| Hands-On vs. Bookish | This course required you to cook in your own home. All the work was up to you and required you to be hands-on. | |
| Schedule Flexibility | 10 | There was no set schedule. It was online, and you could work at your own pace. |
| Academic Facilities | This was an online course. There were no classrooms. | |
| Social Life | This was an online course. There were no events. | |
| Placement Services | 10 | They give you a list of local employers in your field. They will speak with them for you, attesting to your capabilities. |
| Alumni Network | 10 | Alumni are encouraged to speak with current students. This helps ensure that the program works. |
Bloomsburg University • Bloomsburg, PA
Studying Culinary Arts (completion in 1999)
• 3/20/2012
"I got an excellent education from a school with a great reputation in my field. I have benefited in my career from my education."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | maybe | There are many more things that hold more value than where to go to school when choosing this profession. My recommendation would depend on the exact plans and goals of others. |
| Program Reputation | 9 | They have a recent multi million dollar revamp of the food services building and have added over 24 new courses that were not offered before. |
| Program Quality | 9 | I was able to minor in hotel/restaurant management, and that is very rare. They have an excellent management and business style courses designed for the hospitality industry. |
| Instruction | 8 | Each instructor was a seasoned vet. I received a lot of benefit from the combined experience of the faculty. Very modern kitchen style classrooms. |
| How Difficult | 9 | Very hands on and intense coursework. We learned many styles of ethnic food. |
| Hands-On vs. Bookish | A large majority of my classes took place in a hands on environment. Very few classes were spent in a classroom. Very lab heavy classes. | |
| Schedule Flexibility | 10 | Early morning or late evening classes were always there to choose from. I even took some courses during breaks and during inter sessions. |
| Academic Facilities | 10 | Top notch facilities. At the time they were the best in the whole state. I am sure this has changed over the past 13 years. |
| Social Life | 5 | I was a commuter student. I did not live on campus. I did not have the typical social experience that others did. I worked full time and every weekend. I didn't have much time for social activities, however there was always something going on, both on and off campus. |
| Placement Services | They did offer a career placement service, but I had gained employment before graduation. I did not need job placement help. | |
| Alumni Network | I have relocated across the country from my old university. I do not keep in contact with alumni. |
PCI Le Cordon Bleu • Pittsburgh, PA
Studying Patisserie And Baking (completion in 2007)
• 3/12/2012
"I was very satisfied with the learning aspects, but some classes I was made to take had nothing to do with the career choice I was making. How does a poetry class fit into a culinary career? It just cost me more money."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | maybe | The schooling was very informative, but I think you can find a school with better funding and cheaper loan repayments. |
| Program Reputation | 8 | Everyone knows the Le Cordon Bleu name. However, the school in Pittsburgh is closing because no one can afford it - it's overpriced. |
| Program Quality | 8 | Very thorough instruction and the instructors were very knowledgeable of the field of work. |
| Instruction | 9 | I knew what to expect when I joined the career field. I know there was strong competition to get the job I wanted. |
| How Difficult | 7 | If you're good with a hands on approach to learning, you should do very well. It also helps to have a strong background in math to follow recipes and such. |
| Hands-On vs. Bookish | Very hands on - you followed recipes and books, but you learned the most from actually making an item. Skills tests to learn knife cuts were very fundamental in strengthening your culinary background. | |
| Schedule Flexibility | 10 | There were 3 time slots in which to do your kitchen classes - early, midday, and late. Early classes worked best for me because I was done at 12 and then worked evenings. |
| Academic Facilities | 9 | Access to the library and computer labs was good. Academic advisors were always available if you made the effort to find them. |
| Social Life | 4 | I didn't have time while working full time to participate in school activities. Some of them seemed a little juvenile for an adult attending classes there. |
| Placement Services | 7 | Use them to your advantage - they provide you with career fairs to find your externship. They will help you with future job placement if you call and see if they know of any openings. |
| Alumni Network | 9 | If you're ever looking for a job you can contact the school and they will help find you one. Make strong relationships with your instructors and they will help also. |
Art Institute Of Philadelphia • Philadelphia, PA
Studying Baking And Pastry Arts (completion in 2012)
• 3/27/2012
"I'm satisfied with the school; all was great, and they made sure you learned something. The dorm life was the only annoying thing. The rooms were terrible and things were just falling apart."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | It was a fun program and I feel like I learned a lot. I would advise you to take many notes from day 1 until the end. It is well worth it. |
| Program Reputation | 10 | Commercials, online reviews, successful people from the art institute. The art institute is very known; there is one in almost every large state. |
| Program Quality | 10 | They did an amazing job showing different techniques on how to make flavors work together. They encouraged us to be creative. |
| Instruction | 9 | The whole point of culinary arts is to always learn new things and new ways to satisfy the customer. I was taught the basics, so now it's time for me to go to other places (bakeries, etc.) to learn their techniques. |
| How Difficult | 6 | I think if people were to take their time and learn the craft, plenty of people would be able to do it. They may not be creative, but they will be able to bake. |
| Hands-On vs. Bookish | The recipes and techniques came from the book and conversations. The cooking labs were hands on. | |
| Schedule Flexibility | 8 | They had classes available every 4 hours. They have year-round programs. They are very different from a regular college. |
| Academic Facilities | 7 | Great classroom space and good students-to-chef ratio. The first thing the chef does is tell us their availability and how to contact them. |
| Social Life | There were only small social clubs to join. Because this is an art institute, there were no sports. | |
| Placement Services | 8 | They keep your resume and they help with searching for a job. I am in this process now. I graduated a couple of days ago, so I know it will take some time. |
| Alumni Network | 8 | They have career services for alumni. |
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