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Student/Alumnus Reviews of Schools for This Career and State
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University Of Wisconsin • Madison, WI
Studying Culinary Arts (completion in 2012)
• 9/26/2011
"The program is good, but jobs are just not here."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | The school itself has a lot to offer. |
| Program Reputation | 3 | It's not well known. People think I should move to a bigger state. |
| Program Quality | 9 | The teachers were very knowledgeable. The program is not the best known, though. |
| Instruction | 7 | I'm learning a lot but good opportunities are just not there. If the school was somewhere else it would be awesome. |
| How Difficult | 4 | I think that I'm a good chef. Not everything I'm learning is new. |
| Hands-On vs. Bookish | Cooking in general is hands on. I do everything with my hands so that I learn. | |
| Schedule Flexibility | 4 | Cooking classes really only have one section. |
| Academic Facilities | 8 | If I want information I can find it. Everything is updated. |
| Social Life | 8 | I've made many friends. the school offers many social activities. |
| Placement Services | 2 | Opportunity is not really here. I will have to move away when I graduate. |
| Alumni Network | 4 | People don't come back - they move far away. It's not the land of opportunity. |
Moraine Park Technical College • Fond Du Lac, WI
Studying Culinary Arts (completion in 2010)
• 10/26/2011
"I learned a lot from my inexpensive education at MPTC. I would recommend it to anyone going into culinary."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | Like I said earlier, I would recommend it. It covers a huge spectrum of information needed for the culinary field. |
| Program Reputation | 5 | I would recommend my school because it covers almost everything. People know it's there, although it's no Le Cordon Bleu. |
| Program Quality | 5 | It covered all areas, from baking to food purchasing. Can't complain about it because they covered every area related to culinary arts. |
| Instruction | 7 | All information taught was relevant. Lots of production classes and for culinary arts, hands on experience is what you need. |
| How Difficult | 3 | With all the production classes we didn't get a lot of homework. However, almost all the production classes were 4 hours each, which can be a little overwhelming. |
| Hands-On vs. Bookish | It was definitely a very hands on school. They weren't too worried about the food budget so we always had food to work with. Of course, there was a class here and there that focused more on the books. | |
| Schedule Flexibility | 9 | They offered a good amount of classes throughout the summer, "winterim," and online. During the semesters you could choose from any of the classes in the program and they were offered day or night. Very flexible. |
| Academic Facilities | 8 | They had all the resources needed to help guide us through school. The library had a ton of books on culinary related topics. There were always tutors available. If I ever needed help I went directly to one of my culinary instructors. |
| Social Life | 8 | The school provided many social events such as movies, free lunches, comedians, etc. I do have to say the school definitely lacked in the athletics department. |
| Placement Services | 7 | I have had a job during school in which I advanced, so I didn't have to go the job placement route through school. As far as I know they offer a good service and a bunch of forms that can be passed along to get yourself noticed. |
| Alumni Network | 6 | All the students and faculty from my program connected really well. We could go to each other about questions on homework, cooking tips, etc. |
Moraine Park Technical College • Fond Du Lac, WI
Studying Baking (completion in 2000)
• 11/4/2011
"I got what I kind of wanted, but I think I failed because I didn't take myself as far as I could have."
Ratings are on a 1-10 scale
| Characteristic | Rating | Comment |
|---|---|---|
| Would Recommend? | yes | They offer other culinary courses and it very easy to enroll. |
| Program Reputation | 1 | They don't even offer it anymore. |
| Program Quality | 5 | I didn't get along with my professor. He wanted me to fail. |
| Instruction | 5 | Like I said, I didn't get along with him. I did learn a lot, but it was really tough for me. |
| How Difficult | 8 | I knew what I was doing back then, but I was really nervous. It was really tough trying to do well in class when I was being pushed to fail. |
| Hands-On vs. Bookish | We learned a lot of stuff out of books, but most of it was trial and error. | |
| Schedule Flexibility | 3 | My classes were only a few days a week in the mornings. I didn't have any other choices. |
| Academic Facilities | 9 | The cooking lab we used was amazing. |
| Social Life | 2 | I didn't talk to a lot of people in my classes. |
| Placement Services | 8 | After I finished I got a job at the local bakery. Unfortunately, there was a fire about a year later and so I ended up working in restaurants. |
| Alumni Network | I didn't really pay much attention. I only had classes once in a while. |
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