Thanks very much for your question! It is to your credit that you
have attempted to verify your claims about your student-teacher
ratio. Your New England Culinary Institute does indeed have one
of the lowest teacher-student ratios in the industry. However,
a claim to be THE lowest may have to be qualified a little.
In searching the Internet, there are a few listings
in Shaw's Guide to Career Cooking and Wine Schools,
and on Petersons Culinary Schools.com that equal or beat 7:1.
I know these are not the independent sources you mentioned,
but I think they are the best we will find, since many of
the schools are not ?college credit? courses. Their
accreditation depends on the same self-reporting that
the guides use. Newspapers and journals are also going
to depend on self-reporting in cases like this.
One school close to you that has a lower ratio is
Boston University Culinary Arts: The ratio according to
the Shaw Guide is 6:1. I e-mailed Rebecca Alssid, the
director of that program to confirm that the Shaw Guide
was correct, and she wrote back:
?We have a ratio of 1 chef to 12 students and we always
have an additional chef-instructor on hand so that the ratio
is always 1 to 6 or 2 to 12.?
Director of Special Programs
Boston University Culinary Arts
808 Commonwealth Ave.
Boston, Massachusetts 02215
Anna Doyle, Assistant Director of Life Long Learning at
Boston University, which includes the Culinary Arts school,
told me on the phone that BU accepts just 12 students per
semester in the culinary program, and they go through the
program together. Each class has a two chefs on hand, so a
6 to 1 ratio.
There?s also a very small program in France, with 6:1 ratio:
Robert Reynolds Apprenticeship in France
222 SE 18th Ave.Portland, Oregon 97214
USAPhone: 503-233-1934E-mail: firstname.lastname@example.org
They have a 6-1 Ratio according to the Shaw Guide. Reynold?s
website indicates he accepts 6 students at a time and he?s the
I also found in the Shaw Guide a program in Italy with a 7:1 ratio:
Slow Food?Master Italian Cooking Program
In Ireland, you may have heard of the Ballymaloe Cookery School.
The Shaw Guide lists them with a 7-1 ratio.
Ballymaloe Cookery School
Shanagarry, Midleton, Co Cork, Ireland
Phone ## 353 (0) 21 4646785
Fax:## 353 (0) 21 4646 909
The Culinary School of the Rockies in Boulder, CO only advertises
an 8-1 ratio. However, since 1996, they have never exceeded a 7 to 1
ratio, according to Director of Professional Programs, Chef Andy
Floyd. Sometimes they have had fewer than 7 to 1. They only
8 to 1, because there are 16 spaces and two teachers. But since the
school's inception, there have never been 16 students.
There?s also a pastry school near you with a 6:1 ratio. Not in the
same category, I know:
Delphin's Gourmandise School of Pastry
Located in Marblehead, north of Boston
Also, not in the same category as you, I know but you might
be interested to know the United States Personal Chef Institute claims
a student teacher ratio of 4:1.
The School of Natural Cookery, featuring vegetarian and whole foods,
in Boulder, CO has very low ratios.
Student:Teacher Ratio 4-8:1 according to the Shaw Guide. This may
?average? to at least 7-1.
The CEO of the School of Natural Cookery e-mailed me:
?The student teacher ratio varies from 1 ? 8 (10) in lecture to
1 : 1 in the Personal Chef Training. Cooking lab sessions are
1: 5 at the most. You can view this in our catalog for
verification, or speak to a graduate.?
Above e-mail is from Joanne Saltzman.
As a former television reporter, I know the key is to carefully word
your assertions to make sure they are true. You may want to say
?We have the lowest student-teacher ratio of any leading (or large,
or full-service, or independent) culinary school.? Or something along
those lines. You might also use the words ?class size? instead of ratios
if that is more flattering, yet still accurate. In any case, you can
certainly claim to best Le Cordon Bleu.
Although Le Cordon Bleu claims to be the worldwide leader
in culinary education, it makes no claim to have the lowest
student teacher ratios. The teacher-student ratios at the schools
range from 10-16:1
Le Cordon Bleu, London
Student:Teacher Ratio 10:1
Le Cordon Bleu, Sydney
Faculty-student ratio: 1:12.?
Le Cordon Bleu, Ottawa 1:16
I know this is not the result you were hoping to get, but I hope the
evidence I gathered is sufficient to show that a blanket claim of
?lowest in the world? would not be accurate. (Remember I was only
searching sites in English, too.)If anything is unclear
in my answer, please don?t hesitate to push the ?Clarify Answer?
button before you rate me. Sincerely, cath-ga
Here are some resources that may interest you:
Shaw Guides ? A Guide to Career Cooking and Wine Schools
Culinary Schools.Com by Peterson:
Cooking Schools Worldwide Website at:
2001 Culinary School Guide
If you want the latest info in book form, you can buy the
Petersons Culinary Schools 2003 (Culinary Schools, 2003)
by Authors: Petersons , Petersons Publishing Released:
January, 2003 ISBN: 0768908175 Paperback
The Guide to Cooking Schools 2003: Cooking Schools, Courses,
Vacations, Apprenticeships and Wine Programs Throughout the
World (Guide to Cooking Schools)
by Authors: ShawGuides Inc , Dorlene Kaplan
Released: 11 September, 2002
culinary school lowest student teacher ratio
culinary school 6 to 1 student teacher ratio
culinary school 7 to 1 student teacher ratio
?culinary institute? + ?7 to 1 student teacher ratio ?
?culinary institute? + ?6 to 1 student teacher ratio?
cooking school + 7 to 1 student teacher ratio
cooking school + 6 to 1 student teacher ratio
?small classes? + culinary school
On the Shaw Guide site:
small class size
student teacher ratio