| Screen last updated on: September 10, 2007 |
| Semester/term begin dates: |
in mid-January, mid-May, and early September. |
| Calendar system: |
trimester system (three terms comprise academic year) |
| Month(s) in which new student orientation is held: |
Orientation for new students held in January, May, and September. |
| Number and length of summer sessions: |
One summer session of 15 weeks. |
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| Majors with the highest enrollment: |
professional cooking/baking, professional cooking, culinary arts |
| Student:Faculty ratio: |
18:1 |
| Total faculty: |
20 men, 8 women, 28 total |
| Full-time faculty: |
12 men, 5 women, 17 total |
| Part-time faculty: |
8 men, 3 women, 11 total |
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| General education/core curriculum is required: |
yes |
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| Special programs offered: |
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double majors, accelerated program, honors program, internships |
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Associate's Degrees
- Baking/Pastry
- Food/Beverage Management
- Hotel/Motel/Innkeeping Management
- Professional Baking
- Professional Cooking
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Bachelor's Degrees
- Culinary Management
- Hotel/Restaurant/Catering Management
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Certificates
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| Credit placement options: |
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- neither credit nor placement for CEEB Advanced Placement
- credit for CLEP general
- credit for CLEP subject
- neither credit nor placement for Regents College Exams (RCE)
- neither credit nor placement for ACT PEP
- neither credit nor placement for DANTES
- credit and/or placement for school's own challenge exams
- credit and/or placement for relevant military experience
- neither credit nor placement for relevant life experience
- credit and/or placement for international baccalaureate
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Data is copyrighted material under license to Wintergreen Orchard House, a division of Alloy Education, which is reproduced on this website by permission of Wintergreen Orchard House. Material may contain updates provided solely by the institution to which the updated Data relates. Copyright © 2006-2008 by Wintergreen Orchard House. All rights reserved.
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