(See below for an Associates of Applied Science Degree Comparison)
| Criteria Of Comparison | Culinary Institute Alain & Marie LeNôtre | School 2 (Pick one) | School 3 (Pick one) |
|---|---|---|---|
| 1) Number of weeks of “hands-on kitchen labs” for the Culinary Arts Diploma? | 30 weeks, 1125 Clock Hours (Morning class 8 am to 3pm) | ||
| 2) Number of kitchen lab hour/weeks? | 38 hour / week | ||
| 3) Are the kitchen labs 90% “hands-on”? | Yes | ||
| 4) Is there a choice between day and evening classes? | Yes | ||
| 5) Tuition, fees and supplies of the Culinary Arts diploma? (30 weeks, 1125 Clock Hours) | $28,686 | ||
| 6) Cost of living while in school? | $1,000 a month approx | ||
| 7) Minimum years of executive chef experience held by chef instructors? | 10 years | ||
| 8) Maximum number of students per Chef instructor (class size)? | 12 Per instructor | ||
| 9) Number of menus / recipes learned per week “hands-on”? | 12 to 20 | ||
| 10) Are “in-house” scholarships available to those who qualify? | Yes | ||
| 11) Is the dishwashing performed by students? | No | ||
| 12) Is there enough food made in kitchen labs to feed students and instructors at breakfast and for seated meals? | Yes | ||
| 13) Is there a free coffee, espresso bar and lounge? | Yes | ||
| 14) Are there internship opportunities in France? | Yes, for those who qualify. | ||
| 15) Will this Diploma help me climb the corporate ladder and earn more money, faster? | Yes | ||
| 16) Is the Diploma curriculum in full compliance with the standards of the Accrediting Commission of Career Schools and the College of Technology (ACCSCT)? | Yes | ||
| 17) Is the school Endorsed for Quality Education by the American Culinary Federation (ACF)? | Yes | ||
| 18) Do out of state students have to pay more to attend? | No | ||
| 19) Is there a scholarship to help out of state students pay for school? | Yes |
| Criteria of Comparison | Culinary Institute Alain & Marie LeNôtre | School 2 (Pick one) | School 3 (Pick one) |
|---|---|---|---|
| 1) Number of months? (morning classes) | 14 Months | ||
| 2) Number of credits? | 108 Credits | ||
| 3) Is there a choice between day and evening classes? | Yes | ||
| 4) Tuition, Fee and Supplies? | $38,000 to $39,000 | ||
| 5) Cost of living while in school? | Approx. $1,000 a month=$14,000 | ||
| 6) Total tuition with cost of living, books, etc. (line 4 + 5 = 6) | $51,560 | ||
| 7) Savings through earning by joining the workforce after 14 months of study instead of 21 months? (sometimes 24 months) | $12,000 | ||
| 8) True cost? (line 6-7=8) | $39,560 | ||
| 9) Minimum years of experience the Chef instructors have teaching kitchen labs? | 10 years | ||
| 10) Max number of students in kitchen labs per Chef instructor? | 12 | ||
| 11) Number of kitchen lab clock hours in relation to academic classes: | 760 Hours | ||
| 12) Are the kitchen labs 90% hands-on? | Yes | ||
| 13) Is there enough food made in kitchen labs to feed students and instructors at breakfast and for seated meals? | Yes, during kitchen lab term. | ||
| 14) Is there a free coffee, espresso bar and lounge? | Yes | ||
| 15) Will this management Degree help me climb the corporate ladder and earn more, faster? | Yes | ||
| 16) Is the Associate Degree curriculum in full compliance with the standards of the American Culinary Federation (ACF) and the Accrediting Commission of Career Schools and College Technology (ACCSCT)? | Yes | ||
| 17) Are there internship opportunities in France? | Yes, If you Qualify. | ||
| 18) Are “ in house” scholarships available for those who qualify? | Yes | ||
| 19) Is the dishwashing performed by students? | No | ||
| 20) Is the school Endorsed for Quality Education by the American Culinary Federation (ACF)? | Yes | ||
| 21) Do out of state students have to pay more to attend? | No | ||
| 22) Is there a scholarship to help out of state students pay for school? | Yes | ||
| 23) Is there a culinary voyage/field study in the U.S.A. or abroad, inclusive of the tuition? *Conditions Apply |
Yes. |
*** PRICES ARE SUBJECT TO CHANGE WITHOUT NOTICE.