The most important quality of a culinary program is the quality of its faculty and not the facilities. Spending time to identify a perspective educator’s “fit” is the most important time you will invest in your program.
Successful programs cultivate and develop an entrepreneurial spirit from students to faculty to administrators – they treat it as if they own it.
Evaluate your culinary program’s effectiveness by asking these very important assessment questions. The program’s credibility and value could depend on it.