2. How can a technical college that promotes
themselves as flexible have such problems as
a decline in graduation, year after year in their
culinary department?
This is what we hope to answer for you……….. or at least give our insight
3. What are the students saying the problems
could be?
• According to our research 50% of culinary
students wants the class timing to change.
Either the classes start too early or they start
too late.
• The classes also last very long therefore
hindering the student from taking other class
or even working.
• About 16% of students says the classes last
too long.
• When the classes start interfering with each
other and with the students job it starts a
scheduling issue.
• That’s why the graduation rate decline or it is
postponed because the student can only take
maybe two classes a semester
• setting their graduation date back or causing
them to drop out because they have to work.
4. Research
• 1. HGTC’s graduation and transfer rates.
• 2. Graduation and transfer rates for Institutions that
offer culinary arts programs.
• 3. Understanding of fellow student’s attitudes and
opinions.
• 4. Interview with an Instructor to gain a faculty
members perspective and insight
A look into the analysis
5. HGTC
• HGTC’s graduation rate for 2011-2012 was 94% and the
transfer out rate was 21%.The graduation rate of 94%
is very impressive rate. Of the 94% of graduating
students, only 14% were graduating within the
designated time frame for their program.The
retention rate for 2011-2012 freshman students was
51%.
GRADUATION ANDTRANSFER RATE
6. OTHER CULINARY
PROGRAM
• TridentTechnicalCollege is an institution that also
offers a culinary arts program. For the academic year
2011-2012 their graduation rate was 81%. For the
2011-2012 only 8% graduated in the correct time
frame.Their transfer out rate was 23% and the
retention rate for freshman students returning for the
next academic year was 51%
GRADUATION ANDTRANSFER RATES
7. THE FELLOW CULINARY STUDENT’S
OPINION
• About 40% of the students asked thought that the options for times of the classes
could be better
• About 20% of the students asked thought that the length of classes in some cases
were too long
• About 20% of the students asked thought that times of lecture and non culinary
class times could have more options
• About 20% of students asked thought that better notice could be given for events
that culinary students are asked to volunteer for
8. “
”
I feel the events should be scheduled ahead of time. In
order for the students to work their schedules around the
events.The events give students a huge advantage to see
different aspects of the culinary world.As a way to market
themselves for their future endeavors. I think we should
widen our curriculum, as Chef Joe is working on now for
our new and improved school.
An interview with a Chef InstructorThomas Mullally
