Does Escoffier - Boulder have a good student to faculty ratio?
Use the student to faculty ratio, as well as the faculty composition to get an idea of how much attention you'll receive as an individual student at Escoffier - Boulder .
Poor Student to Faculty Ratio
Auguste Escoffier School of Culinary Arts - Boulder , with 36 students for every instructional faculty member, ranks among the lowest in comparison to the national average of 15 :1. This ratio indicates that the number of students split between the same faculty is much higher than normal, and could mean students will experience larger class sizes and fewer opportunities to connect with professors, especially in introductory courses.
Breakdown of Instructional Staff
The following table shows all the employees the school considers instructional, and therefore, part of the above student-to-faculty ratio. These include both those employees designated as either "primarily instructional" or as "instructional combined with research/public service". It does not include employees that have been identified by Auguste Escoffier School of Culinary Arts - Boulder as primarily performing research or public service.
|Total||Full Time||Part Time||Percent Full Time|
|Total of Instructional Employees||46||36||10||78.3%|
|Total of Those With Faculty Status||25||25||0||100.0%|
|On Tenure Track||-||-||-||-|
|Not on Tenure Track||25||25||0||100.0%|
|Without Faculty Status||21||11||10||52.4%|
Do You Like Being Taught by Full-Time Teachers? Then You're Picking the Right School.
Auguste Escoffier School of Culinary Arts - Boulder's utilization of full-time teaching staff ranks among the highest in the nation, with 78.0% of instructors employed full time.