Check out the information on class structures and faculty to get a feel for the academic life at Culinary Institute of America .
Student to faculty ratio is one of the standard metrics used to gauge the number of teaching resources a school provides for its students. With 18 students for every one instructional faculty member, Culinary Institute of America has more students split among the same faculty when compared to the national average of 15 . This metric might be an indicator that larger class sizes may be the norm, especially in introductory courses.
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 Culinary Institute of America as primarily performing research or public service.
|Total||Full Time||Part Time||Percent Full Time|
|Total of Instructional Employees||199||130||69||65.3%|
|Total of Those With Faculty Status||130||130||-||100.0%|
|On Tenure Track||-||-||-||-|
|Not on Tenure Track||130||130||-||100.0%|
|Without Faculty Status||69||-||69||-|
Culinary Institute of America has more full-time teachers than the average school, with 65.0% of instructors teaching full time.
This school does not have a tenure system, and so we are unable to call out the number of 'adjuncts' due to all teachers being considered non-tenure track. This can be a good thing or a bad thing depending on the school. We encourage you to understand this topic more deeply, and how the colleges you are interested in approach faculty hiring. It's your education and your money on the line. Make sure you know what you are getting for it.
We were not able to determine Culinary Institute of America's reliance on graduate students.