What is the faculty composition at Culinary Institute of America?
Check out the information on class structures and faculty to get a feel for the academic life at Culinary Institute of America.
Worse Than Average Student to Faculty Ratio
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 17 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 14. This metric might be an indicator that larger class sizes may be the norm, especially in introductory courses.
Instructional Staff at the College
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||198||147||51||74.2%|
|Total of Those With Faculty Status||147||147||0||100.0%|
|On Tenure Track||-||-||-||-|
|Not on Tenure Track||147||147||0||100.0%|
|Without Faculty Status||51||0||51||0.0%|
How Seriously Does This School Take Hiring Full-Time Teachers? Very Seriously
Culinary Institute of America's utilization of full-time teaching staff ranks among the highest in the nation, with 74.0% of instructors employed full time.