Culinary School Survey

A survey conducted with two anonymous participants who attend the Culinary Institute of America.

The survey included mostly open ended questions inquiring what culinary school looks like. The participants responded with information about classes, what spaces are needed for their classes, what spaces they find the most useful, and what equipment they need.

*Full survey and additional responses can be found in the appendix.

What kind of classes do you have at culinary school?

Response 1: It’s about a 60/40 split of cooking classes and general college classes (math, English, history, etc.)

Response 2: I currently have production classes for different cuisines around the world. Mainly production based (serving students + public), with few theory.

What kind of spaces or classrooms do you have?

Response 1: We have about 60% large production style kitchens and 40% regular old classrooms, along with the typical college staples like gyms, cafeterias, library, common spaces in dorm houses.

Response 2: Large commercial kitchens are my only “classrooms” at the moment.

Do you spend more time in a kitchen or in a classroom?

Response 1: Kitchen

Response 2: Kitchen

What do you like about your classrooms and kitchens?

Response 1: I like it when they are well ventilated.

Response 2: I like the opportunity to work in an environment that simulates the real world.

What could be improved in your classrooms and kitchens?

Response 1: They could be well ventilated.

Response 2: I think a large emphasis towards cooking theory and demonstrations would be nicer.

Do you spend more time in a kitchen or in a classroom?

Response 1: The library.

Response 2: At the CIA, the “Egg” is pretty valuable for both it’s convenience between student dining and recreational spaces.

What kind of space do you wish your school had?

Response 1: More kitchens in the dorm houses, as is there’s about 1 per house.

Response 2: Better spaces for communal uses would be great (better lounges, more options for food)

What tools and equipment do you need in your classes?

Response 1: Knives, whisk, tongs, spatula, tweezers, towels, spoons for plating.

Response 2: Knife kits with all essential tools are a must. Cooking utensils too. Scales are good too.

What tools or equipment do you wish your school had?

Response 1: All of the above equipment is provided to each student at the beginning of their time at CIA except for plating spoons.

Response 2: Rinse sinks are an important one for more effective dish washing.

What do you wish people knew about culinary school?

Response 1: It’s a lot more work than a lot of people think, I’ll typically have cooking classes that start at 6 am and finish at 2 pm and then three days a week I’ll have 2-3 classroom classes afterwards.

Response 2: School is most valuable for the people you meet and potential outside opportunities that might come through the school.

Do you have any other advice for me as I design a culinary school and restaurant?

Response 1: Floor drains in as many places as you can get ‘em.

Response 2: Think about flow of traffic. Its best to create a space that minimizes students from crossing over each other (e.g stoves directly behind stations; accessible sinks; lowboys over fridges).