Small Classes
The student to teacher ratio at New England Culinary Institute is 10:1. This allows each student to receive individual attention from the Chef instructor and allows the student freedom to ask questions and receive direct feedback. Small class sizes are crucial to the school's educational theory. Not only does a small class insure each student close attention, but it also teaches the student to work within a team, which is an important skill when working in a production kitchen.
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—Henry David Thoreau (1817–1862)