Hard-Sell Tactics at the California Culinary Academy
Remember the story from early last month about the high cost of culinary school? How cooking schools were being accused of playing up the celebrity chef thing to attract students? How those folks were graduating into a field whose starting salaries often aren't enough to pay off student loans?
There's another, longer, more depressing story in SF Weekly about that topic, and this one talks to two former admissions counselors who describe the questionable practices they were told to use:
... the admissions counselors tried to make the program seem worth its exorbitant price tag by giving students the impression that the school was selective. "We were advised to tell the students that because it's such a prestigious school, Cordon Bleu recognized, yadda yadda, you have to tell me why you should be accepted," [said former admissions rep Jennifer D'Ambrosio].
The article is equal parts hard-luck story mixed with the peculiar history of the CCA, and details how the school's once-prestigious reputation has been tarnished by a sale to a for-profit education corporation and the subsequent quadrupling of enrollment.
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