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Kirkwood roasts the competition

By Ben Stopka
On September 21, 2016


Kirkwood Community College has a top-notch culinary program training students to make the best tasting food around; a program that was recently ranked 16th in the nation. The list was put together by, a website that tests every school on each of its majors and ranks them numerically on the site.

Every major is ranked based on three criteria: facilities, scores, and success of graduates after college is over. According to the website brandishing the school rankings, “From our initial list, we looked for schools that offer hands-on experience, internship/externship opportunities, student operated restaurants, modern facilities, and a solid reputation in the industry. We only looked at schools that were nationally accredited or accredited by the American Culinary Federation.” The website also added that they took into account their “overall impression of the school, information from College Navigator, internet reviews, and the school website. “

According to David Horsfield, head of the culinary program, “The program received an 'exemplary' accreditation by the American Culinary Federation in 2014 and is our first time getting ranked by”

A promotional blurb written by Kelley Jacobs of Best Choice Schools, and accompanying a photo of The Class Act restaurant stated, “Students practice their skills at The Class Act Restaurant located in The Hotel at Kirkwood Center during their final semester.  Students interested in international cuisine have the opportunity for international travel to experience the culinary environment first hand.  Field trips are a regular part of the program, allowing students to see a variety of settings and styles.”

Horsfield said, “Kirkwood started its Center for Hospitality Arts in 2010 and our success is due to the unique facility and innovative way of teaching.” He praised the instructional team in making the program a success. 


Culinary students work in the lab.

Photo by Jeff Sigmund. 

Culinary students practice their skills in the culinary lab.

Photo by Jeff Sigmund.

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