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Culinary Institute Of America

Hyde Park, New York
3.0 Easiness
5.0 Helpfulness
5.0 Clarity
5.0 Knowledge
5.0 Textbook Use
3.0 Exam Difficulty
5.0 Overall Rating
Based on 1 Rating
Showing 86 Professors from Culinary Institute Of America

Mo Kanner

Department: Culinary Arts
Overall Quality 5.0 out of 5

T Rowe

Department: Culinary Arts
Overall Quality 0.0 out of 5

Hedy Gold

Department: French
Overall Quality 0.0 out of 5

James Jennings

Department: Culinary Arts
Overall Quality 0.0 out of 5

Ray Krishnendu

Department: History
Overall Quality 0.0 out of 5

Bob Margolis

Department: Writing
Overall Quality 0.0 out of 5

Katherine Polenz

Department: Culinary Arts
Overall Quality 0.0 out of 5

Paul Prospiere

Department: Culinary Arts
Overall Quality 0.0 out of 5

Eric Schawaroch

Department: Culinary Arts
Overall Quality 0.0 out of 5

Johann Sebald

Department: Culinary Arts
Overall Quality 0.0 out of 5

Ezra Eichelberger

Department: Business
Overall Quality 0.0 out of 5

Stephen Eglinski

Department: Culinary Arts
Overall Quality 0.0 out of 5

David Smythe

Department: Hospitality
Overall Quality 0.0 out of 5

Chef Speice

Department: Culinary Arts
Overall Quality 0.0 out of 5

Jon Zearfoss

Department: Culinary Arts
Overall Quality 0.0 out of 5