One of the things that we really pride
ourselves in is a deep connection to the
culinary industry and culinary community
here within Charlottesville.  We have a
lot of adjunct instructors that teach
for us.  We have a registered dietitian
teaching tradition course.  One of our
other instructors that teaches a number
of our hands-on skills classes operated
a very successful fine dining restaurant
for 20 years.  We have pastry chef that
has been in the industry for 25 years.
So, there's a lot of diversity of
instruction for the student.  We also have
an advisory committee made up of
industry professionals that come
together, give us advice and tell us what
they're looking for in trained
professionals coming out of our
curriculum so they can hire them.
All of our members of our advisory committee
are looking for employees and they look
to us to fulfill those needs.  One
of the things that makes a small program
great is the intimacy of the program
that you get to know your instructors.
You get to know your fellow students.
You're never treated as a number and
pushed from one class to another.
It is an immersive experience.
