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| Suffolk is 100% what you make of it. I came as an out of state student. It was definitely a bit difficult at first to adjust to the fact that it was mainly a commuter school with kids living at home or outside the city. However, if you get yourself involved in clubs and activities it is extremely easy to make friends. Some of the best friends that I still have are ones who I met in classes or in other activities around campus. People who say that there is "nothing to do" or "it doesn't have a campus" are just lazy and not putting themselves out there. Don't just go to class and then go home. Stick around to see what is going on. Attend events, info sessions, and volunteer projects. Not only does it help you meet people, but it also looks great to potential employers!|
As with any university there are some really amazing professors at Suffolk and then there are ones who just will never mesh with your particular learning style. Professors that one student thinks is insanely hard and awful another could find to be really helpful. It's all about how you use your resources. And yes, tuition and living in Boston are crazy expensive. My advice - apply for as many scholarships as possible. Become an RA in the dorms to help subsidize living expenses. At 19/20 it may sound awful to live on campus throughout college. Trust me, it will be a lot less painful than the student loan payment you'll be making after you graduate if you decide to live off campus.
| Starting Job: Senior Business Analyst, Preparedness: B+, Reputation: C |
|Aug 07 2012|| Alumna Female --
Class 2000 |
| The food studies and food management masters program at NYU is a program without serious committment of resources on the part of the university. As a result it lacks the breadth and scope one would come to expect from such a prestigious institution. It is promoted as a complete program with numerous and diverse career opportunities. The reality is that the depth of inquiry in most of the management oriented courses is very light. For those desiring a more rigorous approach, there are some courses available at the Stern business school, but coordination between the departments is non-existent and curriculum advisement is all but missing. There are no outplacement services available to graduates, and one is routinely advised to seek out internships. There is a listserve on which some opportunties are posted, but these are overwhelmingly dedicated to placing dieticians and nutritionists, and have specific curricular and experiential requirments. With the number of hotels, corporate dining rooms, restaurants and other venues serving food in the greater NYC area, one would think that there would be a healthy number of industry connections and corresponding opportunties for graduates. On a yearly basis there may be 15 opportunities posted, with half being internships at no pay.|
The program's strength may be in the public health and food policy areas, but opportunties are few and far between.If you are looking for a meaningful position in the food industry and want to get the best "bang for the buck" consider another school such as the Frech Culinary Institute, the Institute of Culinary Education, or City University of NY - all have recognized programs and strong alumni associations and are well networked in the food industry in and around NYC. On the other hand, if you have $50K burning an hole in your pocket and have a significant other to support your academic pursuits go right ahead. Just don't expect much at the tail end of the process, then you won't be disappointed. By the way, after going on nearly 3 dozen interviews since May 2004, I have yet to come across anyone who knows that such a program exists, much less what it entails and how it prepares the job candidate for the position.
| Starting Job: assistant food service director, Preparedness: F, Reputation: F |
|Jun 16 2006|| Alumnus Male --
Class 2000 |