Students cannot get the same level of training in a timely manner when learning on the job, Smilow said.
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Despite the challenges, schools like the New England Culinary Institute, where enrollment has fallen from about 800 in 1999 to around 300 today, are consolidating, cutting expenses where possible and adjusting curriculum to attract students.The Culinary Institute of Charleston, which has seen enrollment fall by 25 percent over the past three years, has begun reaching into high schools to offer college-credit programs, and partnering with local restaurants and the Metro Chamber of Commerce to assist with student tuition.While that school, which Julia Child attended, will remain open, the last of the 16 Cordon Bleu programs across the U.S. have ceased new enrollment and are closing.Southern New Hampshire University's culinary program announced earlier this month that the culinary program will likely be eliminated, noting that enrollments have dropped by more than a third and applications are down 29 percent over the last four years.
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