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Culinary students do prep work for a meal during a butchery class at the Le Cordon Bleu program at California Culinary Academy in San Francisco, California.
High admission costs, students left with huge debt, low graduation rates, little regulation, graduates with problems finding employment, lack of access to industry records… all these are complaints against the for-profit education industry. But many who have graduated successfully champion the system, saying it gives them focused training and a clear track to a good job. As the Department of Education and Congress look at regulating this industry, we ask – does “for-profit” make sense, or is the system a rip-off of our students?
Harris Miller, CEO and President of the National Association of Private Colleges and Universities, a voluntary membership organization of accredited, private, postsecondary schools, institutes, colleges and universities that provide career-specific educational programs
Barmak Nassirian, Associate Executive Director, External Relations for the American Association of Collegiate Registrars & Admission Officers