Making Numbers Tell Stories
We've spent years teaching people how to arrange food on a plate. But here's something interesting – tracking what actually works has changed how we teach everything.
2,800+
Students Enrolled
People who've taken at least one course with us since we started keeping detailed records in early 2023.
87%
Course Completion
Most folks finish what they start. We redesigned our program structure last year based on feedback, and completion rates jumped noticeably.
4.7/5
Average Rating
Based on anonymous surveys we send three months after course completion. We ask tough questions, too.
What These Numbers Actually Mean
Look, we could show you a bunch of impressive-looking charts. But numbers without context are just... numbers. What matters is understanding what's behind them.
Student Progress Tracking
We measure completion rates differently than most schools. If someone takes six months to finish a three-month course but actually completes it – that counts. Life happens. We track whether people finish and apply what they learn, not how fast they race through videos.
Since late 2023, we've been asking students to submit photos of their work at different stages. Not for grades – just so we can see what's clicking and what's confusing. That feedback loop has been incredibly valuable.
Skill Development Metrics
Here's where it gets interesting. We don't just track course completion – we follow up months later. About 68% of our students report they're still actively using techniques they learned. Some have changed careers. Others just enjoy impressing dinner guests.
The data shows certain concepts take longer to sink in than we originally thought. Color theory, for instance. Most people need to practice it for weeks before it becomes intuitive. We adjusted our curriculum accordingly.
How We Got Here
These milestones represent real shifts in how we approach teaching. Each one taught us something that changed our methods.
Program Launch
Early 2023
Started with basic plating fundamentals. Honestly, our first courses were rough around the edges. We had maybe 150 students that first quarter, and their feedback was... direct. But useful.
Curriculum Redesign
Mid 2023
Rebuilt everything based on what students actually struggled with. Cut out the fluff, added more hands-on projects. This is when we started requiring photo submissions – not graded, just for learning purposes. Enrollment doubled.
Advanced Techniques Module
Late 2023
Added specialized courses for people who wanted to dig deeper. Things like molecular gastronomy presentation, seasonal ingredient styling, color psychology in plating. These courses have smaller enrollment but higher engagement.
Community Growth
Currently Active
Our student community started organizing their own meetups and sharing work online. We didn't plan that – it just happened. Now we're figuring out how to support these groups better. Some students have formed lasting professional connections.