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Vatterott - Kansas City is a for-profit college located in Kansas City, Missouri. It is a small institution with an enrollment of 433 undergraduate students. The Vatterott - Kansas City acceptance rate is 100%. Popular majors include Diesel Mechanics, Automotive Mechanics, and HVAC and Refrigeration Engineering Technician. Graduating 40% of students, Vatterott - Kansas City alumni go on to earn a starting salary of $20,300.
About Vatterott College - Kansas City...
Athletic Division
Athletic Conference
4131 N. Corrington Ave
Kansas City, MO 64117
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Net Price
$18,706/ year
Average cost after financial aid for students receiving grant or scholarship aid, as reported by the college.
Net Price by Household Income
  • <$30k
    $18,347/ year
  • $30-48k
    $18,102/ year
  • $49-75k
    $20,118/ year
  • $76-110k
    $23,467/ year
  • $110k+
    $23,467/ year
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Based on faculty accomplishments, salary, student reviews, and additional factors.
Student Faculty Ratio
Evening Degree Programs
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Full-Time Enrollment
Undergrads Over 25
Pell Grant
Varsity Athletes
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After College

Median Earnings 6 Years After Graduation
$28,300/ year
Graduation Rate
Employed 2 Years After Graduation

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Vatterott College - Kansas City Reviews

22 reviews
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There are many excellent professors at this branch of Vatterott, however like any school, it is what you put into it that counts the most. The greatest professor can't do a thing with the worst student and vice versa.

The building is reasonably constructed though, during intense rain, you will hear it through the walls. While I was attending school there, the internet was questionable, though I'd heard of talk of this getting fixed, so I'd ask to check this before you sign up if it is a concern for you.

The school costs is about average, which means you will probably want to work out a payment arrangement so you can start cutting that total bill down before it is due, thus taking a lot of stress off of you after you graduate.
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I'm the beginning it was amazing, then as the phases got further everything started to change. My group of people I started with ended up being "lab rats" as if every phase there was a new change and they used us to see if it works well. When it came to the chefs a few really showed their passion with me and others as a whole, but others weren't as welcoming at first. I mean the material was all together but to the wrong books so there were minor changes in the dushesthe chefs made us prepare. I love the fact that it's mostly hands on but wish there were more hours to do everything. Now what I liked least was that L'ÉCOLE Culinaire is based of French cuisine right, well we learned NOTHING about Feance, it's culture or dishes!
I really enjoy watching each chef show off their skills and tell if the many falls they had to take to get to where I'm trying to go. I'm aiming to become a chef and own my own restaurant in the near future. So learning about the themes, locations,target of people to have at a restaurant is really worth learning because it have me an inside on the places I've eaten and what drew me to them. It is a lot of work with in the culinary field and not many chefs get the recognition they deserve for all the blood, sweat and tears they put in. So I continue to stay strong and know that ALL this hard work will pay off. Since I've been a student at L'ÉCOLE I have went from being an employee at Popeyes to becoming a prep cook at Magnolia's Southern Bistro!