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Consumer and Regulatory Information  

Standard Occupational Classification (SOC)

Banquet Cooks  11-9051  

Chefs, Sous  21-1011 

Certified Personal Chefs  29-2052 

 Chefs  35-1011 

Chefs, Executive  35-1011 

Chefs, Certified Personal  35-1011

Chefs, Private  35-1011 

Cooks  35-2000 

Bread Bakers  39-2011 

Cooks, Restaurant  35-2012 

Cooks, Banquet  35-2012 

Chefs and Head Cooks  35-2013 

Chefs, Pastry  35-2013 

Chefs, Personal  35-2013 

Cooks, All Other  35-2014 

Cooks and Food Preparation Workers  35-2019 

Banquet Supervisors  35-9011 

Line Cooks  49-9050 

Bakers  51-3011 

Sauciers  51-7041

Bakers, Bread  53-3031 

Summary of Completion and Placement

 

 

Reporting Period: 2009/2011

 

 

Program Rate

Completion     

Placement   

Associate of Applied Science degree in Baking and Pastry Arts     

45.65%

100%

 

21/46

19/19

Associate of Applied Science degree in Culinary Arts

32.14%

88.46%

 

27/87

23/26

Elite Diplome de Cuisine

71.43%

68.42%

 

20/28

13/19

Elite Diplome de Pâtisserie 

91.67%

78.95%

 

22/24

15/19

Elite Diplome in Baking and Pastry Arts

85.71%

83.33%

 

6/7

5/6

Elite Diplome in Culinary Arts

81.25%

76.92%

 

13/16

10/13

 

    

Cost of program

Cost Per Credit Hour

Academics/Hospitality Management/Tuition/Practicum - $333.00

Hands-On Lab Fee - $227.50

Tuition and Fees do not include the additional expenses of the Supplies (Uniforms/Linens, Tool Kit, Books/Binders).

Tool Kit (Universal tool kit) - $932.36

Uniforms/Linens (jackets/pants/aprons/hats etc..) - from $121.24 to $396.63

Books/Binders (lab, ACAD & HMTG books) - from $345.32 to $2,705.76

Median Loan Debt

Median Loan Debt from Title IV loans: $10,343.00

Median Loan Debt from private educational loans and school financing plans: $7,540.00