by our College Data Analytics TeamOther Foods, Nutrition, & Related Services is a concentration offered under the food, nutrition and related services major at Tuskegee University. We’ve pulled together some essential information you should know about the master’s degree program in other foods, nutrition, and related services, including how many students graduate each year, the ethnic diversity of these students, and more.
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During the 2019-2020 academic year, part-time graduate students at Tuskegee paid an average of $0 per credit hour. No discount was available for in-state students. The average full-time tuition and fees for graduate students are shown in the table below.
| In State | Out of State | |
|---|---|---|
| Tuition | $20,378 | $20,378 |
| Fees | $3,020 | $3,020 |
Online degrees for the Tuskegee other foods, nutrition, and related services master’s degree program are not available at this time. To see if the school offers distance learning options in other areas, visit the Tuskegee Online Learning page.
Women made up around 40.0% of the other foods, nutrition, and related services students who took home a master’s degree in 2019-2020. This is less than the nationwide number of 86.7%.
Around 60.0% of other foods, nutrition, and related services master’s degree recipients at Tuskegee in 2019-2020 were awarded to racial-ethnic minorities*. This is higher than the nationwide number of 20%.
| Race/Ethnicity | Number of Students |
|---|---|
| Asian | 3 |
| Black or African American | 2 |
| Hispanic or Latino | 1 |
| Native American or Alaska Native | 0 |
| Native Hawaiian or Pacific Islander | 0 |
| White | 0 |
| International Students | 0 |
| Other Races/Ethnicities | 4 |
*The racial-ethnic minorities count is calculated by taking the total number of students and subtracting white students, international students, and students whose race/ethnicity was unknown. This number is then divided by the total number of students at the school to obtain the racial-ethnic minorities percentage.
More about our data sources and methodologies.
