by our College Data Analytics TeamFood & Nutrition is a concentration offered under the food, nutrition and related services major at Allan Hancock College. We’ve pulled together some essential information you should know about the associate degree program in food and nutrition, including how many students graduate each year, the ethnic diversity of these students, and more.
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Out-of-state part-time undergraduates at Allan Hancock College paid an average of $264 per credit hour in 2019-2020. The average for in-state students was $46 per credit hour. Information about average full-time undergraduate tuition and fees is shown in the table below.
| In State | Out of State | |
|---|---|---|
| Tuition | $1,104 | $7,440 |
| Fees | $42 | $42 |
| Books and Supplies | $1,080 | $1,080 |
Learn more about Allan Hancock College tuition and fees.
Allan Hancock College does not offer an online option for its food and nutrition associate degree program at this time. To see if the school offers distance learning options in other areas, visit the Allan Hancock College Online Learning page.
Of the students who received their associate degree in food and nutrition in 2019-2020, 58.3% of them were women. This is less than the nationwide number of 77.3%.
Around 91.7% of food and nutrition associate degree recipients at Allan Hancock College in 2019-2020 were awarded to racial-ethnic minorities*. This is higher than the nationwide number of 66%.
| Race/Ethnicity | Number of Students |
|---|---|
| Asian | 1 |
| Black or African American | 0 |
| Hispanic or Latino | 10 |
| Native American or Alaska Native | 0 |
| Native Hawaiian or Pacific Islander | 0 |
| White | 1 |
| International Students | 0 |
| Other Races/Ethnicities | 0 |
*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.
