Personal & Culinary Services is a program of study at Bristol Community College. The school offers an associate degree in the area. We’ve pulled together some essential information you should know about the associate degree program in personal and culinary services, 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 Bristol paid an average of $420 per credit hour in 2019-2020. The average for in-state students was $214 per credit hour. The average full-time tuition and fees for undergraduates are shown in the table below.
In State | Out of State | |
---|---|---|
Tuition | $576 | $5,520 |
Fees | $4,560 | $4,560 |
Books and Supplies | $2,000 | $2,000 |
Learn more about Bristol tuition and fees.
Bristol does not offer an online option for its personal and culinary services associate degree program at this time. To see if the school offers distance learning options in other areas, visit the Bristol Online Learning page.
None of the students who received their Associate in personal and culinary services in 2019-2020 were women.
Of those students who received an associate degree at Bristol in personal and culinary services at 2019-2020, none were racial-ethnic minorities*.
Race/Ethnicity | Number of Students |
---|---|
Asian | 0 |
Black or African American | 0 |
Hispanic or Latino | 0 |
Native American or Alaska Native | 0 |
Native Hawaiian or Pacific Islander | 0 |
White | 2 |
International Students | 0 |
Other Races/Ethnicities | 0 |
Personal & Culinary Services students may decide to major in one of the following focus areas.
Focus Area | Annual Graduates |
---|---|
Culinary Arts | 2 |
*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.