Culinary Arts/Chef Training is a concentration offered under the culinary arts major at Cochise County Community College District. We’ve pulled together some essential information you should know about the associate degree program in culinary arts/chef training, including how many students graduate each year, the ethnic diversity of these students, whether or not the degree is offered online, and more.
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In 2019-2020, the average part-time undergraduate tuition at Cochise College was $260 per credit hour for out-of-state students. The average for in-state students was $91 per credit hour. Information about average full-time undergraduate tuition and fees is shown in the table below.
In State | Out of State | |
---|---|---|
Tuition | $2,184 | $6,240 |
Books and Supplies | $1,800 | $1,800 |
On Campus Room and Board | $7,272 | $7,272 |
On Campus Other Expenses | $2,791 | $2,791 |
Learn more about Cochise College tuition and fees.
Online degrees for the Cochise College culinary arts/chef training associate degree program are not available at this time. To see if the school offers distance learning options in other areas, visit the Cochise College Online Learning page.
All of the students who received their Associate in culinary arts/chef training in 2019-2020 were women.
Of those students who received an associate degree in culinary arts/chef training at Cochise College in 2019-2020, all were racial-ethnic minorities*.
Race/Ethnicity | Number of Students |
---|---|
Asian | 0 |
Black or African American | 1 |
Hispanic or Latino | 0 |
Native American or Alaska Native | 0 |
Native Hawaiian or Pacific Islander | 0 |
White | 0 |
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.