by our College Data Analytics TeamCulinary Arts/Chef Training is a concentration offered under the culinary arts major at Community College of Allegheny County. 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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Out-of-state part-time undergraduates at CCAC paid an average of $354 per credit hour in 2019-2020. The average for in-state students was $236 per credit hour. The average full-time tuition and fees for undergraduates are shown in the table below.
| In State | Out of State | |
|---|---|---|
| Tuition | $7,080 | $10,620 |
| Fees | $1,243 | $1,243 |
| Books and Supplies | $1,500 | $1,500 |
Learn more about CCAC tuition and fees.
Online degrees for the CCAC 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 CCAC Online Learning page.
About 42.9% of the students who received their Associate in culinary arts/chef training in 2019-2020 were women. This is less than the nationwide number of 52.7%.
Around 42.9% of culinary arts/chef training associate degree recipients at CCAC in 2019-2020 were awarded to racial-ethnic minorities*. This is lower than the nationwide number of 45%.
| Race/Ethnicity | Number of Students |
|---|---|
| Asian | 1 |
| Black or African American | 1 |
| Hispanic or Latino | 1 |
| Native American or Alaska Native | 0 |
| Native Hawaiian or Pacific Islander | 0 |
| White | 4 |
| 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.
