Culinary Arts/Chef Training is a concentration offered under the culinary arts major at Gateway Technical College. Here, you’ll find out more about the major associate degree program in culinary arts/chef training, including such details as the number of graduates, ethnicity of students, related majors and concentrations, and more.
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Out-of-state part-time undergraduates at Gateway Technical College paid an average of $208 per credit hour in 2019-2020. The average for in-state students was $139 per credit hour. The average full-time tuition and fees for undergraduates are shown in the table below.
In State | Out of State | |
---|---|---|
Tuition | $4,167 | $6,251 |
Fees | $454 | $454 |
Books and Supplies | $1,973 | $1,973 |
Learn more about Gateway Technical College tuition and fees.
Gateway Technical College does not offer an online option for its culinary arts/chef training associate degree program at this time. To see if the school offers distance learning options in other areas, visit the Gateway Technical College Online Learning page.
Women made up around 72.7% of the culinary arts/chef training students who took home an associate degree in 2019-2020. This is higher than the nationwide number of 52.7%.
Of those graduates who received an associate degree in culinary arts/chef training at Gateway Technical College in 2019-2020, 27.3% were racial-ethnic minorities*. This is lower than the nationwide number of 45%.
Race/Ethnicity | Number of Students |
---|---|
Asian | 0 |
Black or African American | 2 |
Hispanic or Latino | 1 |
Native American or Alaska Native | 0 |
Native Hawaiian or Pacific Islander | 0 |
White | 8 |
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.