Culinary Arts/Chef Training is a concentration offered under the culinary arts major at Indiana University of Pennsylvania - Main Campus. We’ve gathered data and other essential information about the associate degree program in culinary arts/chef training, such as diversity of students, how many students graduated in recent times, and more.
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Out-of-state part-time undergraduates at IUP paid an average of $463 per credit hour in 2019-2020. The average for in-state students was $319 per credit hour. The average full-time tuition and fees for undergraduates are shown in the table below.
In State | Out of State | |
---|---|---|
Tuition | $9,570 | $13,890 |
Fees | $3,574 | $5,007 |
Books and Supplies | $1,100 | $1,100 |
On Campus Room and Board | $12,636 | $12,636 |
On Campus Other Expenses | $2,080 | $2,080 |
Learn more about IUP tuition and fees.
Online degrees for the IUP 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 IUP Online Learning page.
About 76.9% of the students who received their Associate in culinary arts/chef training in 2019-2020 were women. This is higher than the nationwide number of 52.7%.
Of those graduates who received an associate degree in culinary arts/chef training at IUP in 2019-2020, 15.4% were racial-ethnic minorities*. This is lower than the nationwide number of 45%.
Race/Ethnicity | Number of Students |
---|---|
Asian | 0 |
Black or African American | 0 |
Hispanic or Latino | 2 |
Native American or Alaska Native | 0 |
Native Hawaiian or Pacific Islander | 0 |
White | 11 |
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.