by our College Data Analytics TeamCulinary Arts/Chef Training is a concentration offered under the culinary arts major at Massasoit Community 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, diversity of students, and more.
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Out-of-state part-time undergraduates at Massasoit Community College paid an average of $421 per credit hour in 2019-2020. The average for in-state students was $215 per credit hour. Information about average full-time undergraduate tuition and fees is shown in the table below.
| In State | Out of State | |
|---|---|---|
| Tuition | $576 | $5,520 |
| Fees | $4,584 | $4,584 |
| Books and Supplies | $1,440 | $1,440 |
Learn more about Massasoit Community College tuition and fees.
Online degrees for the Massasoit Community 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 Massasoit Community College Online Learning page.
Of the students who received their associate degree in culinary arts/chef training in 2019-2020, 43.8% of them were women. This is less than the nationwide number of 52.7%.
Racial-ethnic minority graduates* made up 37.5% of the culinary arts/chef training associate degrees at Massasoit Community College in 2019-2020. This is lower than the nationwide number of 45%.
| Race/Ethnicity | Number of Students |
|---|---|
| Asian | 0 |
| Black or African American | 6 |
| Hispanic or Latino | 0 |
| Native American or Alaska Native | 0 |
| Native Hawaiian or Pacific Islander | 0 |
| White | 10 |
| 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.
