Foodservice Systems Administration/Management is a concentration offered under the food, nutrition and related services major at Mott Community College. We’ve pulled together some essential information you should know about the associate degree program in foodservice systems administration/management, 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 MCC paid an average of $261 per credit hour in 2019-2020. The average for in-state students was $183 per credit hour. The average full-time tuition and fees for undergraduates are shown in the table below.
In State | Out of State | |
---|---|---|
Tuition | $4,402 | $6,274 |
Fees | $747 | $747 |
Books and Supplies | $1,028 | $1,028 |
Learn more about MCC tuition and fees.
Online degrees for the MCC foodservice systems administration/management associate degree program are not available at this time. To see if the school offers distance learning options in other areas, visit the MCC Online Learning page.
Women made up around 50.0% of the foodservice systems administration/management students who took home an associate degree in 2019-2020. This is less than the nationwide number of 61.3%.
None of the foodservice systems administration/management associate degree recipients at MCC in 2019-2020 were awarded to racial-ethnic minorities*.
Race/Ethnicity | Number of Students |
---|---|
Asian | 0 |
Black or African American | 0 |
Hispanic or Latino | 0 |
Native American or Alaska Native | 0 |
Native Hawaiian or Pacific Islander | 0 |
White | 2 |
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.