Baking & Pastry Arts/Baker/Pastry Chef is a concentration offered under the culinary arts major at National Louis University. Here, you’ll find out more about the major associate degree program in baking and pastry arts, including such details as the number of graduates, diversity of students, and more.
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In 2019-2020, the average part-time undergraduate tuition at NLU was $430 per credit hour for both in-state and out-of-state students. The average full-time tuition and fees for undergraduates are shown in the table below.
In State | Out of State | |
---|---|---|
Tuition | $13,419 | $13,419 |
Fees | $750 | $750 |
Learn more about NLU tuition and fees.
Online degrees for the NLU baking and pastry arts associate degree program are not available at this time. To see if the school offers distance learning options in other areas, visit the NLU Online Learning page.
Of the students who received their associate degree in baking and pastry arts in 2019-2020, 93.3% of them were women. This is higher than the nationwide number of 85.6%.
Of those graduates who received an associate degree in baking and pastry arts at NLU in 2019-2020, 33.3% were racial-ethnic minorities*. This is lower than the nationwide number of 42%.
Race/Ethnicity | Number of Students |
---|---|
Asian | 0 |
Black or African American | 1 |
Hispanic or Latino | 4 |
Native American or Alaska Native | 0 |
Native Hawaiian or Pacific Islander | 0 |
White | 6 |
International Students | 4 |
Other Races/Ethnicities | 0 |
You may also be interested in one of these majors related to baking and pastry arts/baker/pastry chef.
Related Major | Annual Graduates |
---|---|
Culinary Arts/Chef Training | 45 |
View All Baking & Pastry Arts/Baker/Pastry Chef Related Majors >
*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.