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New England Culinary Institute Bachelor’s in Restaurant/Food Services Management

2 Bachelor's Degrees Awarded

Restaurant/Food Services Management is a concentration offered under the hospitality management major at New England Culinary Institute. We’ve gathered data and other essential information about the bachelor’s degree program in restaurant/food services management, such as if the program is offered online, ethnicity of students, how many students graduated in recent times, and more.

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How Much Does a Bachelor’s in Restaurant/Food Services Management from New England Culinary Institute Cost?

$22,210 Average Tuition and Fees (In-State)

New England Culinary Institute Undergraduate Tuition and Fees

In 2019-2020, the average part-time undergraduate tuition at New England Culinary Institute was $700 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 $21,000 $21,000
Fees $1,210 $1,210
Books and Supplies $2,800 $2,800
On Campus Room and Board $10,466 $10,466
On Campus Other Expenses $4,755 $4,755

Learn more about New England Culinary Institute tuition and fees.

Does New England Culinary Institute Offer an Online Bachelor’s in Restaurant/Food Services Management?

Online degrees for the New England Culinary Institute restaurant/food services management bachelor’s degree program are not available at this time. To see if the school offers distance learning options in other areas, visit the New England Culinary Institute Online Learning page.

New England Culinary Institute Bachelor’s Student Diversity for Restaurant/Food Services Management

2 Bachelor's Degrees Awarded
50.0% Racial-Ethnic Minorities*
In the 2019-2020 academic year, 2 students received their bachelor’s degree in restaurant/food services management. The gender and racial-ethnic breakdown of those individuals is shown below.

Male-to-Female Ratio

Of the students who received their bachelor’s degree in restaurant/food services management in 2019-2020, none of them were women.

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Racial-Ethnic Diversity

Racial-ethnic minority graduates* made up 50.0% of the restaurant/food services management bachelor’s degrees at New England Culinary Institute in 2019-2020. This is higher than the nationwide number of 31%.

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Race/Ethnicity Number of Students
Asian 1
Black or African American 0
Hispanic or Latino 0
Native American or Alaska Native 0
Native Hawaiian or Pacific Islander 0
White 1
International Students 0
Other Races/Ethnicities 0

References

*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.

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