by our College Data Analytics TeamRestaurant, Culinary, & Catering Management/Manager is a concentration offered under the culinary arts major at Reading Area Community College. We’ve gathered data and other essential information about the associate degree program in restaurant, culinary, and catering management/manager, such as if the program is offered online, ethnicity of students, how many students graduated in recent times, and more.
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In 2019-2020, the average part-time undergraduate tuition at RACC was $367 per credit hour for out-of-state students. The average for in-state students was $333 per credit hour. Information about average full-time undergraduate tuition and fees is shown in the table below.
| In State | Out of State | |
|---|---|---|
| Tuition | $8,220 | $9,240 |
| Fees | $1,770 | $1,770 |
| Books and Supplies | $1,800 | $1,800 |
Learn more about RACC tuition and fees.
RACC does not offer an online option for its restaurant, culinary, and catering management/manager associate degree program at this time. To see if the school offers distance learning options in other areas, visit the RACC Online Learning page.
Of the students who received their associate degree in restaurant, culinary, and catering management/manager in 2019-2020, all of them were women.
Of those students who received an associate degree in restaurant, culinary, and catering management/manager at RACC in 2019-2020, all were racial-ethnic minorities*.
| Race/Ethnicity | Number of Students |
|---|---|
| Asian | 0 |
| Black or African American | 0 |
| Hispanic or Latino | 1 |
| Native American or Alaska Native | 0 |
| Native Hawaiian or Pacific Islander | 0 |
| White | 0 |
| 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.
