by our College Data Analytics TeamCulinary Arts/Chef Training is a concentration offered under the culinary arts major at Rend Lake College. We’ve pulled together some essential information you should know about the associate degree program in culinary arts/chef training, including how many students graduate each year, the ethnic diversity of these students, and more.
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During the 2019-2020 academic year, part-time undergraduate students at Rend Lake College paid an average of $200 per credit hour if they came to the school from out-of-state. In-state students paid a discounted rate of $175 per credit hour. The average full-time tuition and fees for undergraduates are shown in the table below.
| In State | Out of State | |
|---|---|---|
| Tuition | $5,250 | $6,000 |
| Fees | $750 | $750 |
| Books and Supplies | $1,800 | $1,800 |
Learn more about Rend Lake College tuition and fees.
Rend Lake College does not offer an online option for its culinary arts/chef training associate degree program at this time. To see if the school offers distance learning options in other areas, visit the Rend Lake College Online Learning page.
Women made up around 75.0% of the culinary arts/chef training students who took home an associate degree in 2019-2020. This is higher than the nationwide number of 52.7%.
Of those students who received an associate degree at Rend Lake College in culinary arts/chef training at 2019-2020, none were 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 | 4 |
| 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.
