by our College Data Analytics TeamPersonal & Culinary Services is a program of study at San Juan College. The school offers an associate degree in the area. Here, you’ll find out more about the major associate degree program in personal and culinary services, including such details as the number of graduates, diversity of students, and more.
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Out-of-state part-time undergraduates at SJC paid an average of $164 per credit hour in 2019-2020. The average for in-state students was $52 per credit hour. The average full-time tuition and fees for undergraduates are shown in the table below.
| In State | Out of State | |
|---|---|---|
| Tuition | $1,248 | $3,936 |
| Fees | $370 | $610 |
| Books and Supplies | $1,560 | $1,560 |
Learn more about SJC tuition and fees.
Online degrees for the SJC personal and culinary services associate degree program are not available at this time. To see if the school offers distance learning options in other areas, visit the SJC Online Learning page.
Of the students who received their associate degree in personal and culinary services in 2019-2020, all of them were women.
Racial-ethnic minority graduates* made up 57.1% of the personal and culinary services associate degrees at SJC in 2019-2020. This is higher than the nationwide number of 45%.
| Race/Ethnicity | Number of Students |
|---|---|
| Asian | 0 |
| Black or African American | 1 |
| Hispanic or Latino | 3 |
| Native American or Alaska Native | 0 |
| Native Hawaiian or Pacific Islander | 0 |
| White | 2 |
| International Students | 0 |
| Other Races/Ethnicities | 1 |
Personal & Culinary Services students may decide to major in one of the following focus areas.
| Focus Area | Annual Graduates |
|---|---|
| Cosmetology | 7 |
*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.
