by our College Data Analytics TeamGeneral Cooking & Related Culinary Arts is a concentration offered under the culinary arts major at Santa Barbara City College. Here, you’ll find out more about the major associate degree program in general cooking and related culinary arts, including such details as the number of graduates, ethnicity of students, related majors and concentrations, and more.
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During the 2019-2020 academic year, part-time undergraduate students at SBCC paid an average of $266 per credit hour if they came to the school from out-of-state. In-state students paid a discounted rate of $46 per credit hour. The following table shows the average full-time tuition and fees for undergraduates.
| In State | Out of State | |
|---|---|---|
| Tuition | $1,380 | $8,140 |
| Fees | $86 | $86 |
| Books and Supplies | $1,680 | $1,680 |
Learn more about SBCC tuition and fees.
SBCC does not offer an online option for its general cooking and related culinary arts associate degree program at this time. To see if the school offers distance learning options in other areas, visit the SBCC Online Learning page.
Of the students who received their associate degree in general cooking and related culinary arts in 2019-2020, 33.3% of them were women. This is less than the nationwide number of 57.2%.
Of those students who received an associate degree in general cooking and related culinary arts at SBCC in 2019-2020, all were racial-ethnic minorities*.
| Race/Ethnicity | Number of Students |
|---|---|
| Asian | 1 |
| Black or African American | 0 |
| Hispanic or Latino | 2 |
| 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.
