by our College Data Analytics TeamCulinary Arts/Chef Training is a concentration offered under the culinary arts major at Stark State College. We’ve gathered data and other essential information about the associate degree program in culinary arts/chef training, such as diversity 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 Stark State College was $256 per credit hour for out-of-state students. The average for in-state students was $127 per credit hour. The following table shows the average full-time tuition and fees for undergraduates.
| In State | Out of State | |
|---|---|---|
| Tuition | $3,036 | $6,132 |
| Fees | $1,274 | $1,274 |
| Books and Supplies | $1,100 | $1,100 |
Learn more about Stark State College tuition and fees.
Stark State 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 Stark State College Online Learning page.
About 22.2% of the students who received their Associate in culinary arts/chef training in 2019-2020 were women. This is less than the nationwide number of 52.7%.
Racial-ethnic minority graduates* made up 55.6% of the culinary arts/chef training associate degrees at Stark State College in 2019-2020. This is higher than the nationwide number of 45%.
| Race/Ethnicity | Number of Students |
|---|---|
| Asian | 0 |
| Black or African American | 4 |
| Hispanic or Latino | 0 |
| Native American or Alaska Native | 0 |
| Native Hawaiian or Pacific Islander | 0 |
| White | 4 |
| International Students | 0 |
| Other Races/Ethnicities | 1 |
*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.
