by our College Data Analytics TeamRestaurant, Culinary, & Catering Management/Manager is a concentration offered under the culinary arts major at Universidad del Este. We’ve pulled together some essential information you should know about the bachelor’s degree program in restaurant, culinary, and catering management/manager, including how many students graduate each year, the ethnic diversity of these students, and more.
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Part-time undergraduates at UNE paid an average of $205 per credit hour in 2019-2020. This tuition was the same for both in-state and out-of-state students. Information about average full-time undergraduate tuition and fees is shown in the table below.
| In State | Out of State | |
|---|---|---|
| Tuition | $4,920 | $4,920 |
| Fees | $900 | $900 |
| Books and Supplies | $1,700 | $1,700 |
Learn more about UNE tuition and fees.
Online degrees for the UNE restaurant, culinary, and catering management/manager bachelor’s degree program are not available at this time. To see if the school offers distance learning options in other areas, visit the UNE Online Learning page.
About 59.0% of the students who received their Bachelor’s in restaurant, culinary, and catering management/manager in 2019-2020 were women. This is higher than the nationwide number of 55.6%.
Of those students who received a bachelor’s degree in restaurant, culinary, and catering management/manager at UNE in 2019-2020, all were racial-ethnic minorities*.
| Race/Ethnicity | Number of Students |
|---|---|
| Asian | 0 |
| Black or African American | 0 |
| Hispanic or Latino | 61 |
| 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.
